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Triple Berry Pie Recipe

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★★★★★

4.7 from 79 reviews

This delightful Triple Berry Pie combines fresh raspberries, blueberries, and blackberries in a homemade pie crust, creating a perfect balance of sweet and tart flavors. The berry filling is gently cooked and thickened with cornstarch for a luscious texture, while a buttery lattice crust baked to golden perfection adds a beautiful finishing touch. Ideal for summer gatherings or any time you crave a fresh, fruity dessert.

Ingredients

Scale

Pie Crust

  • homemade pie crust (for a 9” deep dish pan; enough for bottom and top crusts)

Filling

  • 7 cups fresh or frozen raspberries, blueberries and blackberries (about 2 1/3 cups of each type)
  • 1 cup granulated sugar (plus extra to sprinkle on top)
  • 1 Tablespoon lemon juice
  • 4 Tablespoons cornstarch
  • 2 Tablespoons butter
  • 1 large egg white (beaten with a fork)

Instructions

  1. Cook berries: Add the mixed raspberries, blueberries, blackberries, sugar, and lemon juice to a large saucepan over medium heat.
  2. Simmer until juicy: Gently stir the mixture occasionally and cook until the berries are warm and juicy, about 5-10 minutes. Taste and adjust sweetness by adding up to 1/4 cup more sugar if desired.
  3. Thicken filling: Remove about 1/2 cup of juice from the pan and stir the cornstarch into it until smooth.
  4. Add thickener: Return the pan to a simmer, slowly pour in the cornstarch mixture, and gently stir without mashing berries until the filling thickens, approximately 2-5 minutes.
  5. Cool and assemble: Remove from heat, stir in the butter, and let the filling cool for 15 minutes. Pour the cooled filling into the unbaked pie crust.
  6. Add lattice or top crust: Place a lattice crust or top crust with slits to allow steam escape over the filling.
  7. Seal edges and glaze: Pinch and crimp the edges of the top and bottom crusts together. Brush the top with beaten egg white and lightly sprinkle with sugar.
  8. Bake: Bake in a preheated oven at 400°F (204°C) for 40-45 minutes. Check after 25 minutes; cover with foil if the crust is browning too quickly.
  9. Cool: Remove pie and transfer to a wire rack. Allow the pie to cool completely for several hours before slicing. Refrigerate overnight for best flavor.
  10. Prepare lattice crust: Roll out the dough on a floured surface or parchment paper to a circle 1-2 inches larger than the pie pan.
  11. Cut strips: Use a pizza cutter to cut dough into strips of desired width.
  12. Lay first strips: Place the longest strip across the middle of the pie. Lay shorter strips parallel on either side, evenly spaced.
  13. Weave strips – even folds: Fold back even-numbered strips, lay a short strip perpendicularly, then unfold.
  14. Weave strips – odd folds: Fold back odd-numbered strips, lay another perpendicular strip, then unfold.
  15. Repeat weaving: Continue this weave until the pie is covered with lattice.
  16. Trim excess: Trim dough strips flush with the edge of the pie.
  17. Seal and crimp edges: Pinch lattice and bottom crust edges to form a unified border. Crimp decoratively.

Notes

  • If you prefer a sweeter pie, increase sugar gradually to taste during berry cooking.
  • Make sure to cool the filling slightly before adding it to the crust to avoid soggy dough.
  • Use parchment paper for rolling out dough to prevent sticking and ease transfer to the pie pan.
  • Cover the pie with foil halfway through baking if the crust starts to brown too much.
  • Allow the pie to cool completely for the best sliceable texture and flavor development.

Keywords: triple berry pie, berry pie, homemade pie crust, lattice crust, blueberry raspberry blackberry dessert, summer pie

Find it online: https://kitchenbyclara.com/triple-berry-pie-recipe/