Triple Berry Pie

Delicious berry filling wrapped in a buttery crust! Perfect for Thanksgiving, Fourth of July and just when you need some pie!

Course Dessert

Cuisine American

Keyword triple berry pie

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 312kcal

Author Katie

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

For those that prefer the original recipe that doesn't requiring precooking the filling:

Prepare crust as usual.

For filling mix together 3-4 cups of mixed berries. You can use frozen berries but be sure to keep them frozen as long as possible. Mix the berries with 1/2 - 3/4 cups sugar and 4 tbsp. cornstarch. Allow to set for a 10 minutes (even frozen berries). Pour into pie crust. Top with crust and bake for 40-45 minutes. After 20 minutes place a piece of tin foil on top to prevent burning.

Nutrition