Triple Berry Pie
Triple berry pie is made with fresh summer berries and a flaky homemade crust. Raspberries, blueberries and blackberries make for a flavorful pie!
Aaaand the berry baking continues. I can’t help myself. With so many fresh summer berries, what else to do but bake with them? On today’s menu was a triple berry pie. Raspberries, blueberries and blackberries make up the filling for this summer pie. It’s sweet and tart with a buttery, flaky homemade crust.
How to make triple berry pie
The filling for triple berry pie is incredibly simple AND it requires only 6 ingredients.
- Cook berries: Toss raspberries, blueberries and blackberries with sugar and lemon juice until evenly coated. In a medium sauce pan, warm berries over medium heat. Simmer for 5 to 10 minutes.
- Thicken filling: Stir in cornstarch and simmer for 5 more minutes. Remove from heat and stir in butter. Let mixture cool for 15 minutes.
- Pour into pie shell: Pour filling into prepared pie crust. Add lattice top or simply put second pie crust on top with a few slits to remove steam. Crimp the edges.
- Add egg wash: Brush beaten egg white on top crust and sprinkle sugar over the crust as well (this adds a pretty finish).
- Bake the pie: Bake pie at 400° F for 40 to 45 minutes total. After 25 minutes place aluminum foil over the pie to prevent the crust from burning. The pie is done when the juices are bubbling. Let pie cool on a wire rack completely before serving.
Looking for a simpler recipe with just as mush taste? Try my triple berry crisp also made with raspberries, blueberries and blackberries.
How to make lattice pie crust
I swear by making your own pie crust. It tastes 10 times better than store bought. You can see my full homemade pie crust recipe here. This recipe make two crusts (one for the bottom and one for the lattice).
- Roll out pie crust: On a floured surface roll one pie crust into a circle 2 inches wider in diameter than your pie plate.
- Cut strips: Use a sharp knife to cut the dough into strips (the width is up to you. I usually aim for 1-inch wide strips).
- Lay first layer of strips: Lay one long strip down the center of the pie. Place two shorter strips on both sides. Be sure to space them evenly apart.
- Pull back even numbered strips: Pull back the second and fourth strip from the first layer. Place a short strip of dough down perpendicular. Return the second and fourth strips over the new strip.
- Pull back odd numbered strips: Pull back the first, third and fifth strip from the first layer. Place down another strip of dough perpendicular to the folded back strips. Return first, third and fifth strips back over the new strip.
- Repeat steps 4 and 5 until the pie is covered.
- Trim the edges. If there is any significant over hang (more than 1/2-inch), trim the edges of the pie crust.
- Pinch the crusts together. Use your fingers to gentle press the lattice crust edges into the bottom crust edges.
- Crimp the edges of the dough.
Egg wash for pie crust
An egg wash adds a little extra something to pies. For this berry pie, I beat an egg white well and brushed it over the pie. I then sprinkled the crust with sugar. This adds a nice glisten and shine to the pie crust. You can also beat a whole egg and brush most of it over the pie (it gives a nice golden color).
Frequently Asked Questions
Can you use frozen berries for triple berry pie? Yes! Frozen berries work in this pie. You can even use strawberries if that is in the mix. Follow the same instructions. Simmering time may take longer for berries to defrost. I suggest adding an extra tablespoon of cornstarch since the frost from the berries will make a more liquid-y filling.
Can you substitute berries in this pie? Yes, I have used strawberries in this recipe and it worked great! Keep the same ratio of berries (2 cups each of 3 types of berries).
How do you reheat berry pie? Preheat oven to 300 F. Place the whole pie in oven for 20 to 30 minutes or until heated through. If you are reheating individual slices, I suggest using a toaster oven or the microwave.
Make ahead tips for pie
Storing triple berry pie: This pie can be made 1 day ahead of time and stored in the refrigerator (once the pie has cooled completely).
Freezing triple berry pie: Once the pie has cooled completely, wrap the whole pie and dish in aluminum foil. Place in a freezer safe bag and freeze the pie for up to 3 months. Defrost in the refrigerator before cutting and serving.
