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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!
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe November 2015. Updated November 2019 with new photos and additional instructions.
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!
When do you add the butter?
Hi, Kya. I saw your question scrolling down — I missed the butter directions, too. I am accoustomed to recipes that say to dot the filling with cut-up butter before putting on the top crust. But I didn’t see that in the directions here and I thought it was an oversight. So I just dotted it with butter the way I usually would, on top of the filling but under the top crust. But, re-reading the recipe, I see the butter is to be stirred into the hot, thickened filling (#5 in the filling directions) before cooling. I am sure this mixes in the butter with much greater uniformity, so I will denitely do this when I make it again.
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.
Why do you have to cook the berries? I have made blackberry pie for years and have never cooked the berries. Really curious!
I use frozen berries for this recipe, so it works best if they are cooked down, so that the filling can thicken and hold up when the pie is sliced. I have fresh berry pies as well (like my blueberry pie https://tastesbetterfromscratch.com/blueberry-pie/ ) that use a thickening agent (like tapioca flour) to help thicken the filling as it bakes.
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!
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?
I’ve made this pie three times in the last month and never had this happen, and I even add a little more berries than called for. Maybe your pie plate isn’t deep enough?
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.