Triple Berry Pie

Triple Berry Pie

Course: Pies


  • 7 Cups Fresh or Frozen Berry Mix (Raspberry, Blackberry & Blueberry)
  • 1 Cup Sugar
  • 1 Tablespoon Lemon Juice
  • 1/4 Cup Cornstarch
  • 2 Tablespoons Butter
  • 1 Plain Pie Pastry (2 Crust)
  • 1 Egg
  • 1 Tablespoon Heavy Cream or Water
  • Turbinado Sugar For Sprinkling


  • If using frozen berries, measure first and then thaw. Combine berries, sugar and lemon juice in a Dutch oven over medium heat. Simmer gently for 5 to 10 minutes, stirring occasionally. Stir gently to try to keep berries as intact as possible, though raspberries and blackberries are likely to disintegrate.
  • Combine cornstarch and about 1/2 cup of the berry juice in a small bowl and whisk until smooth. Slowly pour cornstarch mixture into berries and gently stir until thickened.
  • Remove from heat, add butter and mix until blended. Cool berry mixture to lukewarm.
  • Preheat oven to 400 degrees.
  • While berry mixture is cooling, make pie crust dough. Place in the refrigerator for at least 30 minutes.
  • Combine egg and heavy cream (or water if you don't have cream) and beat well. Roll out bottom crust and place in 9-inch pie plate. Brush with beaten egg mixture.
  • Fill pie crust with cooled berry mixture and finish pie with a lattice top. Brush crust with beaten egg mixture and sprinkle with Turbinado sugar.
  • Bake pie for 40 to 45 minutes until filling is hot a bubbling and pie crust is nicely browned. Cool before serving.


Costco has a premixed frozen triple berry blend that works great in this recipe.

2020 Recipe – Calla Ferre – From Tastes Better from Scratch

Related Recipes:
Tom’s Special Birthday Pie: Triple Berry Pie can also be made as a single crust and topped with cinnamon-sugar pastry decorations made using the Cinnamon Stick recipe. Cook cinnamon-sugar decorations in advance and place on top of cooked pie as it is cooling.