You just can’t beat this easy and delicious homemade Triple Berry Pie! It holds together perfectly every single time, and you can use fresh or frozen blueberries, raspberries and blackberries.
If you’ve tried any of my other favorite pie recipes, you may have learned that I’m a Pie fanatic! It’s the most important part of my Thanksgiving. Don’t miss my classic Pumpkin Pie, Apple Pie, and Lemon Meringue pies.
On Thanksgiving, I take great care not to over-stuff myself during dinner so that I have plenty of room for pie. And no, I don’t just pick one favorite and enjoy a slice. I request slivers of nearly every single kind of pie (which, growing up, meant like 15-20 different kinds!).
My Mom mastered this Triple Berry Pie years ago. It’s always the first gone at Thanksgiving–even for my husband who usually detests berries with seeds in them.
This pie is restaurant quality! Scratch that. It’s BETTER than restaurant quality, because it’s made from scratch! The crust is my Grandma’s “Prize Winning” pie crust recipe, which couldn’t be easier to make.
For the filling, I use the big beautiful frozen berries from Costco. They come in a 3-berry pack in the frozen section and the price is unbeatable. They are the biggest, nicest frozen berries I’ve ever seen. Don’t you just love Costco?!
How to Make Perfect Berry Pie:
Cook berries: Simmer berries, sugar and lemon juice in a large saucepan over medium heat until warm and juicy, about 5-10 minutes, gently stirring occasionally.
Thicken filling: Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
Cool. Remove from heat and stir in the butter. Allow to cool for 15 minutes.
Add to pie shell: Pour mixture into unbaked pie shell (in a 9 in deep dish pan). Add lattice top or a whole top with holes pricked on top for steam to escape. Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like.
Brush with egg wash: Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too browned.
Serve or refrigerate. Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
What sets this Berry Pie apart?
- Less sugar. It has way less sugar than most berry pies. It’s still amazingly sweet, but it’s not overly sweet, like some berry pies tend to be.
- Holds it’s shape. It has the perfect amount of liquid to yield a pie slice that holds its shape. Some berry pies are so juicy that they completely fall apart when you cut into them. This one will turn out beautifully, as long as you let it cool for several hours before cutting into it.
So there you have it. Our family’s favorite Triple Berry Pie. Perfect for Thanksgiving or Christmas or any time you’re craving some pie…which, for me, is ALWAYS.
How to Make a Lattice Crust:
Don’t let this beautiful pie crust intimidate you! It’s so easy, especially if you know the tricks!
- Roll out crust. Roll our your homemade crust on a lightly floured counter or on a piece of parchment paper. (I like to place a piece of parchment paper on top of a damp kitchen towel to keep it from moving around). Roll the pie crust into a large circle that’s about 1-2 inches larger than then top edge of your pie dish.
- Cut strips. Use a pizza cutter to strips. cut them as wide as you’d like them to be (there’s really no right or wrong way).
- Lay first layer of strips. Lay your longest strip across the middle of the pie then lay a few shorter strips on either side, parallel to each other and spaced evenly.
- Fold pack even numbered strips. Fold back the second and 4th strip and lay a shorter strip of dough perpendicular to other dough strips. Unfold those dough strips over the new strip.
- Fold back odd numbered strips: Fold back the first, third and fifth strips in the same direction and lay another dough strip across the pie. Unfold the first, third and fifth strips over the new strip.
- Repeat steps 4 and 5 until pie is covered with a lattice crust.
- Trim dough strips.
- Pinch crusts together. Pinch the lattice top with the bottom crust to form one unified outer edge.
- Crimp edges.
Make Ahead and Freezing Berry Pie:
To make ahead: This pie can be prepared completely 1 day a head of time. You can also prepare the filling up to 3 months ahead of time and store it in the freezer. Thaw it overnight in the refrigerator before pouring in unbaked pie crust.
To freeze: You can freeze the baked pie for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
Consider trying my other HOMEMADE PIES, like:
- Apple Pie
- Cherry pie
- Lemon Sour Cream Pie
- Pumpkin Pie
- Chocolate Mousse Cheesecake Pie
- Key Lime Pie
- Chocolate Cream Pie
- Oreo Cheesecake Pie
- Lemon Chiffon Pie
- Banana Cream Pie
- Coconut Cream Pie
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe
![Overhead view of a berry pie with a lattice crust.](https://tastesbetterfromscratch.com/wp-content/uploads/2015/11/Berry-Pie-4-2-500x500.jpg)
Triple Berry Pie
Equipment
Ingredients
- homemade pie crust for a 9'' deep dish pan. This recipe makes 2 crusts: one for the bottom and one for the to
- 7 cups fresh or frozen raspberries, blueberries and blackberries about 2 ⅓ cups of each type of berry*
- 1 cup granulated sugar (plus a little extra to sprinkle on top of the pie)
- 1 Tablespoon lemon juice
- 4 Tablespoons cornstarch
- 2 Tablespoons butter
- 1 large egg white beaten with a fork
Instructions
- Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat.
- Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add ¼ cup more sugar.)
- Thicken filling: Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
- Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
- Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
- Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).
- Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
- Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
- Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
For the lattice crust:
- Roll out crust. Roll our your crust on a lightly floured counter or on a piece of parchment paper. (I like to place a piece of parchment paper on top of a damp kitchen towel to keep it from moving around). Roll the pie crust into a large circle that's about 1-2 inches larger than then top edge of your pie dish.
- Cut strips. Use a pizza cutter to strips. cut them as wide as you'd like them to be (there's really no right or wrong way).
- Lay first layer of strips. Lay your longest strip across the middle of the pie then lay a few shorter strips on either side, parallel to each other and spaced evenly.
- Fold pack even numbered strips. Fold back the second and 4th strip and lay a shorter strip of dough perpendicular to other dough strips. Unfold those dough strips over the new strip.
- Fold back odd numbered strips: Fold back the first, third and fifth strips in the same direction and lay another dough strip across the pie. Unfold the first, third and fifth strips over the new strip.
- Repeat steps 4 and 5 until pie is covered with a lattice crust.
- Trim dough strips. If you dough strips hang over the edge of the pie, trim them to the edge.
- Pinch crusts together. Pinch the lattice top with the bottom crust to form one unified outer edge. Crimp edges.
Notes
Nutrition
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience
I originally shared this recipe November 2015. Updated November 2019 with new photos and additional instructions.
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I would like Grandmas pie crust receipe..Thank you!!! Debbie
I made this pie this morning with one exception. I used strawberries instead of raspberries because that is what I had. I followed everything else on the recipe and was a fraud it would be thick and dry but I think because I used strawberries it ran some. But I am fine with it because the juice coated the pie crust as I ate it and was delicious. The taste is spot on so I’m happy with the results. I have done lattice work in years so I can improve on that skill but the main thing is it’s delicious!
Five stars all day long! All winter I’ve been staring at a shelf full of frozen berries, and I chose this one to try. No reason to look elsewhere, this one is my keeper! I used strawberries, blackberries, huckleberries, raspberries, blueberries and cranberries! OH MY! It set up beautifully and tastes amazing. Not cloyingly sweet; just right for us! All wrapped up in your Perfect Pie Crust recipe, this goes into my Best of the Best File. I’ll be putting the Granddaughters to work picking berries again this summer! Thank you for sharing this lovely recipe!
My pie was beautiful until I covered it with foil. It overflowed and flooded my oven. Still tastes great, just not pretty!
That is exactly what happened with mine. I didn’t cover it tightly either in hopes to avoid this from happening. Is there anything that can help with this?
It’s probably my lack of experience but my pie filling came out very runny. I followed the filling recipe using frozen berries exactly. Kind of disappointing after my previous frozen fruit pie was a great success. Back to the drawing board. Maybe it was the brand of frozen berries, idk. The 1k rave reviews are kind of puzzling though.
I am making just one pie but I want to use fresh blackberries, raspberry’s and strawberries, how many cups of each and any other changes I need to do to the recipe because of using fresh fruit?
This recipe is amazing!!! HIGHLY recommended! I send this recipe to everyone. Making it again today but this time trying to frozen berries- hoping there isn’t a trick when using frozen!
Wow, delicious. I used a frozen store-bought pie crust, and still this pie recipe got rave reviews. It did make a larger quantity of filling than would fit into a Pet-Ritz deep dish pie shell. If using your own large pie plate, it would likely be a better fit. But I just froze the extra filling to use with biscuits or pancakes another time. I used fresh lemon juice and it gave such a lovely, bright flavor. One cup of sugar was just right. I wasn’t sure when to add the 2 Tbsp of butter, so just stirred it into the filling at the end of thickening it on the stove.
