Celebrate the flavors of summer with triple berry pie! Blueberries, raspberries, and blackberries mingle and meld together into a jammy filling, which is encased in a golden-brown buttery, flaky pie crust. Pre-cooking some of the juicy berry pie filling on the stovetop first ensures it will set into a sliceable consistency. As always, wait for the pie to cool completely before slicing, which is another non-negotiable that helps prevent a soupy pie filling.
One reader, Carol, commented: “This pie is just delicious! I used your pie crust and made my first lattice crust. It’s been a huge hit and I will definitely be making it again… It’s amazing and just beautiful! ★★★★★”
One reader, Lisa, commented: “My first berry pie! Like all of Sally’s recipes, the directions were clear, easy to understand, and approachable. Tasted the filling… OMG. Can’t wait to share at our 4th of July celebration. Thanks, Sally. ★★★★★”
While I always focus on pies in November—with my annual Pie Week and the many Thanksgiving pie recipes I’ve published over the years—I definitely don’t limit pie-making to the holiday baking season.
There’s just something so special and perfectly summery about a pie featuring ripe, in-season fruit. Strawberry rhubarb pie, blueberry pie, cherry pie, peach pie… all classic, homestyle summertime desserts that are worth waiting all year for. Today we are adding a new one to this list of summertime pie favorites: triple berry pie. This pie is bursting with blueberries, raspberries, and blackberries: triple the berries, triple the deliciousness!
A Great Pie Starts With a Great Pie Crust
In the summer months when the weather is warm, I prefer to use this recipe for homemade pie crust, because the shortening helps the crust keep its shape. But if you’d prefer to use an all-butter pie crust, I have a recipe for that too! Both recipes make 2 crusts, 1 for the top and 1 for the bottom crust, which is what you need for this lattice-style triple berry pie.
Make the pie dough ahead of time, because it needs to chill in the refrigerator for at least 2 hours before you can roll it out. But it keeps well in the refrigerator for up to 5 days and the freezer for up to 3 months, so make it in advance and it will save you time on the day you actually make this pie.
Like most homemade pies, this triple berry pie takes several hours to make; but most of that time is hands-off, as the pie is baking and cooling. It’s an exercise in patience and delayed gratification, that’s for sure! And I should also note that you don’t need to par-bake the crust because this pie bakes for so long.
Triple Berry Pie Filling
After I’ve scared you off about the time it takes, let me mention that triple berry pie filling is actually pretty simple! There’s no peeling, pitting, hulling, or chopping.
And this filling is made of just 6 ingredients:
- 3 Types of Berries: Blueberries, raspberries, and blackberries. You need twice as many blueberries in the mix because A) they’re small and B) they don’t break down as easily as raspberries, so they provide texture and structure.
- Sugar: White granulated sugar is the best sweetener for this pie filling.
- Cinnamon: For added flavor.
- Cornstarch: The key ingredient for thickening the juicy filling so you don’t end up with a soupy sauce inside your pie crust.
- Lemon: You need lemon zest and juice to brighten up the berry flavors.
- Vanilla: Another key flavor enhancer.
While I strongly urge you to use fresh berries in this pie, you can use frozen berries in a pinch. Keep in mind that the pie will be juicier when using frozen berries. You do not have to thaw them before using. Simply follow the instructions in the recipe card below, swapping in frozen berries. You want a jam-like consistency off the stove.
For best results, I encourage you to use the recipe as written below with blueberries, blackberries, and raspberries. If desired, you can replace the raspberries or blackberries with chopped strawberries. Or you can replace the blueberries with halved cherries. No other changes necessary.
Pre-Cook on the Stove
While cooking the filling on the stove is an extra step that isn’t always necessary for fruit pies (it’s actually listed as an optional step in this apple pie recipe), my team and I found it is necessary for this one. Pre-cooking the triple berry filling for a few minutes guarantees the pie will set into a jammy, sliceable consistency. The pies we tested without pre-cooking were a soupy mess.
