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.

Overhead view of a berry pie with a lattice crust.

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.

Cooked berries in a saucepan and a small bowl with berry juice and cornstarch.

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.

A saucepan full of homemade berry pie filling with a wooden spoon in it.

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.

Before and after photos of an unbaked and then baked berry pie with lattice crust.

What sets this Berry Pie apart?

  1. 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.
  2. 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.

Overhead photo of a slice of berry pie on a plate.

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!

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Repeat steps 4 and 5 until pie is covered with a lattice crust.
  7. Trim dough strips.
  8. Pinch crusts together.  Pinch the lattice top with the bottom crust to form one unified outer edge.
  9. Crimp edges.

Process photos for adding a lattice crust to a berry pie.

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:

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Recipe

Overhead view of a berry pie with a lattice crust.
Prep 20 mins
Cook 45 mins
Total 1 hr 5 mins
Add to Meal Plan

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

*I LOVE Costco's bag of frozen berries. It already has all three types of berries and they are big and beautiful and you can't beat the price!
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.

Nutrition

Calories: 268kcalCarbohydrates: 43gProtein: 2gFat: 9gSaturated Fat: 3gCholesterol: 5mgSodium: 138mgPotassium: 80mgFiber: 3gSugar: 24gVitamin A: 100IUVitamin C: 2.7mgCalcium: 13mgIron: 0.9mg

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I originally shared this recipe November 2015. Updated November 2019 with new photos and additional instructions.

Triple Berry Pie is my FAVORITE Thanksgiving Pie, and it's super easy to make with fresh or frozen raspberries, blueberries and blackberries. | Tastes Better From Scratch

Triple Berry Pie is my FAVORITE Thanksgiving Pie, and it's super easy to make with fresh or frozen raspberries, blueberries and blackberries. | Tastes Better From Scratch

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 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!

  2. 4 stars
    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.

  3. 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?

  4. 5 stars
    DELICIOUS!! Thank you for a great recipe that a novice can make successfully!! Was a hit with the family at Thanksgiving.

  5. 5 stars
    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!

  6. 5 stars
    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.

  7. 5 stars
    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

  8. 5 stars
    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!

  9. 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!!

  10. 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?

  11. 5 stars
    Absolutely perfect recipe. I used only blackberries from the garden. A huge hit with homemade ice cream for July 4 family gathering. Thank you.

        1. 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.

  12. 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!

  13. 5 stars
    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.

  14. 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!

  15. 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

  16. 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

  17. 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?

  18. 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.

  19. 5 stars
    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.

  20. 5 stars
    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!

  21. 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!

  22. 5 stars
    This pie is delicious! Easy to make and everyone who has tasted it has commented on how good it tastes. Thank you!

  23. 5 stars
    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.

  24. 5 stars
    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!

  25. 5 stars
    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.

  26. 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

  27. 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.

  28. 5 stars
    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!

  29. 5 stars
    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.

  30. 5 stars
    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!

  31. 5 stars
    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! 👌

  32. 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.

  33. If I make this one day in advance should I fridge overnight vs leaving out on counter overnight? Then reheat next day? Thanks!

  34. 5 stars
    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.

  35. 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!

  36. 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?

    1. 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.

  37. 5 stars
    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!

  38. 2 stars
    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 😞

    1. 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.

  39. 1 star
    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.

    1. 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.

  40. 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.

  41. 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!

    1. 5 stars
      I substituted strawberries for the blueberries. It was delicious! Love this recipe and will definitely be making again.

  42. 5 stars
    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.

    1. 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!

    2. 5 stars
      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

      1. 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!

  43. 5 stars
    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!

  44. 5 stars
    Excellent recipe. Used 4 kind of berries. 2nd year making this awesome pie. Used my own, no roll pie shell recipe.

  45. Can I use this filling to make tarts. If so how long do I cook the tarts for and at what temperature?

  46. 5 stars
    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!

  47. 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🙃

    1. 5 stars
      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.🙂

  48. 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.

  49. 5 stars
    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.

  50. 5 stars
    So delicious! I used strawberries, blackberries, and raspberries and it was a huge hit. The filling thickened well and was totally set after cooling.

  51. 5 stars
    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.

  52. 5 stars
    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 🙏

  53. 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.

  54. 5 stars
    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!

  55. 5 stars
    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.

    1. 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!

  56. 5 stars
    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.

