Triple Berry Pie

There’s just something magical about this simple, scrumptious homemade triple berry pie! It turns out perfectly every time, whether you use fresh or frozen blueberries, raspberries, and blackberries.

Every Thanksgiving, I carefully pace myself during dinner so I can save plenty of room for dessert. And trust me, I don’t just pick one slice—I ask for tiny tastes of nearly every pie on the table. Growing up, that meant sampling 15 to 20 different pies!

This triple berry pie has been a family favorite for years, thanks to my mom who perfected the recipe. It’s always the very first pie to disappear on Thanksgiving—even my husband, who normally isn’t a fan of seeded berries, can’t resist it.

This pie is better than any restaurant version you’ll find, because it’s made from scratch! The crust comes from my grandma’s famous “Prize Winning” pie crust recipe, which is incredibly easy to make and flaky every time.

What Makes It Special

1. Less sugar. This triple berry pie uses way less sugar than most berry pies. It’s perfectly sweet without being overwhelming, which lets the natural berry flavor shine through.
2. Holds its shape. The filling is just the right consistency, so each slice holds together beautifully. Some berry pies are so juicy they fall apart when you cut into them, but not this one—as long as you let it cool for a few hours before slicing.

So there you have it, our family’s all-time favorite triple berry pie. It’s perfect for holiday tables or simply whenever you need a little slice of joy (which, for me, is pretty much always!).

1. Less sugar. Compared to most berry pies, this one uses less sugar. It’s sweet without being too sugary, letting the berries really shine.
2. Holds its shape. The filling’s just right—not too runny—so slices come out perfect every time, as long as you let it cool before cutting.

That’s why our family always picks this triple berry pie first at the holiday table. Whether it’s Thanksgiving, Christmas, or just a sweet craving, it never disappoints.

What You’ll Need

• Homemade pie crust, enough for a 9″ deep dish pan (this recipe makes two crusts—one for the bottom and one for the top)
• 7 cups fresh or frozen mixed raspberries, blueberries, and blackberries (roughly 2 ⅓ cups each)
• 1 cup granulated sugar (plus some extra for sprinkling on top)
• 1 tablespoon fresh lemon juice
• 4 tablespoons cornstarch
• 2 tablespoons butter
• 1 large egg white, beaten with a fork

How to Make It

1. Place the berries, sugar, and lemon juice in a large saucepan over medium heat.
2. If using frozen berries, add them straight from the freezer and allow extra simmer time to thaw and release juices.
3. Simmer gently 5–10 minutes until the berries are warm and juicy, stirring occasionally and avoiding over-stirring to keep berries mostly whole.
4. Taste the filling and stir in an extra 1/4 cup sugar if desired.
5. Scoop out about 1/2 cup of the berry cooking liquid into a small bowl and whisk the cornstarch into it until smooth.
6. Return the saucepan to a simmer and slowly pour in the cornstarch mixture, stirring gently 2–5 minutes until the filling thickens.
7. Remove from heat, stir in the butter, and let the filling cool about 15 minutes.
8. Optional: partially blind-bake the unbaked 9-inch deep-dish pie crust with weights for 8–10 minutes and cool before filling.
9. Pour the cooled berry filling into the unbaked 9-inch deep-dish pie shell.
10. For a whole top crust, cut vents for steam; for a lattice top, roll the dough into a circle a couple inches larger than the pie dish.
11. Use a pizza cutter to slice the dough into strips for the lattice.
12. Place the longest strip across the middle of the pie, then lay shorter strips parallel and evenly spaced on each side.

13. Fold back the second and fourth strips, lay a perpendicular strip across, then unfold the folded strips; fold back the first, third, and fifth strips and add another perpendicular strip; repeat this weaving until the lattice covers the pie.

14. Trim any excess dough that hangs over the edge.
15. Pinch the top and bottom crust edges together and crimp to seal.
16. Beat the egg white and lightly brush it over the top crust, then sprinkle with sugar.
17. Bake at 400°F for 40–45 minutes, checking about 25 minutes in and tenting with foil if the crust is browning too quickly.
18. Transfer the pie to a wire rack and cool completely for several hours (or refrigerate overnight) before slicing.

