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Desserts | November 21, 2019

Triple Berry Pie

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.


Berry Delicious

We love Triple Berry Pie 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!

4.7 from 13 votes

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.

Course Dessert
Cuisine American
Keyword make ahead, pie, pie crust, strawberry pie
Prep Time 15 minutes
Cook Time 45 minutes
cooling time 2 hours
Total Time 3 hours
Servings 8


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


Oven prep

  1. 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:

  1. 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.

  2. 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.

  3. 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.

  4. Add additional 4 cups frozen berries and dash of salt to the pan. Fold together until blended well.

  5. 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.

  6. 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:

  1. 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.

  2. Dot the top of the fruit filling with cut up butter.

  3. Add the top pastry, cut slits to allow steam to escape. Bake for 45 minutes on bottom rack of oven.

Recipe Notes

  • 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. 

23 thoughts on “Triple Berry Pie

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Recipe Rating

  1. 5 stars
    Hi! Can you let me know if I am supposed to pre-bake the bottom crust? Or do I add in the berries to a raw crust??

    1. Hi Michelle, you do not need to pre-bake the crust, you’ll bake it after you add the berry filling. Thanks for asking and for reading ABK!

  2. 5 stars
    I made this pie last year for thanksgiving. and it was Beyond delicious! My family LOVED it! It was so simple, and had the best balance of tart and sweet. I used Costco frozen berries (If that’s helpful.) and it set up nicely. It Wasn’t runny at all. I pre-baked my crust before hand, I don’t know if it said to, But I think it helped. Anyway Definitely will be making this again! ❤️ Thanks for sharing this recipe!

    1. I’m so glad you enjoyed the recipe Molly, this is definitely one of my favorite berry pies and always a crowd favorite. Thanks for reading ABK!

  3. 5 stars
    My daughter and I first made this together in 2019. It was such a hit we have each made it 3 or 4 times since then. The frozen berries make this a very easy pie. There are two choices in the recipe for adding the berries. I have only used the method where you cook I. A saucepan first and add thickening. That method produces a perfect pie where the fruit filling stays un place and doesn’t run out when you slice the pie to serve. Did I mention the fantastic flavor and the beautiful oresentation with the sugared lattice top? Thus recipe is in my ‘favorites’ list.
    Nowehen looking for a good recipe I always search A Bountiful Kitchen. Thanks Si,

    1. Thank you so much for sharing, Holly! This recipe is always a hit in our home too and it always turns out beautifully.

  4. 5 stars
    I’m giving this five starts because the flavor was so yummy and it was so easy — however, I’m wondering what I did wrong — I never could get it to totally set up? I used the non-cook method and I’m wondering if it would have set up better with the cooked method? Do you think I added too much fruit? I measured 6 cups but I was generous?
    I’m hoping I can figure out what I did wrong because it was beautiful and super delicious — just also super runny.

    1. Hi Becky,
      Im sorry your pie didn’t set up! Here are some tips: Do not thaw the berries before using. Make sure to measure berries and not heap the measuring cup! Make sure to add any remaining mixture in the bowl to the top of the berries in the pie plate. The cornstarch/sugar mixture is what thickens the filling and is very important to add! Also, cooling time is absolutely essential! Many cooks try to cut into pies while they are still hot or even very warm. It is best to let this pie sit until it cools completely for best results 🙂
      Hope this helps!

  5. 5 stars
    Just made the cooked fruit version of this pie tonight to freeze for Thanksgiving. I snuck a taste of the fruit filling. So so yummy! I cannot wait to bake and eat! Thank you for the thorough instructions on how to freeze!

    1. Hi Meghan!
      You are so welcome! I’m glad you’re thinking and prepping ahead for the big feast. I hope you have a wonderful Thanksgiving! Thank you for reading ABK.

  6. 5 stars
    I tried this recipe for Thanksgiving and it was a huge hit at our house! For sure making this one again! I made it the day before which was so nice and then put it in the fridge. I made the cooked version of the filling and was so impressed with how well it set up. It wasn’t liquidy at all. I also used ABK’s pie crust recipe. It turned out looking so pretty with the cut out leaves from the extra pie crust I put all over the top. Thanks Si for another yummy recipe!!

  7. I have a gas oven and the lowest rack is only a couple of inches away from the bottom of the oven. When you say to cook things on the lowest rack, how many inches away should it be from the bottom of the oven

    1. HI De Nise,
      Great question. The bottom rack is a little over 3 inches from the bottom of the oven. One suggestion I have is to use a glass pie pan. It’s so easy to see if the bottom of your pie is overcooked or undercooked. Just start baking on a low rack, check your pie halfway into the baking time, and adjust as needed. Hope you love this pie! It’s simple to make, fresh and yum!
      Thanks for reading ABK,

  8. 5 stars
    Just want to say I made the uncooked filling version of this pie with the ABK pie crust and it was amazing!! My raspberries and blueberries were fresh. I thought I had fresh strawberries too but there were a little past their prime. I found some frozen strawberries and threw those in to make 6 cups of fruit. I made the lattice top for the first time and it was great, looked pretty and tasted delish! Another ABK win. Triple berry pie tastes like summer. Thanks Si!

  9. 5 stars
    My husband loved triple berry pies but every other recipe turns out runny. I LOVE this one and so does he (most important). Thank you for all the tips and tricks you share for the perfect, well-set pie!

  10. 5 stars
    This pie is amazing!! So good. Easy to prep ahead for Thanksgiving or other gatherings. We made this allergy friendly to meet our dietary needs of GF/DF! It was a hit with everyone and will be our new addition for Thanksgiving!! Also good for any occasion.

  11. 5 stars
    I’ve been practicing my pie skills and was thrilled to test this out for Thanksgiving. It came together really easily, and I even managed to nail the lattice top too! Everyone loved eating this and it’s in my regular rotation now. I really like that this recipe has notes for using frozen berries in addition to fresh, so I can enjoy this all year long!

  12. 1 star
    Using the frozen berries did not work for me. They never cooked and it was like soup. I did everything you said to do, pre-heated the oven, baked it on the lower part of the oven. I even baked it longer than it was stated. The berries were firm which was not a pleasant taste. Also, unless I missed it, the recipe never states pie pan size. I will try again for the cooked berry recipe but will not use the frozen one again.