Description
A golden, flaky Triple Berry Pie filled with a jewel-toned berry center that slices beautifully and tastes like pure summer.
Ingredients
Scale
- 2 crusts pie dough (homemade fully chilled and ready to roll)
- 3.25 cups fresh blueberries (rinsed and well dried)
- 1.65 cups fresh raspberries (gently cleaned and patted dry)
- 1.65 cups fresh blackberries (checked for stems and debris)
- 1.1 cups granulated sugar (white fine grain)
- 0.25 teaspoon ground cinnamon (fresh and fragrant)
- 0.4 cups cornstarch (sifted to avoid lumps)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon lemon zest (finely grated no white pith)
- 1 teaspoon vanilla extract (pure not imitation)
- 1 large egg (for brushing the crust)
- 1 tablespoon milk (mixed with egg for wash)
- 1 tablespoon coarse sugar (optional for a sparkling top)
Instructions
- Prepare the pie dough according to your chosen recipe through the chilling stage, making sure both discs are fully cold and ready to roll.
- Measure out about half a cup of each berry and set them aside in a bowl for later.
- Place the remaining berries into a saucepan over medium heat, add the sugar and cinnamon, and cook while stirring until the fruit begins to release plenty of juice.
- In a small bowl, stir the cornstarch with the lemon juice, then spoon in a few tablespoons of the hot berry liquid and whisk until completely smooth.
- Pour the cornstarch mixture into the saucepan and continue cooking, stirring occasionally, until the filling simmers and thickens to a jam-like consistency.
- Take the pan off the heat and fold in the reserved berries, lemon zest, and vanilla, then let the mixture cool at room temperature for about 20 minutes.
- Move an oven rack to the lower third of the oven, preheat to 425°F (218°C), and set a baking sheet on the bottom rack to catch any drips.
- Roll out one disc of dough on a floured surface into a 12-inch circle and gently fit it into a 9-inch pie dish, smoothing it into the corners.
- Spoon the slightly warm filling into the crust and place the pie in the refrigerator while you work on the top crust.
- Roll out the second disc of dough into another 12-inch circle, cut it into even strips, and weave them over the pie to create a lattice, then trim and crimp the edges.
- Brush the lattice and edges with the egg wash and sprinkle with coarse sugar if using.
- Bake the pie at 425°F for 20 minutes, then reduce the oven temperature to 375°F (190°C), shield the edges, and continue baking until the filling is bubbling all the way to the center.
- Remove the pie from the oven, set it on a rack, and let it cool completely for at least 5 hours before slicing so the filling can fully set.
Notes
- Serve with vanilla ice cream for extra flavor.
- Store leftovers in the refrigerator.
- Use fresh berries for the best taste.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 40 mg