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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.
ChefRichee says
Thumbs up dear! I think my Kids would really love this recipe.
Charlene says
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
wilhelmina says
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!
Melissa says
Beautiful pie! I saw this pie and knew I had to make it!
Sara Welch says
What a delicious pie! This will surely impress my family on Easter; looking forward to enjoying this soon!
Betsy says
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!
Beth says
Came out perfectly! The filling looks set and the crust is golden brown! Can’t wait to cut into it!
Laura Reese says
This berry pie was amazing! It is also beautiful. Thanks.
Liz Cleland says
I love the idea of placing the fork around the crust like that. It looks so fancy, delicious recipe BTW!
Kristyn says
So pretty & golden!! Love the crust & who doesn’t love berries!! We love this all year long!
Beth says
Such a gorgeous pie and taste amazing! I love how the filling turns out! So good!
Matt Taylor says
Oh my this is amazing! I love triple berry pie and this recipe is fantastic! 🙂 Thanks so much for sharing. 🙂
Michael Griffin says
Kutos to you Katie for sharing this great recipe for berry pie. I greatly appreciate your effort in sharing your recipe ideas. I often search the internet for reference when cooking pies. Not for an exact recipe, but just to make sure I don’t miss anything and to get the ratios right. I’m sure all your pies turn out perfect, but for some of the reviewers with runny pies, I prefer to use sure-jell. 4-5 Tbls worked great. It also helps to let the filling cool before attempting the lattice type crust.
Theresa says
Thanks for posting this recipe! I used it to make my first berry pie! After reading a few other cooks say it turned out liquidy, I tweaked it just a little. After simmering the fruit, I strained it with my colander with a pot underneath. Then I used about a 1/2 cup of that juice to mix the cornstarch into, mixed that into my fruit to make a slurry, and let it completely cool (I added about another 1/2 of the juice to the slurry until it got to the consistency I wanted), before pouring it into my pie crust. It’s cooking right now but I think it’s gonna turn out great! Thank you for sharing this recipe!
Michelle says
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.
Katie says
Hi Michelle! I’m going to add some notes to the bottom of the recipe card that will include steps for the original 🙂
Colleen says
Made this pie tonight and it kinda flopped. Wayyy too juicy (I used fresh fruit and it was like I had poured a whole container of juice in there.) and the crust was terrible to work with. Fortunately my husband said it still tasted good so it wasn’t a complete waste
Katie says
Hi Colleen! I’m sorry your pie didn’t turn out quite the way you were hoping it to. The crust can be difficult to work with. I found that if you place the dough in the refrigerator for 1/2 and hour to a couple hours to help it get nice and firm helps a bit. Don’t be afraid to add more cornstarch or flour to your fruit if you notice there is alot of juice. The cornstarch or flour will help thicken the sauce. Glad you husband still liked the flavor.
jean pierre guaron says
Hi Katie – I’d love to make this pie – what size pie dish is the recipe for? – 8 inch? – 9 inch?
Pete
kim says
Can you use frozen fruit? If you do would you put in pie frozen or unfreeze them first?
Katie says
Hi Kim….You can definitely use frozen fruit. Just keep the berries frozen when you add the sugar and bake the pie 🙂
karen Eckland says
does this recipe make one pie or how many?
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Alicia | The dumbbelle says
I’ve never made a pie before. Weird, I know! This triple berry pie looks delicious, I might have to try it out.
Camille says
What a beautiful pie! Berry pies are the best. I’ll have to try this recipe this summer.
Jodee Weiland says
I love berry pies, and this triple berry looks delicious! All that berry flavor in one bite…yummy…thanks for sharing!
Steph @ Crafting in the Rain says
This looks so perfect and tasty! Make me some!?
[email protected] says
I bet there’s a little bit of summer in every bite! Looks delish, Katie!