Triple Berry Pie
I still remember the first time I made this triple berry pie: the kitchen smelled like summer, and every bite had that perfect balance of sweet, tart, and buttery crust. This pie combines blueberries, raspberries, and blackberries for a bright, jammy filling that works for backyard gatherings, a holiday table, or a cozy weeknight dessert. If you enjoy fruit-forward desserts, try it alongside the apple-strawberry cheesecake fruit salad for a crowd-pleasing finish to any meal.
Why you’ll love this dish
Triple-berry pie is a simple way to get big flavor with minimal fuss. Using equal parts blueberries, raspberries, and blackberries creates a layered fruit flavor that’s more interesting than a single-berry pie. It’s also:
- Fast to assemble — no long maceration required.
- Flexible — you can use fresh or frozen berries with similar results.
- Crowd-friendly — familiar, comforting, and great for year-round entertaining.
“This pie tastes like summer in every bite — bright berries, just-sweet enough, and a crust that shatters in your mouth.” — A regular at my Sunday potluck
Step-by-step overview
Before you gather ingredients, here’s what the process looks like at a glance:
- Preheat the oven and prepare the crust.
- Toss berries with sugar, cornstarch, lemon, and vanilla.
- Fill the lined pie pan and top with a full crust or lattice.
- Brush with egg wash and bake until bubbly and golden.
- Cool enough for slices to set, then serve.
This short roadmap makes the recipe approachable whether you’re a baking beginner or a seasoned pie maker.
What you’ll need
- 1 pie crust (store-bought or homemade), rolled to fit a 9-inch pie pan
- 2 cups fresh or frozen blueberries
- 2 cups fresh or frozen raspberries
- 2 cups fresh or frozen blackberries
- 3/4 cup granulated sugar (adjust to taste if berries are very sweet)
- 3 tablespoons cornstarch (for thickening; arrowroot or tapioca can work as swaps)
- 1 tablespoon lemon juice (brightens the filling)
- 1 teaspoon vanilla extract
- 1 egg (beaten, for egg wash to get a glossy, golden top)
Notes:
- If using frozen berries, do not thaw fully; toss them frozen to reduce excess juice.
- For a less-sweet pie, drop sugar to 1/2 cup and taste the mixture (berries vary in sweetness).
- Gluten-free crusts work fine; keep an eye on bake time.
Directions to follow
- Preheat your oven to 425°F (220°C). Position a rack in the lower third of the oven to help the bottom crust bake through.
- In a large bowl, gently combine blueberries, raspberries, blackberries, sugar, cornstarch, lemon juice, and vanilla. Mix with care so raspberries don’t fully break down.
- Roll out your pie crust and fit it into a 9-inch pie pan, pressing gently to remove air pockets. Trim excess dough, leaving a little overhang if you’ll crimp the edge.
- Pour the berry mixture into the crust and spread it evenly; you’ll see a few pockets of juices — that’s good.
- Top with a second crust or create a lattice. If using a whole top crust, cut vents to release steam.
- Brush the top crust with the beaten egg for a shiny, golden finish. Sprinkle a pinch of coarse sugar if you like extra crunch.
- Bake at 425°F for 45–50 minutes, or until the crust is deeply golden and the filling is visibly bubbling through vents or lattice gaps. If the edges brown too quickly, tent foil around them.
- Cool the pie on a rack at least 2 hours so the filling sets for clean slices. Serve slightly warm or at room temperature.
Best ways to enjoy it
This pie shines with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a fresh contrast, serve with a simple citrusy whipped cream flavored with a little lemon zest. If you’re planning a dessert spread, balance rich bites with lighter fare — the tartness of this pie pairs well with savory appetizers like baked brie; try it with baked cranberry brie on the side for a festive pairing with contrasting textures and flavors: baked cranberry brie bites.
Storage and reheating tips
- Room temperature: Store covered loosely for up to 1 day. Pie is best eaten within 24 hours for crisp crust.
- Refrigerator: Keep leftovers refrigerated up to 4 days in an airtight container or wrapped with plastic wrap. Reheat individual slices at 300°F for 10–12 minutes to revive the crust.
- Freezing: Freeze a fully cooled pie (wrapped well in plastic and foil) for up to 2 months. Thaw overnight in the fridge and warm gently before serving.
- Food safety: Because this is a fruit pie with no dairy in the filling, refrigeration is mainly to preserve crust texture and overall freshness once sliced.
Helpful cooking tips
- Use a metal or glass pie pan — metal gives crisper bottoms, glass shows you bubbling but browns slower.
- If your berries are very juicy, add an extra tablespoon of cornstarch or a teaspoon of instant tapioca for extra set.
- To prevent soggy bottoms, blind-bake the crust for 8–10 minutes and cool slightly before filling.
- Brush the underside of a top crust with a thin layer of beaten egg white before adding it to the pie — it helps repel juices and keep the top crust flakier.
- Want a shortcut? Use a store-bought lattice crust or pre-made crusts; the filling is the flavorful star here. For a different twist on holiday finger foods, you might also like these small baked brie recipes I tested: baked cranberry brie bites (alternate).
Creative twists
- Lemon-Basil: Add 1 teaspoon lemon zest and fold in 1 tablespoon finely chopped basil for a herbal brightness.
- Brown Sugar & Almond: Swap half the granulated sugar for brown sugar and sprinkle sliced almonds on top before baking.
- Gluten-free or Vegan: Use a vegan crust and replace egg wash with a mix of plant-based milk and maple syrup for color. For thickening in vegan versions, use arrowroot or tapioca.
- Mini hand pies: Use the filling to make hand pies with smaller rounds of dough for portable treats.
FAQ
Q: Can I use frozen berries for this pie?
A: Yes. Toss frozen berries with sugar and cornstarch while still frozen to reduce extra liquid. You may need a little more thickener if the berries are very juicy.
Q: How long should I cool the pie before slicing?
A: Let the pie cool at least 2 hours so the filling sets. For clean slices, refrigerate an hour after it reaches room temperature.
Q: My filling is too runny — what went wrong?
A: Either the berries were very watery or not enough thickener was used. Next time increase cornstarch by 1 tablespoon or add 1 teaspoon of instant tapioca. Blind-baking the crust also helps prevent a soggy bottom.
Q: Can I make this ahead?
A: Yes — bake the pie, cool fully, then wrap and refrigerate for up to 2 days. Rewarm slices in a low oven before serving.
Conclusion
If you want more inspiration for berry-forward pies, this triple berry version is a reliable go-to for both weeknight baking and special occasions. For a slightly different take and more step-by-step photos, see the Triple Berry Pie recipe at Tastes Better From Scratch, and for another from-scratch perspective with tips on lattice tops, check out the Triple Berry Pie from Scratch on If You Give a Blonde a Kitchen.
Triple Berry Pie
Ingredients
Method
- Preheat your oven to 425°F (220°C). Position a rack in the lower third of the oven.
- In a large bowl, gently combine blueberries, raspberries, blackberries, sugar, cornstarch, lemon juice, and vanilla. Mix carefully to avoid breaking down the raspberries.
- Roll out your pie crust and fit it into a 9-inch pie pan, pressing gently to remove air pockets. Trim excess dough, leaving a little overhang if you plan to crimp the edge.
- Pour the berry mixture into the crust and spread evenly.
- Top with a second crust or create a lattice. Cut vents in the top crust to release steam.
- Brush the top crust with the beaten egg for a shiny finish.
- Bake at 425°F for 45–50 minutes, or until the crust is deeply golden and the filling is bubbling.
- Cool the pie on a rack for at least 2 hours so the filling sets before serving.
