UA-114812973-16 Well Rounded: Triple Berry Pie

Triple Berry Pie

Blake and I decided to test out our Thanksgiving pie recipe out the week at our Friendsgiving. SO glad that we did because we ended up changing up the recipe we had found and it was 100% better! 

My favorite thing about this recipe is that it is extremely easy to make. The filling literally took me 20 minutes top! Thank you to Made to Be Momma for inspiring us. Your recipe was delicious, just not the exact flavor we were going for!

Triple Berry Pie Recipe

Triple Berry Pie


  • Double crusts for one 9'' pie pan
  • 7 cups frozen berry mix
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 Tbsp lemon juice (full lemon)
  • Lemon zest
  • 4 Tbsp cornstarch - may need a touch more
  • 2 Tbsp butter
  • 1 egg white, beaten with a fork


  1. Add the berries, sugars, lemon zest and lemon juice to a large saucepan over medium heat. Simmer, until warm and juicy, about 8-10 minutes, stirring occasionally.
  2. Mix in cornstarch and stir into berries and allow to simmer until thickened, about 4-5 minutes. You want the berry mixture to be thick and not runny.
  3. Remove from heat and stir in the butter. Pour the berry mixture into unbaked pie shell. Add lattice top (or whatever kind of top you'd like). Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
  4. Bake at 400 degrees F for 45 minutes. Check it after about 25 minutes and place a piece of tinfoil over the pie to prevent the crust from burning.
  5. Remove to a wire cooling rack and allow to cool. You can serve it immediately but I wouldn't recommend it. Much better when it has been allowed to really set. 
Serving Tip: Let cool overnight and then heat up previous to serving! Makes it taste so much better :)


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