If there’s one dessert that announces “summer celebration,” it’s Triple Berry Pie. Between the juicy, jewel-toned filling and that golden, flaky crust, you’re in for a treat that feels both classic and just a little bit magical. This recipe wraps sweet-tart berries in a cozy, buttery crust and rewards you with the kind of pie people remember long after the last crumb is gone. Whether you use fresh-picked or frozen berries, this homemade wonder guarantees a sublime medley of color, flavor, and comfort in every slice.
Ingredients You’ll Need
Here’s what you’ll need to create an unforgettable Triple Berry Pie. Every ingredient brings something special to the table, from bright flavors and natural sweetness to the melt-in-your-mouth texture of a perfect crust.
- Homemade Pie Crust: This recipe calls for a double crust—one for the base and one for the gorgeous lattice (or full crust) top; a buttery, flaky pastry sets the stage for your filling.
- Raspberries, Blueberries, Blackberries (about 7 cups total): A mix of these berries promises deep color and a balance of tart and sweet; frozen or fresh both work beautifully.
- Granulated Sugar (1 cup, plus extra for sprinkling): Sweetens the filling to your preference; don’t be afraid to taste and adjust for your ideal level of sweetness.
- Lemon Juice (1 tablespoon): Adds brightness that wakes up every berry; even a little makes a big difference in flavor.
- Cornstarch (4 tablespoons): The key to a sliceable filling—cornstarch thickens the fruit juices so your pie won’t run everywhere.
- Butter (2 tablespoons): Melts into the filling for extra richness and a little glossy shine.
- Egg White (1 large, beaten): Brushed on top, it gives the crust that irresistible golden sheen.
How to Make Triple Berry Pie
Step 1: Prepare the Berry Filling
In a large saucepan, combine the raspberries, blueberries, and blackberries with the sugar and lemon juice over medium heat. Stir gently and watch as your kitchen fills with the scent of berries warming and releasing their juices—this usually takes around five to ten minutes. Don’t be shy to scoop up a little for a taste test; this is the moment to add a bit more sugar if you prefer a sweeter pie.
Step 2: Thicken with Cornstarch Slurry
Next, take about half a cup of that deep purple berry liquid from the pan and blend it with the cornstarch in a separate bowl until it’s completely smooth. Pour this slurry back into the pot of berries and simmer gently, stirring to avoid mashing the fruit, until the mixture thickens up—usually another two to five minutes. You’ll know it’s perfect when the juices look glossy and coat your spoon.
Step 3: Finishing and Cooling the Filling
Take the pot off the heat and stir in those two tablespoons of butter, letting them melt and enrich your filling. Give the mixture a good fifteen minutes to cool down; this helps keep your bottom pie crust from getting soggy later. The filling should look jammy and thick at this point.
Step 4: Prepare the Pie Shell
Roll out half of your pie crust to fit a 9-inch deep dish pie pan. Carefully lift and press it into the pan, letting the edges slightly overhang. Pour in your cooled berry filling and spread it out evenly, making sure every bite will be packed with luscious fruit.
Step 5: Lattice or Traditional Top for Triple Berry Pie
Roll out the second crust and decide if you’re feeling decorative. For a classic look, cut the dough into strips and create a latticework over the filling (see below for how-to), or, for simplicity, just drape the whole crust over and prick a few holes for steam to escape. Either way, crimp the edges to seal, then brush the top with beaten egg white and sprinkle extra sugar for that sparkle.
Step 6: Bake and Cool
Bake the pie at 400 degrees F for 40 to 45 minutes. About halfway through, check if the crust is browning too quickly; a piece of foil on top solves that easily. Once golden and bubbling, move the pie to a wire rack and let it cool for several hours—yes, it’s tough to wait, but your slices will come out clean and beautiful!
Step 7: Make the Lattice Crust (Optional)
To make a lattice, roll your top crust into a large circle and use a pizza cutter to make strips of even width. Lay half the strips parallel across the pie, then weave the remaining strips over and under to create a basket pattern. Trim and pinch the strips together at the edges for a neat border—this not only looks impressive but lets the berry filling peak through the top.
