This was one of the pies I brought to the Memorial Day barbecue at my preacher’s home and it was a big hit! Although I really prefer to make cakes, what I do appreciate about pie is how simple it is. Just a few ingredients turn into utter magic in a Pyrex dish. Essentially pie crust, fruit, and sugar and you’ve got the perfect summertime dessert. This one really is all about the sweet berries, gently complimented by flaky pastry!
Triple Berry Pie
Printable recipe with picture
Pastry for a 2-crust pie (I cheated and used Pillsbury)
1 cup sugar
1/3 cup cornstarch
1/8 teaspoon salt
6 cups frozen mixed berries, thawed & drained
Milk & coarse sugar for top crust
Preheat oven to 450 F. Roll out one disc of dough, line pie plate with pastry, leaving a 3/4″ overhang, and place in refrigerator. In a large bowl, mix sugar, cornstarch, and salt together. Gently toss with the berries and let stand for 15 minutes. Spoon into crust-lined pie plate. Roll out second dough disc and cut into strips with a pastry wheel or pizza cutter. Arrange the strips to make a lattice design over filling (I have a tutorial on this process here). Trim, fold overhang from bottom crust over the ends of the lattice top crust, seal, and flute edges (I have a video tutorial on working with pie crust here, in which I include a demonstration on fluting edges). Brush crust with milk (I used my finger) & sprinkle with sugar. Place pie on middle oven rack; place large cookie sheet on rack below pie pan in case of spillover. Bake pie 15 minutes. Reduce temperature to 375 and place a pie shield on the crust to prevent overbrowning. Bake another 40-45 minutes, or until crust is golden brown & filling is bubbling. Cool at least two hours before serving. (I always make fruit pies a day in advance and they are always nicely set up by the time I serve them.)
*Veronica’s Notes: the original recipe calls for fresh OR frozen berries so I guess this recipe will work with fresh berries too, but I haven’t tried it yet. The original recipe also calls for ½ cup more sugar than mine, which you may need if your fresh berries are very tart. Frozen berries are packaged at their peak and are usually quite sweet, so 1 cup of sugar was plenty and more would have been overkill.
Recipe source: adapted from the Three Berry Pie recipe on the side of my Pillsbury refrigerated pie crusts box.
This is gorgeous. I’ve never made a pie like this. I’m surprised how easy it looks. Thanks!
This pie looks delicious! I love pies that are bursting with berries!
Ooh, great! That is the picture I was drooling over in your Memorial Day post–I’m so glad you shared the recipe to go with it. =)
I forgot you were posting this today, now I have to go all week thinking about it…lol! I’ll make it the following weekend when I’m home, it looks great V and so simple! :)
I love it simple and delishious. V, this is making me want fresh berries so badly! I am going to try a blueberry rhubarb this week i think. :)
Oh wow, your pie making skills are amazing, Veronica!! Would you believe I’ve never made pie before? My mom is the pie maker in the family…I’m always too intimidated by the pastry dough, lol! I checked out (and bookmarked, of course ;) ) your tutorial though, so I can refer back! :)
pretty as a picture. honestly. looks fab!
is a pie just what you call a tart?
Thank you! In America, a pie and a tart are very similar, except a tart is made in a very shallow pan with a fluted edge and usually the tart has more of a cookie-like pastry. A pie is in a deeper dish with a thin, flaky pastry. The definition may be different in other regions, but that’s at least how I define them.
What kind of berries did you use in your pie? This recipe, looks wonderful, by the way!
Mine were a mixture of blueberries, raspberries, and blueberries. I’m sure it would be great with strawberries too!
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