This is the main content.
Triple Berry Pie
Recipes
Triple Berry Pie
8 servings
3 hours, 30 minutes total (Active 25 minutes)

Ingredients

  • 1 (15 oz) package refrigerated rolled piecrusts
  • 1 lemon, for juice
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons quick-cooking tapioca
  • ¼ teaspoon kosher salt
  • 7 cups mixed fresh berries (blackberries, raspberries, and blueberries)
  • 1 large egg
  • 1 tablespoon coarse sugar

Steps

    1. Preheat oven to 450°F. Unroll 1 piecrust and place in deep 9-inch pie pan; trim dough to ½ inch beyond rim of pan and place pan on baking sheet. Juice lemon (1 tablespoon).
    2. Combine granulated sugar, cornstarch, tapioca, and salt. Mix berries and lemon juice in large bowl, then sprinkle sugar mixture over berries and stir to coat. Let stand 15 minutes.
    3. Prepare lattice pie top by cutting second piecrust into 10 (½- to ¾-inch-wide) strips. Spoon berry mixture into pan, covering bottom crust evenly, then arrange pie crust strips in lattice design over filling. Press edges of crusts together to seal; crimp in decorative way if desired.
    4. Beat egg; brush top crust with thin layer of egg and sprinkle with coarse sugar. Place baking sheet on middle oven rack. Bake 15 minutes, then reduce oven temperature to 375°F and bake 40–45 more minutes until crust is golden brown and filling is bubbly. Let pie stand to cool at least 2 hours before serving.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 410, Total Fat 13g, Sat Fat 5g, Trans Fat 0g, Chol 35mg, Sodium 350mg, Total Carb 73g, Fiber 5g, Total Sugar 35g, (Incl. 27g Added Sugars), Protein 4g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 4%