Triple Berry Pie Recipe

Introduction

This Triple Berry Pie is a delightful mix of raspberries, blueberries, and blackberries baked inside a buttery homemade pie crust. It’s bursting with juicy sweetness and a hint of tartness, making it a perfect dessert for any occasion.

Ingredients

• Homemade pie crust (enough for a 9" deep dish pan; this recipe makes two crusts: one bottom and one top)
• 7 cups fresh or frozen raspberries, blueberries, and blackberries (about 2 1/3 cups of each berry)
• 1 cup granulated sugar (plus extra for sprinkling on top)
• 1 tablespoon lemon juice
• 4 tablespoons cornstarch
• 2 tablespoons butter
• 1 large egg white (beaten with a fork)

Instructions

1. Step 1: Add the berries, sugar, and lemon juice to a large saucepan over medium heat.
2. Step 2: Simmer gently for 5-10 minutes, stirring occasionally, until the berries are warm and juicy. Taste and add up to 1/4 cup more sugar if you prefer it sweeter.
3. Step 3: Spoon out about 1/2 cup of juice from the pan into a small bowl. Stir the cornstarch into this juice until smooth.
4. Step 4: Return the saucepan to a simmer and slowly pour in the cornstarch mixture. Stir gently without mashing the berries until the filling thickens, about 2-5 minutes.
5. Step 5: Remove from heat, stir in the butter, and let the filling cool for 15 minutes. Then pour it into the unbaked pie crust in the 9-inch deep dish pan.
6. Step 6: Prepare the top crust. You can use a lattice design or a whole top crust with holes pricked for steam to escape.
7. Step 7: Pinch the edges of the top and bottom crusts together and crimp if desired. Brush the top with the beaten egg white and sprinkle lightly with sugar.
8. Step 8: Bake at 400°F for 40-45 minutes. After 25 minutes, cover the pie loosely with foil if the crust is browning too quickly.
9. Step 9: Remove the pie to a wire rack and cool completely, several hours or overnight in the refrigerator before serving.
10. Step 10: To make the lattice crust, roll out the dough on a floured surface or parchment paper to a circle about 1-2 inches larger than the pie dish.
11. Step 11: Cut the dough into strips using a pizza cutter to your preferred width.
12. Step 12: Lay the longest strip across the middle of the pie, then place shorter strips parallel on each side, spaced evenly.
13. Step 13: Fold back the second and fourth strips, lay a shorter strip perpendicular, then unfold.
14. Step 14: Fold back the first, third, and fifth strips, lay another perpendicular strip, then unfold.
15. Step 15: Repeat the folding and layering until the pie surface is covered with the lattice pattern.
16. Step 16: Trim any dough strips hanging over the edge and pinch the top lattice crust and bottom crust together, crimping the edges for a clean finish.

Tips & Variations

• Use a mix of fresh berries when in season for the best flavor; frozen berries work well but avoid thawing before cooking to keep the filling from getting too watery.
• Add a teaspoon of vanilla extract or a pinch of cinnamon to the filling for extra warmth and depth of flavor.
• For a gluten-free option, substitute the pie crust with your favorite gluten-free dough.
• Cover the edges of the crust with foil if they brown too quickly during baking.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat individual slices briefly in the microwave for a warm treat, or enjoy cold. For longer storage, freeze the baked pie wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries directly for this pie?

Yes, you can use frozen berries without thawing them first. Cook them directly as described to avoid extra moisture in the filling.

How do I prevent the bottom crust from getting soggy?

Using a homemade crust with some butter and properly thickening the filling with cornstarch helps keep the bottom crust crisp. Also, letting the filling cool slightly before pouring it in reduces excess moisture.

Triple Berry Pie Recipe

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★★★★★

4.7 from 96 reviews

This Triple Berry Pie recipe combines fresh or frozen raspberries, blueberries, and blackberries in a luscious, sweetened filling thickened with cornstarch and encased in a flaky homemade pie crust. The pie features a classic lattice crust top that bakes up golden and crisp, making it a perfect dessert for berry lovers. Simple to prepare with straightforward steps, this pie requires simmering the berries to develop flavor and a careful baking process to achieve the perfect texture and color.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pie Crust

• Homemade pie crust for a 9-inch deep dish pan (enough for both bottom and top crust)

Filling

• 7 cups fresh or frozen raspberries, blueberries, and blackberries (about 2 1/3 cups of each type of berry)
• 1 cup granulated sugar (plus extra for sprinkling on top)
• 1 Tablespoon lemon juice
• 4 Tablespoons cornstarch
• 2 Tablespoons butter

For Topping

• 1 large egg white, beaten
• Extra granulated sugar for sprinkling

Instructions

1. Cook berries: Add berries, sugar, and lemon juice to a large saucepan over medium heat.
2. Simmer mixture: Let the mixture simmer until warm and juicy, about 5-10 minutes, stirring gently occasionally. Taste and add more sugar if desired, up to an additional 1/4 cup.
3. Thicken filling: Spoon out about 1/2 cup of berry juice into a bowl and stir the cornstarch into the juice until smooth.
4. Add cornstarch mixture: Return the berry pot to a simmer and slowly stir in the cornstarch mixture, stirring gently to avoid mashing berries, cooking until thickened, about 2-5 minutes.
5. Cool filling and add butter: Remove from heat, stir in butter, and allow the filling to cool for 15 minutes.
6. Prepare pie shell: Pour the cooled filling into an unbaked 9-inch deep dish pie shell.
7. Add lattice or top crust: Create a lattice crust or place a whole top crust with holes pricked for steam to escape (see lattice instructions below).
8. Seal and glaze: Pinch the edges of the top and bottom crusts together and crimp if desired. Brush the top crust with beaten egg white and sprinkle lightly with sugar.
9. Bake pie: Bake at 400°F (204°C) for 40-45 minutes. Check after 25 minutes and cover with foil if the crust is getting too brown.
10. Cool pie: Remove from oven and transfer to wire cooling rack. Allow pie to cool completely for several hours before serving or refrigerate overnight.
11. Roll out crust: Roll out the crust on a lightly floured surface or parchment paper into a circle 1-2 inches larger than the pie dish.
12. Cut strips for lattice: Use a pizza cutter to cut dough into strips of desired width.
13. Lay first layer: Lay the longest strip across the middle of the pie, then lay shorter strips parallel on either side, spaced evenly.
14. Fold back even strips: Fold back second and fourth strips, lay a perpendicular shorter strip across, then unfold the folded strips over it.
15. Fold back odd strips: Fold back first, third, and fifth strips, place another perpendicular strip, then unfold the folded strips over it.
16. Repeat lattice weaving: Continue folding and placing strips until pie is covered with a lattice crust.
17. Trim excess dough: Trim any overhanging dough strips flush with the pie edge.
18. Pinch edges: Pinch together the lattice top and bottom crusts, then crimp the edges for a finished look.

Notes

• If using frozen berries, thaw and drain excess liquid before cooking to avoid a watery filling.
• Adjust sugar quantity according to the sweetness of your berries and personal taste.
• To prevent the crust from over-browning, tent with foil after 25 minutes of baking.
• Allow the pie to cool completely to ensure the filling sets properly before slicing.
• The lattice crust can be substituted with a whole top crust; just remember to pierce holes to allow steam to escape during baking.
• Use cold butter for the crust to achieve optimal flakiness.
• Be gentle while stirring the berry mixture to keep the berries intact for a beautiful presentation.

Keywords: triple berry pie, berry pie, homemade berry pie, lattice pie crust, mixed berry dessert, berry pie recipe