Copycat Bakers Square Triple Berry Pie Recipe

Copycat Bakers Square Triple Berry Pie Recipe

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This delicious triple berry pie recipe bakes fresh fruit into homemade crust for a hearty and sweet dessert. Use fresh raspberries, blueberries, and boysenberries to make a juicy pie that is inspired by Bakers Square.

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Chicago IL

Time needed

20 min preparation + 2 hour cooking

Serving Size / Yield

12 servings

Ingredients

  • Crust:
  • 10 C flour
  • 3 tsp coarse salt
  • 4 Tbs sugar
  • 8 sticks cold butter, cut into small pieces
  • 2 C ice water
  • 3 tbsp sugar
  • Filling:
  • 2 C fresh raspberries
  • 2 C fresh blueberries
  • 2 C fresh boysenberries
  • 3 Tbs cornstarch
  • 1/2 C sugar
  • 1 Tbs grated lemon zest
  • 3 Tbs lemon juice

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Directions

Pulse flour, salt, and sugar in a good processor until combined. Add butter, and pulse until a few pea-size pieces of butter remain in the mixture.

While the processor runs, add two cups of ice water and pulse until a crumbly but sturdy dough is formed. Divide dough into six disks, wrap in plastic and refrigerate in an hour until pie crust needs to be formed.


Preheat oven to 400º.

Toss together the berries, cornstarch, sugar, and lemon zest and juice to make the pie filling. Roll out one disk into a circular crust on a floured surface, and place into a small pie tin.

Pour the filling over the crust, then top the pie with another crust and seal the edges with water. Repeat with the remaining crust, filling and pie plates.

 Sprinkle pies with sugar. Place pies in oven, reduce heat to 375º, and bake until crust is golden. Let pies cool on a wire rack, then serve.


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