I don’t have a deep-dish 9″ pie pan. Can I use a regular, 9″ pie pan and just have additional filling for another use or maybe use a regular, 10″ pie pan?
Absolutely, go ahead and use a regular 9″ pie pan and save the extra filling for a delicious mini treat, or a 10″ pan works too—just might be a tad thinner but equally delicious.
Recipe was easy and tasted amazing. I used prepared pie crust but I bet a homemade would have been even better.
I made this recipe for the first time for my son to bring to school in honor of pie day tomorrow. I baked it for the time in the recipe and had a golden crust. Looked and smelled delicious. Until I tried to cut it and found it was a gooey mess. This was after it had cooled completely. I put it back in the oven and had to cook it for another full hour to get it to cook all the way through! The recipe was easy and smells good. I just wish the timing had been better vetted for this recipe.
I haven’t made this recipe but in looking it over I thought the cooking time looked short. You’ll know a fruit pie is done when you see the filling bubbling all over including in the center of the pie.
I made this triple berry pie, and it was so simple to make.
The pie was delicious and
The family Loved it. I know I will be trying more pie receipes. My First Berry pie! Thank you Lauren and Grandma.
Delicious! Followed recipe exactly except I used my oil based recipe for the crust. Used Meijer’s frozen Triple Berry Blend for the fruit. Pie turned out terrific! Rich fruity flavor and plenty sweet. Perfect consistency – not runny when cut. This recipe is a keeper!!!
Awesome recipe!! Berries were sweet and a little tart 😋.. I’ve never heard of waiting to put filling in crust but wonderful idea. This will surely be a Fam Fav. Thanks So Much
Pie is cooling, but I baked it for 45 minutes. I’m a little confused – I follow your cherry pie recipe which states to bake for 45 minutes. Why is this one like double the time? It was fully bubbling and golden brown.
The cooktime for this is the same as the cherry pie
is it possible to make the crust and filling, put them together in the pie dish, refrigerate, and bake the next day? My family loves this recipe! Thank you for sharing!
Is there a way to sub flour for thickener? I don’t have cornstarch.
This pie was delicious and pretty simple, but I am guessing I didn’t cook down the berries long enough because it certainly didn’t hold its shape and was a runny mess. I didn’t want to add any more cornstarch because that would leave a taste… I did like that it wasn’t too sweet. (I’m sure also some runniness of it had to do with frozen berries)
The runny consistency is because you did not add the cornstarch. The cornstarch is the thickener….
I didn’t go to Costco but did buy a big bag of frozen fruit elsewhere. My comment is that I wish you could have indicated amount in ounces of the frozen fruit bag to purchase. Difficult to estimate 7 cups with frozen fruit.
Can this be made single crust??
This recipe makes two, but you can freeze the second for another day!
I do have a couple of questions –
If I make this pie a day ahead, is it fine to leave it on the counter or would it need to be refrigerated?
Also, would it mess the pie up in any way to warm it in the oven before serving?
My hubby loves homemade pie – I made this Triple Berry Pie for his birthday last year and I’m making it again on Sunday to celebrate his graduation from the police academy!
Very simple to follow and even the pie crust is easy to make.
A good tip for freezing the filling is to do so in a pie plate one inch smaller than the one to be used for baking. Just fill generously. It will thaw quickly this way.
This was my first time ever making a homemade crust and it came out absolutely amazing. My husband LOVES this pie
Absolutely delicious! I made this for the 4th of July and it was a hit. I made my own crust, but the filling was SPOT ON. Definitely a keeper!
I made this pie using star cutouts for the top crust. I used a mix of hand-picked wild berries. The pie is stunning and set perfectly. Thank you!
THE Best berry pie I’ve ever made and I’ve made a lot of berry pie recipes. My family loved it! Especially my hubby who loves berries. It was creamy and delicious..a perfect recipe. I will only make this berry pie from now on because it’s the Best! It set up perfectly. Thanks so much for the recipe! I will definitely try your other recipes. 🙂
Fabulous pie and so easy to make. Tastes great. And I thought I could only buy it at the store. Much better home made, with fresh berries. I add some marion berries.
Love this recipe. I’ve made it several times. The key is definitely to cool the berry make sure before you put it into the pie crust. I prefer to make the homemade pie crust. I’ve made it exactly as the recipe says each time.
I have made this and it is wonderful. I am wondering if I can use the filling in a galette? Trying to use the last store bought pie crust I have. I don’t usually use them so I hate to buy more.
I love this recipe! The filling is so delicious, the perfect sweetness for my family. My only issue (not with the recipe) but with the Pillsbury pie crusts. They tear every time I use them, I follow the box instructions, it says to lay them out to make them room temperature before using them, the outcome is always a bad one. I manage to pinch the torn pieces together so I can bake the pie. I may use the homemade pie crust next time to see if the outcome is better.
Thanks for sharing your recipe with us (me) who have no idea how to bake anything from scratch 🙂
I don’t know why they say that. I usually use them right out of the fridge and I feel like that works better. Homemade recipes usually tell you to chill before using.
Made a “clean out the freezer” mixed berries, frozen fresh raspberries, frozen and a few fresh strawberries. Used Pillsbury frozen crusts. Marvelous outcome. Thank you
My daughter made this to give to a friend and I was able to taste the filling. OMG it was absolutely delicious. I am definitely going to make this. Thank you for sharing your recipe. It was awesome!
I have made this pie as written & everyone raved. Could I substitute strawberries for the blackberries?
yummy
Made two of these pies yesterday. This pie is outstanding! I used my own crust recipe but made the filling exactly as stated and we all loved it! I have a feeling this will be a family favorite for years to come! I never leave reviews but I had to for this. Thank you for an excellent recipe! It’s definitely a keeper!
Making now! So easy!!
Excellent recipe. Instead of the lattice top, I made a crumb topping of brown sugar, butter, flour and cinnamon. So good!
My goto recipe for frozen berry pies. We usually have a huge haul of Saskatoon berries (service berries in the United States) and until this recipe, I have always had trouble with runny filling. I’ve done it with blueberries, strawberries, Saskatoons, and sometimes chopped apple. Stellar results, every time.
Hi there! Do you blind bake the pastry/crust before adding the berries in and the pastry/crust strips on top?
Her recipe states to use an unbaked pie shell.
5 stars
I like to make food from scratch, so this is a awesome place to find great recipes!
Thank you for sharing your recipe. I’m excited to try it, it’s cooling off now.
This berry pie is a big hit every time I make it! It’s especially beautiful if you make the lattice crust (Perfect Pie Crust Recipe) but for the sake of time I usually just use the top crust. Yes, the Costco frozen berries are convenient and perfect for this pie. Love this website so much. Thank you so much!
I followed the recipe with the exception of substituting ghee for butter and using a gluten-free pie crust. This pie was perfect! So easy, and delicious. I’m adding this to my “go-to” recipes, and will now always keep a bag of frozen berries on hand!
I made a variation on this that got rave reviews at a pie contest tonight! I made the pie tart rather than sweet, cutting the sugar in half (tho I sprinkled a little cinnamon sugar on the top crust). I added a little cinnamon to the fruit mixture (a shake). I eliminated the blackberries (seeds…hmm) and added two granny smith apples, sliced thin (and upped the amount of the other berries a little). Also, I cooked only half of the berries, adding the rest of the fruit uncooked after the mixture cooled. My crust was an all-butter crust with mostly whole wheat pastry flour. I’m explaining all of this because I made this recipe as-is previously, and it went over pretty well. But tonight, at a party with 10 pies, this one took the cake!!!
This turned out perfectly and my whole family loved it! We had a bit of leftover filling (small pie pan) and made the rest into a galette. It worked perfectly as well. This recipe is definitely a keeper! We loved that it was sweet enough but not overly sweet. Just so good! Thank you!
I made this for a bridal shower this weekend and it was sooo good! I used the costco frozen berries and numerous people asked if I used fresh berries. The 1 cup sugar to 7 cups fruit was a perfect ratio! Thank you for an outstanding recipe. I’ll make it again!
Very easy and delicious
So no need to blind bake the crust? Is the pie not supposed to have crisp bottom crust ? I have made this a few times, followed the instructions as written but the pies came out with soggy bottom.
Be sure to cool the filling of the pie before adding it to the pie crust and make sure the unbaked pie crust is COLD before adding the filling.
This recipe is a keeper.Cooled properly it holds its shape. I make it about 4 times a year (helps keep the berries fresher) though I “generally” cut it in half as I’m cooking for two. I use a smaller cast iron skillet for the pie pan (try it you’ll love your crust). Love your recipes and website.