Tips for Perfect Slices

A few little tips that make a big difference with this triple berry pie:

• You can use fresh or frozen berries. If frozen, add them straight to the pan and allow extra simmer time to thaw and release juices.
• Don’t over-stir the berries as they cook so they stay mostly whole. Cook just long enough to pamper the flavors (about 5–10 minutes) before thickening.
• Save about ½ cup of cooking liquid for your cornstarch slurry and whisk the cornstarch into the juice until totally smooth to avoid lumps.
• Slowly pour the slurry into your simmering berries and stir gently until thickened, about 2–5 minutes. Too high heat can mash your berries, so keep it moderate.
• Let the pie cool thoroughly for several hours or refrigerate overnight before slicing to ensure clean, sturdy slices—the same chill time that gives no-bake strawberry cheesecake picture-perfect cuts.
• If your dough feels soft or sticky, chill it for 15–30 minutes before cutting and weaving your lattice. Rolling between parchment paper helps keep it manageable.
• Keep an eye on the crust while baking. If it’s browning too fast, tent with foil after 25 minutes for perfect color.
• To avoid soggy bottoms, try partially blind-baking your pie crust with weights for 8–10 minutes and let it cool before filling.

Flavor Swaps and Add-Ins

Want to mix it up? Here are some simple swaps to customize this triple berry pie:

• Swap out one berry variety for chopped strawberries for a fresh twist. If strawberries are very sweet, cut the sugar by 2–4 tablespoons. For more strawberry inspiration, try Strawberry Cheesecake Cups.
• Make it all blueberry or adjust the berry ratios to your liking—more blueberries, fewer raspberries, whatever you prefer.
• Try using ¼ cup instant tapioca instead of cornstarch for a clearer, chewier filling, or add an extra tablespoon of cornstarch if you want a firmer set.
• Swap the lattice top for a full crust with vents or add a buttery streusel crumb topping for another tasty texture.
• Add flavor boosts like 1 teaspoon lemon zest, ½ teaspoon vanilla extract, or 1 tablespoon fruit liqueur (Chambord or Grand Marnier work great) to deepen the flavor; for a bright lemon-blueberry pairing in dessert, see Lemon Blueberry Delight.
• Use a whole beaten egg for the egg wash if you want a richer, darker golden crust.

Storage and Make-Ahead Tips

Make ahead: You can bake this triple berry pie up to a day ahead or prepare the filling up to 3 months in advance and freeze it. Just thaw the filling overnight in your fridge before baking. For another make-ahead berry dessert, try Summer Berry Jello Lasagna.

Freezing: Freeze the fully baked pie for up to 3 months. Thaw it overnight in the refrigerator and bring to room temp before serving. Prefer a dessert that lives in the freezer? The Easy Strawberry Crunch Ice Cream Cake serves beautifully straight from the freezer.

What sets this Berry Pie apart?

1. Less sugar. Compared to most berry pies, this one uses less sugar. It’s sweet without being too sugary, letting the berries really shine.
2. Holds its shape. The filling’s just right—not too runny—so slices come out perfect every time, as long as you let it cool before cutting.

That’s why our family always picks this triple berry pie first at the holiday table. Whether it’s Thanksgiving, Christmas, or just a sweet craving, it never disappoints.

Common Questions and Troubleshooting

Q: Can I use frozen berries? — A: Absolutely! You can add them straight from the freezer; they’ll release extra juice and might need a few more minutes to reach a simmer. Then just follow the recipe as usual, reserving ½ cup juice for the slurry.

Q: My filling came out runny after baking. How do I fix it? — A: First, give it plenty of time to cool or chill overnight—that often solves runniness. If it’s still runny, gently reheat the filling on the stove and stir in extra cornstarch slurry (1 tablespoon cornstarch mixed with cold water), simmer until thickened, then pour back into the cooled crust. Next time, try adding a bit more cornstarch or make sure the slurry is fully cooked into the filling.

Q: Should I blind-bake the crust? — A: It’s optional. If you want a crispier bottom, partially blind-bake the crust with pie weights for 8–10 minutes, then cool before adding filling. But this recipe works great without blind-baking if the filling is thick and you let the pie cool properly.

Q: How long can I keep the pie, and can I freeze it? — A: Store covered in the fridge for 3 to 4 days. Freezing is great too—baked pie will keep up to 3 months frozen (thaw in the fridge overnight). You can freeze the filling ahead as well for up to 3 months; just thaw before assembling.

Q: Can I use other sweeteners instead of granulated sugar? — A: You can try swapping in honey or maple syrup, but since they’re liquids, you may need to reduce other liquids or add a bit more thickener. Taste while cooking to get the sweetness just right.

Q: Why did my crust brown too fast? — A: Thin spots, a super hot oven, or placing the pie too close to the top of the oven can cause this. Just tent with foil about 25 minutes in to prevent over-browning and bake until done.