This Triple Berry Pie blends raspberries, blueberries, blackberries, and a vodka-laced crust into one juicy, flaky, irresistible dessert.

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I wasn’t planning to bake that day. Actually, I was trying very hard not to. There was laundry on the couch, the kind that’s been “waiting to be folded” for… I wanna say three days? Maybe four? And then the berries happened.

I had stopped at this little roadside market earlier that week—one of those places that smells like corn and sunscreen—and, in a moment of mild grocery delirium, I bought what can only be described as a ridiculous amount of berries. Blueberries, blackberries, raspberries… I don’t even know what I was thinking. Maybe I had visions of parfaits. Maybe I just liked the idea of being the kind of person who eats fruit in season.

Anyway, there they were. Sitting in the fridge. And something in my brain clicked: pie. Not just any pie—Triple Berry Pie. The kind that feels a little indulgent, a little rustic, and a whole lot homemade. I remembered this crust recipe I had saved forever ago that used vodka. Yes, vodka. Which honestly sounds more chaotic than it is. But it turns out, that one weird trick? It makes the crust extra flaky, almost as if it’s doing it on purpose.

So I baked. And then, despite fully intending to share it, I “tested” one slice. And another. And then I stood at the kitchen counter eating the last bite of my third slice straight off the pie server, not even using a plate. That’s how I knew it was good.

Why You’ll Love This Triple Berry Pie Recipe?

Here’s the thing about Triple Berry Pie—it’s kind of dramatic, but also simple. You’ve got this buttery, melt-in-your-mouth crust that doesn’t ask much of you. The berries? They do all the heavy lifting flavor-wise. No need to overthink it. The mix of raspberries, blueberries, and blackberries gives you tart, sweet, and juicy all in one go. No filler. No weird mystery fruit.

And then there’s the vodka crust. I know that sounds like a gimmick, but it’s not. Vodka adds moisture while you’re mixing the dough but evaporates as it bakes, which means your crust gets all the flake with none of the soggy regret. I was skeptical too, and now I’m that annoying person who tells everyone about it like I discovered fire.

This pie is the kind of thing you serve warm with a scoop of ice cream and suddenly forget whatever was stressing you out an hour ago. It’s soft, jammy in the middle, golden on the edges. Comfort in dessert form. And honestly? It tastes even better at room temp the next morning… if it lasts that long.

Ingredient Notes:

You don’t need to be a pastry chef. Just gather these and trust the process:

• Flour – Just plain ol’ all-purpose. No need for fancy blends or special flours here.

• Salt + Sugar – You want both. It’s all about balance.

• Cold Butter + Shortening – The combo matters. Butter brings flavor. Shortening is all about texture.

• Vodka + Water – Use whatever vodka you’ve got. Just make sure it’s cold. Ice cold.

• Fresh Berries – Raspberries, blueberries, and blackberries. Each brings something a little different to the party.

• Granny Smith Apple – Grated. It’s weirdly magical. Helps with texture and thickens things up without being obvious.

• Lemon Juice + Zest – Cuts through the sweetness, brightens everything.

• Quick-Cooking Tapioca – Ground up. Trust me, it helps the filling hold together without making it gummy.

• Butter (again) – Just a few pats on top of the filling before baking = total upgrade.

• Egg Wash – That golden glow on top? It’s all thanks to this.

How To Make Triple Berry Pie?

Step 1: Make the Dough
Start with 1½ cups of flour, salt, and sugar in a food processor. Add cold butter and shortening, pulse until it looks kinda like cottage cheese clumps. Add the rest of the flour, pulse again. Dump it all into a bowl, drizzle in cold vodka and water, and mix with a spatula until it holds together. Slightly messy is fine. Divide into two disks, wrap in plastic, and chill for 45 minutes. You can also leave it overnight if you get distracted (I did).

Step 2: Roll Out Your Base Crust
Roll one disk into a 12-inch circle on a floured surface. Lay it into a pie dish and let the extra hang off. Chill again while you work on the filling. Your fridge is about to do a lot of the work here.

Step 3: Start the Filling
In a saucepan, cook 1 cup of each berry (so just one of each) over medium heat. Mash a little with a potato masher. Let it reduce for about 8 minutes. Cool it off slightly.

Step 4: Put It All Together
Wring out your grated apple in a clean dish towel (seriously squeeze it hard). Mix that with the cooked berries, the rest of the fresh berries, sugar, lemon zest and juice, tapioca, and a pinch of salt. Toss gently—don’t turn it into berry soup.

Step 5: Fill and Lattice
Pour your gorgeous berry filling into the crust. Dot with butter. Roll out the second dough disk and cut it into strips. Weave a simple lattice or freestyle it if you’re not feeling meticulous. Fold the edges under and crimp with a fork or your fingers. Brush with egg wash.

Step 6: Bake Like You Mean It
Preheat the oven with a baking sheet inside (keeps the bottom crust from getting soggy). Bake at 400°F for 30 minutes. Then drop to 350°F and bake another 30–40 minutes until golden and bubbly.

Step 7: Wait (Ugh)
Cool the pie for at least 4 hours. I know. It’s brutal. But if you cut too soon, the filling will run. Like, a lot.

Storage Options:

Room temp is fine for a day or two, covered loosely with foil or plastic. After that, move it to the fridge. You can freeze it too—just cool completely, wrap tightly in foil, and freeze for up to 2 months. Thaw in the fridge and rewarm gently in the oven.

Honestly? I like it straight from the fridge the next morning with coffee. Don’t judge me.

Variations and Substitutions:

This pie’s forgiving. Mess with it. Here’s how:

• No vodka? Use more water. The crust will be fine. Just less flaky.

