Triple Berry Pie Recipe

5 from 10 votes

This triple berry pie 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!

Prep Time30

Cook Time1 10

Resting Time5

Total Time6 40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 196kcal

Author: Heather Perine

Ingredients

store-bought or homemade pie crust
6 cups berries
1 tablespoon lemon juice
1 cup (200 g) granulated sugar
4 tablespoons cornstarch
⅛ teaspoon salt
2 tablespoons (28 g) unsalted butter
1 large egg beaten with 1 tablespoon water (for egg wash)
Coarse sugar for sprinkling on top

Instructions

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.
Prep oven. Adjust oven rack to lowest position, place a rimmed baking sheet (I also like to line mine with foil for easy clean-up) on oven rack and heat oven to 400°F. I like to pre-heat the baking sheet while I prepare the pie so it is nice and warmed and helps brown the bottom crust.
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” 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.
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 pie. 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 (it's important you see bubbling to ensure the cornstarch has fully thickened) 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.

Notes

Storage/make ahead: 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.
Freezing: Yes you can 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.
Pie crust: You can use a store-bought or homemade pie crust
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.
Cornstarch - You can also use flour or tapioca starch instead.

Nutrition