Triple Berry Pie

This triple berry pie recipe is made with juicy blackberries, raspberries, and blueberries. The filling is cooked on the stovetop first ensuring a berry pie that doesn’t have a runny filling. With a beautiful lattice pie crust this pie is going to be a favorite in your household!

 

Growing up in upstate New York, aka “farm country” meant that summer time was all about picking berries. Now there was a local business where we could go pick berries and we definitely did from time to time. But more often than not we just simply wandered to our own backyard and woods to go get our own. Growing up on a farm, meant our “backyard” was acres and acres of land, so plenty of opportunity to go find some juicy, ripe berries.

Of course, as a kid this meant two things. First, most of the berries were not making their way back to mom. Sorry, Mom. Second, you were most definitely getting scratches all over your arms in order to get the best berries buried in the bramble. But covered in scratches and juice smeared all over our hands and faces we would eventually make our way back to the house with our bounty.

And of course those berries would be turned into something amazing back in the kitchen. Maybe a Blackberrry Crumble or Easy Mixed Berry Cobbler. Or maybe a triple berry pie like this one. A berry pie recipe has actually been a long time coming on the blog. I know I have had readers reach out and ask me for a berry pie recipe for awhile now. So although it’s taken awhile I think it will have been worth the wait.

We cook the filling on the stovetop first which breaks down the berries and thickens the filling. This way when you cut into the pie you don’t have berries oozing everywhere. Pair this with a buttery pie crust and this is summer pie perfection!

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I used three kinds of berries in this pie, raspberries, blackberries, and blueberries, but you can also swap in some strawberries as well. I made a version with strawberries and it was delicious. So use whatever combination you want or have on hand. It took a few attempts to get the perfect consistency on the pie when cutting into it but I found that cooking the filling first and adding in cornstarch was the key to the perfect consistency.

I used a homemade a Double Pie Crust with Lattice Pie Crust but feel free to keep it simple and skip the lattice pie crust. And if you’re in a pinch then by all means, swap out for a store-bought pie crust but I’m telling homemade pie crust is definitely worth the extra bit of effort.

Ingredients Needed

• Pie crust (store-bought or homemade pie crust). I like to use my double pie crust recipe, but another great option is my all butter pie crust for the best flavor!
• Berries – I used blackberries, raspberries and blueberries, but you can use any combination you want. I used fresh berries but frozen berries can also work since are cooking this filling on the stovetop.
• Lemon juice
• Granulated sugar
• Cornstarch – You can also use flour or tapioca starch instead. This is the thickening agent. Make sure the cornstarch bubbles so it ensures it does it thickening job! 
• Salt
• Butter

How To Make This Triple Berry Pie

Make the pie crust

You can always use a store-bought pie crust or instead make your own flaky homemade crust! My vote is always homemade but you do what you gotta do! I’m using my double pie crust recipe for this pie.

Process flour, sugar, and salt together in food processor until combined, about 5 seconds. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over top and pulse mixture until it resembles coarse crumbs, about 10 pulses.

Sprinkle 6 tablespoons of the ice water over the mixture. Pulse to combine. If dough does not stick together, stir in remaining ice water 1 tablespoon at a time (pulsing after each addition).

Divide dough into 2 even pieces. Turn each piece of dough onto sheet of plastic wrap and flatten each into a 4-inch disk. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.

Make the berry filling

Make filling. Place berries in medium saucepan, with the lemon juice, sugar, and salt and set over medium heat. 

Cook down berries. Cook over medium heat, and stirring frequently most of the berries have been broken down and mixture is thickened about 8-10 minutes. 

Add cornstarch. Stir in cornstarch and continue to cook for 1-2 minutes more to thicken.

Remove from the heat, stir in the butter, and allow to cool before spooning into pie crust.

Assemble Pie

Roll out pie crust. Remove one ball of dough from the fridge, and on a lightly floured counter roll out the dough into a 12-inch circle, turning the dough after a few rolls to ensure the dough isn’t sticking to your surface.

Transfer pie crust to pie plate. Fold the dough in quarters, and then transfer to your 9”x2” pie plate. Carefully unfold the dough, and tuck in with your fingers. 

Add filling. Spoon berry pie filling into the pie crust.

Make lattice top. Remove the second disc of dough and roll out into a 12” circle. Cut the circle into strips, about 1-2” wide. Place strips vertically across pie (about 6). Then fold every other strip back and place another strip going horizontally across. Use the longer strips in the middle of the pie, and the shorter strips on the ends. Press the ends of the strips into the bottom crust. Trim any excess dough. Crimp with a fork to seal. For a step by step photo keep reading below…

Egg wash. In a small bowl, stir together the egg and milk. Brush the crust with egg wash. Sprinkle top of crust with coarse sugar, if using.

Bake. Place pie on  large baking sheet (to catch drips) and bake for 30 minutes at 400°F.

Reduce oven temperature to 350°F and continue to bake until juice bubbles and crust is deep golden brown, 30 to 40 minutes longer. If pie crust edges is browning too much, cover with tinfoil or pie shield. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

Baking Tips

• Make sure your filling is bubbling. You want to make sure you see a bubbling filling when the timer goes off to ensure the cornstarch has heated up enough and properly thickened.  If the filling doesn’t bubble you will end up with a runny pie.
• Use a glass pie plate  or a metal pie plate for best results. I recommend a 9-inch pie plate that is either metal (for good heat conduction) or a glass pie dish. It helps to see the bottom of the crust . It helps to see the bottom of the crust and if it’s browned enough.
• Bake the pie in the lower third of your oven. This ensure a crispy bottom crust, so the bottom crust gets baked and doesn’t end up soggy.
• Bake on a pre- heated cookie sheet. I like to place a baking sheet in my oven to pre-heat while I assemble the pie to warm up to help with browning the bottom crust. This also helps with catching any drips that may occur. You can also line it with tin-foil for easy clean-up.
• Use a pie shield to protect the pie edges. Remove in the last 10-15 minutes so they can brown.

Recipe Suggestions And Variations

• Add a crumble topping to the top of the pie. You can make a streusel like from my peach crumble pie or my Dutch apple pie and sprinkle on before baking instead of adding a second pie crust on top.
• Ice Cream On Top! Of course nothing goes better with a slice of this mixed berry pie than a scoop of vanilla ice cream! 
• Or a dollop of cream. You could also just dollop on some homemade whipped cream instead. 
• Use different berries. You could always different berries or a combination of your favorite. Like try swapping out the blackberries and use cherries instead!

Storage Instructions

You can make this berry pie a day ahead of time and let it cool, keep it covered and serve it the next day. You can also make the pie crust up to 3 days ahead of time and keep in the fridge or freeze for up to 3 months. You can also make the filling the day before and keep stored in the fridge or freeze for up to 3 months ahead of time.

You can also freeze this baked berry pie for up to 3 months ahead of time. When ready to serve, let it thaw overnight in the fridge before serving the next day.

Recipe FAQ’s

More Recipes To Try

Craving more berry pies in your life? Then be sure to try my blueberry crumble pie recipe! My dad’s favorite. And of course you can never go wrong with the best apple pie recipe ever!

Or if you’re in the mood for something different try this gooseberry pie from Blackberry Babe!