To solve the problem, cook the berries (along with the sugar and cinnamon) on the stove until they begin to release some juice. Strain out a few Tablespoons of juice and whisk it with the cornstarch to make a “slurry,” then pour the slurry into the saucepan and stir it into the berry mixture. Dissolving the cornstarch this way helps it do its job to thicken up all those flavorful juices.
We use this trick to thicken the filling in these cherry pie bars, too.
As they cook, the berries break down into a thick preserves-like consistency (especially the raspberries), so it’s important to reserve some of the berries to stir in after you take the pan off heat, for a delicious variation of textures in every berry bite. (You’ll stir in the vanilla extract and lemon zest at this point, too.)
You want a thick jam-like consistency:
Recipe Testing Notes
Pre-Cooked vs. Uncooked Filling: After cutting into one of the test pies with an uncooked filling, we noticed the overly juicy, runny filling had a milky tint from the cornstarch, and knew it needed a head start on dissolving before the pie hits the oven.
Top Crust vs. Crumble Topping: The first few triple berry pies my team and I tested had a crumble topping, which I love on pies like this blueberry crumble pie and this peach crumble pie; however, it just didn’t work well with this juicy pre-cooked filling. The crumbles partially dissolved and the rest were gooey. The pies with a top crust were the clear winners.
Top Pie Crust Options
I went with a traditional lattice pie crust, but you are welcome to choose any pie crust design you like! Here are a few suggestions:
- How to Lattice Pie Crust: A classic look I use for so many pies, like blueberry pie and my favorite apple pie.
- Braided Pie Crust: Challenge yourself with a braided pie crust!
- Cookie Cutter Shapes: Use pie punches or cookie cutters to punch out shapes of pie dough and arrange on top. You can see an example in this pie crust designs post, which includes a video tutorial.
- Stars & Stripes: Planning to serve this pie as a Fourth of July dessert or Memorial Day recipe? Try this festive American flag pie design.
Regardless of the design, be sure to crimp or flute the pie crust and brush with egg wash. Egg wash promises a crispier crust and helps develop that beautiful golden sheen. Without it, the crust is noticeably dull and lackluster. While the egg wash is a must, finishing with coarse sugar is optional. I love adding it to sweet pies because it adds a little crunch and sparkle.
5 Triple Berry Pie Baking Tips
- Start at an Initial High Temperature: 425°F (218°C) for 20 minutes, then the remainder at 375°F (190°C). The reason for the initial hot oven burst is to set the crust and encourage the cornstarch to begin working quicker.
- Place a Baking Sheet on Rack Below Pie: This pie gets pretty messy when it’s happily bubbling away for over an hour. Place a baking sheet on the bottom oven rack to catch any bubbled-over juices. If you really want to save yourself cleanup time, line it with foil first.
- Pie Crust Shield: After the first 20 minutes in the oven, when you lower the temperature, I recommend placing a pie crust shield on the crust’s edges to prevent it from over-browning too quickly. You can purchase a pie crust shield, but I often make one out of aluminum foil (see recipe Notes).
- Bake for a Long Time: You want the filling to be bubbling at the surface nearly everywhere, and this takes close to 70 minutes total. The internal temperature in the test pies (easy to take with an instant-read thermometer because of the lattice top) was around 200°F (93°C) when done. If you think about it, in order for gravies and other sauces to begin thickening, they must be boiling/simmering. Same goes for this triple berry pie filling.
- Cool Completely: Slicing warm will give you a soupy slice of pie. Cool for at least 5 hours at room temperature because the pie filling continues to set up as it cools.
I promise this triple berry pie is worth the wait. It’s also deserving of a scoop of vanilla ice cream… and so are you!
Looking to satisfy your berry dessert craving a little quicker? This easy berry galette, blueberry galette, and berry cobbler are always a crowd-pleasers.