  57. 5 stars
    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!

  58. 4 stars
    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!

  59. Would there be any changes when making mini pies with this recipe? I only have a 12 cup cupcake tin at my disposal!:(

    1. That sounds fun–I can’t tell you exact bake time but I’d guess around 25 minutes, until the crust is golden.

  60. 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.

  61. 5 stars
    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!

  62. 5 stars
    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!

  63. 5 stars
    Love it! Super easy and quick recipe – perfect for the bag of frozen berries I was trying to finish. Thank you!

  64. 5 stars
    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.

  65. 5 stars
    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!

  66. 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?

  67. 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.

    1. 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.

  68. 5 stars
    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!

  69. Just finished taking pie out of the oven. Looks delicious! Loved how easy it was to prepare. Can’t wait to eat. Thank you!

  70. 5 stars
    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!

  71. 5 stars
    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.

  72. 5 stars
    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!!❤️

  73. 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!

  74. 5 stars
    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.

  75. 5 stars
    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!!!

  76. 5 stars
    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!

  77. 4 stars
    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.

  78. Would it be a disaster to leave off the lattice top crust? I don’t have enough pie dough but am craving berry pie!

  79. 5 stars
    I tried it with blackberries, raspberries, quartered strawberries and blueberries. It was amazing, and only lasted about 24 hours in my house. Great recipe!

  80. 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?

  81. 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

  82. 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.

  83. 5 stars
    Has become another holiday tradition recipe! My husband requests this pie every year. Not too sweet and not too tart. So easy and delicious!

  84. 5 stars
    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!

  85. 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.

  86. 4 stars
    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!

    1. 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!

  87. 5 stars
    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,

    1. You can make it in advance. Make sure your berry mixture thickens well and be sure to bake your pie
      until brown and bubbly.

  88. 5 stars
    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!

  89. 5 stars
    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!

    1. 5 stars
      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.

  90. 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!

  91. 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?

  92. 5 stars
    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.

  93. I tripled this recipe for our Lion’s Club pie sale. Two pies for the sale and one for home. They turned out delicious!

  94. If I need to make this dairy free, is it okay to omit the butter in the filling? Should I substitute it with anything?

  95. 5 stars
    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!

  96. 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.

  97. 5 stars
    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!

    1. 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.

  98. 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.

    1. 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.

  99. 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?

    1. 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 🙂

  100. 5 stars
    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.

  101. 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.

  102. 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 ?

  103. 5 stars
    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.

  104. 5 stars
    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.

  105. 5 stars
    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”!

  106. 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)?

  107. 5 stars
    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!

    1. 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.

      1. 5 stars
        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.

  108. 5 stars
    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!!

  109. 5 stars
    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.

  110. 5 stars
    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.

  111. 5 stars
    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!

  112. 5 stars
    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 😉

    1. 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.

    1. 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!

  113. 5 stars
    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!

  114. 5 stars
    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!?

  115. 5 stars
    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.

    1. Thanks for sharing Sara! I’m so happy it’s been a favorite of yours, and I appreciate your advice for sweetener substitutions!

  116. 5 stars
    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.

  117. 5 stars
    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!

  118. 5 stars
    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!

  119. 5 stars
    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!!

  120. 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

  121. 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. 🙂

    1. 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 🙂

  122. 5 stars
    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!

    1. 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!

  123. 5 stars
    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?

  124. 1 star
    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.

  125. 5 stars
    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!

  126. 3 stars
    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.

  127. 5 stars
    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!

    1. Hi Megan, thanks for commenting! Next time I wouldn’t fill it quite as full and that will help! Happy Thanksgiving!

    1. Hi Chelsea, that should work fine! I think you can use the same measurement of berries. I hope it turns out perfect for you!

  128. 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!!!!

    1. 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!

      1. 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

  129. 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?

    1. 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!

  130. 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?

    1. 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!

    1. Yes–the cooking time and cornstarch help the sauce thicken, so that the pie sets and holds together once cut.

  131. 5 stars
    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

  132. 5 stars
    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!

  133. 5 stars
    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.

  134. 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!

  135. Followed exactly as written, turned out perfectly. And so easy, too!
    Thank you for this great recipe!!

  136. 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!

      1. 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!

        1. 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.

  137. 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?

    1. 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!

  138. This pie looks absolutely perfect! And how refreshing to have a pie option other than pumpkin or pecan. Delish!