Description
A homemade triple berry pie filled with raspberries, blueberries, and blackberries in a buttery, flaky crust. Perfect for summer gatherings, make-ahead dinners, or any sweet craving.
Ingredients
Homemade pie crust for a 9-inch deep dish pie (top and bottom)
7 cups fresh or frozen berries (2⅓ cups each: raspberries, blueberries, blackberries)
1 cup granulated sugar (plus extra for topping)
1 tablespoon lemon juice
4 tablespoons cornstarch
2 tablespoons butter
1 egg white, beaten
Instructions
1. Add berries, sugar, and lemon juice to a large saucepan over medium heat. Simmer for 5–10 minutes until juicy.
2. Spoon ½ cup juice into a bowl. Stir in cornstarch until smooth.
3. Return to simmer, then slowly stir in cornstarch mixture. Gently cook until thick, about 2–5 minutes.
4. Stir in butter and remove from heat. Let cool 15 minutes.
5. Roll out bottom crust and place in 9″ deep dish pie pan. Pour in cooled filling.
6. Roll out second crust. Cut into strips and create lattice top or full crust with slits.
7. Pinch edges to seal. Brush top with beaten egg white. Sprinkle with sugar.
8. Bake at 400°F for 40–45 minutes. Cover loosely with foil if browning too fast.
9. Cool completely on wire rack for several hours before serving.
Notes
Use Costco frozen berries for convenience and quality.
Can be made a day ahead or frozen for up to 3 months.
Let cool completely before slicing to avoid a runny filling.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Pie Recipes
- Method: Baking
- Cuisine: American