This triple berry pie is absolutely incredible! Flaky pie crust is filled with a perfectly thickened filling of sweet and tart berries.
Triple berry pie is the pie recipe you never knew you needed! It is the perfect pie to compliment a dessert spread of richer, heavier pies or desserts.
It is refreshingly sweet and tart, AND it can be made with fresh or frozen berries!
Triple Berry Pie Filling
The trickiest part of homemade pie is getting the filling to thicken up without being a soupy mess when the pie is cut and served!
This triple berry pie filling thickens beautifully while baking without the need to precook the filling!
Triple berry pie filling:
- 5 1/2 cups fresh or frozen mixed berries (I use a frozen triple berry blend with raspberries, blackberries and blueberries)
- 1 cup granulated sugar
- 1/4 cup cornstarch*
- 1 tablespoon lemon juice
*With this amount of cornstarch, the pie filling thickens perfectly if the pie is cooled completely! If you plan to serve the pie slightly warm, increase the cornstarch to 5 tablespoons. But make sure to bake the pie long enough (longer than you might think!) or else the filling will have a starchy taste and might be runny.
How to Make a Lattice Top for a Pie
A lattice top is so pretty on this triple berry pie. You can opt for a fully covered top crust – just make sure to cut a few vents in the crust if you do.
For a lattice top crust:
- Roll out the pie dough and cut 1/4- to 1/2-inch strips
- 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.
Lattice Crust Pro Tip: the biggest tip for a perfect lattice top is to always lift and fold up the strips underneath the perpendicular strip.
Trim the edges of the pie to about 1/2-inch and fold up the bottom crust over the top of the strips and press gently all around the pie.
Flute the edges.
And admire your gorgeous unbaked pie. My goodness! 😍
At this point, you can brush the top with an egg wash for a shinier, more golden top crust.
Baking This Pie Long Enough is Critical
I can’t state this strongly enough: it is very important to bake this triple berry pie long enough!
In fact, just plan on baking it for longer than you think.
Check the pie after 45-60 minutes; if the edges and/or top are browning too quickly, tent with foil or use a pie crust shield to protect the crust while it continues to bake.
In my oven, the pie needs 75-80 minutes to bake fully so the filling is thick and syrupy. If the filling is bubbling but is still thin and runny, it needs more time in the oven.
Depending on your oven, you may need more or less time. Watch carefully and check often (preferably through the oven window so the heat doesn’t escape with every open door check).
To Cool or Not to Cool
I know that warm berry and apple pie is highly valued among pie lovers across the world. I get it. I like warm pie, too.
But this pie benefits greatly from cooling completely so the filling can thicken perfectly and properly. Slices of pie can be warmed for a few seconds in the microwave if you want that warm pie vibe.
If you just can’t resist serving the pie while slightly warm, be sure to adjust the cornstarch amount in the recipe notes.
If your pie filling is runny when serving the pie, it’s very likely due to needing more time to bake, more time to cool, or a bit more cornstarch in the filling.
A Perfect Pie
This triple berry pie is perfection.
Not only is it so simple to make (no pre-baking pie crusts or pre-cooking pie filing!), but it is a stunner. Both in looks and in taste.
(For all you huckleberriers out there, I’ll often throw in just a small handful of precious huckleberries with the other berries for a little wow factor!)
Happy pie baking! I hope you love this one. 💗
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Triple Berry Pie
- 2 unbaked pie crusts (see note)
- 5 ½ cups (780 g) fresh or frozen triple berry blend (raspberries, blackberries, blueberries)
- 1 cup (212 g) granulated sugar
- 4 tablespoons (37 g) cornstarch (see note!)
- 1 tablespoon lemon juice
- Pinch of salt
- 1 large egg, for egg wash (optional)
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.)
Cornstarch: I prefer using 4 tablespoons (1/4 cup) cornstarch for this recipe. If the pie cools completely, the filling sets up perfectly. If you are planning to serve the pie slightly warm, use 5 tablespoons cornstarch, but make sure to cook the pie for long enough! If not, the pie filling will have a starchy, uncooked taste and the filling will still be runny. Tapioca flour (1/3 cup) can be subbed for the cornstarch.
Runny Filling: if your pie filling is runny when serving the pie, it’s very likely due to needing more time to bake, more time to cool, or a bit more cornstarch in the filling.
Serving: 1 slice of pie, Calories: 364kcal, Carbohydrates: 64g, Protein: 3g, Fat: 12g, Saturated Fat: 3g, Sodium: 175mg, Fiber: 4g, Sugar: 35g
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