Triple Berry Pie
Triple Berry Pie.....one of my favorite pies!
Whether using fresh or frozen berries, this pie is bound to be a favorite at your summer gatherings using the season's harvest -- or using berries you've frozen, later to be offered at your Thanksgiving meal. You can use any combination of berries and there is an abundance to choose from -- strawberries, raspberries, blueberries, blackberries...!
I had so much fun taking these photos while teaching my daugher-in-law, Angela, to make her very first berry pie -- which she accomplished to perfection! The lovely starbursts on the top crust were created using the Pampered Chef Mix 'n Chop tool.
Triple Berry Pie
When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.
Makes 1 – 9” Deep Dish Pie
2 Pastry pie crusts, unbaked
3 TBSP lemon juice, freshly squeezed
5-6 cups frozen mixed berries
1 cup sugar (organic evaporated cane juice)
4-6 TBSP cornstarch (use the larger amount if berries are frozen)
1 egg white, whipped until frothy
Drizzle the lemon juice over the berries and gently stir.
Mix together the sugar and cornstarch.
Sprinkle the sugar and cornstarch mixture over the berries. Gently mix together.
Ease one single unbaked pie crust into the pie plate. Brush the surface with the egg white.
Add the berry filling, then top with a single unbaked pie crust, sealing edges as desired.
Make vent holes in top crust or fancy cut-outs. (If doing a lattice top, then no need to create vent holes.)
Bake 375 degrees for 45-55 minutes. Use a pie guard to protect the outer edges of the pie crust from over-burning.
This pie can be cut into 8 pieces.
Share your love with a Triple Berry Pie!