Triple Berry Pie

This triple berry pie is truly exquisite! The flaky pie crust is stuffed with a perfectly thick filling of sweet and sour berries.

Triple Berry Pie is the pie recipe you didn’t know you needed. The perfect pie to complement richer, heavier pies and dessert spreads.

It’s refreshingly sweet and sour and can be made with fresh or frozen berries!

triple berry pie filling

The hardest part of homemade pie is thickening the filling without creating a soupy mess when the pie is cut and served!

This triple berry pie filling thickens beautifully while baking without the need to pre-cook the filling!

Triple berry pie filling:

• 5 1/2 cups fresh or frozen mixed berries (I used a frozen triple berry blend of raspberries, blackberries, and blueberries)
• 1 cup granulated sugar
• 1/4 cup cornstarch*
• 1 tablespoon lemon juice

*With this amount of cornstarch, the dough will thicken when the pie is completely cooled! Increase the cornstarch to 5 tbsp if serving the pie slightly warm. But make sure you bake the pie long enough (longer than you think).

How to make a pie lattice top

A triple berry pie with a cute checkered top. You can choose a completely covered top crust.

For lattice top crust:

1. Roll out pie crust and cut into 1/4- to 1/2-inch strips
2. Arrange the pies vertically, leaving space between them.
3. Fold every other pie crust over and place the other pie crust vertically.
4. fold the strips.
5. lift all strips Under Place a vertical strip and another strip vertically.
6. fold the strips.
7. Repeat the pattern until the lattice top is complete.

Advanced Lattice Crust Tips: The biggest tip for the perfect lattice top is to always lift and fold the strips. Under vertical strip.

Trim the edges of the pie to about 1/2 inch, fold the bottom crust over the strips, and gently press all over the pie.

Flute the edges.

Please step back.

And admire your gorgeous freshly baked pie. Oh my god! 😍

At this point, the top can be brushed with egg wash to get a more shiny golden top crust.

It’s important to bake this pie long enough

I can’t state this strongly enough: Baking this triple berry pie long enough is very important.

In fact, plan to bake longer than you think.

Check the pie after 45-60 minutes. If the edges and top brown too quickly, tent with foil or use a pie crust shield to protect the crust while it continues to bake.

in my oven, Allow 75-80 minutes for the pie to bake completely So the filling is thick and syrupy. If the filling is bubbly but still thin and runny, give it more time in the oven.

Depending on your oven, this may take some time. Observe carefully and check often (preferably through the oven window so the heat doesn’t escape every time you open the door to check).

to cool or not to cool

I know warm berry and apple pie is highly regarded among pie lovers around the world. I also like warm pies.

However, this pie benefits greatly from cooling completely, so the filling is perfectly and properly thickened. If you want a warm pie atmosphere, you can heat the pie slices in the microwave for a few seconds.

If you can’t resist serving the pie while it’s slightly warm, adjust the amount of cornstarch in your recipe notes.

If the pie filling is watery when you serve the pie, it could be because it took a long time to bake, took a long time to cool, or had a little too much cornstarch in the filling.

perfect pie

This triple berry pie is to die for.

Not only is it super easy to make (no pie crust baking or pie filing needed!), it’s a blast.

(For all the huckleberries out there, I often throw in a handful of precious huckleberries along with other berries for a little wow factor!)

Happy pie baking! I hope you like this. 💗

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triple berry pie

yield: 8 serving

Preparation time: 45 minutes

Cooking time: 1 time 15 minutes

Cooling time: 3 time

total time: Five time

• 2 unbaked puff pastry (see note)
• 5½ cup (780 g) Fresh or frozen triple berry blend (raspberries, blackberries, blueberries)
• 1 cup (212 g) Granulated sugar
• Four tablespoon (37 g) cornstarch (see note!)
• 1 tablespoon lemon juice
• a pinch of salt
• 1 big Eggs, for washing eggs (optional)

• Preheat oven to 375 degrees Fahrenheit.

• Unfold the bottom pie crust and place it in the pie mold, allowing the pie crust to conform to the edge of the pie plate without stretching. Trim the edges, leaving a 1/2 inch overhang.

• Add berries to large bowl; If frozen, leave at room temperature for 5-10 minutes to begin to thaw slightly (this allows the sugar and cornstarch to mix well with the berries and thicken properly while baking).

• Add the sugar, cornstarch, lemon juice and salt to the berries and stir gently until the berries are evenly coated and there are no pockets of dry, loose ingredients (do not crush the berries).

• Scrape filling into pie plate and spread evenly.

• Roll out top crust and cut into strips for lattice top. Arrange pie vertically, leaving space between. Fold every other pie crust over and place the other pie crust vertically. fold the strips.lift all strips Under Place a vertical strip and another strip vertically. fold the strips. Repeat that pattern until the lattice top is complete (see photo in post).

• Arrange the strips on the bottom puff pastry as well. Fold and press bottom crust over strips around edge of pie.

• Place the pie on a foil-lined baking sheet and bake for 75-90 minutes until the pie is bubbly all over. Please put it up. It is very important to cook the pie long enough. Otherwise, the filling will not thicken properly. The foam of the filling visible under the lattice crust should be thick and syrupy, not thin and watery.

• Remove the pie from the oven and let it cool at least 2-3 hours. Let the pie cool completely so that the filling is firm. (Pie slices can be reheated in the microwave for a few seconds.)

Puff pastry recipe: Alternate between this flaky puff pastry and this sour cream puff pastry. Both are great recipes and can be used in this recipe (or use your favorite homemade or store-bought puff pastry).
Cornstarch: I prefer to use 4 tablespoons (1/4 cup) of cornstarch in this recipe. If you plan to serve the pie slightly warm, use 5 tablespoons of cornstarch, but make sure the pie is cooked long enough. Otherwise, the pie filling will taste starchy and raw, and the filling will still be runny. Cornstarch can be substituted with tapioca flour (1/3 cup).
Nasal filling: If the pie filling is watery when you serve the pie, it is most likely due to the fact that it took a long time to bake, took a long time to cool, or had a little too much cornstarch in the filling. increase.

Serving: 1 slice of pie, calorie: 364kcal, carbohydrate: 64g, protein: 3g, thick: 12g, saturated fat: 3g, sodium: 175mg, fiber: Fourg, sugar: 35g

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