Triple Berry Pie Recipe

By KidZui Mom • Cooking & Recipes • 18 Aug 2011

Our unseasonably cool weather here in San Diego has inspired me to turn on the oven and get my Betty Crocker on. I’ve had a nagging sweet tooth lately (an unavoidable side effect of being 9 1/2 months pregnant) so I thought I’d satisfy my craving with something sweet yet semi-healthy—a Triple Berry Pie!

Three Berry Pie Recipe

The usual suspects when it comes to making berry pie. Notice the pre-made pie crust. (Someday I *will* learn to make a decent pie crust from scratch!)

The original recipe comes from our local health food co-op’s deli, where everything is delicious and vegan. But being that I’m very fond of dairy, I used butter (for the pie) and heavy cream (for the optional whipped topping). Feel free to make your own vegan substitutes, such as vegan butter and soy or coconut yogurt.

Triple Berry Pie Recipe (adapted from the Ocean Beach People’s Deli Cookbook)

  • 1 cup whole wheat pastry flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. cinnamon
  • 1/2 cup cane sugar
  • 1/2 cup butter (or Earth Balance vegan butter substitute)
  • 2 cups frozen strawberries
  • 2 cups frozen blueberries
  • 1 1/4 cups frozen blackberries
  • 6 Tbsp. arrowroot powder
  • 6 Tbsp. cane sugar
  • 1 pre-made 9-inch whole wheat pie crust

Preheat oven to 350 degrees. Mix the flour, baking soda, cinnamon, and half-cup of cane sugar together. Slice the cold butter into little squares or slivers, then “cut in” the butter with the dry ingredients until the mix becomes coarse and there are no longer big globs of butter. This is your crumb topping.

Place berries into pot and coat with arrowroot powder. Cook over medium to low heat until the berries are thawed and the filling starts to thicken. Stir frequently and keep a close eye on it because it may start to stick to the bottom of the pot. Add the cane sugar and mix well. Pour filling into pie crust then top with crumb topping. Bake for 40-45 minutes. Allow to cool completely before serving.

Triple Berry Cobbler

Be sure to dice or even cut your butter into slivers so that it gets evenly distributed throughout the dry ingredients.

Fresh Berry Pie Recipe

For those of us without a pastry blender or food processor, you can “cut in” the butter manually with two butter knives (a fork works well, too).

Easy Triple Berry Pie Recipe

Our berry trio coated with arrowroot powder (thickening agent) BEFORE heating...

Triple Berry Pie Recipe

Gorgeous, bright berry filling after about 10 minutes of heating. See how thick and glossy it all looks?

Easy Berry Cobbler Recipe

Perfect Fit!

Berry Cobbler Recipe

My crumb topping. Pay no mind to the conspicuously large chunks of butter (it may be time to invest in a pastry blender).

Fresh Triple Berry Pie Recipe

Put a foil-lined baking sheet under pie for drippage. You’ll thank me later.

Berry Pie Recipe

Hot from the oven on a cooling rack.

Whipped Cream and Yogurt Topping (Makes about 2 cups)

  • 1/2 cup of heavy whipping cream
  • 3 Tbsp. powdered sugar
  • 1/4 tsp. vanilla extract
  • 1/2 cup non-fat plain yogurt (hey, now it’s “healthy!”)

Using an electric hand mixer at medium to high speed, whip cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the yogurt. Use immediately.

Triple Berry Cobbler Recipe

Whipped topping after folding in the yogurt. I am reduced to one of Pavlov’s dogs.... I stare at this fluffy spoonful and start salivating immediately.

Fresh Triple Berry Cobbler

What? Were you expecting a perfect triangle slice? That only happens when you actually wait until it cools. Tell that to my son.

Three Berry Cobbler

Scrape-the-plate, finger-licking good!

My next project? Buy tons of this season’s fresh berries while they’re still cheap and freeze them. Then I can make this same pie in the fall!

Got any delicious berry recipes to share?

KidZui Mom

Sophia savors all the joys (and challenges!) of motherhood with her husband C, son T, and soon-to-be baby girl in San Diego. Read more of her (mis)adventures in mothering at MamaSayMamaSo.

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