Almost every November, we host a pie party. It is one of our favorite days of the year filled with pie, friends, and all the pie sides. During the party, one of the pies we feature is this cardamom crumb triple berry pie. It has so many of our favorite things in one pie. We love a fruit pie, especially one with a flaky crust, slightly spiced filling, and delicious crumb topping. This pie has all of our favorite flavors from berries to cardamom to the flakiest butter crust.
Each year when we make this pie, it’s one of the favorites! If you love crisp or cobbler, this pie is for you. It’s full of mixed berries that cook down into a tangy, sweet filling. We like using a mix of raspberries, blueberries, and ollaliberries, but any mixture of frozen berries will work (other than strawberries). We happily eat the berry filling by itself on top of ice cream or by the spoonful, it’s that good!
Making the Triple Berry Pie with Cardamom Crumb:
To make the pie, start with a par-baked pie crust (or blind baked). You can find our crust recipe here. Once the crust has baked, start on the berry filling. To make the berry filling, add the berries, sugar, lemon juice, zest, salt, and spices to a pan. Simmer these together for 10 minutes until they are juicy and warm. Remove ½ cup of the juice and whisk it with the cornstarch until smooth. Pour the cornstarch mixture back in and cook for 2-5 minutes until slightly thickened. Remove from heat a stir in the butter. Set aside the berry mixture and make the cardamom crumb.
To make the cardamom crumb, you can find the recipe here. Once you have the crumb made, pour the slightly cooled berry mixture into the crust and sprinkle cardamom crumbs on top of the pie. Once the pie is covered with an even layer of crumbs, bake for 40 minutes. The pie should be bubbling in the middle. Remove the pie and let it sit until cooled (at least 2 hours).
Notes:
- Cardamom: if you don’t like cardamom or want a different spice, just swap for cinnamon but we love this combination
- Par baking the crust: if you don’t want to par-bake/blind bake your crust, you can use raw pie dough here, it just may not be as crisp on the bottom
- Letting the pie cool: can’t wait for it to cool? It will still be delicious. Just know that the filling will not be set and berries will spill out from the inside of the pie (not an issue in our book, but it won’t be easy to slice until cooled)
Triple Berry Pie with Cardamom Crumb
Ingredients
- 7 cups fresh or frozen berries we use 1 cup raspberries, 2 cups blueberries, and 4 cups ollaliberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Pinch of salt
- Pinch of cardamom
- Pinch of cinnamon
- 4 tablespoon cornstarch
- 2 tablespoons butter
- 1 par-baked pie crust. Recipe below
- Cardamom crumble. Recipe below
Instructions
- Add berries, sugar, lemon juice, zest, cardamom, salt, and cinnamon to a saucepan over medium heat
- Simmer for 5-10 minutes stirring occasionally
- Spoon ½ cup juice into a bowl and mix with cornstarch until smooth
- Add the cornstarch mixture back to the pot and simmer for 2-5 more minutes until thickened
- Add butter stirring until melted and let mixture cool for about 5 minutes
- Pour filling into par-baked pie shell
- Top with cardamom crumble
- Bake at 400 F for 40 minutes Let cool for several hours before serving
Entertainer’s Note:
Make this pie the night before! It will still be great the next day and make perfect slices once cooled.
