Triple Berry Pistachio Pie

Every year around this time, I have a moment in my normally scheduled content where I remember it’s pie season. Today is the start of that for me, and we’re going to kick it off this year with a super easy to make triple berry pistachio pie.

Generally speaking, most fruit pies are pretty simple to make because typically you want the fruit to shine here. This is really easy to pull together, plus it tastes wonderful and it’s a great option for any of your holiday gatherings. Let’s get to it!

How to Make Triple Berry Pistachio Pie

You want to start with your crust- you can use any crust you like here- store bought is a great option if you don’t feel like going through making any from scratch, but I have a great recipe here if you’re looking for one! I like to roll out the bottom crust and fit it to the bottom of the pan first, and place the whole pan in the fridge to stay cold while you work.

For the filling, I’m using a mixture of raspberries, blackberries, and chopped strawberries. Blueberries are also a great option here- go with whatever you prefer! Simple stir the berries with a little bit of cornstarch, lemon juice, sugar, and salt.

Pour your filling into your prepared bottom crust and spread it evenly. I like to sprinkle about half of the pistachios right on top of the filling so it gets into some of those berries as the pie bakes.

For the top crust, you can do a traditional lattice, or you can really do any design you like here as long as it’s got some venting. I did three simple braids, plus a couple of straight pieces in between and it’s pretty easy to make. I’m very much not into making like flawless looking pies because it’s a lot of work, but I think braids can give you something really pretty without being too difficult.

Brush the top with an egg wash, and then generously sprinkle on some Demerara sugar and more pistachios before it’s off to bake! I like to preheat a baking sheet inside the oven so that you’re putting the pie onto a very hot surface. This helps the bottom of the crust cook through quickly.

Bake the pie until everything is deeply golden brown and bubbling. I like to serve this pie warm with whipped cream. Hope you guys enjoy it!

Tips & Tricks for Triple Berry Pistachio Pie

Here are my tips to help you along the way!

• Can I use other berries? Yes, use any combination of berries that you like here! Blueberries would be a great option as well in this pie.
• Can I use other nuts? Yes, walnuts or pecans would also be a perfect swap in this pie. Optionally, you don’t need to use nuts at all if you prefer!
• Do I have to preheat the baking sheet? I recommend preheating the baking sheet to ensure that your crust gets cooked well all the way through. It’s an easy way to help with this process?
• Do I have to make my own crust? Not at all- store-bought crust is a perfect option here as well.
• How do I know when the pie is finished baking? It should be deeply golden brown all over and the filling should be bubbling slightly.
• How can I serve this pie? I like to serve this warm with whipped cream on top, but you can enjoy it plain, or with ice cream on top!
• I’m at about 5,000 ft. above sea level, and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

Triple Berry Pistachio Pie

Servings 8 slices

Ingredients

• 2 pie crusts
• 1 pint each strawberries raspberries and blackberries
• 1 1/2 tbs. cornstarch
• 2 tbs. lemon juice
• 1 tbs sugar
• 1/8 tsp. salt
• 1/4 cup chopped pistachios
• 1 egg lightly beaten
• 2 tbs. coarse sugar

Instructions

1. Preheat your oven to 375 degrees and put a large sheet pan lined with foil into your oven while it preheats.
2. Roll out your bottom crust and fit it into an 8 inch pie tin, leaving about a 1 inch overhang. Place the whole tin into the fridge while you make the filling and top crust.
3. Hull and chop your strawberries into small chunks, about the same size as your raspberries. If your blackberries are large, slice them in half.
4. In a medium bowl, stir together all the berries, cornstarch, lemon juice, sugar, and salt until well combined. The mixture should look like a thick paste surrounding the berries.
5. Roll your second crust out. If desired, you can do a lattice method, or to replicate my pie, slice the dough into thin strips and braid into three large braids. Remove the bottom crust from the freezer and add the berry filling. Roughly chop the pistachios, and sprinkle about half of the pistachios on top of the filling.
6. Then top your pie with the second crust carefully. Brush the top with your beaten egg, and sprinkle on the remaining pistachios along with the coarse sugar.
7. Carefully place the pie in your preheated oven on top of the hot baking sheet. Bake for 40-45 minutes, or until the crust on top is golden brown all over and the filling is bubbly. Serve warm with whipped cream!

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!

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