three sisters pie 1

Three Sisters Pie

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Some desserts are more than just food—they tell a story. The Three Sisters Pie is one of those desserts. When I first heard the name, my mind immediately went to the majestic Three Sisters mountains in Central Oregon—North Sister, Middle Sister, and South Sister—standing tall and beautiful against the sky. Much like the mountains, this pie is bold, vibrant, and unforgettable.

But this pie isn’t only about its name—it’s about celebrating three incredible berries: strawberries, blueberries, and raspberries. Each brings its own flavor profile, and together they create a filling that’s sweet, tart, and perfectly balanced. Nestled inside a flaky homemade crust and finished with a rustic lattice top, this pie is everything you’d want in a dessert: beautiful, delicious, and brimming with nostalgia.

Whether you’re baking it for a holiday, a summer cookout, or simply because you found gorgeous berries at the market, this pie is one you’ll want to make again and again.

Why You’ll Love This Recipe

  • Berry Trio Magic: The combination of strawberries, blueberries, and raspberries creates a depth of flavor that one berry alone can’t achieve.
  • Rustic Charm: With a handmade crust and lattice top, this pie looks as good as it tastes.
  • Perfect Balance: Sweet, tart, buttery, and spiced with a hint of cinnamon—it’s a flavor symphony.
  • Versatile: Works beautifully with fresh berries in the summer or frozen berries in the off-season.
  • Crowd-Pleasing: Yields 8 generous slices, perfect for sharing with family and friends.

This pie is not just dessert—it’s a celebration of seasonal abundance and the joy of baking from scratch.

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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup vegetable shortening or lard
  • 6–7 tablespoons ice water
  • 1 1/2 cups fresh or thawed unsweetened sliced strawberries
  • 1 1/2 cups fresh or frozen blueberries
  • 1 1/2 cups fresh or frozen raspberries
  • 3 tablespoons cornstarch
  • 1/4 cup apple juice
  • 1 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons unsalted butter, cut into bits

Directions

Step 1: Prepare the Crust
In a large mixing bowl, combine the flour and salt. Cut in the shortening using a pastry cutter or fork until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, tossing with a fork until the dough just comes together.

Step 2: Form the Dough
Divide the dough into two portions, one slightly larger than the other. Shape each into a disk, wrap in plastic, and chill for at least 30 minutes.

Step 3: Make the Berry Filling
In a separate bowl, gently toss the strawberries, blueberries, and raspberries with cornstarch and apple juice. Let the mixture rest for 15 minutes. Stir in the sugar and cinnamon just before filling the pie.

Step 4: Assemble the Bottom Crust
Preheat your oven to 450°F (230°C). Roll the larger pastry disk into a 12-inch circle on a lightly floured surface. Fit it into a 9-inch pie pan, leaving about a 1-inch overhang.

Step 5: Add the Filling
Spoon the berry filling into the crust and dot with butter pieces.

Step 6: Create the Lattice Top
Roll out the smaller dough disk into an 11-inch circle and cut into ½-inch strips. Twist each strip slightly and arrange in a lattice pattern over the filling. Trim excess dough and crimp the edges to seal.

Step 7: Bake the Pie
Place the pie on a baking sheet. Bake at 450°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 55 minutes, or until the filling is bubbly and the crust is golden brown.

Step 8: Serve
Let the pie cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for Success

  • Use Cold Ingredients: Cold shortening and ice water are key to a flaky crust.
  • Chill the Dough: Resting the dough in the fridge prevents shrinkage and makes it easier to roll.
  • Protect the Crust: Use a pie shield or foil to prevent the edges from browning too quickly.
  • Thicken the Filling Properly: Cornstarch ensures your berry filling sets without becoming runny.
  • Let It Cool: The filling needs time to firm up before slicing, so don’t rush cutting into it.

