Description
A delightful Triple Berry Pie that combines the sweet and tart flavors of fresh strawberries, blueberries, and raspberries, perfect for summer gatherings.
Ingredients
Scale
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 flaky pie crust (store-bought or homemade)
Instructions
- In a large bowl, combine the sliced strawberries, blueberries, and raspberries. Add the sugar, cornstarch, and lemon juice. Gently toss the mixture until the berries are well coated. Let it sit for about 15 minutes to allow the juices to develop.
- Preheat your oven to 425°F (220°C).
- Roll out your pie crust and place it in a 9-inch pie dish. Pour the berry filling into the crust, spreading it evenly. If desired, add a second crust on top, cutting slits for steam to escape. Crimp the edges to seal the pie.
- Brush the top crust with a beaten egg for a shiny finish. Bake the pie for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool before serving.
Notes
- For a natural sweetener, use agave syrup or honey instead of granulated sugar.
- For a gluten-free option, choose a gluten-free pie crust.
- Mix in other berries like blackberries or cherries for a unique twist.
- To make this pie vegan, substitute the egg wash with almond milk and use plant-based butter.
- For a low-sugar version, use a sugar substitute that measures like sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Triple Berry Pie, Berry Pie Recipe, Summer Dessert, Homemade Pie