Get ready to fall in love with this show-stopping Triple Berry Pie bursting with juicy raspberries, blueberries, and blackberries! This family recipe, passed down from my mom, creates the most perfect slice of pie that actually holds its shape. Whether you use fresh berries from the farmers market or frozen berries from Costco (my secret weapon!), this pie delivers incredible results every single time.
Why You’ll Love This Triple Berry Pie
- Perfect consistency that holds together beautifully when sliced
- Less sugar than traditional recipes, letting the natural berry flavors shine
- Works equally well with fresh or frozen berries
- Gorgeous lattice top that’s actually easy to create
- Make-ahead friendly for holiday planning
- Pairs perfectly with vanilla ice cream or homemade whipped cream
Would you believe this recipe has been part of our family’s Thanksgiving tradition for over 20 years? The secret to its perfect texture is in the cooking method – we briefly simmer the berries with just the right amount of cornstarch to create a filling that’s thick enough to hold its shape but still maintains that gorgeous juicy berry bite. And unlike many berry pies that are cloyingly sweet, this version lets the natural tartness of the berries shine through, perfectly balanced with just enough sugar to make it dessert-worthy.
While this pie is absolutely perfect for special occasions, don’t wait for a holiday to try it! It’s equally delicious for a summer picnic or anytime you’re craving something special. Plus, if you’re intimidated by the lattice top, I’ll let you in on a little secret – it’s way easier than it looks! I’ve broken down the process into foolproof steps that even beginner bakers can master. Trust me, once you try this recipe, it’ll become your go-to berry dessert for every occasion!
Essential Ingredients for Triple Berry Pie Success
Let me walk you through exactly what makes this pie so special! Each ingredient plays a crucial role in creating that perfect slice of berry heaven.
- Fresh or Frozen Berry Blend: You’ll need 7 cups total – about 2 1/3 cups each of raspberries, blueberries, and blackberries. Here’s my favorite baker’s secret: those big beautiful frozen berries from Costco are absolutely perfect! They’re consistently ripe, generously sized, and so much more budget-friendly than fresh berries in the off-season.
- Sugar: Just 1 cup – I’ve carefully tested this amount to let the natural sweetness of the berries shine through without being overpowering. If you prefer a sweeter pie, feel free to add an extra 1/4 cup.
- Cornstarch: Our magical thickener! 4 tablespoons create that perfect slice-able consistency. Trust me on this measurement – it’s been tested countless times at family gatherings!
- Lemon Juice: One tablespoon brightens all those berry flavors and balances the sweetness. Don’t skip this!
- Butter: Just 2 tablespoons give the filling a silky, rich finish that makes this pie extra special.
- Egg White: This creates that gorgeous golden brown crust. Brush it on right before baking and sprinkle with a little sugar for the perfect finishing touch.
Baking Success Tips You Need to Know
- Master the Perfect Filling Consistency: The key is cooking your berries just until they release their juices, then thickening with cornstarch. Watch for the moment when the filling coats the back of a spoon – that’s your sweet spot!
- Temperature Matters: Let those berries cool for a full 15 minutes before adding them to your pie crust. This prevents a soggy bottom and helps your pie set perfectly.
- The Cooling Test: Just like my triple berry crisp, patience is key! Give your pie several hours to cool completely before slicing. This ensures those picture-perfect slices that hold their shape.
- Crust Protection: Keep an eye on your pie after 25 minutes of baking. If the edges are browning too quickly, tent them with foil. This trick ensures your beautiful lattice stays golden brown rather than burnt.
Step-by-Step Guide to Triple Berry Pie Success
Let’s walk through creating this gorgeous berry pie together! I’ll share all my tried-and-true tips that ensure a perfect slice every time. The key is taking it step by step – trust me, you’ve got this!
Preparing the Berry Filling
- Cook the berries: Combine your berries, sugar, and lemon juice in a large saucepan. Let them simmer gently for 5-10 minutes until they release their beautiful juices. The kitchen will smell amazing!
- Create your thickener: Here’s my favorite trick – spoon out about ½ cup of the warm berry juice and whisk it with cornstarch until smooth. This prevents any lumps from forming in your filling.
- Thicken the filling: Pour your cornstarch mixture back into the simmering berries, stirring gently. Watch the magic happen as it thickens over 2-5 minutes. Be careful not to break up those gorgeous berries!
Assembly and Baking
Once your filling has cooled for 15 minutes (don’t skip this step!), pour it into your prepared bottom crust. For that show-stopping finish, I love creating a lattice top – it’s like weaving edible ribbons of buttery goodness!
When your pie is assembled, brush the top with beaten egg white and sprinkle with sugar. This creates that gorgeous golden brown finish that makes everyone say “wow!” before they even taste it. Like my triple berry crisp, this pie needs just the right baking time – 40-45 minutes at 400°F.
Creative Variations and Serving Ideas
While this classic version is absolutely perfect, here are some fun ways to make it your own:
- Berry Combinations: Try using all blackberries for a deeper, more intense flavor, or go heavy on the raspberries for extra tartness
- Crust Designs: Instead of lattice, try cutting out stars or hearts for a whimsical touch
- Serving Suggestions: pair with a scoop of homemade vanilla ice cream or fresh whipped cream
My favorite way to serve this pie is slightly warm (after it’s completely set!) with a small scoop of vanilla ice cream. The way the ice cream slowly melts into those perfectly thickened berry juices – pure heaven!
FAQs & Final Thoughts
Let me share some common questions I get about this beloved Triple Berry Pie, plus a few final thoughts to help you create the perfect pie every time!
While you can make this pie with a single type of berry, the magic really happens when you combine all three! Each berry brings something special – blueberries add sweetness, raspberries bring tartness, and blackberries provide depth. If you must choose one, blackberries work best on their own.
The key is properly activating the cornstarch. Make sure you’re creating a slurry with warm berry juice first, then slowly stirring it back into the simmering berries. Also, remember the filling will continue to thicken as it cools!
Always let your filling cool for at least 15 minutes before adding it to the crust. You can also try blind baking your bottom crust for 10 minutes before adding the filling, though I rarely find this necessary with this recipe.
Final Thoughts
You know what makes my heart so happy? Seeing families create their own pie traditions, just like my mom did for us. This triple berry dessert has been bringing smiles to faces at our holiday table for decades, and I just know it’ll do the same for yours!
Whether you’re a seasoned baker or trying your first homemade pie, remember – it’s not about perfection. Those slightly uneven lattice strips or bubbling berry juices? That’s what makes it uniquely yours! And if you’re feeling adventurous, try pairing it with my homemade vanilla ice cream for an absolutely dreamy dessert combination.
I’d absolutely love to hear how this recipe turns out for you! Drop a comment below or tag me in your pie photos – nothing makes me happier than seeing your beautiful creations. Happy baking, friends! 🥧❤️
TRIPLE BERRY PIE
Equipment
- Pie Pan
Ingredients
- homemade pie crust for a 9” deep dish pan. This recipe makes 2 crusts: one for the bottom and one for the top
- 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.
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