Triple Berry Pie
User Reviews
4.8
Triple Berry Pie
Description
This pie uses two pie crusts filled with a blend of three berries and thickened by cornstarch and sugar. The filling includes a pinch of salt and lemon juice to enhance berry brightness. Allowing frozen berries to partially thaw before mixing helps distribute sugar and cornstarch evenly for proper thickening during baking.
The pie crust provides a crisp, flaky base and a decorative lattice top that bakes to a golden finish. The lattice design allows steam to escape and shows the vibrant filling beneath. Baking at 375°F encourages the filling to set while the crust bakes evenly.
Triple Berry Pie can be served warm or cooled, and the notes suggest alternatives for pie crust recipes and thickening agents. Adjusting cornstarch quantity influences filling set and texture, especially if the pie is to be served warm versus fully cooled. Tapioca flour can substitute cornstarch for thickening.
If the filling is runny upon serving, additional baking time, cooling, or extra thickener may be needed. Proper filling thickness improves slice ability and reduces leakage.
Ingredients
- 2 pie crust unbaked
- 5 ½ cups triple berry blend fresh or frozen (raspberries, blackberries, blueberries
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 1 tablespoon lemon juice
- salt pinch
- 1 large egg for egg wash, optional
Instructions
- Preheat oven to 375 degrees F.
- Roll out bottom pie crust and place in pie pan, easing the pie crust into the edges of the pie plate without stretching. Trim edge, leaving a 1/2-inch overhang.
- In a large bowl, add the berries. If frozen, let them sit at room temperature for 5-10 minutes so they begin to thaw just slightly (this helps to better combine the sugar and cornstarch with the berries so it thickens properly while baking).
- Add the sugar, cornstarch, lemon juice and salt to the berries and stir gently (so the berries don't get crushed) until the berries are evenly coated and there aren't any pockets of dry, loose ingredients.
- Scrape the filling into the pie plate and spread evenly.
- Roll out the top crust and cut into strips for the lattice top. Lay strips vertically across the pie, leaving space in between. Fold up every other strip and place another pie crust strip perpendicular. Fold down the strips. Lift up all the strips underneath the perpendicular strip and place another strip perpendicular. Fold down the strips. Repeat that pattern until the lattice top is complete (see pictures in the post).
- Trim the strips even with the bottom pie crust. Fold and press the bottom crust over the top of the strips around the edge of the pie. Flute the edge.
- Place the pie on a foil-lined baking sheet and bake for 75-90 minutes until the pie is bubbling throughout. Check the pie around 60-65 minutes and tent the top very loosely with foil if it is browning too quickly. It's very important to cook the pie long enough or the filling won't thicken properly. The bubbles of filling you can see under the lattice crust should be thick and syrupy, not thin and runny.
- Remove the pie from the oven and let cool for at least 2-3 hours. To ensure the most set up filling, let the pie cool completely. (Slices of pie can be reheated for just a few seconds in the microwave.)
Notes
- Use your preferred pie crust; flaky or sour cream-based crusts work well for this pie.
- Four tablespoons of cornstarch is ideal for a fully set filling once cooled; increase to five tablespoons for a thicker filling if serving warm.
- Tapioca flour (1/3 cup) is an effective substitute for cornstarch for thickening the filling.
- If the pie filling seems runny, ensure the pie has baked long enough and been allowed to cool fully before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 slice of pie | |
| Calories | 364kcal | 18% |
| Carbohydrates | 64g | 21% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Sodium | 175mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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