I’ve made this pie twice now for my family and friends. It is amazing! We all love it. It is now my go to pie year round.
Can you use a mixed berry with cherries?
Sounds delicious! Please come back and let us know how it turns out for you!
Made the lemon meringue pie tonight
and it was beautiful and delicious! Thank you
Great how you can make with frozen berries! Was a hit with everyone who tried it!
This pie has become a Thanksgiving staple at our house! It is delicious and fairly simple to make, especially with the Tastes Better From Scratch Pie Crust! Even my picky eaters love this one!
I have tried to bake many pies over the years and have never been successful until this recipe. I wouldn’t add or change anything to it. Its perfect. Thanks for sharing.
Why do you use cornstarch in the frozen berry pie and insist on using tapioca for the fresh berry pie?
When the filling is cooked first (frozen berry pie filling) the cornstarch blends better into the filling and doesn’t effect the appearance or taste. With fresh berry filling (that isn’t cooked first), the tapioca pudding works much better as a thickener, without effecting the texture or taste. But you’re welcome to try it with cornstarch if you’d like (I’ve tried both ways, many times testing, and that was my conclusion).
speaking of tapioca pudding with fresh berries. I do not see anywhere on here if there is a difference in steps besides in the comment section. I am making 8 pies for a company holiday event and I am in need of all the advice I can get.
The video shows straining the berries through a sieve to remove the seeds but does not describe this step in the directions, What do you recommend?
That is a bit confusing! Thanks for pointing it out. In that step in the video we are measuring out the 1/2 cup juice in step 3. You can use a mesh strainer to help or just carefully ladle out the 1/2 cup of juice. Hope you love the pie!
I have used this recipe several times for my berry pies and have always had great success. However, I made an extra pie to have on hand for company and froze it according to the notes at the bottom. When it thawed, the texture and taste had changed dramatically. I had to throw it away. I would not recommend freezing this pie.
Very good, I used blueberries, raspberries and blackberries.
i just made this recipe and it turned out great! well, i did modify it a fair bit… I used my family pie crust recipe instead, and for the filling, only did 6 cups of berries and 3/4 cups sugar, didnt have any cornstarch so i did 8.5 tbsp flour for thickener… but either way it turned out delicious!
I’ve made a lot of pies in my life but have always avoided the cook before putting into the pie shell recipes. Well I am now converted, the pie was amazing, the recipe easy to follow. I used my own pie crust and added more fruit ( wild blueberries and raspberries ) I added 2 more tbsp cornstarch which worked beautifully. The pie once cooled and put into refrigerator for a couple of hours held up perfectly. 10 star recipe….. ps don’t leave out the butter, it adds a richness to the fruit filling that shouldn’t be avoided. 🙂
This pie was amazing! Turned out perfectly set. Normally my fruit pie are runny, but not this time!
I have been making pies for a long time and this was one of the best . I used my own pie crust recipe but the filling was delicious!! It will be one of my holiday pies for sure.
My husband said this was the best pie he’s ever had! Wonderful pie and a perfect win on Father’s Day!
My husband loves 3 berry pie, so today I am making my own.
One of the best things I have ever baked! The crust is nice and flaky and the filling is pleasantly tart.
Just what I was looking for, a filling with perfect consistency that’s not solid and not runny. I’ve found the holy grail of berry pie recipes. You nailed it!
BTW- the butter is really important.
My boyfriend went crazy over this pie. Perfectly sweet. Easy (even for me) to make. Made for Easter and making again tomorrow. I made the filling the night before and refrigerated overnight.
Fabulous with healing scoop of vanilla ice cream.
Made this last year for a family affair, where it received rave reviews
Definitely a great recipe- I made mine with raspberries, blackberries, and blueberries. Not too sweet, which I appreciated.
As a pie lover who constantly fights too-soggy crusts, I’ve been on the lookout for a recipe that not only offers a cooked filling but also uses frozen fruit. I made this recipe tonight and it looks spectacular. Can’t wait to cut into it tomorrow. XXX
Made this recipe this weekend and it is a keeper! Tart and sweet with a lovely wine color! So good!
All I can say is WOW!!! This recipe is so easy and the pie is perfect and utterly delicious. I’m so happy I found this recipe…this will be the only Triple Berry pie I make from now on.
This pie was mediocre at best. Whoever came up with the idea of putting butter into a berry pie? It was terrible. So I threw it out
This was the best berry pie ever.
I didn’t do the lattice crust, but was excellent anyways.
Best pie ever!
Made this pie with blackberries, raspberries, strawberries, and blueberries. Also added a little bit of applesauce and only used 2/3rd cups of sugar. I also used your homemade pie recipe.
My mom is 74 and an avid baker and she deemed this to be the best pie she ever had. I agreed! 🙂
This pie recipe is AMAZING. This was my first time making a pie from scratch and it came out so good. The crust was flaky, and the filling was sweet, but not too sweet!
Next time that I make it, I’m going to let the berries thaw for a bit before I let them simmer- I had to keep mixing them so they got smashed. It still tastes delicious and it looks beautiful. I’m going to go eat another slice. 🙂
(I wish I could post a picture of how good this pie looks!!!)
If you use frozen fruit do l need to thaw and drain the fruit? Will l need more cornstarch?
I made two of these berry pies, my first ever, and they are fantastic..Recipe, was super easy..thanks for a new treat in my house!
Be aware of this comment: “…as long as you let it cool for several hours before cutting into it.” I made this for Thanksgiving, and only let it cool for 15 minutes, and when we cut into it, it was a runny mess. I love to eat my pies fresh out of the oven, while still warm with ice cream, but this recipe isn’t for that. I am not a huge fan of cooking down all the berries into a liquid. I think next time I will only do that with half, and mix the other half of berries in the pie. They wills till cook in the oven. Very easy to make, and taste was great.
How long does this pie last once baked? I’m needing to bake pies for an event and will be baking pies that will be delivered a few days after being baked. Will it last that long, or would the crust be soggy if it sits a couple days before being served? Thanks!
If properly baked it should last well for a week!
I want to prepare the filling one day ahead of time and then fill the crust and bake the next day. Does this change the consistency and will it still hold together to form a slice?
Yes, you can. Bake it, then give it plenty of time to cool completely before cutting.
DELICIOUS!! Thank you for a great recipe that a novice can make successfully!! Was a hit with the family at Thanksgiving.
Very easy to make but did add more fruit
I’ve been making this pie for a couple years now, and I’m always asked to bring it for Thanksgiving and Christmas dinners. It’s also my go to pie when I just feel like baking. And the kids love it too! I used store bought pie crust this time, so hopefully it turns out well!
Hi Lauren! I’m hoping to make this pie and freeze it for about a week. Do you have tips for properly wrapping the pie for freezing? Thanks! Look delicious.
I would wrap it in plastic wrap and then aluminum foil.
This pie is amazing! I made your homemade pie crust before and it’s come out really really good. So I used your crust recipe and this berry recipe and it was amazing. I found a frozen berry mix that included strawberries, blackberries, raspberries, and blueberries. I attempted a lattice crust for the first time and it looks OK. I need to practice to make it look a little prettier but the taste was amazing.
I took about 2 tablespoons of sugar out of the berry mixture because I personally prefer a more tart berry and I could always add it back in if needed. I tasted it and I thought it was perfect. Thank you for the amazing recipe and I will make all my pies with your crust recipe.
Made your triple berry pie exactly to your recipe and it came out great.
Only thing I used different in the crust was pure rendering leaf lard. The crust is beautiful. Will be a pie on my list to make often.
Thanks
Great Pie! Always get requests for it. Easy too!
Very good recipe! I just made it for MI birthday, everyone loved it! I didn’t use the butter in the filing though. Does it improve the flavor or change the texture?
Anyways, great recipe! Easy to make and very convenient for when it’s not berry season!
Thanks!
I was looking for a recipe to use up an aging bag of Costco frozen mixed berries and discovered this one. Instead of using the filling for a pie, I freeze it in 1 cup portions in plastic bags for a wonderful topping on pancakes or waffles. It is also fantastic as a garnish on Chocolate Lava Cakes with a dollop of whipped cream! Yum!!
Great recipe! Easy to follow and it comes out great. Everyone who’s tried it didn’t believe I had made it.
It is berry season here, so I have fresh blueberries and raspberries. Will this recipe still work if I use fresh fruit instead of frozen and omit the strawberries?
Yes, that’s fine!