Variations

  • Mixed Berry Madness: Add blackberries for a four-berry version.
  • Citrus Boost: Add a teaspoon of lemon zest to brighten the filling.
  • Spiced Twist: Increase the cinnamon or add nutmeg for a warmer flavor.
  • Crumble Topping: Skip the lattice and add a brown sugar oat crumble instead.
  • Glazed Finish: Brush the lattice with milk or egg wash and sprinkle with sugar before baking for extra shine and crunch.

Make Ahead & Storage

  • Make Ahead: The pie dough can be made up to 2 days in advance and stored in the fridge.
  • Storage: Store leftovers covered at room temperature for 1 day or in the fridge for up to 4 days.
  • Freezing: You can freeze unbaked pies for up to 3 months. Bake straight from frozen, adding 15–20 minutes to the bake time.

Frequently Asked Questions

Can I use frozen berries?
Yes! Just be sure to thaw and drain them before using to avoid excess liquid.

What’s the best thickener for berry pie?
Cornstarch works well, but tapioca starch is another great option that holds up to juicy berries.

Do I have to make a lattice crust?
Not at all. You can use a full top crust, cut a few slits for steam, or even use cookie cutters for a fun design.

How do I prevent a soggy bottom crust?
Baking the pie at high heat for the first 15 minutes helps set the crust. Using a metal pie pan also conducts heat better.

What can I serve with this pie?
Vanilla ice cream is classic, but it’s also delicious with lemon sorbet, whipped cream, or even drizzled with chocolate sauce.

Final Thoughts

The Three Sisters Pie is a dessert that celebrates both flavor and tradition. Just like the Three Sisters mountains, it’s bold, colorful, and unforgettable. With its flaky crust, juicy filling, and rustic lattice, it’s a pie that looks as good as it tastes.

Perfect for summer gatherings, festive holidays, or simply as a weekend baking project, this pie captures the essence of home baking: love, care, and the joy of sharing. Once you’ve tried it, you’ll understand why it’s a recipe worth making again and again.

Three Sisters Pie

Homemade Three Sisters Pie with strawberries, blueberries, and raspberries in a flaky crust. A beautiful lattice-topped pie perfect for summer gatherings.
Course Dessert, Snack
Cuisine American
Keyword Three Sisters Pie
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings 8

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup vegetable shortening or lard
  • 6 –7 tablespoons ice water
  • 1 1/2 cups fresh or thawed unsweetened sliced strawberries
  • 1 1/2 cups fresh or frozen blueberries
  • 1 1/2 cups fresh or frozen raspberries
  • 3 tablespoons cornstarch
  • 1/4 cup apple juice
  • 1 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons unsalted butter cut into bits

Instructions

Step 1: Prepare the Crust

  • In a large mixing bowl, combine the flour and salt. Cut in the shortening using a pastry cutter or fork until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, tossing with a fork until the dough just comes together.

Step 2: Form the Dough

  • Divide the dough into two portions, one slightly larger than the other. Shape each into a disk, wrap in plastic, and chill for at least 30 minutes.

Step 3: Make the Berry Filling

  • In a separate bowl, gently toss the strawberries, blueberries, and raspberries with cornstarch and apple juice. Let the mixture rest for 15 minutes. Stir in the sugar and cinnamon just before filling the pie.

Step 4: Assemble the Bottom Crust

  • Preheat your oven to 450°F (230°C). Roll the larger pastry disk into a 12-inch circle on a lightly floured surface. Fit it into a 9-inch pie pan, leaving about a 1-inch overhang.

Step 5: Add the Filling

  • Spoon the berry filling into the crust and dot with butter pieces.

Step 6: Create the Lattice Top

  • Roll out the smaller dough disk into an 11-inch circle and cut into ½-inch strips. Twist each strip slightly and arrange in a lattice pattern over the filling. Trim excess dough and crimp the edges to seal.

Step 7: Bake the Pie

  • Place the pie on a baking sheet. Bake at 450°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 55 minutes, or until the filling is bubbly and the crust is golden brown.

Step 8: Serve

  • Let the pie cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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