More pie recipes
Whether you’re making a summer pie or preparing for Thanksgiving, I have a few recipes for you to try!
- Mini blueberry pies are a bite-sized patriotic dessert!
- Apple pie has a tender, yet crisp cinnamon apple filling.
- Key lime pie is uniquely tart, sweet and made with a graham cracker crust.
- Pecan pie is a holiday classic. This recipe I use every year!
- Pumpkin pie is the perfect fall pie.
Be sure to try my homemade pie crust recipe!
If you are a fan of pies or have pints of berries in the kitchen, this is the summer dessert for you. I enjoy mine with a scoop of vanilla ice cream. How do you like to eat your pie? Let me see on social media! Tag @ifyougiveablondeakitchen.
Triple Berry Pie
Homemade Pie Crust
- 3 cups (360 g) unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- ½ cup (102 g) shortening,, chilled
- 6 tablespoons (85 g) cold butter, cut into 1/2-inch cubes
- 4-6 tablespoons ice cold water
Triple Berry Filling
- 2 cups (250 g) fresh raspberries
- 2 cups (200 g) fresh blueberries
- 2 cups (280 g) fresh blackberries
- ¾ cup (150 g) granulated sugar,, plus extra for sprinkling on top
- 1 tablespoon fresh lemon juice
- 4 to 5 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 egg white beaten with a fork
Homemade Pie Crust (detailed post here)
- In a large bowl, whisk together flour, salt and sugar. Add the chilled shortening and using a pastry cutter, or two forks, cut the shortening into the flour mixture until it resembles coarse sand.
- Next, add the cold butter cubes and use the pastry blender, or two forks, to cut the butter into the mixture until it resembles coarse crumbs, with bits about the size of small peas. If there are a few larger bits, no worries, that bite of pie will be extra good.
- Sprinkle the ice-cold water, one tablespoon at a time, into the bowl. With a rubber spatula, use a folding motion to mix. Once large clumps start to form, do not add any more water. I typically use about 6 tablespoons.
- With your hands, form the dough into a large ball and transfer to a lightly floured work surface. Divide the dough into two equally-sized disks. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, before rolling.
- Sprinkle flour on the counter and roll out one dough. If the dough was kept in the refrigerator longer than 1 hour, wait 5 to 10 minutes until dough is malleable enough to roll. Roll the dough about 2 inches past the rim of a 9-inch pie pan.
- Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan. Roll out the other crust and set on a separate plate. Place both crusts in the refrigerator while you make the pie filling.
Triple Berry Pie Filling
- Place berries, sugar and lemon juice in a large saucepan over medium heat. Simmer, until warm and juicy, about 5 to 10 minutes, stirring occasionally.
- Gently stir 4 tablespoons cornstarch into berries and allow to simmer until thickened, about 5 minutes. If the mixture is still runny, add another tablespoon of cornstarch and simmer for 1 minute loner. You want the berry mixture to be slightly thick.
- Remove from heat and stir in the butter. Let filling cool for 15 minutes (it will thicken a bit).
- Remove pie plate from the refrigerator and pour warm berry mixture into unbaked pie shell. Use second pie crust to make a lattice top (step by step instructions above). Alternatively, layer a full crust on top and add slits to let steam escape. Crimp the crust edges.
- Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
- Bake at 400° F for 40 to 45 minutes. Check pie after about 25 minutes and place a piece of aluminum foil over the pie to prevent the crust from burning.
- Remove pie to a wire cooling rack and allow to cool. Once cooled completely, cut into slices and serve or cover it and refrigerate it overnight to serve the next day.
- Kitchen scale to accurately weigh ingredients (more accurate than measuring).
- Pastry blender or food processor to make pie crust. I love my KitchenAid food processor (also available on Amazon).
- 9-inch pie plate to bake the pie in. I prefer a glass pie dish.
- Pastry brush helps spread the egg wash on top of the crust