I always make this pie so easy! When we’re invited to dinner I’m asked to bring the Berry Pie.
Great recipe! My whole family enjoyed this and it has been requested for repeat appearances!
Absolutely perfect recipe. I used only blackberries from the garden. A huge hit with homemade ice cream for July 4 family gathering. Thank you.
Hello, when I put the berries in the saucepan, are they still frozen? Thanks
Yes. Enjoy!
Do you need to blind bake the crust? If no, why not? Will the base be uncooked?
No, for this pie you don’t need to pre-bake the crust. Add the unbaked bottom layer, then the berry filling, then the unbaked top crust. All of the crusts will cook through.
What can I substitute for vegetable shortening? It’s not something we have in South Africa.
Do you have lard? Or you can use all butter.
I’ve made this pie many times. We love it! My husband recently went on a Whole Food Plant Based, oil free diet. I finally found an oil free pie crust recipe so I tried that today. I did not add the butter. What does the butter do? Anxious to see how it turns out. It looks great just out of the oven!
The filling was amazing and tastes like store-bought raspberry pies (but better!) and so easy! Pie crust burns super easy though, mine baked for about 32 minutes and was perfect.
This pie is so easy and so delicious! It is now a family favourite. I am making it for the third time and absolutely love it!
This is heavenly!!! First Berry pie I’ve made and there will be many more!!!
Absolutely delicious! I made two and I’ve never made pie before. The first one I tried the lattice top and didn’t do it quite right and it was still great. Second one had the solid top. I found your grandma’s perfect pie crust recipe and chilled it for hours but when I rolled it out, it kept splitting at the edges with separation going towards the center. I don’t know what I did wrong and the end result was divine
So delicious!!
Very good and simple. Please include the adding butter between step 4 and 5.
I can’t rate this yet… I need a reply first before I make this….. 🙂
The frozen berries I have on hand are Strawberries, Blueberries, Raspberries, Pitted Dark Sweet Cherries & Pomegranate Arils (I actually bought this bag for smoothies & decided to try a pie)
1. Do you think this combination will make a good pie?
2. If so, is it necessary to thaw the berries first? I don’t see it in your instructions to do so but I read one comment where a lady thawed hers in the microwave. If the berries are going to be cooked first, I don’t see why they have to be
thawed…
Please reply. Thanks.
Patricia
That sounds delicious! No, you don’t need to thaw them. Enjoy.
I really want to try this but I forgot to buy butter! Does anyone know if margarine will be ok as a substitute where it’s needed?
Perfect Easter pie! I added additional frozen raspberries to the pot as it was cooling since the ones I cooked with the other berries fell apart.
This turned out amazing!
Best berry pie I’ve ever had! I did add about 1 tsp. of cornstarch to ensure having a nice, thick filling. So fabulous!! Sotally would’ve added a photo but couldn’t see a spot for that.
I made this recipe using the Costco frozen berries and gently defrosted them in the microwave. This pie was fantastic! Thanks for another great recipe!
I’ve never made a pie before, but thought I’d give it a try on Pi Day 2021. This was very easy to put together, and the filling is delicious! I don’t like pie crust in general, but yours is light and flaky. Thank you for sharing!
This pie is delicious! Easy to make and everyone who has tasted it has commented on how good it tastes. Thank you!
Love this pie! Made for the family this valentines day, yum! The crust is so good that even the kids finished their crust. Will do again.
Soooo YUMMY and so simple to put together. This is a keeper! Thank you.
I’m a kid, and not a very experienced baker, (Just started and is now one of my hobbies.) This recipe worked out very well! My mom said it was the best pie she had ever had! It tasted good and went along well with your crust. Diffidently add all the cornstarch if not more. Next time I might add more lemon just to give it a bit more of a zing. Overall, great recipe!
Maybe take up spelling as a hobby too.
Wondering if I could make this with a crumble on top instead of the second crust? Thoughts?
Yes, that would be delicious! You could use the crumble recipe from my Triple Berry Crisp: https://tastesbetterfromscratch.com/triple-berry-crisp/
Just made this and it turned out great, thanks!
Incredibly easy to make. Phenomenally delicious, and beautiful presentation.
Great recipe but the instructions below the ingredients are missing the step to add the butter, might want to update that section. Luckily it was mentioned at the top of the page.
Happy you liked it. The butter direction is there in step 5 🙂
This pie filling is perfect in terms of both flavor and consistency. It hasn’t made it into a crust yet; I’m eating the warm filling right out of the pot!
Question: why are 2 Tbsp of butter added to filling?
Thx
I have frozen peach slices and local blueberries in my freezer. Can I make a blueberry-peach pie using this recipe? Love this recipe, easy and never fails.
This is a great recipe, perfect blend of sweet and tart.
Can’t wait to make it again,
Well…I won Thanksgiving 2020 with this pie! I love to bake, but pies are not my thing. This pie was CRAZY DELICIOUS and everyone at my (very small) family gathering raved. As the recipe states, it is not too sweet and held together beautifully. The bright taste of the berries really shines! My only changes were I blind baked the crust for about 12 minutes before filling, and I covered the top with pie dough flower shapes (pretty and less intimidating than lattice :). Thank you so much for this recipe! I will definitely use it again and again!
Pie was a big hit with my family. So easy to buy the triple berry blend. Like Costco, Sams Club also has this frozen berry blend. I used them and added some extra blueberries. I didn’t have lemon juice so I just left it out. Still Delicious. Will make again.
My husband and I made this for Thanksgiving. It is juicy and delicious! I had local berries from the farm that I froze this summer. Tayberries, blueberries and raspberries. We used allulose sweetener and it turned out perfect. Thank you for a simple basic recipe that tastes so amazing!
What is allulose sugar?
its a low-calorie sweetener 🙂
I made this pie for Thanksgiving and it was a huge hit! I used about half a bag of the Costco frozen berries. I also added more cornstarch than the recipe originally called for. Held its shape beautifully! 👌
Made this pie sugar free with a sugar substitute turned out great.
A friend of mine made this pie, and it was delicious! The pieces were a little gooey, but everyone loved it. I just tried my hand at it, but used my own pie crust recipe, and used strawberries instead of blueberries. Oh my goodness! I haven’t tried a slice yet, but the filling in the pan was Amazing, and I’m not usually a big fruit pie person.
If I make this one day in advance should I fridge overnight vs leaving out on counter overnight? Then reheat next day? Thanks!
I would leave it on the counter overnight and you do not need to reheat. Serve it at room temp.
If using frozen berries, should I put the bag in the fridge to thaw ahead of time?
No need– just add them to the pan, frozen. That’s what I do 🙂
Amazing pie! Great recipe. My only advice is to make sure the lattice pieces aren’t too skinny or they will tear. I used a homemade all butter crust and didn’t take into account that the filling was still warm when making my usual skinny lattice pieces and had one rip on half.
This the best berry pie recipe I have ever made!
I followed it exactly. It was delicious!
We usually have a very large family gathering for Thanksgiving and we always have at least 5 or 6 pies. Since it will only be three of us this year we decided stick to just one…you guessed it, this one! We love it!
Can you use fresh berrie instead ? Is there a difference in quantity ?
That’s fine! Same quantity.
Looking foward to making this! Is it possible to use just one type of berry? For example, just the respberries?
Yes, that’s fine! Enjoy!
Excited to make this for Thanksgiving! Can you make the berry fruit filling a day or two ahead and just store in container in the fridge? Would that make any difference to flavor or texture?
Also, if freezing the dough ahead of time and then thawing in fridge overnight, do you need to also let is sit on the counter for a while before rolling out?
In this case, I wouldn’t recommend making the filling ahead of time. It will set up and wont fill the pie dish as well when you go to cook it. You can definitely make the pie crust ahead of time and that’s what I would recommend. There are detailed freezing instructions in the pie crust recipe.
I made the pie, with your butter/lard crust and it turned out perfect!! That crust was the best I have ever made. It was tender and flaky. And the berries stayed in the pie where they belonged after cooling. Well, I cheated a little because I was in a hurry to taste it and cut it just a little too early and it was only a wee bit oozy. But after further chilling, that filling firmed up nicely and no big issue. I am now going to use your crust recipe to make an apple pie! Yum!
I followed it step by step exactly, let the berry mixture cool on the stovetop (on an unused burner) for 15 min, cooked the pie it for 41 minutes, let it cool for 2 hours, and then chill in the fridge for 3 hours. When I cut a piece out, allll the mixture came pouring into the empty piece which made the middle of the pie collapse slightly. It was a huge bummer 😞
I’m really sorry this happened, but something went wrong. The berry mixture should already be thickened when you pour it into the pie shell (and will continue to thicken after it cooks and cools.
