Print

Print Recipe

A simple and scrumptious homemade triple berry pie featuring a flaky crust and a perfectly sweetened mixed berry filling that holds its shape.

Ingredients

Scale
  • Homemade pie crust enough for a 9-inch deep dish pan (enough for bottom and top crusts)
  • 7 cups fresh or frozen mixed raspberries, blueberries, and blackberries (approximately 2 13 cups each)
  • 1 cup granulated sugar (plus extra for sprinkling)
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons cornstarch
  • 2 tablespoons butter
  • 1 large egg white, beaten

Instructions

  1. Place berries, sugar, and lemon juice in a large saucepan over medium heat.
  2. If using frozen berries, add them directly from the freezer and allow extra simmer time to thaw and release juices.
  3. Simmer gently for 510 minutes until berries are warm and juicy, stirring occasionally to keep berries mostly whole.
  4. Taste and add an extra 1/4 cup sugar if desired.
  5. Scoop out about 1/2 cup of the cooking liquid into a small bowl and whisk cornstarch into it until smooth.
  6. Return saucepan to simmer and slowly pour in cornstarch mixture, stirring gently for 25 minutes until filling thickens.
  7. Remove from heat, stir in butter, and let filling cool about 15 minutes.
  8. Optional: partially blind-bake the pie crust with weights for 810 minutes and cool before filling.
  9. Pour cooled berry filling into unbaked 9-inch deep dish pie shell.
  10. Prepare top crust: cut vents if whole crust or roll dough into a circle larger than pie dish if lattice top.
  11. Slice dough into strips for lattice top.
  12. Place longest strip across the pie middle, then lay shorter strips parallel and evenly spaced on each side.
  13. Fold back second and fourth strips, lay a perpendicular strip, then unfold; fold back first, third, and fifth strips, add another perpendicular strip; repeat weaving until lattice covers pie.
  14. Trim excess dough hanging over edges.
  15. Pinch and crimp top and bottom crust edges to seal.
  16. Brush beaten egg white over top crust and sprinkle with sugar.
  17. Bake pie at 400 6F for 4045 minutes, tenting with foil after 25 minutes if crust is browning too quickly.
  18. Transfer pie to wire rack and cool completely for several hours or refrigerate overnight before slicing.

Notes

Use fresh or frozen berries; frozen berries require extra simmer time., Avoid over-stirring berries to keep them mostly whole., Whisk cornstarch slurry thoroughly to avoid lumps., Maintain moderate heat while thickening filling to avoid mashing berries., Chill dough before handling if it is sticky or soft., Tent pie with foil if crust browns too fast during baking., Partially blind-bake crust to avoid soggy bottom., Flavor variations include swapping berries, adding lemon zest, vanilla, or fruit liqueur., Make ahead: Filling can be frozen for up to 3 months; bake pie up to a day ahead., Store baked pie covered in fridge for 3-4 days or freeze for up to 3 months.

Nutrition

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