Triple-Berry Pie

Everyone should get a piece of the pie. Share this triple-berry labor of love with the special people around your table.

Servings
8
Active Time
25 minutes
Total Time
3 hours, 30 minutes
Triple-Berry Pie

1. Preheat oven to 450°F. Unroll 1 pie crust and place in deep 9-inch pie pan; trim dough to 1/2 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 pie crust into 10 (1/2- to 3/4-inch-wide) strips. Spoon berry mixture into pan, covering crust evenly, then arrange pie crust strips in lattice design over filling. Press edges of top and bottom 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.

Ingredients

  • 1 (15 oz) package refrigerated rolled piecrust

  • 1 lemon, for juice

  • 1 cup granulated sugar

  • 3 tablespoons cornstarch

  • 2 1/2 tablespoons quick-cook tapioca

  • 1/4 teaspoon kosher salt

  • 7 cups fresh berries (such as blackberries, raspberries, and blueberries)

  • 1 large egg

  • 1 tablespoon coarse sugar

More recipe info

Instructions

1. Preheat oven to 450°F. Unroll 1 pie crust and place in deep 9-inch pie pan; trim dough to 1/2 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 pie crust into 10 (1/2- to 3/4-inch-wide) strips. Spoon berry mixture into pan, covering crust evenly, then arrange pie crust strips in lattice design over filling. Press edges of top and bottom 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.

Nutritional Information

CALORIES 410kcal; FAT 14g; SAT FAT 6g; TRANS FAT 0g; CHOL35mg; SODIUM 350mg; CARB 73g; FIBER 5g; SUGARS 35g; PROTEIN 4g; POTASSIUM 4%; VIT D 0%; CALC 2%; IRON 6%

All recipes developed byAprons logo