How much of the Costco berries do you use?
My package came in 4-1 pound packets.
This was a colossal failure! Followed your recipe step by set and although the taste is good, the cooked berries didn’t hold at all which explains why all the other recipes I looked at instruct you to bake from frozen. This was a Total waste of my time and money.
I”m so sorry, but you really must have missed something here. The berry mixture should be quite thickened before you ever add it to the pie.
Hello. I’ve made this pie many times already and it’s my all time favorite fruit pie. Do you think this recipe could be tripled and turn out okay? I would love to for ease but the ratios worry me some. I normally just make one at a time but it would just be SO much quicker to multiply it.
Thank you.
Yes I think that would be fine!
Thank you so much for this perfect recipe! I followed it exactly and sold a bunch To pay for my kids activities! Everyone loves it!
Delicious. I used apples instead of blackberries. Added cinnamon, nutmeg and ginger. Husband loved it.
Can I substitute strawberries for the blackberries ?
Sure! Enjoy.
I substituted strawberries for the blueberries. It was delicious! Love this recipe and will definitely be making again.
Finally a berry pie that holds its shape and doesn’t rub out of the pie crust when sliced! This is the best berry pie recipe I ever tried. I followed the recipe exactly with the only exception being I had no blackberries so used fresh from the farm pie cherries with the raspberries and blueberries. All fresh from a Mennonite farm in Idaho. The pie was perfect and delicious! Thank you for sharing your recipe.
Could I a frozen pie crust for this? What would I need to do differently?
I’ve never used a frozen (store-bought?) crust before. I imagine you keep it frozen and cook the same amount of time–I’m sure there are instructions on the package….Best of luck!
Yes, I use a frozen pie crust but I bake the bottom for 8 mins @ 400 while I’m making the filling. Cool it along with the filling and don’t cook the top piece but let it thaw so it’s easy to work with. You can also take the top dough out of the pan and cut it into strips for a lattice top of you want
I use pre-made pie crust, but I do something different. Instead of using flour on a board to roll my dough, I use powdered sugar. Even if I make my own crust I roll it on powdered sugar. The bottom crust does not get gooey becomes crispier. Much better!
This was very VERY good!!
I did have doubts about the pastry bottom not being a sweet pastry bottom, however, I need not have worried. I will definitely use the pastry base again! I did not really measure the fruit, but measured everything else, I also took some extra juice out as my fruit (a mixture of Waitrose mixed berries, bramleys, and extra blackberries) appeared to have a lot of juice and I was worried it would not set. Apart from that everything was great. That was last weekend, this week it’s a toss up between the sour lemon pie and the peanut butter pie, thank you for such lovely albeit not so good for my waistline recipes!
Excellent recipe. Used 4 kind of berries. 2nd year making this awesome pie. Used my own, no roll pie shell recipe.
Can I use this filling to make tarts. If so how long do I cook the tarts for and at what temperature?
This recipe and instructions are so helpful! It’s the first time I’ve been able to make a berry pie that did not fall apart after the first slice! (I will note, I added a little bit of extra cornstarch while adding in the butter to get to that point.
My husband loved it as a birthday treat and I here I am making another one for him a week later. Thanks so much!
I have made many of berry pies and the consistency of this was the best!
I love triple berry pies and not easy to find. So I am going to try and make my very first pie. I worry about the crust some but I am game to try. I use the Costco frozen berries already to make smoothies so I am equipped except for making the dough. Need flour, rolling pine and whatever else goes in the crust.
Wish me luck. Of course, I can’t wait to share how it turns out, though I expect perfection🙃
I did my very first pie and made a mess in the Kitchen. But follow the recipe and it turned out even better than expected. The only variation was adding a cup of strawberries because I only had 6 cups of the mixed berries. ( used for smoothies yesterday ). So in effect it was a quadra berry pie. I should have taken a picture but next time. Thanks for a very easy to make pie and I won’t make as much a mess next time.🙂
Turned out well! I would just halve the amount of cornstarch, since I don’t prefer jammy pies.
Could I use other berries? Say cherries, blueberries & strawberries?
Yes, sure!
The crust was extremely hard to roll out and very piecey. Also the berries, while I stirred really gently, became mushed beyond recognition even though I heated for less than half the time it said. Not going to try this again sadly.
This pie is amazing! My husband loved it. I had double the amount of fruit needed, so I doubled the ingredients, saved the extra and had it with vanilla ice cream. Soooooo good! This is a keeper.
So delicious! I used strawberries, blackberries, and raspberries and it was a huge hit. The filling thickened well and was totally set after cooling.
Simply awesome. I usually do a pie or two a season. This recipe is the second within a month. I have one of those Paula Deen deep ceramic pie pans. Filling: frozen triple or mixed berries (Wyman’s of Maine), half monk fruit sweetener/ sugar mixed. And 3 Pillsbury refrigerator rolled crusts, dividing one and rolling into the other two. I’m all about homemade but I swear on my life that these crusts taste homemade. Also add a pinch of cinnamon & 1/8-1/4 tsp almond extract. Everyone tears into the pie.
This recipe is amazing! I’ve never made a pie in my life, but really wanted to make one for my husband’s birthday. Mind you, I didn’t find this recipe until the afternoon and didn’t get home with the ingredients until 4pm. That’s how easy and quick making this amazing pie is! My teen daughter is also very health conscious and wanted something low sugar. We’ve bought plenty of berry pies over the years from restaurants, but this one was the most delicious by a landslide!
Here are a couple of deviations I made that worked great for us. First, since it was last minute, I bought the crust. Trader Joe’s has a frozen 2-pack that is flat dough that you thaw and mold into your pie dish (I used glass Pyrex). This crust is delicious and I had two so I was able to make the top crisscross. It comes with overnight thawing instructions, but mine was perfectly thawed after I got home from shopping! Used frozen berries and went heavier on the blackberries in my ratios. So about 3 cups tri-berry mix, 3 cups blackberries, one cup blueberries. I used slightly less than 1 cup sugar, about 1.5 times as much lemon juice, and an extra 1.5 tablespoons of cornstarch based on other reviews. Good call, the pie did need that. Then I just followed the instructions and it turned out amazing!!!! Can’t wait to try more of these pies. This one will be a regular for us! Thank you 🙏
I made this today for Father’s Day / Summer Solstice with a spoonful of whipped cream on top. It was amazing and my whole family loved it. I appreciate that it is not as sweet as restaurant pie. So good! It turned out pretty loose so next time I will add another tablespoon at least of corn starch. This is the only berry pie recipe I will need for the rest of my life.
Thisbwas my first time ever making a fruit pie. I used fresh blueberries, blackberries, and strawberries and frozen Raspberries. I made 3 pies (adding extra to the recipe of course) ! –1 for my dad., My husband and father in law all for fathers day! Everyone LOVED it!
Delicious and simple berry filling. So yummy we ate spoonfuls of the filling before baking it. Not too sweet which is how a pie should be! We used frozen berries (blackberries, raspberries, and blueberries) a pre-made pie crust (just to save time as this was a last minute pie) and added a 1/2 tablespoon more of lemon juice to the berry mix.
Looks delicious! Would you change anything for high altitude?
No, it should work fine!
Looks amazing! Do you know if the pie filling can be canned? Thank you!
I’ve never canned it before (you’d have to reference a safe-canning website to make sure the ph levels are adequate to make it shelf stable). I’d love to hear if you try it!
This was amazing! I did add a little extra cornstarch and didn’t put all the berries in because I felt like it was too much for my little pie pan. Thank you for the great recipe. I’ll definitely make again.
This may post twice..Absolutely delicious, a little thin, even after cooling for several hours. Will add a bit more cornstarch next time, along with a home-made crust. Had to use pre-made this time. I used strawberries, blueberries, blackberries and the sweetness was perfect!
Hi I want to make your pie recipe for Monday. Do I have to defrost the berries first?
No, you don’t need to thaw the berries. Enjoy!
Thanks for the recipe. Mine was delicious but runny. I did cut it within an hour as I could not wait! If I let it cool next time, then will it turn out ok?
If I warm the pie, will it still be ok? Not runny? Thanks so much!
Would there be any changes when making mini pies with this recipe? I only have a 12 cup cupcake tin at my disposal!:(
That sounds fun–I can’t tell you exact bake time but I’d guess around 25 minutes, until the crust is golden.
I’ve made this pie 3 times already with different mix of berries and it has been a hit each and every time. Thank you for sharing this amazing recipe.
