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Foolproof Triple Berry Pie with Flaky Crust and Set Filling

Close-up of a slice of triple berry pie showing a rich, jammy berry filling and a golden, sugared crust.
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Make a bakery-style triple berry pie with a buttery, flaky crust and a perfectly set, non-runny filling. This recipe works well with fresh or frozen berries and is ideal for summer gatherings.

Ingredients

Scale
  • 2 cups fresh or frozen blueberries
  • 2 cups fresh or frozen raspberries
  • 2 cups fresh or frozen blackberries
  • 1 cup granulated sugar
  • 1/4 cup cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 package refrigerated pie crusts or homemade pie dough (for double crust)
  • 1 egg (for egg wash)
  • 2 tablespoons sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place a baking sheet on the lower rack to catch any drips.
  2. If using frozen berries, do not thaw them completely; let them sit for about 15 minutes before mixing.
  3. In a large bowl, gently combine the blueberries, raspberries, and blackberries.
  4. In a separate small bowl, whisk together the granulated sugar and cornstarch until no lumps remain. This step prevents a runny pie filling.
  5. Pour the sugar and cornstarch mixture over the berries. Add the lemon juice and vanilla extract. Toss gently until the berries are evenly coated.
  6. Line a 9-inch pie dish with one pie crust. Trim the edges.
  7. Pour the berry filling into the bottom crust. Distribute the fruit evenly.
  8. Top the pie with the second crust. You can create a lattice top berry pie design or use a solid top crust, cutting several vents for steam release.
  9. Crimp the edges of the top and bottom crusts together to seal. Brush the top crust lightly with the beaten egg (egg wash) and sprinkle with the remaining 2 tablespoons of sugar.
  10. Bake the pie on the preheated baking sheet for 20 minutes at 375°F.
  11. Reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly in the center vents.
  12. Let the pie cool completely on a wire rack for at least 4 hours before slicing. This cooling time is essential for the filling to set properly.

Notes

  • To ensure a thick filling, use the full amount of cornstarch specified. Do not skip the cooling time; warm pie filling will run out when sliced.
  • If the crust begins to brown too quickly, loosely cover the edges with aluminum foil halfway through baking.
  • For a crumble topping alternative, substitute the top crust with a mixture of 1 cup flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/2 cup cold butter, cut in until crumbly.

Nutrition

Find it online: https://fooddexterity.com/triple-berry-pie-foolproof-recipe-set-filling/