Triple Berry Pie

This triple berry pie is one of my most favorite fruit pies! Besides maybe apple, peach, blackberry…..ok, so maybe I should say I love fruit pies!! And I really do! A nice warm slice of this triple berry pie topped with vanilla cream or a dollop of homemade whipped cream!!! Yummmmm. The not too sweet filling pairs so perfectly with the tart berries and flaky crust…. sheer deliciousness!

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While I do love baking and making a great pie, there is one thing that eludes my baking expertise. Pie crust!! Pie crust and I have a long standing love/hate relationship … and I could go on and on about my arch nemesis but I won’t. Just know that I’m not ashamed to admit I use store bought refrigerated pie crust when I don’t have the patience or energy to tackle making homemade pie dough. But if you have a favorite pie dough recipe and you are a crust whisperer feel free to go ahead and use it!

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So now, on to the filling, which is the best part! This recipe is different from other fruit pies that I make because I cook the filling on the stove before I fill and bake the pie. One reason I like to do this is because I can make sure my filling is the right consistency and thickness. Another reason is to double check the sweetness of the filling. Sometimes the sugar amount might need to be adjusted, depending on if you are using fresh or frozen fruit. Just make sure you let the filling cool down first before you fill your pie or the crust could get gummy. Also if you wanted to prepare the filling in advance, this is a great recipe to make ahead and stick in the fridge for a day or two until you are ready to bake the pie! I really like that because if you are preparing a holiday meal this is one thing you can prep early.

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This pie is a great addition to a summer BBQ or potluck. Fruit pies are always a hit and with triple the berries it’s sure to please everyone. I hope you enjoy making this delicious pie for your friends and family!

Jenn xoxo

Triple Berry Pie

Ingredients 
  • Homemade or premade pie crust
  • 7 cups fresh or frozen raspberries, blueberries and blackberries (about 2 1/3 cups of each type of berry)
  • 3/4 cup granulated sugar plus a little extra to sprinkle on top of the pie
  • 1 tablespoon lemon juice
  • Zest from one lemon
  • 4 tablespoons cornstarch
  • 2 tablespoons butter
  • 1 egg beaten with a fork 
Directions
Preheat oven to 400 degrees
1. Prepare your favorite pie crust ( store bought is fine too!)
2. 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.
3. Spoon out about 1/2 cup of the juice from the pan into a bowl. Whisk cornstarch into the juice until smooth.
4. Bring the berries back to a simmer and slowly pour in the cornstarch. Gently stir        mixture until thickened, about 2-5 minutes.
5. Remove from heat and stir in the butter. Let mixture cool to room temperature
6. While the mixture is cooling, I roll out my pie crust and place in my pie pan and keep in the fridge so it stays nice and cold. Once the pie filling is cool,  pour mixture into the unbaked pie shell. Add the top crust and prick with some holes or make a pretty design on top for the steam to escape.
7. Pinch the edges of the top and bottom pie crusts together and crimp the edges to seal in the filling . Brush a thin layer of beaten egg over the top of the pie and sprinkle lightly with sugar.
8. Place pie pan on a foil lined baking sheet (just to prevent any spills while baking)
Bake at 400 degrees F for 40-45 minutes. Check it after 25 minutes and place a piece of foil over the if the top and edges of the crust are getting too brown.
9.Remove from oven and place on a wire cooling rack and allow to cool for several hours. I like to put my pie in the fridge for a few hours after cooling so it’s easy to cut and the slices look pretty.
Enjoy! Jenn xoxo

One Comment Add yours

  1. mistimaan says:

    Looks yum

    Like

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