Best 8 Three Berry Pie With Crumb Topping Recipes

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Indulge in a delightful culinary journey with our irresistible Three-Berry Pie adorned with a delectable crumb topping. This classic dessert harmoniously blends the vibrant flavors of juicy strawberries, plump blueberries, and luscious raspberries, encased in a flaky, golden-brown crust. Each bite offers a burst of sweet and tangy perfection, complemented by the irresistible texture of the buttery crumb topping. Treat yourself and your loved ones to this timeless classic, made even more special with the addition of a homemade whipped cream or a scoop of creamy vanilla ice cream.

Alongside the Three-Berry Pie, our article presents a selection of equally tempting recipes to satisfy your sweet cravings. Discover the secrets of creating a luscious Chocolate Mousse, a decadent No-Bake Cheesecake, and a refreshing Key Lime Pie. Each recipe is carefully crafted to deliver an unforgettable taste experience, using simple ingredients and easy-to-follow instructions. Whether you're a seasoned baker or just starting your culinary adventure, these recipes are sure to impress and delight.

Check out the recipes below so you can choose the best recipe for yourself!

TRIPLE-BERRY CRUMB PIE



Triple-Berry Crumb Pie image

Berries and hazelnuts are plentiful in our Pacific Northwest-so ingredients for this treat are often at my fingertips. I like to freeze a couple of pies to enjoy in winter. -Katherine Barrett, Bellevue, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
1-1/2 cups ground hazelnuts
1 cup sugar, divided
3/4 cup cold butter, cubed
2 cups fresh blackberries
2 cups fresh blueberries
2 cups fresh strawberries, sliced
3 tablespoons cornstarch

Steps:

  • Preheat oven to 375°. In a large bowl, combine flour, hazelnuts and 1/2 cup sugar; cut in butter until crumbly. Set aside 1-1/2 cups crumb mixture for topping. Press remaining mixture onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate., Place berries in a large bowl; sprinkle with cornstarch and remaining sugar. Stir until well blended. Spoon into crust. Sprinkle with reserved crumb mixture., Bake 55-60 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack.

Nutrition Facts : Calories 480 calories, Fat 26g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 123mg sodium, Carbohydrate 59g carbohydrate (33g sugars, Fiber 5g fiber), Protein 6g protein.

BERRY CRUMBLE PIE



Berry Crumble Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 22

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
4 tablespoons cold vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons apple cider vinegar
2 to 4 tablespoons ice water
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 tablespoons cold unsalted butter, cut into small pieces
6 cups mixed berries (blackberries, raspberries and blueberries)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
3 tablespoons fresh lemon juice
2 tablespoons instant tapioca
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
  • Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
  • Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
  • Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
  • Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.

SIMPLE THREE BERRY PIE WITH CRUMB TOPPING



Simple Three Berry Pie with Crumb Topping image

The perfect summer berry pie!

Provided by RecipeGirl.com (via Taste of Home)

Categories     Dessert

Number Of Ingredients 10

1 unbaked pie crust
1 1/2 cups fresh or frozen blueberries
1 1/2 cups fresh or frozen blackberries
1 1/2 cups fresh or frozen raspberries
1 tablespoon freshly squeezed lemon juice
1 cup granulated white sugar
4 tablespoons quick-cooking tapioca
3/4 cup all purpose flour
1/2 cup granulated white sugar
1/3 cup butter

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the pie crust into a 9-inch pie plate, and crimp the edges.
  • Add all of the berries to a large bowl, and sprinkle with lemon juice. Combine the sugar and tapioca. Add to the berries; toss gently to coat. Let stand for 15 minutes. Spoon into the pie crust.
  • In a small bowl, combine the flour and sugar. Cut in the butter until crumbly. Sprinkle over the filling. Bake for 45 minutes or until the filling is bubbly and the topping is browned. Cool on a wire rack.

Nutrition Facts : ServingSize 1 serving, Calories 429 kcal, Carbohydrate 73 g, Protein 4 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 20 mg, Sodium 170 mg, Fiber 4 g, Sugar 43 g

BERRY CRUMBLE PIE RECIPE



Berry Crumble Pie Recipe image

Mixed Berry Pie with crumb topping is the best pie recipe for summer or all year. Use fresh or frozen fruit to make this pie with my favorite crumble on top.

Provided by Dorothy Kern

Categories     Dessert

Time 1h45m

Number Of Ingredients 9

½ cup (100g) packed brown sugar
1 cup (124g) all-purpose flour
8 tablespoons (113g) cold unsalted butter
1 recipe All Butter Pie Crust
⅔ cup (133g) granulated sugar
¼ cup (32g) cornstarch
½ teaspoon ground cinnamon
5 cups (682g) frozen mixed berries, thawed and drained (or use fresh)
1 tablespoon (15ml) lemon juice

Steps:

  • Preheat oven to 425°F.
  • Prepare pie crust as directed for a single crust pie; add to a 9-inch pie plate and chill for at least 30 minutes before filling.
  • Whisk brown sugar and flour in a large bowl. Grate cold butter into the flour mixture using a box grater. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs. Set aside.
  • Whisk sugar, cornstarch and cinnamon in a small bowl.
  • Place berries in a large bowl, toss with lemon and sprinkle with cornstarch mixture. Gently toss to coat. Place in prepared pie dish.
  • Sprinkle the crumble evenly over the filling. Place the pie on a cookie sheet and cover with a pie crust shield.
  • Bake at 425°F for 10 minutes, then lower the oven temperature to 350°F and bake until crust is light golden and the filling is bubbly, about 35-45 minutes.