I used honey, lemon liquor, put fresh strawberries, on bottom, used a graham-cracker, Fresh on top, sprinkled with conf. sugar. Oh the filling was raspberry, blk. berry! We loved it! I might be making a big mistake, haven’t cooked for my husband in a long time!
I made this pie over the weekend and it came out absolutely wonderful. The filling is perfectly sweet and quick to whip up. I’m looking forward to making it again soon, it was a hit in my house!
Can I sub all purpose flour for the cornstarch?
That would be fine–you’ll need about 1/2 cup of flour.
Terrific recipe. Didn’t change a thing. We loved it!
Love it! Super easy and quick recipe – perfect for the bag of frozen berries I was trying to finish. Thank you!
Fantastic! I had a mix of berries, raspberry pie is just to over whelming so I wanted to mix it up. Took it to a friends house for dinner. Wow what a pie and so fast and easy. This is my go to berry pie.
I used this recipe for my first attempt at a fruit pie. It was excellent!
I’m just curious if you have any tips to stop the filling from overflowing into the lattice crust?? The pie looks amazing but the sides overflowed onto the top of the pie.
Any tips would be extremely helpful!
I think not filling it so full next time (or using a slightly larger pie pan) would work the best!
I’ve read a lot of people that add strawberries to their recipe or substitute strawberries in place of raspberry’s.
But I am allergic to blueberries so would it affect the consistency substituting blueberries for strawberries?
So it would only have, strawberries – raspberries – blackberries….
Would this work?
That should be just fine!
I have made this recipe a dozen times at least. It is perfect! I always use frozen triple berries from the grocery store. Once I accidentally bought the kind that has strawberries in it which I thought wouldn’t be as good – but it was just as good as the other mixes. Tonight I made it with Tom’s Red Mill GF all-purpose flour for the crust (my hubby is gf but he can never resist this pie!). It looks fabulous! We’ll eat it tomorrow for Easter Dinner.
How do you think it would turn out if I did not have lemon on hand?
It would be fine!
Same here. I used orange juice as a substitute and it was fine — I think the recipe is just after the acidity from the lemon.
How many servings is your nutritional information based on? Thank you!
12 slices of pie (calories are for 1 slice).
Delicious pie! Excellent instructions. It was easy to make, turned out beautifully. I would make it again and again. I used strawberries instead of raspberries as it was what I had frozen. Flavors were fabulous with just the right amount of sweetness. Thank you!
Just finished taking pie out of the oven. Looks delicious! Loved how easy it was to prepare. Can’t wait to eat. Thank you!
I made this pie for my husband’s birthday and he really loved it! It was easy to make and turned out beautifully. I did bake it a little longer because I like my bottom crust to be browned and it wasn’t quite there yet after the recommended time. I will make it again!
What is the butter for? I didn’t see it used in the recipe. Thanks!
It’s added in step 5 (after taking the filling off the heat).
first time it was easy, excellent taste.
Made this for Valentine’s Day dessert! It turned out great. I also used your link for the crust recipe. The leftovers were even better the next day! Definitely my new fave pie recipe.
My first attempt @ lattice—in 44 yrs of marriage lol: recipe was SO easy and understandable And Hub RAVED about it!! Double kudos to you!!❤️
Hi! I can’t wait to make this. Has anyone made this into mini pies in a mini muffin tin? I’m just curious about judging the baking time. Thanks!
Delicious pie. I served it the day I made it and it was a little loose. Next day left over was perfectly set. I will make it again and serve it the next day. Thanks for the wonderful recipe.
I’m a huge pie baker and this recipe has become my go to for homemade pie. Simple, quick, everything is on hand and tastes delicious. I’ve used it for blueberry pie, mixed berry pie, strawberry rhubarb pie and peach pie. Definitely better to make a day or two ahead and let it set up. Served it with homemade ice cream or homemade whipped cream. Both delicious. Thanks!!!
This was excellent (I don’t like sweet so only used 3/4 cup sugar and added extra cup of berries). Makes a great breakfast!
I made this pie 2x. I used Costco’s frozen mix of 4 organic berries. The first time I made it I served it the same day and it was very wet, but the taste was there. Next time I made it I baked it the day before and let it rest uncovered for 24 hours before serving. It stayed together much better. I definitely still prefer peach or apple pies, taste-wise, but this recipe will go into my files anyway because I know berry pies will be requested. This recipe seems pretty versatile I bet it’ll probably work with any mix of berries.
Would it be a disaster to leave off the lattice top crust? I don’t have enough pie dough but am craving berry pie!
Will not be a disaster, it just won’t have a top crust. Enjoy
I tried it with blackberries, raspberries, quartered strawberries and blueberries. It was amazing, and only lasted about 24 hours in my house. Great recipe!
Do you serve this pie cold from the refrigerator where it was stored overnight, or better to bring it back to room temp the day of serving it?
I usually take it out of the fridge about 30 minutes before serving, but either way is fine!
Hello… I can’t wait to make this pie today… but I would REALLY like to have a crumb topping. Do you think the topping would be too heavy for the berries and will sink…since they are cooked first?
Thanks
No I don’t think the topping would sink–sounds delicious!
I just made one of these pies but didn’t have quite enough triple berries, so added the differencecwith strawberries. I’m sure it will be yummy.
Has become another holiday tradition recipe! My husband requests this pie every year. Not too sweet and not too tart. So easy and delicious!
If you love berry pie, this is the one for you! Great instructions, easy to make, and so delicious!
This is an outstanding pie! Easy to make delicious and nothing goes to waste, because you can freeze the leftovers 😊
This is my 3rd time making it and it comes out perfect every time!
Just finished making this for Thanksgiving tomorrow. It’s going to be delicious, I’m sure. I loved your tips about rolling out the crust. Worked like a charm.
I’m making it right now for Thanksgiving tomorrow, and mine seemed very juicy! I used a slotted spoon to get the berries out, Is there usually a lot of liquid left over after the simmering part?
The juice that I’ve tasted is so very good! I’m hoping it comes out great tomorrow!
Thank you so much!
If your filling is still juicy, you need to thicken it more! Add 2 additional tablespoons to some of the berry liquid and stir to make a cornstarch slurry. Ad that mixture back to the pan and cook until it thickens!
hi quick question…. can I make this two days in advance or will the crust get a little mushy? I was thinking of heating up individual slices on thanksgiving. thanks,
You can make it in advance. Make sure your berry mixture thickens well and be sure to bake your pie
until brown and bubbly.
Can I use strawberries instead of raspberries?
Yes, that should be just fine! Enjoy.
I love triple berry pie and have tried many different recipes over the years. I stumbled across this version last year and keep coming back to it again and again. I am using it inside of a chocolate Piecaken for Thanksgiving (using only frozen rasperries). In fact I’ve made four raspberry pies this weekend modifying this recipe for them. They look stunning! I almost hate to dunk them into the pans full of chocolate flourless cake batter!
I have to say that I never leave reviews or comments for recipes, but this pie won me first place at my company’s annual Thanksgiving pie competition. There were about 15 pies entered in the contest. So I figured it warranted a review to let others know it’s worth making. Thank you so much!
Kay, here is the triple berry pie! Love, Millie
Was hands down the best pie our family has had. I had a quadruple frozen bag (because I wanted to mix fresh and frozen). Even with that slight change, it turned out really good. I only added 1 1/4 cups of sugar. Never mind the pie, I could eat the filling straight out of a bowl and I’d be happy. I made a compote consisting of the same frozen berries to go with the pie and it gave that nice burst of fruity flavour. My favourite part honestly was the blackberries. Their natural bitterness really kept this pie from being overly sweet, which we all loved. Will be making this again.
What is the consistency of the cooked berry mixture when you pour it into the pie crust? (I’ve got some thawed berries from a mishap with my freezer and I’d love to use them for this recipe but I don’t know if there’s too much liquid in)
Thanks!
It should be pretty thick!
Hi there, in the ingredients you reference 2 table spoons of butter but I don’t see a step in the recipe were you make use of it. Does it go in with the berry ingredients at the beginning?
See Step 5.
I absolutely love this recipe! I used 4 cups of Costco’s frozen triple berry blend, and 3 cups of fresh blueberries and raspberries. That is the amount of the fruit that I had on hand. I decreased the sugar to approximately 1/2 cup as the berry mixture was plenty sweet enough. I highly recommend this recipe! The next time I make it, I may sprinkle a little cinnamon on top with the sugar.
I tripled this recipe for our Lion’s Club pie sale. Two pies for the sale and one for home. They turned out delicious!
