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
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
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.
This post contains affiliate links.
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!
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.
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.