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This Triple Berry Pie is bursting with flavor and topped with a delicious golden crust.
I have a confession…I love anything with berries in it–I may even have a slight obsession with it. 🙂 This triple berry pie is delicious and super easy! I love making a homemade crust but you can also go simple and use store bought crust, they taste delicious too. I’m even going to show you how to get that pretty lattice crust look. I promise, it’s way easier than it looks and is such a fun way to add a bit of fancy to a pie for Thanksgiving, Fourth of July, or other special occasions. 
Triple Berry Pie
Ingredients
- Double crusts for one 9'' pie pan
- 7 cups frozen raspberries , blueberries and blackberries (triple berry mix)
- 1 - 1 1/3 cups granulated sugar, depending on your sweetness level
- 1 Tbsp lemon juice
- 4 Tbsp cornstarch , may need a touch more
- 2 Tbsp butter
- 1 egg , beaten with a fork
Instructions
- Add berries, sugar and lemon juice to a large saucepan over medium heat. Simmer, until warm and juicy, about 5-10 minutes, stirring occasionally.
- Mix cornstarch with a small amount of water until cornstarch has dissolved. Gently stir cornstarch mixture into berries and allow to simmer until thickened, about 2-5 minutes. You want the berry mixture to be thick and not too runny.
- Remove from heat and stir in the butter. Pour berry mixture into unbaked pie shell. Add lattice top. 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 the pie to prevent the crust from burning.
- Remove to a wire cooling rack and allow to cool. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
Video
Notes
Nutrition
Photos by The PKP Way
Roll out one crust for your bottom piece and fill that pie plate up with that delicious berry filling, which also tastes amazing on ice cream 🙂
Lattice crust just makes everything look prettier and shows off the delicious insides of the pie–so let’s get started! Take your top crust and roll out into a long rectangle. Cut into 1/2 -1 inch strips. The width depends on the thickness you like. I cut out about 9 strips. You can make more or less strips depending on the look you want. My crust is a bit thicker because we like thick crust but feel free to make yours thin. Once you cut your strips place 4 or 5 strips on your pie about 1/2 in. to 3/4 in. apart.
Lightly fold up every other strip and lay a strip of dough underneath.
Place your folded strips back down.
Now, fold up the opposite strips that you did last time.
Lay a piece of dough underneath the folded strips and lay back down. Keep going back and forth until your pie is finished.
Trim your overhanging edges and seal with a fork or fingers. ENJOY!
This post was updated with new pictures a slightly different way of making the pie which as resulted in less “runny” pies.
This recipe is a great BASIC recipe for any kind of berry pie. It’s my go to favorite. I make deep dish pies so I increase berries to 9 cups and add about another TBLSP of cornstarch
I made this pie using some berries I had hanging out in the freezer and it turned out amazing! So easy and yummy and the lattice top makes it so pretty!
Beautiful pie! I saw this pie and knew I had to make it!
Beautiful pie! Great flavors. I’ve struggled with lattice work pies in the past. Thanks for all the tips and the easy step by step photos!
Came out perfectly! The filling looks set and the crust is golden brown! Can’t wait to cut into it!
This berry pie was amazing! It is also beautiful. Thanks.
I love the idea of placing the fork around the crust like that. It looks so fancy, delicious recipe BTW!
So pretty & golden!! Love the crust & who doesn’t love berries!! We love this all year long!
Such a gorgeous pie and taste amazing! I love how the filling turns out! So good!
I see that you updated this recipe. The original one was my go-to berry pie recipe and I’m wondering if you still have that version that I could somehow use. I’m sure this one tastes amazing too, but I don’t love the idea of everything being mushed together. I liked the individual berries in the pie.
Hi Michelle! I’m going to add some notes to the bottom of the recipe card that will include steps for the original 🙂