This Triple Berry Pie brings together nature’s sweetest gifts in one irresistible dessert that’s ready in just over an hour. Each forkful delivers a perfect balance of tangy berries and buttery crust, making it an ideal choice for both family dinners and special occasions. With only 268 calories per slice and packed with vitamin C, this homemade pie lets you indulge mindfully while savoring the pure joy of seasonal berries.
Ingredients Section
- Pie Crust: Homemade crust for 9-inch deep dish pan (makes 2 crusts)
- Fresh/Frozen Berries: 7 cups total – 2⅓ cups each of raspberries, blueberries, and blackberries
- Sugar: 1 cup granulated, plus extra for topping
- Lemon Juice: 1 tablespoon for balanced sweetness
- Cornstarch: 4 tablespoons for perfect thickening
- Butter: 2 tablespoons for richness
- Egg White: 1 large, beaten for golden crust
Instructions Section
- Berry Preparation: Combine berries, sugar, and lemon juice in large saucepan. Simmer 5-10 minutes until juicy, stirring gently
- Create Thickener: Mix ½ cup berry juice with cornstarch until smooth. Return to simmering berries and stir until thickened
- Filling Completion: Remove from heat, stir in butter, and cool for 15 minutes
- Assemble Pie: Pour filling into unbaked shell, add lattice top or full top with steam vents
- Crust Finishing: Pinch edges together, brush with egg white, sprinkle with sugar
- Baking: Bake at 400°F for 40-45 minutes, covering with foil if browning too quickly
- Lattice Design: Roll dough, cut strips, weave top lattice by alternating strips in over-under pattern
- Cooling: Cool completely on wire rack before serving
Cooking Techniques
Making a berry pie is all about gentle handling and getting that perfect thickness! When you’re cooking the berries, use a light touch while stirring – we want those beautiful berries to keep their shape. The cornstarch trick (mixing it with juice first) helps avoid any lumps and creates a smooth, glossy filling. For the lattice top, don’t worry if it’s not perfect – even slightly uneven strips can create a charming, homemade look that’s absolutely beautiful once baked.
Storage Tips
Your triple berry pie will stay fresh at room temperature for about 2 days. Want to keep it longer? Pop it in the fridge for up to 5 days – just cover it loosely with foil or plastic wrap. The filling might get a bit runny as it sits, but that’s totally normal for berry pies! If you’re planning ahead, you can freeze the whole baked pie for up to 3 months. Just wrap it really well in foil, and thaw it overnight in the fridge when you’re ready to serve.
Serving Suggestions
This pie is amazing slightly warm or at room temperature! Add a scoop of vanilla ice cream on top while it’s still a bit warm – the ice cream gets all melty and mingles with the berry filling. A dollop of fresh whipped cream works magic too. For breakfast (yes, pie for breakfast!), serve it at room temperature with a hot cup of coffee. If you’re serving from the fridge, let it sit out for about 30 minutes first – the flavors really shine at room temp.
Variations
Feel free to play with different berry combinations! Try all blackberries for a bold flavor, or mix in some strawberries. Not a fan of lattice? A full top crust with cute berry-shaped cutouts works great too. For a less sweet version, reduce the sugar to 3/4 cup, or add an extra tablespoon of lemon juice for more tartness. You can even add a sprinkle of cinnamon or a splash of vanilla to the filling for a cozy twist!
Triple Berry Pie
Equipment
- Large saucepan
- 9-inch deep dish pie pan
- Rolling Pin
- Pizza Cutter
Ingredients
- 1 homemade pie crust for a 9” deep dish pan This recipe makes 2 crusts: one for the bottom and one for the top
- 7 cups fresh or frozen raspberries, blueberries and blackberries about 2 ⅓ cups of each type of berry
- 1 cup granulated sugar plus a little extra to sprinkle on top of the pie
- 1 Tablespoon lemon juice
- 4 Tablespoons cornstarch
- 2 Tablespoons butter
- 1 large egg white beaten with a fork
Instructions
- Add berries, sugar and lemon juice to a large saucepan over medium heat. Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it’s sweet enough for your liking. I don’t like to make mine too sweet, but if you want it sweeter you can add ¼ cup more sugar.)
- Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
- Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan). Add lattice top or a whole top with holes pricked on top for steam to escape.
- Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar. Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown. Remove to a wire cooling rack and allow to cool for several hours.
