Triple Berry Pie

I love dessert and sweets, and pie is one of my favorites. Cherry pie is my absolute favorite, but anything with berries is a close second. We went to visit my father-in-law for Father's Day weekend and I had a bunch of berries in the refrigerator that I didn't want to take with us, but that would have definitely gone bad sitting until we got back home. I decided to freeze them for smoothies, but later thought I should make a pie out of them. I've only made a berry pie once and I remember it being a bit runny, so I searched online for a new recipe that specifically uses frozen berries and came across this one that looked promising. In this recipe you cook the berries down and then add cornstarch to thicken the juice. The recipe calls for raspberries, blueberries and blackberries but I used strawberries in place of the blackberries. You can use any combination of berries you like most. I'm not very good at making pie crust, so I bought a Pillsbury one and made the pie yesterday.

I used my Le Creuset 3.5-qt. Round Wide Dutch Oven to make the filling and it was the perfect size to fit everything. I tasted the filling once it was ready and it was delicious! I think the store-bought pie crust made this pie not live up to its full potential, so next time I will have to just try a homemade one. It wasn't bad at all, but homemade crust just tastes so much better. I think this berry filling would also taste great with a cobbler topping. Remember to bake your pie on top of a large cookie sheet in case the filling spills over a bit! Overall this was a very easy pie to make and tasted great - it's a perfect summer dessert!

Triple Berry Pie

Recipe courtesy “Tastes Better from Scratch” Blog

 

You just can't beat this easy and delicious homemade Triple Berry Pie! It holds together perfectly every single time, and you can use fresh or frozen blueberries, raspberries and blackberries.

 

Homemade pie crust for a 9'' deep dish pan. This recipe makes 2 crusts: one for the bottom and one for the top

7 cups fresh or frozen raspberries, blueberries and strawberries (about 2 1/3 cups of each type of berry)

1 cup granulated sugar (plus a little extra to sprinkle on top of the pie)

1 Tablespoon lemon juice

4 Tablespoons cornstarch

2 Tablespoons butter

1 large egg white beaten with a fork

 

Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat. 

 

Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add ¼ cup more sugar.)

 

Thicken filling: Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. 

 

Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.

 

Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).

 

Add lattice top or a whole top with holes pricked on top for steam to escape.

 

Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar (optional). 

 

Bake at 400° for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown. 

 

Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.

 

NOTES:

*I LOVE Costco’s bag of frozen berries. It already has all three types of berries and they are big and beautiful and you can't beat the price!

To make ahead: This pie can be prepared completely 1 day ahead of time. You can also prepare the filling up to 3 months ahead of time and store it in the freezer. Thaw it overnight in the refrigerator before pouring in unbaked pie crust.

To freeze: You can freeze the baked pie for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.