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Close-up of a fruit pie filled with glazed strawberries and blueberries on a golden crust, shown from above.
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Triple Berry Pie with Glossy Strawberry Glaze

This fresh Triple Berry Pie combines juicy strawberries, blueberries, and blackberries in a glossy homemade strawberry sauce, all piled into a golden baked pie crust. With only 20 minutes of prep and a no-bake filling, it's the easiest showstopper of the summer!
Course Dessert
Cuisine American
Keyword berry pie, triple berry pie
Prep Time 20 minutes
Cook Time 15 minutes
Chill time 4 hours
Total Time 4 hours 35 minutes
Servings 10 slices
Calories 301kcal
Author Julia

Ingredients

Pie Crust:

  • 1 store-bought pie shell

Strawberry Sauce:

  • 1 cup freeze-dried strawberries
  • 1 cup diced fresh strawberries pre-washed, dried, and hulled
  • 1 cup granulated sugar
  • 3 ½ tablespoons cornstarch
  • ¾ cup water
  • 3 teaspoons lemon juice freshly squeezed

Pie Filling:

  • 2 cups fresh strawberries pre-washed, dried, hulled, and sliced in half (preferably small to medium strawberries)
  • 2 cups fresh blueberries washed and dried
  • 2 cups fresh blackberries washed and dried
  • Whipped cream or vanilla ice cream
US Customary - Metric

Instructions

Prepare the pie crust:

  • Position your oven rack in the center of the oven and preheat to the temperature listed on the pie shell packaging. Oven temperatures vary, so I recommend using an oven thermometer for the most accurate reading.
  • Bake the pie shell according to the package directions until fully baked and golden. Transfer the pie pan to a wire rack and let the crust cool completely — the crust must be fully cooled before you add the filling.

Prepare the strawberry sauce:

  • Add the freeze-dried strawberries to a blender and pulse until finely ground. Transfer the strawberry powder to a small bowl and set aside. I like to run the powder through a mesh sifter first to catch any pieces that didn't fully grind.
  • Add the diced fresh strawberries to the blender and puree for about 30 seconds, until completely smooth with no lumps or strawberry pieces. Pour the puree into a bowl and set aside.
  • In a medium saucepan, whisk together the granulated sugar and cornstarch. Place the saucepan over medium-low heat, add the strawberry powder, strawberry puree, water, and lemon juice, and stir until the mixture reaches a low boil.
  • Once the sauce reaches a low boil, reduce the heat to low and continue stirring as the sauce thickens. Before removing it from the heat, make sure the sauce is thick enough to coat the back of a spoon. Set the sauce aside and let it cool to room temperature.

Prepare the fruit filling and assemble:

  • Once the strawberry sauce has cooled to room temperature, pour it into a large bowl. Add the halved fresh strawberries, blueberries, and blackberries.
  • Gently fold the berries into the strawberry sauce until everything is evenly coated — stir with a light hand so the fruit stays whole.
  • Using a large spoon, transfer the berry filling into the fully baked and cooled pie shell, spreading the berries out evenly.
  • Refrigerate the pie for a minimum of 4 hours to allow the filling to set.
  • Once fully chilled, slice and serve the pie cold. It's wonderful on its own, or top each slice with whipped cream or a scoop of vanilla ice cream.

Notes

  • Make sure the pie crust is fully baked and cooled completely before adding the fruit filling.
  • I prefer using fresh berries for this recipe over frozen berries; the texture and taste of the pie come out so much more flavorful.
  • Other berries: If you would like to add different berries to the pie or leave certain berries out, you can do that. One option would be to add in raspberries.

Make-Ahead, Storage, and Serving

  • Make-ahead: Assemble it up to 24 hours before serving and keep it refrigerated.
  • Storage: Cover leftovers and refrigerate for up to 3 days. The crust softens a bit over time, but the flavor stays wonderful.
  • Freezing: I don't recommend freezing this pie — fresh berries lose their texture once thawed.
  • Serving: Always serve this pie cold, straight from the refrigerator, with whipped cream or a scoop of vanilla ice cream.

Tools You'll Need

  • Pie Pan
  • Blender
  • Mixing Bowls
  • Measuring Spoons
  • Measuring Cups
  • Rubber Spatula or Spoon

Nutrition

Calories: 301kcal | Carbohydrates: 62g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 72mg | Potassium: 469mg | Fiber: 6g | Sugar: 42g | Vitamin A: 83IU | Vitamin C: 324mg | Calcium: 26mg | Iron: 6mg