A delicious Christmas dessert from Jack, Lucy, Lisa and Michael Colton. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
This is special to us because we make it every Christmas Eve when we have friends and family over for a big, loud, fun dinner. We always make at least 2, so there’s pie for days!
PrintThe Colton Family’s Triple Berry Pie
Ingredients
Scale
Pie Filling
- 4 cups fresh or frozen berries (if using frozen, do not let thaw). Can use any combination of blackberries, raspberries, blueberries, boysenberries or marionberries.
- 7/8 cups sugar
- 5 tbsp flour
- sprinkle of cinnamon
- 5 dots of butter
Pie Crust
- 1 1/4 cups flour
- 1/4 tsp salt
- 1/2 cup butter, chilled and diced
- 1/4 cup ice water
Instructions
- Preheat oven to 425 degrees.
- For crust, combine flour and salt in bowl. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Split dough into 2 balls with one ball about 2/3 for the bottom crust and the remaining 1/3 for the strips across the top. If you’d like to have an entire crust across the top, I double to recipe to make sure I have plenty. Roll 2/3 ball out to fit a 9 inch pie plate and place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate and then pierce a few times with a fork. Sprinkle with a little cinnamon. Roll out remaining 1/3 and cut into 1 inch strips to make lattice across the top.
- For pie filling, mix sugar, flour and cinnamon together and set aside. Pour berries into pie plate with crust and spread out evenly. Pour flour/sugar mixture evenly over fruit. Add 5 dots of butter on top, evenly spaced.
- Put 1 inch pieces of crust on top, weaving above and below each other to create lattice work. Wet the edges of the crusts with a little water and then press together with the bottom crust and flute edges all the way around. If you make a top crust, do the same procedure but also cut 6 slits in the top.
- Bake for 15 minutes at 425, then reduce to 400 and bake another 15 minutes. Reduce again to 375 and bake 15-20 minutes more. Depending on your oven it may still need more time. You’ll know it’s done when the fruit is bubbling. If the crust edges look like they’re getting too done, put a little tin foil around the edges. Enjoy!!
- Category: Cake, Desserts
- Cuisine: American
Photo by Dilyara Garifullina on Unsplash
