Why You’ll Love This Recipe
I love this recipe because it’s both nourishing and nostalgic, with deep cultural roots and delicious, seasonal ingredients. The mix of sweet roasted squash, hearty beans, and corn creates a rich, textured filling that’s full of color and warmth. It’s vegetarian, but filling enough to serve as a main dish. I often make it for gatherings, potlucks, or holiday meals, and it always starts conversations around the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pie crust (homemade or store-bought, top and bottom)
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Butternut squash or acorn squash, peeled and cubed
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Olive oil
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Salt
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Black pepper
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Onion, chopped
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Garlic, minced
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Black beans or pinto beans, drained and rinsed
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Corn kernels (fresh, frozen, or canned and drained)
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Fresh thyme or sage (optional, for flavor)
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Grated cheese (optional, cheddar or pepper jack work well)
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Egg wash (for brushing the crust)
Directions
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I preheat the oven to 400°F (200°C).
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I toss the cubed squash with olive oil, salt, and pepper, then roast it on a baking sheet for 20–25 minutes until tender and caramelized.
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While the squash is roasting, I sauté the onion in a skillet with a bit of oil until soft, then add the garlic and cook for another minute.
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I stir in the beans, corn, and roasted squash, seasoning with salt, pepper, and herbs to taste. I let the mixture cool slightly before assembling the pie.
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I roll out the bottom pie crust and press it into a 9-inch pie dish.
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I spoon the filling into the crust, and if I’m using cheese, I sprinkle it on top before adding the upper crust.
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I place the top crust over the filling, seal and crimp the edges, and cut a few slits in the top for steam to escape.
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I brush the crust with egg wash and bake for 35–45 minutes until golden brown and bubbling.
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I let the pie rest for 10–15 minutes before slicing.
Servings and timing
This recipe makes 6 to 8 servings. It takes about 1 hour and 20 minutes total—30 minutes for prep, 25 minutes for roasting, and 35–45 minutes to bake.
Variations
Sometimes I add cooked quinoa or rice to the filling for more bulk, or a handful of chopped greens like kale or spinach. I’ve also made this with sweet potatoes instead of squash. For spice, I mix in cumin, chili flakes, or smoked paprika. Vegan? I skip the cheese and use a plant-based crust and butter substitute.
storage/reheating
I store leftovers in the fridge, covered or in an airtight container, for up to 4 days. To reheat, I warm slices in a 350°F oven for 10–15 minutes or in the microwave for a quicker option. It also freezes well—just cool completely, wrap tightly, and freeze for up to 2 months.
FAQs
What does “Three Sisters” mean?
The term comes from Native American agricultural tradition—the “Three Sisters” are corn, beans, and squash, which grow well together and support each other in the garden. I love how that meaning carries into the dish.
Can I use canned squash or pumpkin?
Yes, I’ve used canned pumpkin in a pinch, but I prefer roasted fresh squash for texture. If using canned, I drain off any excess liquid to avoid a soggy filling.
Is this pie good served cold?
I usually serve it warm or at room temperature, but I’ve eaten cold slices straight from the fridge and they’re still flavorful and satisfying.
Can I make this pie ahead of time?
Absolutely. I often make it a day ahead, refrigerate it, then reheat before serving. You can also prep the filling ahead and assemble the pie right before baking.
What should I serve with Three Sisters Pie?
I usually pair it with a simple green salad or coleslaw. It also goes great with roasted vegetables or a dollop of sour cream or yogurt on the side.
Conclusion
Three Sisters Pie is more than just a meal—it’s a celebration of tradition, sustainability, and comfort. I love how it turns basic ingredients into something nourishing and special, all wrapped in a flaky, golden crust. Whether I’m making it for a quiet night in or a meaningful holiday meal, this pie always feels like a tribute to good food and good roots.
PrintThree Sisters Pie
A delicious pie inspired by the classic trio of corn, beans, and squash for a hearty, wholesome treat.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Dinner, Savory Pie, Vegetarian
- Method: Bake
- Cuisine: Native American-Inspired, American
- Diet: Vegetarian
Ingredients
For the Crust:
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
3–4 tbsp ice water
For the Filling:
1 cup butternut squash, peeled and diced (or pumpkin)
1 cup cooked black beans (or pinto beans)
1 cup fresh or frozen corn kernels
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup heavy cream (or coconut milk for dairy-free)
2 large eggs, lightly beaten
1 tsp fresh thyme (or 1/2 tsp dried)
1/2 tsp ground cumin
1/4 tsp smoked paprika
Salt and pepper, to taste
1/2 cup shredded cheddar or Monterey Jack cheese (optional)
Instructions
Prepare the Crust
In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
Add ice water, 1 tbsp at a time, mixing until dough comes together.
Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
Prepare the Filling
Preheat oven to 375°F (190°C).
Toss diced squash with olive oil, salt, and pepper. Roast for 20–25 minutes, until tender.
In a skillet, sauté onion until translucent, about 4 minutes. Add garlic and cook 30 seconds more.
In a large bowl, combine roasted squash, beans, corn, onion mixture, thyme, cumin, paprika, cream, and eggs. Stir to blend.
Assemble & Bake
Roll out chilled crust and fit into a 9-inch pie dish. Trim and crimp edges.
Pour filling into crust. Sprinkle cheese on top, if using.
Bake for 35–40 minutes, until filling is set and crust is golden.
Cool slightly before slicing.
Notes
Can be made gluten-free by using a gluten-free pie crust.
Substitute acorn squash or sweet potato for the butternut squash.
Serve warm or at room temperature with a side salad.
