There are few things I love more than pie! Triple Berry Pie tastes like a little bit of summer baked into the most flaky pie crust ever. This pie recipe includes instructions for a cooked and also an uncooked berry filling and detailed instructions for how to make and freeze a pie.
Frozen Berry Pie
I love this recipe for Triple Berry Pie because the flavor is amazing when made with fresh berries, as well as frozen. I dare you to tell the difference! I love the convenience of using frozen berries, and believe me, frozen berries in our day are completely different than the frozen berries my mom used back in the 70’s!
It was difficult the find anything flash-frozen back then. If you needed a frozen berry, hopefully you picked and froze a few batches from your garden, or you were out of luck. Most berries purchased at the grocery when I was a kid were coated in heavy syrup!
Easy as pie
What’s easier than a pie made with frozen berries, a bit of sugar and cornstarch? No need to thaw the berries, just throw them in right out of freezer. This seriously is the best berry pie recipe in the world. I’m going to give you two options, and you can choose if you want to cook the berries first, or just mix the berries with sugar and cornstarch and toss into the pastry. Nothing could be more simple.
How to freeze a berry pie
Triple Berry Pie is not only easy to make, but easy to make AHEAD. If you want to make and bake later, follow the detailed instructions in the recipe notes for make ahead. I highly recommend the pre-cooked berry method if you are freezing the pie for make-ahead.
That said, I have also tried the toss-and-bake method when freezing and it works well, just not quite as firm as the cooked berry method. There are a couple different ways to make a pie and freeze for eating or baking later:
- Make as directed, bake, let cool completely, wrap up and freeze. On the day of serving, remove from freezer and pre heat oven to 325 degrees. Set rack on lower third of oven. Place pie in oven and let heat up for about 30 minutes, uncovered. Check to make sure it is not over browned, remove and let cool for at least 30 minutes before serving.
- You may also assemble the pie as directed, freeze and bake later. For complete instructions on freezing and baking later, see recipe NOTES.
We love this recipe because it is adaptable to all types of berries. Blueberries, blackberries, raspberries, boysenberries. Almost anything berry works in this pie. I will use a word of caution when using strawberries.
Strawberries are not quite as beautiful as raspberries or other dark colored berries after baking. They often tend to take on kind of a slimy (yikes!) texture after baked, the color fades and is not bright after being cooked. That said, I think this recipe works with strawberries as long as they are combined with other berries!
Lattice Top Pie Crust
A lattice crust is really easy to make. Simply roll out the top pastry on a floured surface. You may roll the crust into a rectangle or a circle about 2 inches larger than the top of the pie. Cut dough into ten strips and lay 5 down, evenly spaced across filling in the pie. Then pull two of the strips back and lay another strip of dough down to start the weaving pattern. Continue by pulling back three strips of dough and laying another strip down.
Continue this process until the lattice top is complete. Trim the edges and form the edge of the pie crust. I often have to move the lattice top a bit to get an evenly spaced look! The lattice top is very forgiving and can be moved easily before finishing edges of pie. I often hide any flaws underneath a cross strip of dough!
I hope you love ABK’s Triple Berry Pie as much as we do. It’s perfect for the holidays when we all want to get as much done ahead of time as possible. I’d love to hear your feedback on this recipe! Thanks for reading ABK!
Triple Berry Pie
Triple Berry Pie celebrates the flavors of summer in one of our favorite desserts. Made with frozen blueberries, raspberries and blackberries this pie is perfect for the fruit lover in your life! This recipe includes instructions for both a pre-cooked berry filling and uncooked filling and instructions for freezing the prepared pie for baking later.
Pie Crust – You will need one double crust recipe, see recipe NOTES for link to crust
Filling ingredients (cooked filling)
- 6 cups berries a combination of- blueberries, blackberries, raspberries, marionberries, divided
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/4 cup water
- 1 tablespoon unsalted butter, cut into small pieces
- dash of sea salt
Filling ingredients (uncooked filling)
- 6 cups frozen berries a combination of- blueberries, blackberries, raspberries, marionberries, divided
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- dash of sea salt
- 1 tablespoon unsalted butter, cut into small pieces
It is important to pre-heat the oven for 30 minutes to 400 degrees before baking. If you are baking on the day of making this pie, adjust the rack to the bottom shelf and middle shelf before turning oven on.
to assemble pre-cooked filling:
Combine 2 cups of the berries and 3/4 cup sugar on stovetop in a heavy pan over medium high heat. Cook for about 5 minutes until bubbly, stirring while cooking to prevent burning. Mash the berries a bit with back of spoon while cooking.
Whisk together 1/4 cup of cold water and 3 tablespoons of cornstarch in a cup until smooth. Pour the cornstarch mixture (aka slurry) into the cooked berry mixture and mix until blended into the berries.
Cook for an additional 2-3 minutes over medium heat until bubbly again and the cornstarch thickens the sauce has a clear instead of a cloudy appearance. Remove from heat.
Add additional 4 cups frozen berries and dash of salt to the pan. Fold together until blended well.
Pour cooked berry filling into prepared crust. Dot the top of fruit with butter.
Top filling with rolled out crust, making a lattice pattern or simply top the filling with rolled our pastry and crimp edges. Cut a few slits to allow steam to escape. Sprinkle with sugar.
Bake on lowest rack in oven for 45 minutes. If the pie is not brown enough on top after 30 minutes, transfer to middle rack for remainder of baking.
to assemble uncooked filling:
Combine all filling ingredients except the butter into a large bowl. Toss together, place the ingredients into the prepared pastry. If any of the dry ingredients are left in the bowl, sprinkle on top of the dry berry filling in the pastry.
Dot the top of the fruit filling with cut up butter.
Add the top pastry, cut slits to allow steam to escape. Bake for 45 minutes on bottom rack of oven.
- If using frozen berries, DO NOT thaw before using!
- ABK best pie crust recipe found here. Prepare a double crust pastry for the Tripe Berry Pie. This may be done a day ahead and refrigerated, or up to two months ahead if frozen.
- If you are preparing this pie for freezing, you may use either filling recipe. Both work for make ahead and freezing. Remember, the pre-cooked berry filling tends to set up a little more firm than the uncooked filling.
- Baking a frozen pie ** special instructions** If freezing the pie, prepare as directed, cover with a sheet of parchment (the condensation will form on the parchment instead of the pie) then wrap in Saran or other plastic wrap. If the pie plate is small enough, slide the prepared pie into a Ziplock bag. Freeze for up to two months. When ready to bake, remove from freezer, discard wrapping. Let sit on counter for 30 minutes while oven preheats. Bake at 375 on bottom rack of oven for 30 minutes, then transfer to middle rack for 40 minutes. If the pie crust begins to get too brown, cover loosely with a sheet of foil.
- One of my top tips for serving a pie that is not runny – let the pie sit for 2-3 hours before serving! It will still be slightly warm, but the filling will have cooled enough to set up properly.