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
- Double crusts for one 9'' pie pan
- 7 cups frozen raspberries , blueberries and blackberries (triple berry mix)
- 1 1/3 cups granulated sugar
- 1 Tbsp lemon juice
- 4 Tbsp cornstarch , may need a touch more
- 2 Tbsp butter
- 1 egg white , beaten with a fork
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.
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 inch strips. 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.
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