If you’ve tried any of my other favorite pie recipes, you may have learned that I’m a Pie FREAK. It’s my NUMER ONE at Thanksgiving. I take great care not to over-stuff myself during dinner so that I have plenty of room for pie. And no, I don’t just pick one favorite and enjoy a slice. I request slivers of nearly every single kind of pie (which, growing up, meant like 15-20 different kinds!)
My Mom mastered this Triple Berry Pie years ago. It’s always the first gone at Thanksgiving–even for my husband who usually detests berries with seeds in them. This pie is restaurant quality! Scratch that. It’s BETTER than restaurant quality, because it’s made from scratch! The crust is my Grandma’s “Prize Winning” pie crust recipe, which couldn’t be easier to make.
For the filling, I use these big beautiful frozen berries you see below. They’re the 3-berry pack in the frozen section and the price is unbeatable. They are the biggest, nicest frozen berries I’ve ever seen. Don’t you just love costco?!

Ingredients

  • Double crusts for one 9” pie pan (try my perfect pie crust!)
  • 7 cups total of fresh or frozen raspberries, blueberries and blackberries (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 Tbsp lemon juice
  • 4 Tbsp cornstarch
  • 2 Tbsp butter
  • 1 egg white, beaten with a fork

Instructions

  1. 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 1/4 cup more sugar.)
  2. Spoon out about 1/2 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.
  3. Remove from heat and stir in the butter. Pour mixture into unbaked pie shell. Add lattice top or a whole top with holes pricked on top for steam to escape.

You can find complete recipes of this TRIPLE BERRY PIE in tastesbetterfromscratch.com

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