Introduction

This Triple Berry Pie is a vibrant and delicious way to enjoy the fresh flavors of raspberries, blueberries, and blackberries all in one dessert. With a golden, flaky crust and a luscious, thickened berry filling, it’s perfect for any occasion from casual gatherings to festive celebrations.

The image shows a round pie with a golden-brown crust in a white pie dish on a white marbled surface. The crust has a thick, wavy edge around the pie. On top, there is a lattice pattern made from wide, golden strips of dough with a slightly shiny, sugar-coated texture. Below the lattice, a dark red, glossy berry filling is visible, with some filling bubbling up near the edges. The overall look is warm and inviting, with the pie centered in the frame. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Homemade pie crust for a 9” deep dish pan
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
1 tablespoon lemon juice
4 tablespoons cornstarch
2 tablespoons butter
1 large egg white, beaten

Instructions

Step 1: In a large saucepan over medium heat, combine the berries, sugar, and lemon juice. Simmer for 5 to 10 minutes until the berries are warm and juicy, stirring occasionally.
Step 2: Spoon out 1/2 cup of the berry juice and mix it with the cornstarch until smooth. Add this mixture back to the saucepan and continue simmering until the filling thickens, about 2 to 5 minutes.
Step 3: Stir in the butter and let the filling cool for 15 minutes.
Step 4: Pour the cooled filling into the prepared pie shell. Add the top crust, brush it with the beaten egg white, and sprinkle with extra sugar.
Step 5: Bake the pie at 400°F (200°C) for 40 to 45 minutes, or until the crust is golden brown.
Step 6: Allow the pie to cool completely before serving to let the filling set.

Tips & Variations

Use a mix of fresh and frozen berries to enjoy year-round flavor and convenience.
For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the filling.
Brush the crust with milk instead of egg white for a less glossy finish.
If you prefer a less sweet pie, reduce the sugar by 1/4 cup.

Storage

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices gently in the microwave or enjoy cold. The crust may soften after refrigeration.

How to Serve

A round cherry pie with a golden-brown crust on the edges and a lattice top made of woven dough strips. The filling underneath the lattice is dark red and glossy, showing cherries and thick syrup. The pie is placed on a white plate and sits on a white marble surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries for this pie?

Yes, frozen berries work well. Thaw them slightly before cooking, and be sure to drain excess juice if needed to avoid a runny filling.

How do I prevent the crust from getting soggy?

To keep the crust crisp, bake the bottom crust for 10 minutes before adding the filling (blind baking). Also, letting the filling cool slightly before pouring helps reduce moisture absorption.

Triple Berry Pie Recipe

Print Recipe

★★★★★

4.9 from 64 reviews

A luscious Triple Berry Pie featuring a blend of fresh raspberries, blueberries, and blackberries cooked to a sweet, thickened filling and baked in a flaky homemade crust. Perfectly balanced with lemon juice and a hint of butter, this classic dessert is ideal for berry lovers looking for a vibrant, fruity treat.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pie Crust

Homemade pie crust for a 9” deep dish pan

Filling

7 cups fresh or frozen raspberries, blueberries, and blackberries (about 2 1/3 cups of each berry)
1 cup granulated sugar, plus extra for sprinkling
1 tablespoon lemon juice
4 tablespoons cornstarch
2 tablespoons butter
1 large egg white, beaten

Instructions

Cook berries: In a large saucepan over medium heat, combine the raspberries, blueberries, blackberries, sugar, and lemon juice. Simmer for 5-10 minutes until the mixture is warm and juicy, stirring occasionally to prevent sticking.
Thicken filling: Carefully spoon out 1/2 cup of the berry juice from the saucepan and mix it with the cornstarch until smooth to avoid lumps. Return this mixture to the berries and continue to simmer for 2-5 minutes, stirring constantly, until the filling has thickened to a jam-like consistency.
Cool and fill pie shell: Stir the butter into the thickened berry filling and allow the mixture to cool for about 15 minutes. Pour the cooled filling into the prepared pie crust, then add the top crust over the filling.
Prepare for baking: Brush the top crust with the beaten egg white to add a shiny glaze and sprinkle with extra sugar for a sweet, crunchy finish.
Bake: Place the pie in a preheated oven at 400°F (204°C) and bake for 40-45 minutes until the crust is golden brown and the filling is bubbly.
Cool and serve: Remove the pie from the oven and allow it to cool completely before slicing and serving to let the filling set perfectly.

Notes

Using fresh berries yields the best flavor, but frozen berries can be used if thawed and drained slightly to reduce excess liquid.
The homemade pie crust can be substituted with store-bought for convenience.
Ensure the filling thickens properly by monitoring the cornstarch mixture; this prevents a runny pie.
Brushing the crust with egg white helps achieve a glossy, golden finish.
Allow cooling to avoid filling spilling when slicing.

Keywords: Triple Berry Pie, berry pie, homemade pie crust, raspberry blueberry blackberry pie, fruit pie dessert, summer pie