Three Sisters Pie

There’s something magical about a pie made with three kinds of berries. The Three Sisters Pie combines strawberries, blueberries, and raspberries into a sweet-tart filling wrapped in a flaky, homemade crust. With a beautiful lattice top and a bubbling berry center, this pie is as stunning on the table as it is delicious on the fork.

Perfect for summer gatherings, family dinners, or holiday tables, this pie captures the essence of seasonal abundance. Serve it warm with vanilla ice cream or whipped cream, and watch it disappear slice by slice.

Why You’ll Love This Recipe

• Berry Trio Magic – A flavor depth one berry alone can’t achieve.

• Rustic Charm – A homemade crust with a classic lattice finish.

• Perfect Balance – Sweet, tart, buttery, and spiced with cinnamon.

• Year-Round Treat – Fresh berries in summer or frozen in the off-season.

• Crowd-Pleasing – Makes 8 generous slices for sharing.

Ingredients

For the Crust

• 2 cups all-purpose flour

• 1 teaspoon salt

• ⅔ cup vegetable shortening or lard

• 6–7 tablespoons ice water

For the Filling

• 1 ½ cups strawberries, sliced (fresh or thawed)

• 1 ½ cups blueberries (fresh or frozen)

• 1 ½ cups raspberries (fresh or frozen)

• 3 tablespoons cornstarch

• ¼ cup apple juice

• 1 cup granulated sugar

• ½ teaspoon cinnamon

• 2 tablespoons unsalted butter, cut into bits

Directions

Step 1 – Prepare the Crust
Mix flour and salt in a bowl. Cut in shortening until mixture looks like coarse crumbs. Add ice water gradually until dough just comes together.

Step 2 – Chill Dough
Divide into two disks (one slightly larger), wrap in plastic, and refrigerate for 30 minutes.

Step 3 – Make Filling
Toss berries with cornstarch and apple juice. Let rest 15 minutes, then stir in sugar and cinnamon.

Step 4 – Roll Bottom Crust
Preheat oven to 450°F (230°C). Roll larger dough disk into a 12-inch circle. Fit into a 9-inch pie pan, leaving 1-inch overhang.

Step 5 – Add Filling
Spoon berry mixture into crust and dot with butter.

Step 6 – Create Lattice Top
Roll smaller dough disk, cut into ½-inch strips, twist slightly, and weave over filling. Trim and crimp edges.

Step 7 – Bake
Place pie on a baking sheet. Bake at 450°F for 15 minutes. Reduce to 350°F (175°C) and bake another 55 minutes, until crust is golden and filling is bubbling.

Step 8 – Cool & Serve
Let pie cool before slicing. Serve with vanilla ice cream or whipped cream.

Tips for Success

• Use cold shortening and ice water for a flaky crust.

• Chill dough before rolling to prevent shrinkage.

• Shield pie edges with foil if browning too quickly.

• Let pie cool to allow filling to set before slicing.

Variations

• Four-Berry Delight – Add blackberries.

• Citrus Boost – Stir in lemon zest.

• Warm Spice – Add nutmeg with cinnamon.

• Crumble Top – Replace lattice with oat-brown sugar crumble.

• Glossy Finish – Brush lattice with egg wash and sprinkle with sugar.

Make Ahead & Storage

• Dough – Make up to 2 days ahead and refrigerate.

• Leftovers – Keep at room temp 1 day or refrigerated up to 4 days.

• Freeze – Freeze unbaked pie up to 3 months. Bake from frozen, adding 15–20 minutes.