Nutrition Facts : ServingSize 1 serving, Calories 436 kcal, Carbohydrate 68 g, Protein 3 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 30 mg, Sodium 94 mg, Fiber 4 g, Sugar 38 g, UnsaturatedFat 7 g

THREE-BERRY PIE WITH CRUMB TOPPING



Three-Berry Pie with Crumb Topping image

I first made this pie for my family because I didn't have enough of one kind of berry. Now, I bring several of these pies to bake sales...they're often purchased before I can even get them to the sale table!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1-1/2 cups fresh or frozen blueberries
1-1/2 cups fresh or frozen blackberries
1-1/2 cups fresh or frozen elderberries or raspberries
1 tablespoon lemon juice
1 cup sugar
4 tablespoons quick-cooking tapioca
1 unbaked pastry shell (9 inches)
TOPPING:
3/4 cup all-purpose flour
1/2 cup sugar
1/3 cup butter

Steps:

  • In a large bowl, sprinkle berries with lemon juice. Combine sugar and tapioca. Add to berries; toss gently to coat. Let stand for 15 minutes. Spoon into pastry shell., For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.

Nutrition Facts : Calories 445 calories, Fat 15g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 180mg sodium, Carbohydrate 77g carbohydrate (45g sugars, Fiber 4g fiber), Protein 3g protein.

THREE BERRY PIE



Three Berry Pie image

In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.

Provided by Jenn Hall

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
½ teaspoon salt
⅔ cup shortening, chilled
6 tablespoons cold water
1 cup fresh strawberries, halved
2 cups fresh raspberries
1 ½ cups fresh blueberries
½ cup white sugar
3 tablespoons cornstarch

Steps:

  • Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
  • Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
  • In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
  • Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
  • Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
  • Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 48 g, Fat 17.7 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 147 mg, Sugar 17.7 g

BLUEBERRY CRUMB PIE



Blueberry Crumb Pie image

This is the best blueberry pie that any of my family has ever had.

Provided by Bethany Webber

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
¾ cup white sugar
⅓ cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
⅔ cup packed brown sugar
¾ cup rolled oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
6 tablespoons butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
  • In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
  • Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 75.6 g, Cholesterol 22.9 mg, Fat 17 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 185 mg, Sugar 45.8 g

EASY THREE-BERRY CRUMBLE SLAB PIE



Easy Three-Berry Crumble Slab Pie image

This informal pie is baked on a sheet pan and serves a crowd! Use frozen berries for a fresh flavor any time of year. You may serve this with whipped cream or ice cream, if desired.

Provided by Bibi

Categories     Desserts     Pies     Slab Pie Recipes

Time 1h30m

Yield 18

Number Of Ingredients 12

2 tablespoons all-purpose flour
2 9-inch pie crusts
7 cups frozen mixed berries (blackberries, blueberries, and raspberries)
¾ cup granulated sugar
⅓ cup arrowroot powder
½ teaspoon salt
1 cup rolled oats
1 cup all-purpose flour
¾ cup packed light brown sugar
1 teaspoon apple pie spice
½ teaspoon salt
7 tablespoons cold unsalted butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Lightly dust an 11x15-inch half-sheet pan with flour. Carefully place the 2 pie crusts into the bottom of the sheet pan, gently stretching and trimming the crusts to fit the bottom and up the sides of the pan.
  • Combine berries, sugar, arrowroot powder, and salt in a large bowl; stir well.
  • Combine oats, flour, brown sugar, apple pie spice, and salt in a medium bowl. Use a pastry knife to cut butter into the oat mixture until butter is evenly distributed throughout and the crumble topping mixture resembles small, uneven pieces.
  • Pour berry mixture evenly onto the crust and add crumble mixture on top.
  • Bake in the preheated oven until brown and bubbly, 45 to 55 minutes. Remove and allow to cool for 30 to 45 minutes

Nutrition Facts : Calories 282.9 calories, Carbohydrate 44.7 g, Cholesterol 11.9 mg, Fat 11.3 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 3.8 g, Sodium 257 mg, Sugar 22.4 g

Tips:

  • Prep Your Berries: Before you start, make sure your berries are clean and dry. Gently rinse them under cold water and pat them dry with a paper towel to remove any excess moisture.
  • Use Fresh Berries: For the best flavor, use fresh berries whenever possible. If you must use frozen berries, thaw them completely before using and drain any excess liquid.
  • Make Your Own Crumb Topping: The crumb topping is what really makes this pie special. It's easy to make and adds a delicious, crunchy texture to the pie.
  • Don't Overmix Your Dough: Overmixing your dough will make it tough. Mix it just until the ingredients are combined and then stop.
  • Blind Bake Your Pie Crust: Blind baking helps to prevent the pie crust from becoming soggy. To blind bake, preheat your oven to 350°F (175°C) and bake the pie crust for 10-12 minutes. Then, remove the pie crust from the oven and let it cool completely before filling it.
  • Let Your Pie Cool Before Serving: Letting your pie cool before serving will help the filling to set and make it easier to slice.

Conclusion:

This three-berry pie with crumb topping is the perfect summer dessert. It's easy to make, delicious, and sure to be a hit with everyone who tries it. So what are you waiting for? Gather your ingredients and start baking!

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