Print
Triple Berry Pie
- Prep Time: 3 hours, 20 minutes
- Cook Time: 1 hour, 10 minutes
- Total Time: 9 hours (includes cooling)
- Yield: 8-10 servings
- Category: Pie
- Method: Baking
- Cuisine: American
Description
Celebrate the flavors of summer with triple berry pie! Give the juicy berry filling a head start on thickening by cooking it for a few minutes on the stove. As the pie cools, the filling sets into a jammy, yet sliceable consistency. Serve with vanilla ice cream for a sweet summertime dessert!
Ingredients
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 3 cups (about 435g) fresh blueberries, divided
- 1 and 1/2 cups (about 188g) fresh raspberries, divided
- 1 and 1/2 cups (about 240g) fresh blackberries, divided
- 1 cup (200g) granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/3 cup (40g) cornstarch
- 1 Tablespoon (15ml) fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 teaspoon pure vanilla extract
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
Instructions
- The crust: Prepare either pie crust recipe through step 5, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you’ll be using both crusts.
- Make the filling: Place 1/2 cup of each type of berry in a medium bowl and set aside.
- Place the remaining 2 and 1/2 cups blueberries, 1 cup raspberries, and 1 cup blackberries in a medium saucepan set over medium heat. Add the sugar and cinnamon and cook, stirring frequently, until the berries begin to release some juice. Place the cornstarch and lemon juice in a small bowl. Remove 3 to 4 Tablespoons of warm berry juice from the saucepan, and add it to the bowl of cornstarch. With a fork, whisk together the cornstarch and juices until cornstarch is dissolved and you have a smooth paste. Stir the cornstarch mixture into the saucepan with the berries. Cook, stirring occasionally, until the mixture is simmering and starting to thicken into a jam consistency, about 5–7 minutes; if you have an instant-read thermometer, the filling is done cooking when it reaches about 185°F (85°C). Remove from heat and stir in the reserved berries (1/2 cup of each), lemon zest, and vanilla. Set aside to cool at room temperature for 20 minutes or up to 1 day. If not using after 20 minutes, cover lightly.
- Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place a baking sheet on the bottom oven rack to catch any berry juices.
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough. (Keep the other disc in the refrigerator until needed.) Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth.
- Spoon the filling (it’s ok if it’s still warm) into the crust and place the pie in the refrigerator as you roll out the top crust.
- Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 10 1-inch-wide strips. Remove the pie from the refrigerator and carefully thread the dough strips over and under one another, pulling back strips as necessary to weave. (Here’s a lattice pie crust tutorial if you need visuals.) Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife or kitchen shears to trim off excess dough. Flute or crimp the pie crust edges with a fork.
- Lightly brush the top and edges of the pie crust with egg wash. Sprinkle the top with coarse sugar, if using.
- Bake the pie at 425°F for 20 minutes; then, keeping the pie in the oven, reduce the oven temperature down to 375°F (190°C). Place a pie crust shield (see Notes for homemade shield) on the edges to prevent them from over-browning. Continue baking the pie until the filling’s juices are bubbling everywhere, including in the center, 45–55 more minutes. If you want to be precise, the internal temperature of the filling taken with an instant-read thermometer should be about 200°F (93°C) when done. Tip: If needed towards the end of bake time, if the top looks like it’s getting too brown, remove the pie crust shield and tent an entire piece of foil over the pie.
- Remove pie from the oven, place on a cooling rack, and cool for at least 5 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance, because the filling will have time to set overnight. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Feel free to prepare the filling 1 day in advance. See end of step 3. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Special Tools (affiliate links): Glass Mixing Bowl | Silicone Spatula | 9-inch Pie Dish | Rolling Pin | Pastry Wheel or Pizza Cutter | Zester | Citrus Juicer | Pastry Brush | Sparkling Sugar | Pie Crust Shield | Instant-Read Thermometer | Cooling Rack
- Frozen Berries: I strongly recommend using fresh blueberries, raspberries, and blackberries. If you decide to use frozen berries, do not thaw them first. The pie will take several more minutes in the oven if using frozen berries, and will have a juicier filling.
