Introduction

Triple Berry Pie is a delightful blend of raspberries, blueberries, and blackberries baked into a flaky, buttery crust. This pie offers a perfect balance of sweetness and tartness, making it a wonderful treat for any occasion.

A round berry pie with a golden-brown crust and a lattice top made of thick, light brown strips arranged in a crisscross pattern, showing the dark red berry filling underneath that has a glossy, slightly chunky texture. The crust edges are crimped and browned, giving it a textured and crispy look. The pie is in a clear glass baking dish with handles, placed on a white marbled surface with a striped cloth towel nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Homemade pie crust (enough for a 9″ deep dish pan, makes 2 crusts: one bottom and one top)
7 cups fresh or frozen raspberries, blueberries, and blackberries (about 2 1/3 cups of each)
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

Step 1: In a large saucepan over medium heat, combine the berries, sugar, and lemon juice.
Step 2: Simmer, stirring gently, until the mixture is warm and juicy, about 5-10 minutes. Taste and adjust sweetness if desired by adding up to 1/4 cup more sugar.
Step 3: Spoon out about 1/2 cup of the berry juice into a bowl. Stir in the cornstarch until smooth.
Step 4: Return the berries to a simmer and slowly pour in the cornstarch mixture, stirring gently to avoid crushing the berries. Cook until thickened, about 2-5 minutes.
Step 5: Remove from heat and stir in the butter. Let the filling cool for 15 minutes, then pour it into the unbaked pie shell.
Step 6: Prepare your pie top with either a lattice crust or a whole crust with holes for steam to escape.
Step 7: Pinch the edges of the top and bottom crusts together, crimping if desired. Brush the top crust with beaten egg white and sprinkle lightly with sugar.
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.
Step 9: Remove from oven and place on a wire rack to cool completely, several hours. Refrigerate overnight if serving the next day.
Step 10: For the lattice crust, roll out the dough on a lightly floured surface into a circle 1-2 inches larger than the pie edge.
Step 11: Cut dough into strips using a pizza cutter, width is your choice.
Step 12: Lay the longest strip across the pie’s center, then place shorter strips parallel on either side, spaced evenly.
Step 13: Fold back the second and fourth strips, lay a shorter strip perpendicular across the pie, then unfold the strips over it.
Step 14: Fold back the first, third, and fifth strips and lay another perpendicular strip across. Unfold the folded strips over the new one.
Step 15: Repeat folding and laying dough strips until the lattice covers the pie.
Step 16: Trim any overhanging dough to the edge of the pie dish.
Step 17: Pinch the lattice top and bottom crusts together to form a sealed edge and crimp if desired.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the berry filling.
Use frozen berries straight from the freezer without thawing to prevent the crust from becoming soggy.
To make a gluten-free crust, substitute your favorite gluten-free pie dough recipe.
Brush the crust with heavy cream instead of egg white for a softer finish.

Storage

Store leftover pie covered at room temperature for up to two days, or refrigerate in an airtight container for up to four days. Reheat gently in a low oven if desired, or enjoy chilled.

How to Serve

The image shows a fruit pie with a lattice crust in a clear glass pie dish on a white marbled surface. The pie has a golden-brown crust with visible sugar crystals on top and dark red fruit filling peeking through the lattice pattern. A single slice is served on a white plate below the pie dish, showing the thick, juicy fruit filling with a glossy, deep red color beneath the golden crust that has the same lattice pattern on top. The edges of the crust are slightly crimped and browned. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries for this pie?

Yes, frozen berries work well. Use them straight from the freezer to keep the filling from getting too watery.

How do I prevent the bottom crust from getting soggy?

To avoid soggy crust, bake the pie on a lower oven rack and make sure the filling has thickened before pouring it into the crust. You can also brush the crust with beaten egg white before adding the filling for extra barrier protection.