We spent a wonderful weekend with special friends and our friend Jenny made us the most delicious Triple Berry Pie!
This is the perfect pie to enjoy fresh berries! It is not only delicious but simple.
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Triple Berry Pie Ingredients
- Two 9-inch pie crusts
- fresh blueberries
- fresh raspberries
- fresh strawberries
- cornstarch
- water
- sugar
- large egg
How to make Triple Berry Pie
- Preheat the oven to 375 degrees.
- Press 1 pie crust into a lightly greased pie pan.
- In a large bowl, combine blueberries, strawberries, and raspberries.
- In a small bowl, combine cornstarch and 1/4 cup of water and stir until smooth, and then add in 3/4 cup of the sugar.
- Pour cornstarch, sugar, and water mixture over the berries and toss. Let stand 20 minutes, stirring occasionally.
- . Pour berries into the pie shell and place the remaining pie shell over the top and crimp edges together (you can also cut the pastry into strips and weave it into a lattice pattern).
- Brush the top of the pie with beaten egg and sprinkle with 1 tablespoon of sugar. Cut slits or patterns in the top of the pie to vent.
- Bake at 375 degrees for 40-50 minutes until the crust is lightly browned. If edges brown too quickly tent pie with foil. Pie is delicious served warm or cold with vanilla ice cream.
Enjoy!
Triple Berry Pie
Ingredients
- 2 9 inch pie crusts
- 2 cups fresh blueberries rinsed and drained you can also use blackberries or a combination of both
- 1 cup fresh raspberries rinsed and drained
- 4 cups fresh strawberries rinsed stemmed and halved
- 2 tablespoon cornstarch
- 1/4 cup water
- 3/4 cup plus 1 tablespoon sugar divided
- 1 large egg lightly beaten
Instructions
- Preheat oven to 375 degrees. Press 1 pie crust into a lightly greased pie pan. In large bowl, combine blueberries, strawberries, and raspberries. In small bowl, combine cornstarch and 1/4 cup water and stir until smooth and then add in 3/4 cup of the sugar. Pour cornstarch, sugar and water mixture over the berries and toss. Let stand 20 minutes, stirring occasionally. Pour berries into pie shell and place remaining pie shell over the top and crimp edges together (you can also cut pastry into strips and weave into a lattice pattern). Brush top of pie with beaten egg and sprinkle with 1 tablespoon of sugar. Cut slits or pattern in the top of pie to vent. Bake at 375 degrees for 40-50 minutes until crust is lightly browned. If edges brown too quickly tent pie with foil. Pie is delicious served warm or cold with vanilla ice cream.
Nutrition
Berry, Berry, Berry
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I made this pie a few weeks ago when my mother-in-law came over. It was so good! We all enjoyed it a lot! Thanks for the recipe.
I made this last week, and it was SO good! The crust browned just perfectly. There was quite a bit of watery berry juice inside, but the bottom crust was cooked and came out intact when we served it.
The pie was delicious warm, but the next day it was even tastier out of the ‘fridge! And the berry juice was great over vanilla ice cream. 😀 Thanks for sharing the recipe.
I’ll be making this VERY soon!
In about a month, we’ll have more blue berries and raspberries than we’ll know what to do with. I’ve made pies before with a mixture of both, but never thought to add strawberries! Hmmm….may have to try it this year!
Thanks!
Connie