Go Back
Print

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

Ingredients

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

Instructions

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.