Triple Berry Pie

Triple Berry Pie | Photography & Styling by Christiann Koepke of Christiannkoepke.com_-18

Does anything say summer like a Triple Berry Pie? Seemed rather fitting for this week since I’m currently home on summer vacation in beautiful Montana. We drove around Flathead Lake today, which happens to be the largest natural freshwater lake west of the Mississippi River (fun fact!). I grew up driving north towards Glacier National Park and have such fond memories of the beauty of this area! Anyhow, back to pie… we drove past cherry fruit stands and currently wishing I had time to make another version of this pie, making it cherry pie this time around whilst being away!

Tomorrow we head to Glacier park and can’t wait to share photos. Make sure to follow along on Instagram for some images. If you haven’t had a chance already, make sure to check out last week’s post for a write up on my blog being 2 years old! You might also find a tasty recipe for a delicious cake :). Oh and in case you missed it, make sure to get in on this free giveaway I’m hosting on social media before I choose the winner tomorrow! Hope you’re having a lovely start to your week and can find time to make this pie asap.
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Triple Berry Pie | Photography & Styling by Christiann Koepke of Christiannkoepke.com_

Triple Berry Pie | Photography & Styling by Christiann Koepke of Christiannkoepke.com_-19

Triple Berry Pie

Filling

Serves 8

1 1/2 c. marionberries

1 1/2 c. mixed berries of choice

1/4 c. rhubarb

1 1/4 c. berry purred mixture (see cocktail recipe with marionberry sage puree)

1 T. cornstarch

1 T. arrowroot

Pie Crust

2¾ cups all-purpose flour ( or GF flour blend, I use King Arthur)

2 T. coconut sugar

1¾ teaspoons kosher salt

1¼ cups (2½ sticks) chilled unsalted butter, cut into pieces

Marionberry Sauce

1 c. marionberries

1/2 c. filtered water

6 sage leaves

4 T. maple syrup

2 T. lemon juice

 

Crumb Topping

2/3 cup walnuts, chopped

2/3 cup brown sugar

1/2 t.  cinnamon

1/4 t. cloves

2 T. flour

3-4 T. butter, softened

 

Directions

Place berries, rhubarb, berry puree, cornstarch and arrowroot in a large bowl. Gently fold the berries until they are all well coated. Let sit for 10-30 minutes while you prepare the crust.

For the marionberry sauce, in small saucepan, combine all ingredients except for lemon juice. Allow to simmer for 20-30 minutes on low, covered. Remove from heat and stir, add lemon juice. Allow to cool and then puree in blender or food processor in batches. Add 1 1/4 c. pureed mixture to berries in the large bowl (step 1). Allow to sit while prepping crust and topping.

For the crust, pulse flour, granulated sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal with a few pea-size pieces of butter remaining.Transfer mixture to a large bowl; drizzle ⅓ cup ice water over. Gently mix with your hands until a shaggy dough forms.

Preheat oven to 450 degrees. Turn out dough onto a lightly floured surface and knead once or twice, pressing to incorporate any dry bits of flour. Flatten dough into about a 1″-thick disk. Wrap in plastic wrap; chill for 15 minutes, or until dough will be more workable to roll out ( the length of time depends on the type of flour you’re using). When dough is chilled, remove and roll out on lightly floured surface until about 1/4 – 1/2” thick. Place in greased pie pan, set aside.

To prepare topping, in small bowl combine all ingredients except for butter. Stir with fork and break up brown sugar bits if clumpy. Cut butter into small cubes and cut into the dry mixture with a fork.

Fill pie crust with filling, and then place topping over pie. Place in oven for 10 minutes at 450 degrees, then drop to 375 degrees (without opening the oven or removing the pie) and continue to bake for another 45-60 minutes or until the crust is lightly browned and the center of the pie is bubbling. Make sure to check the pie 40 minutes in, and if the crust edges are browning quickly, cover just the edges of  the crust with slender pieces of tin foil (helps prevent over browning while the center continues to bake).

Remove from oven and allow to cool at room temperature. Serve warm (or cold) and store in fridge covered if there are leftovers.

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