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’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!