- Other Fruits/Berries: For best results, I encourage you to use the recipe as written below with blueberries, blackberries, and raspberries. If desired, you can replace the raspberries or blackberries with chopped strawberries. Or you can replace the blueberries with halved cherries. No other changes necessary.
- Aluminum Foil Pie Crust Shield: You can purchase a pie crust shield or make one from aluminum foil. Cut a 14-inch square of aluminum foil. Fold in half. Cut out a 5-inch semi-circle on the folded edge. Unfold. Carefully fit the aluminum foil over the pie crust edges, securing down on the sides as best you can (careful, the pie is hot!), leaving the center of the pie exposed.
- Check out my 10 Best Tools for Baking Pies.
I love every single recipe you do. I love your apple pie and your triple berry pie
I need to make a correction to my review left here. It turns out from Googling online that the reason for my pie tasting bad was my store bought crust. I would avoid Aldi pie crusts if I were you. Look up reviews. Many others have complained about a strange taste from their brand.
Can I strain out seeds from the blackberries and raspberries and use the pulp without any other changes? I want the flavor of a mixed berry pie without the seeds getting in the way. Thanks!
Hi Emily, we haven’t tried it, but we fear that straining out the seeds will make it filling less thick and it may not set up properly. If you do decide to try it, please let us know how it goes!
Would the recipe work with the crumb topping from your blueberry pie recipe?
Thanks!
Sure!
One more question! Would it also work solely with blackberries? We have a ton of fresh picked blackberries I’d rather not mix with store bought berries.
Hi Nicole, it should but I think for it to really hold better shape, use at least 1 cup of blueberries. They aren’t nearly as juicy.
Oh my word, this pie was scrumptious. It’s giving my other favorite pie (your dark chocolate pecan) some real competition. I’ve made blueberry pie, but never one with any blackberries. I loved the flavor of this filling. The crust tasted great and worked beautifully AND held its shape when baking — something I’ve often had difficulty with. I used your dough strip technique from the “How to Par-Bake Pie Crust” post. –I even forgot the egg wash and risked brushing it on after the first 17 minutes and everything still turned out fine.
Hi there,
We are having a bunch of company tomorrow and so Im making three pies today. My 18 year old daughter made the berry filling to help me out. I just rolled out the bottom crust and added the filling in to the crust. The amount of the filling does not seem like enough. Im waiting to hear back to confirm she measured amounts correctly from recipe. Im using a glass pyrex deep dish pie plate with scalloped border. I looked at some comments quickly to see if anyone else had this issue. Im worried Im going to have to make more filling and don’t have enough time. What do you think? Are you able to answer today? Sally, I have so much faith in your recipes that I was ok with making this the first time for company. Thank you for being so diligent testing your recipes!
Hi Julia, the filling as written is plenty for a thick layer of filling for one, 9-inch pie dish. Did you incorporate the whole berries reserved from step 2? The step photos in the post should give you a good idea of where the filling goes up to in the dish. Hope this helps and that the pie is a hit!
This is an addendum to my first review. This pie tastes amazing. This recipe is going in the file to bake again and again!
I have quite a history of messing up pie dough, pie fillings, and everything to do with pies, so I managed to procrastinate this until the last moment. But! It went really well. It won’t win any art contests, but it’s delicious.
I was nervous to start this recipe with the steps involved, but everything was explained so clearly that I had no issues completing each portion of this pie. I used the all butter crust recipe which came together beautifully and the berry filling cooked perfectly. Will definitely be making this pie again!
I was nervous to start this recipe with the steps involved, but everything was explained so clearly that I had no issues completing each portion of this pie. I used the all butter crust recipe which came together beautifully and the berry filling cooked perfectly. Will definitely be making this pie again!