Triple Berry Pie, the perfect blend of blackberries, blueberries, and red raspberries. It has just enough sugar to sweeten but not over power so the berry flavor is the main event. Baked in a buttery flaky crust, of course, for the most perfect slice of pie.
I had some marionberries (Oregon blackberries) that made their way into this lovely Triple Berry Pie .
Depending on the mood, sometimes I will make a lattice crust with few pie crust flowers. Other times, a nice full topper with a generous amount of crystal sugar does the trick. Either way you make, they’re both damn delicious.
For a sure-fire way to keep from having a runny filling is the Clearjel or tapioca starch. They both withstand high heat and are more stable than regular cornstarch. However, if regular cornstarch is all you have, use it and bake the pie an extra 5 to 10 minutes.
I never get tired of seeing a finished pie right out of the oven!
No matter how you design your crust, your pie is already a winner. Flaky crust is a must, but luscious fillings are equally important.
Triple Berry Pie
Triple Berry Pie captures that fresh-picked berry taste of blackberries, blueberries, and red raspberries, with just the right amount of sugar to enhance berries, and baked in buttery flaky crust.
8
27
minutes60
minutesKeep the screen of your device on
Ingredients
- Berry Filling
2 cups Blackberries
1-1/2 cups blueberries
1-1/2 cups red raspberries
1 cup pure cane sugar
3 tablespoons Clearjel food starch, cornstarch, or tapioca starch
1 tablespoon lemon
Zest of half a lemon
1 tablespoon butter (optional)
Dash of salt
- Grandma's Pie Crust (makes 1 double crust 9-inch pie crust)
2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
1/8 teaspoon baking powder
1/2 cup butter, cold, grated
1/2 cup vegetable shortening
1/2 cup cold water
- Topping
1 egg beaten with 2 tablespoons water for egg wash
Large granulated sugar for pie top
Directions
- Pie Crust
- Preheat Oven to 375 F.
- In a large bowl stir together all dry ingredients for pie crust.
- Using a large serving type fork, cut in shortening and butter until crumbly pea-sized bits.
- Add cold water all at once and give it a few good stirs and pie crust will come together in a ball. DO NOT KNEAD OR OVER MIX. You want it to be handled as little as possible leaving pockets of shortening/butter.
- Roll out half of dough, place in 9-inch pie plate. Add filling and top with other half of dough (see remaining directions below).
- Filling:
- Place the berries into a large bowl and set aside
- Stir the starch of choice together with the sugar and salt. Sprinkle and fold into berries. Stir in the lemon juice and zest.
- Pour the berry mixture into the prepared pie shell and dot with butter.
- Brush the edges with water or egg wash, place on top crust. Pinch & crimp to seal. Use flower cookie cutters if desired, and cut vents for steam to escape while baking.
- Brush top with egg wash, sprinkle on sugar, and bake 375 F. for 55 to 60 minutes.
I have struggle with soggy pie for years! Every year my family and I go out in the woods and pick blackberries til our faces and hands are purple with juice. Then I bake pies for a few months more. I always thought the problem was me- turning the oven too high (even though I’d followed the directions to a T) or something. Thanks for posting this in your blog! Love this trick!
I had the same problem for YEARS. But, if you can get your hands on some ClearJel (usually cake decorating shops will carry it) or tapioca starch (not regular tapioca), they can withstand high heat better than regular cornstarch. However, flour & cornstarch both work fabulously! Happy Baking!!!!
I hope you had time to try this. It helps the berries to not have to do all the work by themselves in the oven.