Triple berry pie is made with fresh or frozen berries and a flaky homemade crust. Raspberries, blueberries and blackberries make for a flavorful summer pie!

triple berry pie on white wood background. bowl of berries

And 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.

Why this recipe works

The filling requires only 6 ingredients and you can use fresh or frozen berries. For the crust, homemade or store-bought works. This pie can be made ahead of time and frozen for up to 3 months.

slices of berry pie on round plates, fork in pie dish, bowl of berries

How to make triple berry pie

  1. 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.
  2. Thicken filling: Stir in cornstarch and simmer for 5 more minutes. Remove from heat and stir in butter. Let mixture cool for 15 minutes.
  3. 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.
  4. Add egg wash: Brush beaten egg white on top crust and sprinkle sugar over the crust as well (this adds a pretty finish).
  5. 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.

pot of berries with spatula picking up some berries

How to make lattice pie crust

I swear by making your own pie crust. It tastes 10 times better than store bought. My recipe for homemade pie crust makes two crusts (one for the bottom and one for the lattice).

  1. Roll out pie crust: On a floured surface roll one pie crust into a circle 2 inches wider in diameter than your pie plate.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Repeat steps 4 and 5 until the pie is covered.
  7. Trim the edges. If there is any significant over hang (more than 1/2-inch), trim the edges of the pie crust.
  8. Pinch the crusts together. Use your fingers to gentle press the lattice crust edges into the bottom crust edges.
  9. 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).

unbaked lattice pie crust with crimped edges. Small pink bowl of sugar. Small white bowl with beaten egg white. Pastry brush.

Make ahead tips for pie

This pie can be made 2 days ahead of time and stored in the refrigerator (once the pie has cooled completely).

The great thing about triple berry pie is how well it freezes. Once it has cooled completely, wrap the whole pie and dish in plastic wrap, then a layer of aluminum foil. Freeze the pie for up to 3 months. Defrost in the refrigerator before cutting and serving.

To reheat 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.

Frequently Asked Questions

Can you use frozen berries?

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).

Can I make triple berry pie without cornstarch?

Yes, you can use flour instead. You need something to help the filling bind together.

slice of berry pie on round plate

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triple berry pie on white wood background. bowl of berries

Triple Berry Pie

Triple berry pie is made with fresh summer berries and a flaky homemade crust. The filling uses raspberries, blueberries and blackberries for flavorful dessert!
5 (8 ratings)


Homemade Pie Crust

  • 2 ½ cups (312 g) unbleached all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • cup (126 g) shortening, chilled
  • 6 tablespoons (85 g) cold unsalted 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

  • 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. Ddd 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 4 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.


Frozen berries may be used in place of fresh berries. You may need a little more cornstarch to thicken the filling.
Storage tips: Once cooled, store pie in the refrigerator for up to 3 days. This will help the pie keep its structure.
Freezing instructions: Once cooled, cover the entire pie and pie plate with a layer of plastic wrap and aluminum foil to prevent freezer burn. Freeze the pie for up to 3 months. Uncover and defrost in the refrigerator before serving.
Serving: 1slice, Calories: 431kcal, Carbohydrates: 59g, Protein: 5g, Fat: 20g, Saturated Fat: 8g, Cholesterol: 24mg, Sodium: 242mg, Potassium: 151mg, Fiber: 5g, Sugar: 23g, Vitamin A: 365IU, Vitamin C: 16mg, Calcium: 24mg, Iron: 2mg

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