Triple Berry Pie is my very favorite pie! It’s sweet, tangy, fruity with a slightly salty and buttery crust! I LOVE it! I love it cold, I love it warm with ice cream on top. In fact, I think I’ll make it instead of cake for my next birthday.. yummm it’s so delicious! It is also easy to make! I use my homemade pie crust recipe (recipe here).
This recipe makes 1 – 9-10 inch pie or 4 mini 3 inch pies. These smaller 3 inch pies pictured below are the perfect size! They cut better, don’t fall apart when serving and have the perfect crust to filling ratio! To make the 3 inch pies I use 3″ cake tins.
What you need to make triple berry pie:
Makes 4 – 3 inch pies or 1 standard 9-10 inch pie.
- 3 Cups Frozen Triple Berry Mix (Blackberries, Raspberries and Blueberries)
- 1 Cup Sugar
- 2 Tablespoons Lemon Juice
- 4 Tablespoons Corn Starch
- 4 Tablespoons Water
Instructions
- Make or prepare 2 pie doughs my recipe here and place one rolled out crust into the bottom of pie tin and leave the other for the top of the pie or if you want to make 3 inch mini pies then make 2 pie doughs and line the bottom and sides of 4 – 3 inch cake tins.
- Preheat oven to 350 F.
- In sauce pan, combine berries, sugar, lemon juice. Stir over medium high heat until sugar melts and berries defrost, about 3-4 minutes. In a small bowl, mix corn starch and water together then bring berries and sugar to a boil and whisk in the corn starch mixture until it thickens. Pour into uncooked pie dough covered pans, cover tops with rolled out dough. Crimp or press down edges and brush top with cream. Bake for 20-24 minutes or until pie dough is pale to golden and feels baked. You can eat these right away, but letting the pie set for a few hours or even a day before eating helps the filling set and it will keep in place.
Triple Berry Pie
The Best Triple Berry Pie!
Servings 1 9-10 inch pie
Ingredients
- 3 Cups Frozen Triple Berry Mix Blackberries, Raspberries and Blueberries
- 1 Cup Sugar
- 2 Tablespoons Lemon Juice
- 4 Tablespoons Corn Starch
- 4 Tablespoons Water
Instructions
- Make or prepare 2 pie doughs my recipe here and place one rolled out crust into the bottom of pie tin and leave the other for the top of the pie or if you want to make 3 inch mini pies then make 2 pie doughs and line the bottom and sides of 4 - 3 inch cake tins.
- Preheat oven to 350 F.
- In sauce pan, combine berries, sugar, lemon juice. Stir over medium high heat until sugar melts and berries defrost, about 3-4 minutes. In a small bowl, mix corn starch and water together then bring berries and sugar to a boil and whisk in the corn starch mixture until it thickens. Pour into uncooked pie dough covered pans, cover tops with rolled out dough. Crimp or press down edges and brush top with cream. Bake for 20-24 minutes or until pie dough is pale to golden and feels baked. You can eat these right away, but letting the pie set for a few hours or even a day before eating helps the filling set and it will keep in place.