Triple Berry Pie
A colorful and forgiving pie filled with a balanced tart-sweet mixture of blueberries, raspberries, and blackberries, perfect for any occasion.
Ingredients
For the Pie
- 1 pie crust 1 pie crust (9-inch, single crust on bottom; top crust or lattice optional)
- 2 cups 2 cups fresh or frozen blueberries
- 2 cups 2 cups fresh or frozen raspberries
- 2 cups 2 cups fresh or frozen blackberries
- 1 cup 1 cup granulated sugar For a less sweet pie, reduce to 3/4 cup
- 3 tablespoons 3 tablespoons cornstarch Increase to 4 tablespoons if berries are particularly watery
- 1 tablespoon 1 tablespoon lemon juice (fresh preferred)
- 1 teaspoon 1 teaspoon vanilla extract
- 1/4 teaspoon 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the blueberries, raspberries, and blackberries.
- Sprinkle the sugar and cornstarch over the berries. Add the lemon juice, vanilla, and salt.
- Toss gently to coat the berries evenly without crushing them.
- Pour the berry mixture into the prepared pie crust, mounding slightly in the center.
- Add a top crust or arrange a lattice. Trim excess dough and crimp the edges to seal. Cut a few vents if using a full top crust.
- Optional: Brush the crust with beaten egg or milk and sprinkle a little sugar for shine and crunch.
Baking
- Bake on a rimmed baking sheet for 45–50 minutes, until the filling is bubbling and the crust is golden brown.
- Remove the pie and let it cool on a wire rack for at least 2 hours so the filling sets before slicing.
Notes
Use frozen berries straight from the freezer; do not thaw. For storing, keep covered at room temperature for up to 2 days, refrigerated for 3–4 days, or frozen for up to 2 months.