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Triple Berry Pie Recipe

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4.4 from 9 reviews

  • Author: Lea
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Description

This Triple Berry Pie recipe features a luscious blend of raspberries, blueberries, and blackberries in a flaky homemade pie crust with a golden lattice top. The berries are gently cooked with sugar and lemon juice, thickened with cornstarch for the perfect texture, and baked to juicy perfection. A delightful dessert that balances sweet and tart flavors, ideal for any occasion.

Ingredients

Pie Crust

  • 1 homemade pie crust for the bottom (for a 9'' deep dish pan)
  • 1 homemade pie crust for the top (for lattice or full crust)

Filling

  • 7 cups fresh or frozen raspberries, blueberries, and blackberries (about 2 1/3 cups of each)
  • 1 cup granulated sugar (plus a little extra for sprinkling 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 raspberries, blueberries, blackberries, sugar, and lemon juice to a large saucepan over medium heat.
  2. Simmer: Cook the berries until warm and juicy, approximately 5-10 minutes, stirring gently to avoid mashing the berries. Taste and add up to 1/4 cup more sugar if you prefer a sweeter filling.
  3. Thicken Filling: Spoon out about 1/2 cup of the juice from the berry mixture into a bowl. Stir the cornstarch into the juice until fully dissolved and smooth.
  4. Combine Cornstarch Mixture: Return the berry mixture to a simmer and slowly pour in the cornstarch slurry, stirring carefully to avoid breaking berries. Continue to cook for 2-5 minutes until thickened.
  5. Cool Filling and Add Butter: Remove the saucepan from heat, stir in butter until melted, and let the filling cool for 15 minutes.
  6. Fill Pie Shell: Pour the cooled berry filling into the unbaked pie shell lined in a 9-inch deep dish pan.
  7. Prepare Top Crust: Add a lattice top or a whole crust with holes pricked for steam to escape. Pinch the edges of the top and bottom crusts together and crimp if desired.
  8. Brush and Sprinkle: Brush the top crust with beaten egg white and lightly sprinkle with sugar for a beautiful glaze and sparkle.
  9. Bake: Bake the pie at 400°F (204°C) for 40-45 minutes. After 25 minutes, place a piece of foil over the pie if the crust is browning too quickly.
  10. Cool: Remove the pie from the oven and place it on a wire cooling rack. Allow it to cool completely for several hours before slicing. Refrigerate overnight if preferred for firmer filling.
  11. Make Lattice Crust - Roll Out: Roll out the top crust on a lightly floured surface or parchment paper into a circle 1-2 inches larger than the pie dish.
  12. Cut Strips: Use a pizza cutter to slice the crust into strips of desired width.
  13. Lay First Layer of Strips: Place the longest strip across the middle of the pie, then arrange shorter strips parallel on either side with even spacing.
  14. Fold Even-Numbered Strips: Fold back the 2nd and 4th strips, then lay a perpendicular shorter strip of dough across the pie. Unfold the strips over the new strip.
  15. Fold Odd-Numbered Strips: Fold back the 1st, 3rd, and 5th strips and lay another perpendicular dough strip. Unfold the strips over the new strip.
  16. Repeat Lattice Weaving: Continue folding and laying strips until the pie surface is covered with a lattice pattern.
  17. Trim Excess Dough: Trim dough strips that hang over the pie edge to align with the rim.
  18. Seal and Crimp Edges: Pinch the lattice top and bottom crust edges together to seal, then crimp to decorate and secure the crust.

Notes

  • Use fresh or frozen berries; if using frozen, thaw and drain excess water before cooking.
  • Adjust sugar based on berry sweetness to prevent an overly sweet pie.
  • Be gentle when stirring to keep berries whole and visually appealing.
  • Cover the crust with foil halfway through baking if it browns too fast.
  • Allow the pie to cool completely to ensure the filling sets well.
  • Egg white wash adds shine and helps sugar adhere for a crunchy, sweet crust finish.
  • Lattice crust weaving adds an attractive rustic look but you can use a full top crust with vents if preferred.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert, Pie
  • Method: Baking
  • Cuisine: American

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