There is something utterly magical about a fresh, homemade fruit pie that just lights up any table and lifts spirits high. The Triple Berry Pie Recipe is a fantastic celebration of nature’s sweetest gifts, bringing together the juicy tartness of raspberries, the deep sweetness of blueberries, and the rich earthiness of blackberries, all wrapped in a flaky, buttery crust. This pie isn’t just a dessert; it’s a slice of sunshine baked into a golden lattice and perfect for sharing with loved ones on any occasion.
Ingredients You’ll Need
Keeping your ingredients simple and fresh is the secret to making a Triple Berry Pie Recipe sing with flavor. Each component plays a crucial role, from the tart berries providing vibrant color and a burst of flavor, to the pie crust creating that irresistible flaky texture that holds it all together.
- Homemade pie crust: Using two crusts ensures a tender bottom and a beautifully golden top that’s perfect for a lattice or solid cover.
- 7 cups fresh or frozen mixed berries: About 2 1/3 cups each of raspberries, blueberries, and blackberries for that perfect triple berry mix.
- 1 cup granulated sugar: Adds just enough sweetness to balance the tartness of the berries; keep some extra for sprinkling on top.
- 1 tablespoon lemon juice: A little acid to brighten the flavors and enhance the berries’ natural sweetness.
- 4 tablespoons cornstarch: The thickening magic that makes the filling luscious and sliceable.
- 2 tablespoons butter: Adds richness and helps to mellow the berry filling beautifully.
- 1 large egg white: Beaten and brushed on top to create that shiny, gorgeous golden finish.
How to Make Triple Berry Pie Recipe
Step 1: Cook the berries gently
Start by placing your mixed berries, sugar, and lemon juice into a large saucepan over medium heat. As the berries warm, they release their juices, blending with the sugar and lemon to create a naturally sweet and tangy mixture. Stir occasionally and let the flavors meld for about 5 to 10 minutes. This is the moment to adjust sweetness if needed—taste and add a little sugar if you like it sweeter.
Step 2: Thicken the filling
Carefully spoon out about half a cup of the berry juice into a small bowl. Stir in the cornstarch until completely smooth—this little mix is going to thicken the whole pie filling nicely. Return the saucepan to a gentle simmer, then slowly pour in the cornstarch mixture while stirring gently. Be delicate here; you want to preserve those beautiful whole berries. Keep stirring until you see the mixture thicken, about 2 to 5 minutes.
Step 3: Cool and transfer to the pie shell
Remove the pan from heat and stir in the butter, which will add a wonderful richness to the filling. Let this cool for about 15 minutes to avoid sogging your crust. Meanwhile, have your unbaked pie shell ready in a 9-inch deep dish pan. Once cooled, pour the filling evenly into the crust.
Step 4: Top your pie with style
Time for the fun part: the pie top! Whether you prefer a classic whole crust with little holes pricked to let out steam or an intricate lattice crust, it’s your moment to get creative. The beaten egg white brushed on top will help give the crust a shiny finish, sprinkled lightly with sugar for that perfect crunchy texture when baked.
Step 5: Bake to bubbly perfection
Pop your pie into a 400°F oven for 40 to 45 minutes. Keep an eye on it around the 25-minute mark—if the crust is browning too quickly, loosely cover it with foil. When the filling is bubbling and the crust is golden, you know you have a winner. Cool the pie on a wire rack for several hours to let the filling set beautifully before slicing.
Step 6: Crafting the lattice crust
Roll your dough out on a lightly floured surface into a circle slightly larger than your pie dish. Using a pizza cutter, slice the dough into strips of your desired width. Lay the longest strip across the pie’s center, then add parallel strips on either side. Fold back the even-numbered strips, lay a perpendicular strip, then unfold, nestling the new strip under. Repeat folding and weaving with odd-numbered strips to create a gorgeous lattice pattern. Trim any overhanging dough, then pinch and crimp the top and bottom crust edges to seal it all neatly.
How to Serve Triple Berry Pie Recipe
Garnishes
A scoop of vanilla ice cream or a dollop of freshly whipped cream transforms this pie from wonderful to unforgettable. Fresh mint leaves or a light dusting of powdered sugar on top can add just the right touch of elegance and freshness to every serving.
Side Dishes
Pair your slice with a simple green salad or a cheese plate for a delightful balance of sweet and savory. For a cozy touch, offer a cup of hot coffee or a glass of chilled sparkling wine to bring out the complexity of the berries and richness of the crust.
Creative Ways to Present
Serve your triple berry pie in rustic charm by placing it on a wooden board surrounded by fresh berries. For a festive occasion, dust the lattice crust with edible glitter or arrange sliced fresh strawberries and mint around each plate to make every slice a showstopper.
Make Ahead and Storage
Storing Leftovers
After enjoying your triple berry pie, store any leftovers in the refrigerator, covered loosely with foil or plastic wrap. This will keep the crust crisp while preserving the fruity filling’s freshness for up to three days.
Freezing
You can freeze the pie either unbaked (wrap it tightly in plastic wrap and foil) or fully baked (after it has cooled completely). Freeze for up to two months. When ready to enjoy, thaw it overnight in the fridge before reheating.