• No fresh berries? Frozen work in a pinch—thaw and drain first.

• No tapioca? Use cornstarch. It’ll do the job, just be gentle with the measurement.

• Add cinnamon or cardamom for a fall twist.

• Top it with a crumble if lattices stress you out. No shame.

What to Serve with Triple Berry Pie?

If you want to make this pie even better (somehow), here’s what works:

• Vanilla bean ice cream – melty goodness meets warm berries. Yes.

• Whipped cream – light, airy, and fancy-looking without effort.

• Lemon sorbet – tart + sweet = win.

• Coffee or iced tea – because you deserve it.

• Brunch. Yeah, I said it. Pie for brunch is real and it’s beautiful.

Frequently Asked Questions:

Can I use frozen berries?
Sure. Just thaw and drain well first. Extra juice = soupy filling.

Is the vodka a must?
Not technically. But it makes the dough easier to roll and gives it that flaky finish. You won’t taste it, promise.

Can I make it ahead?
Yes. In fact, it’s even better the next day. That filling sets up and the flavors mellow. Worth the wait.

So that’s my Triple Berry Pie story. Or maybe my therapy session via pie dough. Either way, this recipe is one I come back to every summer, even when I say I’m “cutting back on sugar.” Ha. Sure.

If you try it, I’d seriously love to hear how it goes. Did you fight the lattice? Win the battle with the filling? End up eating it for breakfast standing at the sink? Same.

Talk soon—and save me a slice, yeah?

Keep the Flavor Coming – Try These:

Chicken Mozzarella Pasta

Sausage Gravy Breakfast Enchiladas

Succulent Slow Cooker Beef Tips in a Flavorful Onion and Mushroom Sauce

Triple Berry Pie

This Triple Berry Pie features a flaky vodka-infused crust and a vibrant filling of raspberries, blueberries, blackberries, and grated apple.

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Servings

Ingredients

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For the Pie Crust

• 2½ cups unbleached all-purpose flour divided
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 12 tablespoons cold unsalted butter 1½ sticks, sliced into ¼-inch pieces
• ½ cup chilled vegetable shortening preferably butter-flavored, cut into 4 pieces
• ¼ cup cold vodka
• ¼ cup cold water
• 1 large egg lightly beaten with 1 teaspoon water (for egg wash)

For the Triple Berry Filling

• 2 cups fresh raspberries
• 2 cups fresh blueberries
• 2 cups fresh blackberries
• 1 Granny Smith apple peeled and grated using the large holes of a box grater
• 2 teaspoons freshly squeezed lemon juice
• ¾ cup granulated sugar
• 2 tablespoons quick-cooking tapioca finely ground
• Pinch of salt
• 2 tablespoons unsalted butter cut into small pieces

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Instructions

 

Prepare the Pie Crust

1. In a food processor fitted with a metal blade, combine 1½ cups of flour, salt, and sugar. Pulse twice to incorporate.
2. Add the cold butter and shortening to the processor. Process for approximately 15 seconds, or until the mixture resembles cottage cheese curds with no visible dry flour.
3. Scrape the bowl with a rubber spatula and redistribute the dough evenly. Add the remaining 1 cup of flour and pulse 4 to 6 times until evenly mixed.
4. Transfer the mixture to a medium bowl. Sprinkle the cold vodka and cold water over the mixture. Using a rubber spatula, fold the dough until it begins to hold together and is slightly tacky.
5. Divide the dough into two equal portions and shape each into a 4-inch disk. Wrap each disk in plastic wrap and refrigerate for a minimum of 45 minutes and up to 2 days.

Roll and Line the Pie Plate

1. Remove one dough disk from the refrigerator. On a lightly floured surface, roll into a 12-inch circle, approximately ⅛-inch thick. Transfer to a 9-inch pie plate, allowing excess dough to hang over the edges.
2. Gently press the dough into the bottom and sides of the plate. Leave the overhang in place and refrigerate the pie shell until firm, approximately 30 minutes.

Prepare the Filling

1. Adjust the oven rack to the lowest position. Place a rimmed baking sheet on the rack and preheat the oven to 400°F (200°C).
2. In a medium saucepan, combine 1 cup each of raspberries, blueberries, and blackberries. Mash the berries gently with a potato masher and cook over medium heat, stirring frequently, until the mixture thickens and reduces to about 1½ cups (approximately 8 minutes). Allow to cool slightly.
3. Place the grated apple in a clean kitchen towel and wring out excess moisture. Transfer to a large bowl.
4. Add the cooked berry mixture, remaining fresh berries, lemon juice, sugar, ground tapioca, and salt. Stir gently to combine.
5. Transfer the filling into the chilled pie shell and distribute evenly. Dot the surface with small pieces of butter.

Assemble the Top Crust

1. Roll out the second disk of dough into a 12-inch circle. Using a pastry wheel, cut into twelve ¾-inch strips.
2. Arrange six strips horizontally across the top of the pie. Weave the remaining six strips vertically to form a lattice pattern.
3. Trim and fold the edges under themselves to seal. Flute using your fingers or press with a fork. Brush the top crust and edges with the prepared egg wash.
4. If the dough has softened, chill the assembled pie in the freezer for 10 minutes before baking.

Bake the Pie

1. Place the pie on the preheated baking sheet and bake for 30 minutes at 400°F.
2. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30–40 minutes, or until the filling is bubbling and the crust is golden brown.
3. Transfer the pie to a wire rack and cool completely at room temperature for at least 4 hours before slicing and serving.

Notes

To make this Triple Berry Pie gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure the shortening, butter, and vodka are certified gluten-free (some flavored vodkas or brands may contain additives). Additionally, confirm that your tapioca and all other ingredients are processed in a gluten-free facility to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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