Triple Berry Pie Served with Oatmeal
Triple Berry Pie Served with Oatmeal
With only 30 minutes of preparation time, the fresh fruity triple berry pie is simple and delicious. Perfect all year round!
If you like pie, you will love this simple and fresh triple berry pie. This is a cross between pie and shoemaker. The best part is that it looks great whether you are a novice or advanced!
Berry pie
Have you baked berry pie?Today i am real It’s great to share the berry pie recipe we made last week. It is not only easy (I know!?) but also absolutely delicious. It may be our new favorite pie. Fresh and fruity, perfect for summer!
Fresh, ripe, locally sourced berries are the protagonist of this recipe. Nothing freezes here! Using a minimalist approach to filling really helps the sweetness and sourness of the berries shine. All these beauties only need a little sugar, flour/cornstarch, lemon and vanilla. Super simple filling, ready in a few minutes.
Instead of making a fuss about using the traditional grid, I chose a thick crumb topping. Again, it requires some simple ingredients, and it only takes a few minutes to make. I like how it turns this pie “crispy”-two of my favorite things are in a great dessert.
How to make triple berry pie
Prepare. Preheat the oven to 400 degrees.
berry. In a large bowl, mix blackberries, blueberries, raspberries, sugar, flour, cornstarch, lemon juice, lemon zest, and vanilla. Stir and mix until evenly spread. Put in the refrigerator until needed.
collapse. In a medium mixing bowl, combine the oats, brown sugar, flour, cinnamon, and salt. Mix, then using a pastry mixer, cut in the butter until pea-sized clumps are formed. Put in the refrigerator until needed.
Crispy. Push out or place the pre-made pie crust into a 9-inch pie pan. Press lightly into the bottom of the pan, then use a fork to press out the edges or curl.
bake. Add cold fillings and sprinkle on toppings. This will be a generous amount. Bake in the oven for 30 minutes, then cover with foil and continue to bake for 20-25 minutes. Set up the aluminum foil at the 45-minute mark to prevent the shell and top from becoming too brown.
Cool + service. Remove from the oven and let the pie cool at room temperature for 2.5 hours before serving, or let the pie cool at room temperature for 1 hour and then in the refrigerator for 1 hour before serving.
Recipe tips + changes
This delicious triple berry pie will make everyone come back for a few seconds! Before you start making, here are some tips to consider:
- To thicken the filling, use a little cornstarch, flour or tapioca flour.
- Use frozen berries to make this pie. Follow the instructions to bake, and finally check if it takes an extra few minutes.
- Feel free to substitute strawberries for any berries requested in this recipe.
Store information
If you want to make this pie in advance and freeze it, you definitely can!
freeze Whether it’s roasted or unbaked. To freeze this pie, put it in an uncovered refrigerator first to help freeze and fix it. After freezing, put it in a sealed plastic bag or wrap it in foil.
Reheat:
- If your pie is already baked, you just need to thaw it in the refrigerator overnight, or thaw it on your work surface at room temperature before serving.
- If your pie is frozen before baking, there is no need to thaw it, just put it in the oven and check if it takes a few more minutes at the end of the listed baking time. Frozen fruit pie should last about 4 months.
Shop Any leftovers that you don’t plan to freeze can be stored on the countertop or in the refrigerator for a few days with a lid.
For more fruit desserts, please try:
Course dessert
American cuisine
Preparation time 30 minutes
Cooking time 1 hour
Total time 1 hour 30 minutes
12 servings
Calories 440 kcal
Author Little Luna
For filling:
- 2 cm.blackberries
- 2 cm.blueberry
- 2 cm.blueberry
- 1/2 degree Celsius.granulated sugar
- 1/3 degree Celsius.All-purpose flour
- 1 tbsp.corn starch
- 1 tbsp.Lemon juice
- 1 tbsp.lemon peel
- 1 teaspoon.Vanilla extract
Toppings:
- 1 cm.Old-fashioned oats
- 3/4 degrees Celsius.brown sugar
- 1/2 degree Celsius.All-purpose flour
- 1 teaspoon.Cinnamon
- 1/4 teaspoon.Salt
- 9 tablespoons.Unsalted butter, cold cut into pieces
For the crust:
- 1 Pie crust (homemade​​or store bought)
-
Preheat the oven to 400 degrees.
-
In a large bowl, mix blackberries, blueberries, raspberries, sugar, flour, cornstarch, lemon juice, lemon zest, and vanilla. Stir and mix until evenly spread. Put in the refrigerator until needed.
-
In a medium mixing bowl, combine the oats, brown sugar, flour, cinnamon, and salt. Mix, then using a pastry mixer, cut in the butter until pea-sized clumps are formed. Put in the refrigerator until needed.
-
Push out or place the pre-made pie crust into a 9-inch pie pan. Press lightly into the bottom of the pan, then use a fork to press out the edges or curl.
-
Add cold fillings and sprinkle on toppings. This will be a generous amount.
-
Bake in the oven for 30 minutes, then cover with foil and continue to bake for 20-25 minutes. Set up the aluminum foil at the 45-minute mark to prevent the shell and top from becoming too brown.
-
Remove from the oven and let the pie cool at room temperature for 2.5 hours before serving, or let the pie cool at room temperature for 1 hour and then in the refrigerator for 1 hour before serving.
I am not the best pie maker out there. I have been working hard to prevent the pie crust from shrinking, let the filling set and make a nice top. But after buying a variety of fresh berries from Wal-Mart, I knew I had to try them.
Wal-Mart has a variety of locally grown agricultural products. Through our Wal-Mart grocery pickup order, we can pick up the goods every week. With six children, you better believe that we have to go through a lot of agricultural products and groceries every day. We are very happy to be able to buy all the delicious agricultural products we need from Wal-Mart-such as the blueberries, raspberries and berries we use to make this berry pie. blackberries.
For more information about Wal-Mart products, click here.
This is a sponsored post written by me on behalf of Walmart. As always, all opinions are 100% of my own.
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