Reheating
Warm slices gently in a 350°F oven for about 15 minutes to bring the pie back to that freshly baked glory with a crisp crust and deliciously warm, gooey filling.
FAQs
Can I use frozen berries for the Triple Berry Pie Recipe?
Absolutely! Frozen berries work just as well and are a great option when fresh berries aren’t in season. Just be sure to thaw and drain any excess liquid before cooking to prevent a soggy crust.
What if I don’t have homemade pie crust?
No worries at all! You can use a quality store-bought pie crust. Just keep in mind that homemade crust will add an extra layer of buttery flakiness that’s well worth the effort.
Is it okay to make the pie a day in advance?
Definitely. Making your pie a day ahead allows the flavors to meld beautifully. Just refrigerate it overnight and bring it to room temperature before serving.
Can I add other berries or fruits?
Feel free to experiment with strawberries, cherries, or even currants. The Triple Berry Pie Recipe is quite forgiving and opens the door for creative berry blends to suit your taste.
How do I prevent the crust from getting soggy?
Make sure to cool the berry filling before pouring it into the crust, and bake the pie fully until the crust is golden and the filling sets. Adding a thin layer of melted butter over the filling just before baking can also help create a moisture barrier.
Final Thoughts
There is truly nothing like slicing into a warm, homemade Triple Berry Pie Recipe and sharing it with people you care about. The vibrant berry flavors combined with a flaky crust make it a timeless dessert that’s as joyful to make as it is to eat. So roll up your sleeves, gather your ingredients, and dive into this delicious adventure—you won’t regret bringing this pie to your table.
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Triple Berry Pie Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
Description
This delicious Triple Berry Pie combines fresh or frozen raspberries, blueberries, and blackberries in a sweet, thickened filling nestled inside a flaky homemade pie crust. Featuring a beautiful lattice crust topping brushed with a glossy egg white and baked to golden perfection, this pie offers a perfect balance of tartness and sweetness, ideal for berry lovers and a stunning centerpiece for any dessert table.
Ingredients
Pie Crust
- Homemade pie crust for a 9” deep dish pan (enough for bottom and top crust)
Filling
- 7 cups fresh or frozen raspberries, blueberries, and blackberries (about 2 1/3 cups of each type of berry)
- 1 cup granulated sugar (plus extra for sprinkling on top)
- 1 Tablespoon lemon juice
- 4 Tablespoons cornstarch
- 2 Tablespoons butter
- 1 large egg white (beaten with a fork)
Instructions
- Cook berries: Add raspberries, blueberries, blackberries, sugar, and lemon juice to a large saucepan and heat over medium heat.
- Simmer berries: Gently simmer the mixture until the berries are warm and juicy, about 5-10 minutes, stirring occasionally to avoid crushing. Taste and add up to 1/4 cup more sugar if desired for sweetness.
- Prepare thickener: Spoon out about 1/2 cup of the berry juice into a bowl and stir in the cornstarch until smooth with no lumps.
- Thicken filling: Return the saucepan to a simmer and slowly pour the cornstarch mixture back in, stirring gently without mashing the berries until thickened, about 2-5 minutes.
- Cool filling: Remove from heat, stir in the butter until melted, then allow the filling to cool for 15 minutes.
- Fill pie shell: Pour the cooled berry filling into the unbaked pie crust in the 9-inch deep dish pan.
- Add lattice or top crust: Add a lattice crust or whole top crust with holes pricked for steam to escape (see lattice crust instructions below).
- Seal edges and brush pie: Pinch the top and bottom crust edges together and crimp them if desired. Brush the top crust with beaten egg white and sprinkle lightly with granulated sugar.
- Bake: Bake in a 400°F (204°C) oven for 40-45 minutes. After about 25 minutes, cover the pie with foil if the crust is browning too quickly.
- Cool pie: Remove from oven and place on a wire rack to cool completely for several hours. Optionally refrigerate overnight before serving.
- Prepare lattice crust – Roll out crust: Roll your pie crust into a large circle 1-2 inches larger than the pie dish on a lightly floured surface or parchment.
- Cut strips: Use a pizza cutter to cut dough into strips of your desired width with no strict rules.
- Create first layer of strips: Lay the longest strip across the middle of the pie, then several shorter strips parallel on either side and evenly spaced.
- Fold back even strips: Fold back the 2nd and 4th strips and lay a perpendicular shorter strip of dough across. Unfold the folded strips over it.
- Fold back odd strips: Fold back the 1st, 3rd, and 5th strips and lay another perpendicular strip. Unfold these over the new strip.
- Repeat weaving: Continue folding and laying strips alternately until the entire pie is covered with lattice crust.
- Trim excess dough strips: Trim any dough hanging over the pie edge flush with the dish.
- Seal lattice crust: Pinch the lattice top and bottom crust edges together to form a unified edge. Crimp edges decoratively if desired.
Notes
- Use fresh or frozen berries straight from the freezer to save prep time.
- Adjust sugar to sweeten the filling according to your preference.
- Be gentle when stirring the filling to prevent crushing the berries.
- Let the pie cool completely for clean slices and to allow filling to set.
- The lattice crust not only looks attractive but helps steam escape during baking.
- Cover the pie with foil halfway through baking if crust browns too quickly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
