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Triple Berry Pie

A bright, jammy filling of blueberries, raspberries, and blackberries nestled in a buttery crust, perfect for summer gatherings or cozy desserts.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pie
  • 1 pie crust 1 pie crust (store-bought or homemade), rolled to fit a 9-inch pie pan
  • 2 cups 2 cups fresh or frozen blueberries
  • 2 cups 2 cups fresh or frozen raspberries
  • 2 cups 2 cups fresh or frozen blackberries
  • 3/4 cup 3/4 cup granulated sugar Adjust to taste if berries are very sweet
  • 3 tablespoons 3 tablespoons cornstarch For thickening; arrowroot or tapioca can work as swaps
  • 1 tablespoon 1 tablespoon lemon juice Brightens the filling
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 egg 1 egg (beaten, for egg wash) To get a glossy, golden top

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Position a rack in the lower third of the oven.
  2. In a large bowl, gently combine blueberries, raspberries, blackberries, sugar, cornstarch, lemon juice, and vanilla. Mix carefully to avoid breaking down the raspberries.
  3. 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.
  4. Pour the berry mixture into the crust and spread evenly.
  5. Top with a second crust or create a lattice. Cut vents in the top crust to release steam.
  6. Brush the top crust with the beaten egg for a shiny finish.
Baking
  1. Bake at 425°F for 45–50 minutes, or until the crust is deeply golden and the filling is bubbling.
  2. Cool the pie on a rack for at least 2 hours so the filling sets before serving.

Notes

If using frozen berries, toss them frozen to reduce excess juice. For a less-sweet pie, drop sugar to 1/2 cup and taste. Gluten-free crusts work fine; adjust bake time.