How to Serve Triple Berry Pie
Garnishes
Add a scoop of vanilla ice cream or a cloud of whipped cream to every slice—the cold, creamy contrast is a true treat next to the warm, tangy berries. For an extra wow factor, shower fresh berries or a sprig of mint on top before serving.
Side Dishes
Since Triple Berry Pie is a showstopper on its own, simple sides let it shine. Try pairing with a fresh fruit salad, a pitcher of iced tea, or even a cheese platter with creamy brie to highlight the pie’s sweet-tart notes.
Creative Ways to Present
Bring the pie to the table whole for a dramatic reveal, or pre-slice for easy serving at picnics and potlucks. For a party twist, cut into small squares for mini-pie bites. Serving in individual ramekins or mason jars makes for personal, picnic-ready servings that are totally adorable!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Triple Berry Pie either covered in the fridge or right in the pie pan, tightly wrapped. It’ll keep its flavor and texture for up to three days—and honestly, it’s hard to resist for that long!
Freezing
This pie freezes remarkably well. You can wrap the entire cooled pie or individual slices tightly and freeze for up to three months. Thaw in the refrigerator overnight before serving to keep the filling’s texture intact.
Reheating
If you love warm pie, reheat slices in a low oven (about 300 degrees F) for 10 to 15 minutes. This revives both the filling’s juiciness and the crust’s flake—just like fresh baked!
FAQs
Can I use only one type of berry for this pie?
Absolutely! While the beauty of Triple Berry Pie lies in mixing three types of berries for balance and color, it still turns out delicious with just raspberries, blueberries, or blackberries—or a duo if that’s what you have on hand.
Should the berries be fresh or frozen?
Both work wonderfully. Fresh berries give the filling extra pop, but frozen make this Triple Berry Pie achievable any time of year. No need to thaw—just measure and cook as directed!
What’s the best way to keep the bottom crust from getting soggy?
Letting the filling cool before adding it to the shell is key. You can also sprinkle a little flour or fine breadcrumbs on the bottom crust before filling, which soaks up excess juices and helps keep it crisp.
Can I make the filling ahead of time?
Yes! You can cook and freeze the fruit filling for up to three months. Thaw it overnight in the fridge, then pour into your pie shell when you’re ready to bake.
Why is my filling runny?
This usually means it didn’t thicken enough on the stove, or the pie was sliced while too warm. Next time, simmer until it’s quite thick, and let the Triple Berry Pie cool completely before cutting for perfect, neat slices.
Final Thoughts
There’s something truly special about pulling a homemade Triple Berry Pie from your oven. The mix of tender fruit, flaky crust, and sweet aroma is simply irresistible. I hope you’ll give this recipe a try and share it with the people you love. Each slice is a celebration of the best flavors of summer in a pie dish!
Print
Triple Berry Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the deliciousness of this Triple Berry Pie with a homemade crust and a sweet, juicy filling of raspberries, blueberries, and blackberries. Perfect for any occasion, this pie is a crowd-pleaser!
Ingredients
For the Pie Crust:
- Homemade pie crust for a 9” deep dish pan.
For the Berry Filling:
- 7 cups fresh or frozen raspberries, blueberries, and blackberries (about 2 1/3 cups of each type of berry)
- 1 cup granulated sugar, plus extra for sprinkling
- 1 tablespoon lemon juice
- 4 tablespoons cornstarch
- 2 tablespoons butter
- 1 large egg white, beaten
Instructions
- Cook berries: In a large saucepan over medium heat, combine berries, sugar, and lemon juice. Simmer for 5-10 minutes until warm and juicy, stirring occasionally.
- Thicken filling: Spoon out 1/2 cup of juice, mix with cornstarch until smooth. Add back to berries, simmer until thickened, about 2-5 minutes.
- Cool and fill pie shell: Stir in butter, cool for 15 minutes, then pour into pie shell. Add top crust, brush with egg white, sprinkle sugar.
- Bake: Bake at 400°F for 40-45 minutes until golden. Cool before serving.
Notes
- I recommend using Costco’s frozen berry mix for convenience and value.
- This pie can be prepared a day ahead or freeze the filling for up to 3 months.
- For leftovers, freeze the pie for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 268 kcal
- Sugar: 24g
- Sodium: 138mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
