Triple Berry Pie

🥧 Triple Berry Pie

Ingredients

Filling

  • 7 cups mixed berries (raspberries, blueberries, blackberries), fresh or frozen
  • 1 cup granulated sugar (plus extra for sprinkling)
  • 1 Tbsp lemon juice
  • 4 Tbsp cornstarch
  • 2 Tbsp butter

Crust

  • Homemade pie crust for 9″ deep dish (top and bottom)
  • 1 large egg white, beaten (for egg wash)

Instructions

  1. Add 7 cups berries, 1 cup sugar, and 1 Tbsp lemon juice to a large saucepan over medium heat. Simmer until warm and juicy, about 5–10 minutes, stirring gently.

  2. Spoon out ½ cup juice from the pan into a small bowl. Whisk in 4 Tbsp cornstarch until smooth.

  3. Bring berries back to a simmer and slowly pour in the cornstarch mixture. Gently stir until thickened, about 2–5 minutes. Be careful not to mash the berries.

  4. Remove from heat and stir in 2 Tbsp butter. Cool for 15 minutes.

  5. Pour filling into unbaked bottom crust in a 9″ deep dish pie pan.

  6. Add lattice top or full top crust with slits for steam. Pinch edges together and crimp.

  7. Brush top with beaten egg white and sprinkle lightly with sugar.

  8. Bake at 400°F for 40–45 minutes. If crust browns too quickly, tent with foil after 25 minutes.

  9. Cool on a wire rack for several hours before slicing.

Tips

  • Costco’s frozen triple berry blend works perfectly.
  • Let pie cool completely for clean slices—the filling sets as it cools.
  • For a less sweet pie, reduce sugar to ¾ cup.

Make Ahead & Freezing

  • Make ahead: Prepare filling up to 3 months ahead and freeze. Thaw overnight in refrigerator before using.
  • Freeze baked pie: Up to 3 months. Thaw overnight in refrigerator and bring to room temperature before serving.

🛒 Shopping List

Produce

  • 7 cups mixed berries (raspberries, blueberries, blackberries), or frozen
  • 1 lemon

Pantry

  • 1 cup granulated sugar (plus extra for sprinkling)
  • 4 Tbsp cornstarch

Dairy & Eggs

  • 2 Tbsp butter
  • 1 large egg (for egg wash, white only)

Other

  • Homemade pie crust (top and bottom for 9″ deep dish)

Attribution

Adapted from Triple Berry Pie by Lauren Allen