Triple Berry Pie

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TRIPLE BERRY PIE – Raspberries, blueberries, and blackberries make up this delightful pie. It’s the perfect amount of sweetness, and holds together beautifully.

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Here’s what you need

• Double recipe of Light & Flaky Pie Crust
• Raspberries, blueberries, and blackberries
• Granulated sugar
• Lemon juice
• Cornstarch
• Butter
• Egg white
• Homemade Whipped Cream

Let’s get started

Start by preheating the oven to 400 and layering a baking sheet with tin foil. This is something I always do when making a pie. It makes it easier to handle the pie pan and also keeps any overflow from burning on the bottom of my oven.

Add the measured berries, sugar, and lemon juice to a large saucepan. Set the heat to medium, and bring it to a simmer, stirring frequently. Let the berries simmer for 5-10 minutes. At this point you’ll start to see the berries break down a bit and give off their juices.

Let the berries simmer long enough so that you can easily collect 1/2 cup of the juice. Add the cornstarch to a small bowl, add in the juice from the berries, and whisk to combine. While stirring, slowly add the cornstarch mixture to the simmering berries. Continue to simmer the berries until thickened, about 2-5 minutes. Remove the berries from the heat, add the butter and stir until melted, then let it cool for 15 minutes.

Pour the berry mixture into the prepare bottom crust in the 9-inch pie dish. Roll out the remaining dough and cut into strips about 1 inch wide. Top the pie with the dough strips in a weave pattern, trim the excess dough, and crimp the edges. Brush the beaten egg white on the top crust. I generally just use a finger to do this. It’s the fastest and easiest way to get the egg where I want it to go. Sprinkle the top with sugar. Coarse sugar is the prettiest, but granulated sugar is just fine.

Set the pie onto the baking sheet covered in tin foil. Bake for 25 minutes. Place a piece of tin foil loosely over the pie. This will keep the crust from browning too quickly on top. Bake for an additional 15-20 minutes. The filling should be bubbly, the crust should be golden brown, and your kitchen should smell heavenly.

Remove the pie and allow it to cool for at least 4-5 hours before cutting into. This will allow the filling to solidify enough so that it doesn’t run out all over the place as soon as you cut a piece. See above pictures to get an idea of how solidified the pie should be after 4-5 hours of cooling. For best result, I recommend baking the pie a day ahead of time, cooling completely, then refrigerating overnight.

Serve cool or warm topped with Homemade Whipped Cream or vanilla ice cream.

Tips & Tricks

Make ahead of time: Make the filling, cool completely, and pour into a resealable ziplock bag. You can either refrigerate it (if you’re making the pie in the next few days) or freeze it (if you’re making it in the next few months). Thaw the filling overnight in the fridge and bring it to room temperature before adding it to the unbaked bottom crust.

How to time making the crust and filling: If you’re making my Light & Flaky Pie Crust (make sure to double it for this pie), you’ll want to make the crust before starting on the filling. Roll out and layer 1/2 of the dough in a 9-inch pie crust and wrap the other half in parchment paper, place both in the fridge while you prepare the berry filling.

Why a lattice top: It’s more than just beautiful, it’s functional. The lattice allows for more liquid to evaporate, which is especially useful with fruit pies to help avoid runny fillings and soggy bottom crusts.

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Do you love pie? Try my Apple Cranberry Pie or Key Lime Pie Bars.

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Recipe source: adapted from Tastes Better From Scratch