Triple Berry Pie

Wow. All I can say is, wow. I tried making a triple berry pie on a whim, not really expecting much from it, and I just might have found my favorite fruit pie. Ever. Not only that, but it is incredibly easy to put together. You can probably use any combination of berries you want, adjusting the sugar content accordingly, but I went with fresh blueberries, raspberries, and blackberries. If you decide to use frozen, thaw and drain them first.

The recipe calls for enough dough for a double crust pie, you can use either your favorite pie dough recipe, or the refrigerated pie dough.

The amounts of sugar, milk and butter for dotting the filling and brushing the top crust are fungible, you can judge by eye how much you think is appropriate. Unfortunately “by eye” is not accepted as a valid quantity by TK, haha!

Directions:

1. Preheat oven to 450F

2. Combine berries, sugar, cornstarch, salt, and lemon juice in a bowl

3. Line a pie plate with bottom crust. Spread 1 Tablespoon flour over the crust, to prevent crust from getting soggy.

4. Spoon filling into the crust and dot with butter.

5. Place top crust over filling and seal. I chose to make a lattice crust (click on Related Link for more photos), but you can also use a full top crust with vents cut out if you wish. However, a lattice crust really shows off the ruby red filling to perfection. A dual-blade pastry cutter is a nice tool to have for lattice crust-making, it will add lovely little crimps to your dough strips.

6. Brush the top crust with milk and sprinkle with sugar.

7. Place a protective (aluminum foil) shield around the crust edge to prevent excess browning.

8. Place the pie on a parchment-lined cookie sheet, and bake for 15 minutes.

9. Lower oven temp to 375 (without opening the oven) and bake an additional 40-45 minutes, until crust is golden brown. Keep an eye on your crust, different recipes might brown at different rates depending on the amount of butter in the dough.

10. Let pie cool on rack. If you cut the pie too soon, it will run. It needs to sit for several hours at a bare minimum to gel. I waited until the next day to cut mine, and the filling was perfect.

This pie was fabulous. It looked spectacular, was possibly the best smelling thing I’ve ever baked, and the filling was divine. The combination of berries gave the pie an incredible complex flavor that was slightly tart, as a fresh fruit pie should be. Alone, or paired with vanilla ice cream, this pie was a huge hit when I brought it to work, and I can’t give it enough accolades. I’m definitely going to the store to purchase some more berries, I want to make this pie several more times this summer!