Do you thaw the frozen berries before you mix the ingredients? Thanks!
No, you don’t need to thaw them. Enjoy!
If I need to make this dairy free, is it okay to omit the butter in the filling? Should I substitute it with anything?
Yes, that’s fine, just omit it 🙂
Thank you for the recipe. I have made it a number of times.
It’s quick and a crowd pleaser.
I just made this using the Costco bag of triple berry mix. I used Bob’s Redmill GF pie crust mix. Instead of making a lattice top, I used a flower cookie cutter on the top. It turned out great! Thank you for the recipe!
Thanks for this recipe – it’s my new “go to” for berry pies. My hint for easy, pretty lattice tops? Weave the lattice on parchment paper, and then transfer it to the top of the pie.
Thanks for sharing that great tip!
I have never had success with pie crust until your recipe! Bless your sweet Grandma’s heart for sharing! And the berry filling is so delicious and i am in your camp that the sweetness is perfect. I used to be afraid of making pies but now with your recipe i am unstoppable! haha! Thank you for sharing!
That really makes me so happy to hear! Thanks for sharing, and way to go Dionna!
Can this pie be frozen and baked at another time? Say within a week?
I would recommend freezing the baked pie, instead. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
I would love to try this, looks so yummy. Can this be used as a syrup for pancakes/waffles. How long would it keep in the fridge.
Sure, that would be delicious! I would leave out 1 tablespoon of cornstarch so it’s not too thick for you. It will keep in the fridge for 1-2 weeks.
I have a question. Does putting the hot filling into the pie crust affect it at all? Isn’t the shortening/butter combo suppose to be nice and cold? Like, wouldn’t the hot filling kinda jeopardize and melt it so it wouldn’t b as flaky?
Yes, but that wont be an issue if you work quickly to get it right in the oven. If you’re worried you can always let the filling cool down first 🙂
This pie turned out great! The filling was delicious and held its shape, Not soupy like the last blueberry pie recipe I tried. I used your pie crust recipe, too. The dough is excellent for lattice tops. Thanks for such a fine recipe. I make pies for my church’s blood drives, so I like them to look nice. This one was beautiful. I’m going to check out your other recipes, too.
Thanks so much Jeanine! I’m glad you found my site!
It’s so nice to see a berry pie recipe without canned filling. I have a gluten free crust recipe that I’m trying out for this pie. I just made the filling, and it tastes amazing! (I may have tried some before it cooled.) Sadly, some of the fresh berries I bought already had mold on them – so frustrating- so I ended up mixing blackberries, strawberries, and a honey mango. I wasn’t sure how it would turn out, but it’s fantastic! Thank you so much! The method for making the filling was so easy to follow.
I’d love a good gluten free crust recipe!
https://www.kingarthurflour.com/recipes/gluten-free-pie-crust-recipe
I have a gluten allergy and have been using this recipe for years. I use GFjules flour so I don’t add the xanthan gum or the instant clear jell. I haven’t tried the King Arthur GF Flour but I use their GF Baking Mix and it’s very good.
Hi there! I know this is a triple berry pie, but can you add strawberries? will it taste good with the other berries and butter ?
Sure, that would be yummy!
Amazing I tried it one wand was hooked. I fort made it for pi day on March 14 and I made the crust little pi symbols. It was AMAZING.
Hello! Do I not need to prebake the pie shell?
No, the pie crusts are unbaked when you add the filling.
Marvelous pie!!! I had never had, nor made a berry pie until it was requested by my niece for her birthday. It is now a family favorite. I made another one for my brother’s birthday–it was gone in one sitting. Thanks so much for a wonderful recipe.
This was my first attempt at a triple berry pie . . . it came out perfectly! I didn’t change a thing and I’ve printed out the recipe for my “Family Cookbook”!
Hey is it In cups and not grams or Ounces i mean it is easier to messy berries in weight in stead of how much it is filling for a fluid measurement instrument (or powder)?
I’ve made this twice now and it has become a family favorite! Didn’t change a thing and wouldn’t — perfect as is! I’e adapted the recipe for other fruits and now I know how to make a great pie filling using frozen fruit!
Thanks for such a foolproof recipe!
What size of pie tin should I use?
Sam,
Hi Sam. I use a 9 inch deep dish pie tin. Any pie dish will work. If you use a smaller one you may just have a little extra filling.
I’ve made this pie several times and it always comes out perfectly. I double the recipe and make it in a 9×13 pan for large gatherings.
We all love the triple berry pie! It is a huge hit at my house! The instructions are very good and easy to follow. I have not considered myself a pie maker until I tried this and it actually turned out!!!….perfectly!?. Thanks so much for sharing your passion and talent Laurén!!
This recipe is outstanding! My family was hesitant at first when I made this for Thanksgiving. But once they got a taste, they tore through it in no time. I loved it. Simple, not too sweet. Just perfect.
I made this pie for Thanksgiving this year and it was a hit! Not too sweet and it held it’s shape perfectly. This will become a regular pie in our family celebrations.
This pie is always a winner and a great pallet cleanser after all of the cream pies! Whether I’m using fresh berries, or frozen berries, it always comes out perfect! Super easy to make and it always makes me look like a professional pie maker. It’s also PERFECT for breakfast the next day, too!
I’ve made this three times and it’s a great recipe.. so easy
Just wanted to let you know that I found this on pinterest a few years ago and took a risk and made it for Thanksgiving… now it is my forever assignment at every family event (on both sides!) because no holiday is complete without this! So thank you for a simple and delicious recipe that makes me look good every year 😉
That makes me so happy! Thanks so much for sharing!
Does this have to be a lattice top? I’d like to make a full crust on top.
No problem–a full crust top will work great! Be sure to leave some slits in the top crust to allow air to escape, and be sure not to fill the filling to full that it bubbles out the edges.
Do you think this will hold up ok in a 5 hr drive?
Yes! Especially if it’s hot from the oven because it needs several hours to cool anyways, but it would also work if you had made it the day ahead and refrigerated it overnight before you leave. 🙂 Hope you enjoy it!
What size pie plate and do you use the deep dish kind or just a regular 9 inch? Thanks!
Deep dish is best.
Just wanted to say this is the first pie I ever made, and the only pie I make! I’ve made it for so many guests and EVERYONE LOVES IT!!! Thanks for a great recipe!
That’s amazing! Thanks so much for commenting Annalisa, and thanks for following! XOX
I have made this pie a few times and it is a complete hit!! So delicious. My only question is how do you prevent the berries from splattering all over the beautiful lattice work!?
Thanks Dana, I’m so happy you’ve enjoyed it. I would try making the gaps in your lattice crust smaller.
This has been my go to pie for at least 2 years and I plan to continue to make it! Everyone loves it and is not the type of pie that sits around for long! I love using multiple berries because I stock up on whatever berries are on sale and freeze them. The last few times I have made this I modified the filling by using stevia and arrowroot, instead of sugar and cornstarch. It still comes out just as delicious and my family hasn’t noticed the change.
Thanks for sharing Sara! I’m so happy it’s been a favorite of yours, and I appreciate your advice for sweetener substitutions!
I made this as a request from my husband for his birthday and it will be now be FOREVER our favorite pie! It was amazing.
I LOVE this recipe! This is the best berry pie I’ve ever had! I’ve made it several times over the past year and everyone raves over it. I’m not a big fan of blueberries so I use raspberries, blackberries and strawberries and it comes out beautifully.
While looking on the internet last year for a berry pie recipe I came across a lot of recipes that included rhubarb, but didn’t try them because I couldn’t find the rhubarb, frozen or canned, locally. I found this recipe intriguing for its lack of rhubarb. But, I had never had a pie with rhubarb and was wondering why it was so prevalent in berry pies. I wanted to know what all the “rhubarb” was about! Well, now rhubarb is available fresh at my local stores.
My friend is having a party this afternoon and I promised I would bring two berry pies. I had been wanting to try adding rhubarb in and I thought this would be a great time to experiment. Two nights ago I made this recipe changing only one part – I cut back the berries to 1-3/4 cups each and added in 1-3/4 cups of fresh cut up rhubarb. It came out great, so last night I made two more for the party today.
I really love that this recipe creates a pie that is so yummy and isn’t overly sweet. I thought with addition of the rhubarb I may need to add more sugar, but I found it wasn’t necessary. It is a little more tangy, but that just makes it even better!
And best of all, this pie is so simple and quick to fix that I was able to make two of them even after putting in a 12 hour day at work!
Thank you so much for this wonderful recipe and all the great technique tips you include!
