You just can’t beat this simple 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 FREAK. It’s my NUMER ONE at 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 these big beautiful frozen berries you see below. They’re the 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?!
Cook the berries down with a little bit of sugar, lemon juice, and a cornstarch slurry. Then pour the hot filling into your unbaked pie shell.
Confession: I’m the absolute worst at doing a “lattice” crust on a pie. In the first picture above you would notice my mistakes if you looked closely enough. I tried hard on this one, but next time I’ll just do it my mom’s way.
She cuts the top crust into long thin strips for a lattice crust, but then she simply lays 4-5 along the top of the pie, leaving a small space in between, and then 4-5 strips on top of those, going the opposite direction. It still looks beautiful, and then you don’t have to overthink the whole “over/under” pattern.
- 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.
- 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.
To Freeze or prepare ahead of time:
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.
The prepared filling can also be frozen up to 3 months, thaw overnight in the refrigerator before using.
CONSIDER TRYING THESE HOMEMADE PIES:
- Cherry pie
- Lemon Sour Cream Pie
- Pumpkin Pie with Caramel Pecan Topping
- Chocolate Mousse Cheesecake Pie
- Key Lime Pie
- Chocolate Cream Pie
- Oreo Cheesecake Pie
- Lemon Chiffon Pie
- Banana Cream Pie
- Coconut Cream Pie
Triple Berry Pie
- 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 1/3 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
- 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 1/4 cup more sugar.)
- Spoon out about 1/2 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.
- Remove from heat and stir in the butter. 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 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.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience