Triple Berry Pie

This homemade triple berry pie is filled with fresh or frozen raspberries, blueberries, and blackberries in a sweet-tart filling baked inside a flaky pie crust. Perfect for summer desserts, holidays, or family gatherings, this mixed berry pie is easy to make and can be topped with a lattice crust for a beautiful presentation. Serve with vanilla ice cream or whipped cream for a classic finish.

Ingredients

• Homemade pie crust for a 9-inch deep-dish pan (recipe makes 2 crusts: one for the base, one for the top)
• 7 cups fresh or frozen raspberries, blueberries, and blackberries (about 2 ⅓ cups each)
• 1 cup granulated sugar (plus extra for sprinkling)
• 1 tablespoon lemon juice
• 4 tablespoons cornstarch
• 2 tablespoons butter
• 1 large egg white, lightly beaten

Instructions

1. Cook the berries:
In a large saucepan over medium heat, combine the berries, sugar, and lemon juice. Simmer for 5–10 minutes, stirring occasionally, until the mixture is warm and juicy. Taste and adjust sweetness if desired by adding up to ¼ cup more sugar.

2. Thicken the filling:
Spoon out about ½ cup of berry juice into a small bowl. Whisk in the cornstarch until smooth. Return the saucepan of berries to a simmer and slowly stir in the cornstarch mixture. Gently stir until the filling thickens, 2–5 minutes. Remove from heat, stir in the butter, and let cool for 15 minutes.

3. Assemble the pie:
Pour the cooled berry mixture into an unbaked pie shell. Top with a lattice crust or a full crust with small holes pricked for steam to escape. Pinch the edges together and crimp if desired. Brush the top with beaten egg white and sprinkle lightly with sugar.

4. Bake the pie:
Bake at 400°F (200°C) for 40–45 minutes, covering the pie loosely with foil after 25 minutes if the crust browns too quickly.

5. Cool:
Place the pie on a wire rack and allow it to cool for several hours before slicing. For best results, refrigerate overnight before serving.

How to Make a Lattice Crust

1. Roll out the top crust into a circle about 1–2 inches larger than the pie dish.
2. Use a pizza cutter or sharp knife to cut strips, as wide or narrow as you prefer.
3. Lay one long strip across the center of the pie, then add a few parallel strips.
4. Fold back every other strip and place a new strip perpendicular across the pie. Unfold strips.
5. Repeat, alternating folds, until the lattice is complete.
6. Trim excess dough and pinch the lattice with the bottom crust to seal. Crimp edges if desired.

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Tips

• If using frozen berries, do not thaw them—this helps prevent excess liquid.
• Place the pie dish on a baking sheet to catch any bubbling juices.
• Let the pie cool completely before slicing; this allows the filling to set.
• For a shiny finish, sprinkle coarse sugar on top after brushing with egg white.

Variations and Substitutions

• Berry mix: Use strawberries, cherries, or boysenberries in place of one type of berry.
• Crust options: Substitute with store-bought pie crust if you’re short on time.
• Gluten-free: Use a gluten-free pie crust and cornstarch as written.
• Flavor twist: Add a teaspoon of vanilla extract or almond extract to the filling for depth.

FAQs

Can I make the filling ahead of time?
Yes, the berry filling can be prepared up to 24 hours in advance and refrigerated until ready to assemble the pie.

Why is my pie runny?
This can happen if the filling wasn’t cooked long enough with cornstarch, or if the pie was sliced before fully cooling.

How do I know when the pie is done?
The crust should be golden brown and the filling bubbling through the vents or lattice.

Can I freeze triple berry pie?
Yes, assemble the unbaked pie, wrap tightly, and freeze for up to 2 months. Bake directly from frozen, adding extra time.

Serving Suggestions

• Serve warm or chilled with a scoop of vanilla ice cream.
• Add lightly sweetened whipped cream for a classic pairing.
• Drizzle with a little chocolate or caramel sauce for extra indulgence.
• Pair with coffee or tea for a cozy dessert.

Why You’ll Love This Recipe

• Packed with three kinds of juicy, flavorful berries.
• A buttery, flaky crust that perfectly balances the sweet-tart filling.
• Beautiful presentation with an optional lattice top.
• Can be made with fresh or frozen berries year-round.
• A crowd-pleasing dessert for holidays, summer gatherings, or any special occasion.