This pie is perfection as is, but add some cherries and it’s on another level. Trust me.
I’ve made this twice and it’s come out perfectly every time! I let it cool overnight and it always sets up nicely. I love this recipe because cooking the filling before baking ensures that it’ll thicken up, since I have a history of runny pies… lol! I stir in an extra tablespoon or two of cornstarch just to be safe. I also just used 1/2 cup of sugar because I like pies to be more tart. I used a premade pie crust last time I made it but only baked it for about 30 min at 375 because the premade one browns really quickly. Thank you so much for the recipe!
I made this pie for a Thanksgiving dinner at my church. They loved it! I’m making it again for a potluck tomorrow. Thanks for the recipe!!
Can I bake the pie and then freeze it for when needed or should I put pie all together freeze it and then bske when needed
I can’t wait to try recipe
Hi Pat, I would bake the pie, then freeze it. See note at the bottom of the recipe 🙂
Have you ever made it with just frozen blueberries? I bought a big bag of them last week and was looking for a filling recipe for a blueberry pie that I could use frozen berries with that wouldn’t come out runny, this recipe gives me hope with the corn starch and precooking and I am tempted to just go ahead and do it, because it is what I was thinking it was what I would need to do. I am just curious if you have ever tried it with only frozen blueberries. 🙂
Hi Nan, It should work great with just frozen blueberries! Just be sure to measure the same amount, and that should well. Sounds delicious! I’d love to hear how it turns out 🙂
I just made this for Thanksgiving and it everyone loved it. What is even more impressive is I don’t bake! I had to run out and buy a pie pan and rolling pin just for this. Thank you for the easy to follow instructions and the video. I might have to try my hand at a few other recipes!
Sara, I am so happy to hear that your first pie baking experience was a success! Thank you so much for taking the time to comment and share this with me. With the right recipe, baking is so easy :). I hope you find success with other recipes! Happy holidays!
I also tried a sliver of every pie at Thanksgiving yesterday and this one was BY FAR my favorite!! (I might have been biased because I did make it). It’s so refreshing and almost tastes healthy! I gave myself permission to eat it for breakfast today because it is berries, right?
Hahaha thanks so much Tara! I miss spending Thanksgiving together!
Made the pie for Thanksgiving on Wednesday. Followed recipe exactly, filling looked beautiful in pan after pouring into pie shell. Baked for stated time. Disappointed when slicing into it today to find the filling totally runny. Taste was amazing, but it was a runny mess. Make pies all the time, so not sure what happened with this recipe.
My pie is in the oven now. I don’t know why, but I forgot to put my pie pan on top of a cookie sheet like I usually do. When I checked the crust after 20 minutes, smoke poured out of my oven. The pie looks good, but the bottom of my oven…not so good. LOL. Now I’m just praying that our smoke detectors don’t go off and wake everyone up. Oops!
I followed the recipe as written and shown. I let it sit for several hours. When I cut into it, it was quite runny – cobbler style. I am going to refrigerate over night and see what happens. It was very tasty – my husband loved it. But I wish it would have set up.
I baked this pie tonight for thanksgiving tomorrow. I snuck a taste of the filling and it tastes amazing and it looks like it will set up well. While it was cooking the crust started to brown so I covered it. After the full time I pulled it out and removed the cover. I was sad to see that the filling boiled up and covered a good amount of my pretty lattice top. I’m wondering how to prevent this in the future? Did I cook it too long or over fill it? Thanks!
Hi Megan, thanks for commenting! Next time I wouldn’t fill it quite as full and that will help! Happy Thanksgiving!
Hi could I make this pie with a mix of strawberry, cherries and blueberries? I grabbed the bag!!!
I grabbed the wrong bag!!!!
Hi Chelsea, that should work fine! I think you can use the same measurement of berries. I hope it turns out perfect for you!
If you make the filling ahead of time, should I reheat the mixture before adding to the pie she’ll? I’m making 7 pies this year and want to bake 3 pies tomorrow, but want to make the fillings today so that I can just roll pie crust out and fill and bake lol (already made all my crusts) I’m looking forward to trying this recipe!!!!
Hi Katie, you can definitely make the filling ahead of time. It would be nice to have the filling at least room temperature before filling the shell. Good luck–I’d love to hear what you think!
Thank You! That’s what I did and it seems to have turned out nicely. I kinda suck at the lattice thing and my pie is a but ugly/homemade looking but ibthink it will be good lol I allso added a littlke splash of pure vanilla extract to the filling and it tastes amazing lol
Hi,
I’m not sure if I will have time to make the crust from scratch. Is store bought (unbaked) pie crust okay to use for this?
Hi there, a store-bough crust will work. I would be prepared to tent it with tinfoil during cooking because store-bought crusts brown much faster. Hope you enjoy it!
I. Used. Truvvia to cut. Sugar content. Woderful for diabetic people. Costco berries. So so easy and good.
My 2 sisters and I have a pie bake off every Thanksgiving and I’ve sadly taken last place the past few years, but I might win this year with this pie recipe!! Do you think a crumble topping would go well with this pie? Or should I stick to the basics of a regular crust top?
How fun! I hope you win with this pie too–you’ll have to let me know 🙂 . I probably prefer a crust top, but I do think a crumble could be yummy. I really like the crumble topping from this triple berry crisp recipe–(it’s a very similar recipe and the flavor combo is great!) https://tastesbetterfromscratch.com/triple-berry-crisp/
What are your thoughts on adding apples to this? What modifications would you suggest?
Hi Liz,
I would chop/slice the apples very small and thin. I would also use fewer berries so that total amount of fruit stays the same. Good luck!
Nice recipe! Does the cooking down and corn starch, keep the pie from being to wet?
Yes–the cooking time and cornstarch help the sauce thicken, so that the pie sets and holds together once cut.
This turned out fantastic!
I substituted about 2 cups of the berries with a mango that needed to be used for something and incresed the amount of cornstarch because my berries were frozen. From my experience, frozen fruit sets free more water during the baking process, so I usually adjust that, depending on what kind of fruit I am working with.
Also, because I don’t like it too sweet (not being American does that to you, apparently) so I used almost three times as much lemon juice, but that is completely up to taste.
Absolute recommend this
Thank you so much for the recipe! I made this pie last night with fresh marionberries and it turned out delicious! I was tempted to cut into it last night but I’m glad I waited! I will def be trying it with the frozen berries from Costco in the future!
This was the first and only pie completely devoured at Thanksgiving. It was amazingly delicious. Not too sweet (which sounds like I mean it was tart but it wasnt. It was perfectly balanced.) I also used her crust recipe and it all came together so deliciously.
This pie didn’t set for me. I followed the instructions exactly and even noticed that the berry filling was nice and thick before I poured it in. I baked it for 50 minutes just to be safer It cooled for a few hours and was cool to the touch when I cut in but the inside was totally liquid. Such a bummer!
Same thing happened to me! Followed recipe exactly and used frozen berries but filling was really watery!
Followed exactly as written, turned out perfectly. And so easy, too!
Thank you for this great recipe!!
So happy to hear that! Thanks for sharing!
Wow, this recipe was excellent. Thank you for sharing it. I have never used corn starch and it made all the difference n the world,. Usually my berry pies are runny, but the consistency of this pie was perfect. Oh, and letting it cool for 4 hours – genius. It was hard to wait, but sooo very worth it. Thank you!
Thanks so much Celeste! Happy it turned out great for you!
Do you defrost the frozen berries and drain the excess liquid first before making the filling?
No, I just cook them from frozen!
Can this be served same day or does it need to sit overnight?
It just needs to set for a few hours–I’d say at least 3-4, before serving 🙂
How long in advance would you make ahead? I’m prepping to do a total of 5 pies in addition to a full thanksgiving and am dying to do this one. With three kids 6 and under I’m really trying to plan accordingly but don’t want to make it too early!
Also, could you make the fillin ahead of time and keep it in the fridge/freezer until ready to bake?
Hi Stacy, if you want to make it completely (baked and everything) I would just make it 1 day in advance. You could make the filling a few days ahead of time and then fill your pie shell and bake it the day before or the day of.
This looks amazing! I would love to make it for an upcoming event but I have a guest with an egg allergy. Any substitutions I could use?
Hi Kiera, you can leave the egg white out, it just helps to brown the crust. You could brush the crust with a very, very thin layer of melted butter, instead, and then sprinkle the sugar. Hope you love it!
I always dust the top of my crust with milk and sprinkle with sugar.
This pie looks absolutely perfect! And how refreshing to have a pie option other than pumpkin or pecan. Delish!