Triple Berry PIE!

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National PIE Day - Triple Berry PIE

While we are Profitable Ideas Exchange, most of our clients refer to us by our acronym, PIE. We even call our team ‘the PIE Pack’. So of course, that brings in a pinch of fun (pun intended) associations with the delicious baked good that shares the same name. Winter months mark a time when comfort foods are desired and having an oven on is acceptable, or dare we go as far as to say almost appreciated. And of course, the aroma of a delicious pie in the oven is almost as fabulous as the taste of berries, not one but three, and a crumble… chef’s kiss! So in honor of National Pie Day on January 23rd, and since we are PIE, please enjoy this Triple Berry Pie recipe, a personal favorite of PIE Packmate, Skye Montoya. We’ll be sure to share another recipe with you later on.  Enjoy!


**Yield: Makes two pies.



4 cups flour

2 cups Crisco

2 tsp salt

½ cup sugar (heaping)

12 Tbsp water (chilled)



5-6 cups fresh mixed berries (raspberries, blueberries, and blackberries)

½ cup sugar (heaping)

1/3 cup tapioca starch

2 Tbsp ground cinnamon



2 cups butter

4 cups sugar

4 cups flour

*If crumble feels too dry add a little more butter, if it feels too sticky, add more sugar and flour




Place flour, Crisco, salt and sugar in a large mixing bowl. Mix together. Add water. Mix together with a pastry knife. Roll out (2 crusts). Place dough in pie dishes and let it chill in the fridge.

wash berries under cold water. Place berries, sugar, tapioca, and cinnamon in a large bowl. Gently toss together with your hands. Set aside.


Place flour, sugar, and softened butter into a large mixing bowl. Mix together with a pastry knife until it starts to crumble.  *The more crumble the better the pie.

Set aside

Remove crust from the fridge and brush ½ of an egg white over the crust (this will help your pie crust not get soggy). Divide filling into the pie crusts. Cover the filling with crumble (the more the better)


Place in oven at 375 degrees for 20-30 mins or until your crust and toppings are lightly brown.

Serve pie at room temp.