Triple Berry Pie Recipe
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.
- 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
Find it online: https://cookwithruby.com/triple-berry-pie-recipe/
