Triple Berry Pie

You just can’t beat this easy and delicious homemade Triple Berry Pie! It holds together perfectly every single time, and you can use fresh or frozen blueberries, raspberries and blackberries.

If you’ve tried any of my other favorite pie recipes, you may have learned that I’m a Pie fanatic! It’s the most important part of my Thanksgiving.  Don’t miss my classic Pumpkin Pie, Apple Pie, and Lemon Meringue pies.

On Thanksgiving, I take great care not to over-stuff myself during dinner so that I have plenty of room for pie. And no, I don’t just pick one favorite and enjoy a slice. I request slivers of nearly every single kind of pie (which, growing up, meant like 15-20 different kinds!).

My Mom mastered this Triple Berry Pie years ago. It’s always the first gone at Thanksgiving–even for my husband who usually detests berries with seeds in them.

This pie is restaurant quality! Scratch that. It’s BETTER than restaurant quality, because it’s made from scratch!  The crust is my Grandma’s “Prize Winning” pie crust recipe, which couldn’t be easier to make.

For the filling, I use the big beautiful frozen berries from Costco. They come in a 3-berry pack in the frozen section and the price is unbeatable. They are the biggest, nicest frozen berries I’ve ever seen. Don’t you just love Costco?!

How to Make Perfect Berry Pie:

Cook berries: Simmer berries, sugar and lemon juice in a large saucepan over medium heat until warm and juicy, about 5-10 minutes, gently stirring occasionally.

Thicken filling: Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.

Cool. Remove from heat and stir in the butter. Allow to cool for 15 minutes.

Add to pie shell: Pour mixture into unbaked pie shell (in a 9 in deep dish pan). Add lattice top or a whole top with holes pricked on top for steam to escape. Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like.

Brush with egg wash: 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 it if the top crust is getting too browned.

Serve or refrigerate. Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.

How to Make a Lattice Crust:

Don’t let this beautiful pie crust intimidate you!  It’s so easy, especially if you know the tricks!

1. Roll out crust. Roll our your homemade crust on a lightly floured counter or on a piece of parchment paper. (I like to place a piece of parchment paper on top of a damp kitchen towel to keep it from moving around).  Roll the pie crust into a large circle that’s about 1-2 inches larger than then top edge of your pie dish.
2. Cut strips. Use a pizza cutter to strips.  cut them as wide as you’d like them to be (there’s really no right or wrong way).
3. Lay first layer of strips.  Lay your longest strip across the middle of the pie then lay a few shorter strips on either side, parallel to each other and spaced evenly.
4. Fold pack even numbered strips.  Fold back the second and 4th strip and lay a shorter strip of dough perpendicular to other dough strips. Unfold those dough strips over the new strip.
5. Fold back odd numbered strips: Fold back the first, third and fifth strips in the same direction and lay another dough strip across the pie. Unfold the first, third and fifth strips over the new strip.
6. Repeat steps 4 and 5 until pie is covered with a lattice crust.
7. Trim dough strips.
8. Pinch crusts together.  Pinch the lattice top with the bottom crust to form one unified outer edge.
9. Crimp edges.

Make Ahead and Freezing Berry Pie: 

To make ahead: This pie can be prepared completely 1 day a head of time.  You can also prepare the filling up to 3 months ahead of time and store it in the freezer.  Thaw it overnight in the refrigerator before pouring in unbaked pie crust.

To freeze: You can freeze the baked pie for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Consider trying my other HOMEMADE PIES, like:

• Apple Pie
• Cherry pie
• Lemon Sour Cream Pie
• Pumpkin Pie
• Chocolate Mousse Cheesecake Pie
• Key Lime Pie
• Chocolate Cream Pie
• Oreo Cheesecake Pie
• Lemon Chiffon Pie
• Banana Cream Pie
• Coconut Cream Pie

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

Recipe

4.91 from 381 votes

Triple Berry Pie

You just can't beat this easy and delicious homemade Triple Berry Pie! It holds together perfectly every single time, and you can use fresh or frozen blueberries, raspberries and blackberries.

Print Pin Rate

Author Lauren Allen

Course Dessert

Cuisine American

Servings 12

Calories 268

Prep 20 minutes mins

Cook 45 minutes mins

Total 1 hour hr 5 minutes mins

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Equipment

• Pie Pan

Ingredients

  

1x2x3x

• ▢ homemade pie crust for a 9'' deep dish pan. This recipe makes 2 crusts: one for the bottom and one for the to
• ▢ 7 cups fresh or frozen raspberries, blueberries and blackberries about 2 ⅓ cups of each type of berry*
• ▢ 1 cup granulated sugar (plus a little extra to sprinkle on top of the pie)
• ▢ 1 Tablespoon lemon juice
• ▢ 4 Tablespoons cornstarch
• ▢ 2 Tablespoons butter
• ▢ 1 large egg white beaten with a fork

Instructions

 

• Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat. 
• Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add ¼ cup more sugar.)
• Thicken filling: Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. 
• Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
• Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
• Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).
• Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. 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 it if the top crust is getting too brown. 
• Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.

For the lattice crust:

• Roll out crust. Roll our your crust on a lightly floured counter or on a piece of parchment paper. (I like to place a piece of parchment paper on top of a damp kitchen towel to keep it from moving around).  Roll the pie crust into a large circle that's about 1-2 inches larger than then top edge of your pie dish. 
• Cut strips. Use a pizza cutter to strips.  cut them as wide as you'd like them to be (there's really no right or wrong way).  
• Lay first layer of strips.  Lay your longest strip across the middle of the pie then lay a few shorter strips on either side, parallel to each other and spaced evenly.  
• Fold pack even numbered strips.  Fold back the second and 4th strip and lay a shorter strip of dough perpendicular to other dough strips. Unfold those dough strips over the new strip.
• Fold back odd numbered strips: Fold back the first, third and fifth strips in the same direction and lay another dough strip across the pie. Unfold the first, third and fifth strips over the new strip.
• Repeat steps 4 and 5 until pie is covered with a lattice crust.
• Trim dough strips.  If you dough strips hang over the edge of the pie, trim them to the edge.
• Pinch crusts together.  Pinch the lattice top with the bottom crust to form one unified outer edge.  Crimp edges. 

Notes

*I LOVE Costco's bag of frozen berries. It already has all three types of berries and they are big and beautiful and you can't beat the price!

To make ahead: This pie can be prepared completely 1 day a head of time.  You can also prepare the filling up to 3 months ahead of time and store it in the freezer.  Thaw it overnight in the refrigerator before pouring in unbaked pie crust.

To freeze: You can freeze the baked pie for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Nutrition

Calories: 268kcalCarbohydrates: 43gProtein: 2gFat: 9gSaturated Fat: 3gCholesterol: 5mgSodium: 138mgPotassium: 80mgFiber: 3gSugar: 24gVitamin A: 100IUVitamin C: 2.7mgCalcium: 13mgIron: 0.9mg

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I originally shared this recipe November 2015. Updated November 2019 with new photos and additional instructions.