Can I use frozen berries for Triple Berry Pie?

Yes, frozen berries work perfectly for Triple Berry Pie. Simply thaw them slightly before cooking and be prepared to add a bit more cornstarch to thicken the filling, as frozen fruit tends to release more liquid.

How do I prevent a runny Triple Berry Pie filling?

To avoid a runny filling, make sure to cook the berry mixture until it thickens before adding it to the crust. Using the right amount of cornstarch and allowing the Triple Berry Pie to cool completely before slicing are key steps.

How long does Triple Berry Pie last?

Triple Berry Pie can be stored in the refrigerator for up to 3 days. Make sure it is covered properly to maintain freshness. You can also freeze it for up to 3 months for longer storage.

What is the best way to reheat Triple Berry Pie?

To reheat Triple Berry Pie, place it in a 300°F (150°C) oven for about 10–15 minutes until warmed through. Cover the crust loosely with foil to prevent over-browning while reheating.

Triple Berry Pie Easy Recipe

Name: Triple Berry Pie
Prep time: 1 h 40 min
Cook time: 45 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 2 cups fresh raspberries; 2 cups fresh blueberries; 2 cups fresh blackberries; 3/4 cup granulated sugar; 1 tablespoon fresh lemon juice; 4 tablespoons cornstarch; 2 tablespoons unsalted butter; 2 1/2 cups all-purpose flour; 2 tablespoons granulated sugar (for crust); 1 teaspoon salt; 2/3 cup chilled shortening; 6 tablespoons cold unsalted butter (cubed); 4–6 tablespoons ice water; 1 egg white (beaten); 1 tablespoon sugar (for topping)

Description

This Triple Berry Pie is a classic homemade dessert made with raspberries, blueberries, and blackberries baked into a thick, juicy filling and wrapped in a buttery, flaky crust. Perfectly sweet and slightly tart, it’s an easy and crowd-pleasing pie for any occasion.

Ingredients

Scale

2 cups fresh raspberries
2 cups fresh blueberries
2 cups fresh blackberries
3/4 cup granulated sugar
1 tablespoon fresh lemon juice
4 tablespoons cornstarch
2 tablespoons unsalted butter
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar (for crust)
1 teaspoon salt
2/3 cup chilled shortening
6 tablespoons cold unsalted butter (cubed)
4–6 tablespoons ice water
1 egg white (beaten)
1 tablespoon sugar (for topping)

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Instructions

In a large bowl, whisk together flour, sugar, and salt. Cut in shortening and butter until the mixture resembles coarse crumbs.
Add ice water gradually, mixing until dough forms. Divide into two discs, wrap, and refrigerate for at least 1 hour.
In a saucepan, combine raspberries, blueberries, blackberries, sugar, and lemon juice. Cook over medium heat for 5–10 minutes.
Stir in cornstarch and cook for another 5 minutes until the mixture thickens.
Remove from heat, stir in butter, and let the filling cool for 15 minutes.
Roll out one dough disc and place it into a 9-inch pie dish. Pour in the berry filling.
Roll out the second dough and place it over the pie as a lattice or full crust. Cut slits if using a full crust.
Brush the top with beaten egg white and sprinkle sugar on top.
Bake at 400°F (200°C) for 40–45 minutes until the crust is golden and the filling is bubbling.
Cool completely before slicing and serving.

Notes

Use fresh, ripe berries for the best flavor, but frozen berries can be substituted.
If using frozen berries, add extra cornstarch to thicken the filling.
Keep pie dough cold to ensure a flaky crust.
Cover the crust edges with foil during baking to prevent over-browning.
Allow the pie to cool completely to help the filling set properly.

Prep Time: 1 hour 40 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 431
Sugar: 23g
Sodium: 242mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 59g
Fiber: 5g
Protein: 5g
Cholesterol: 24mg