If you’ve tried any of my other favorite pie recipes, you may have learned that I’m a Pie fanatic! It’s the most important part of my Thanksgiving. Don’t miss my classic Pumpkin Pie, Apple Pie, and Lemon Meringue pies.
On Thanksgiving, I take great care not to over-stuff myself during dinner so that I have plenty of room for pie. And no, I don’t just pick one favorite and enjoy a slice. I request slivers of nearly every single kind of pie (which, growing up, meant like 15-20 different kinds!). My Mom mastered this Triple Berry Pie years ago. It’s always the first gone at Thanksgiving–even for my husband who usually detests berries with seeds in them. This pie is restaurant quality! Scratch that. It’s BETTER than restaurant quality, because it’s made from scratch! The crust is my Grandma’s “Prize Winning” pie crust recipe, which couldn’t be easier to make. For the filling, I use the big beautiful frozen berries from Costco. They come in a 3-berry pack in the frozen section and the price is unbeatable. They are the biggest, nicest frozen berries I’ve ever seen. Don’t you just love Costco?!
How to Make Perfect Berry Pie:
Cook berries: Simmer berries, sugar and lemon juice in a large saucepan over medium heat until warm and juicy, about 5-10 minutes, gently stirring occasionally.
Thicken filling: Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes. Cool. Remove from heat and stir in the butter. Allow to cool for 15 minutes.
Add to pie shell: Pour mixture into unbaked pie shell (in a 9 in deep dish pan). Add lattice top or a whole top with holes pricked on top for steam to escape. Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush with egg wash: Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar. Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too browned. Serve or refrigerate. Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
How to Make a Lattice Crust:
Don’t let this beautiful pie crust intimidate you! It’s so easy, especially if you know the tricks!
Make Ahead and Freezing Berry Pie:
To make ahead: This pie can be prepared completely 1 day a head of time. You can also prepare the filling up to 3 months ahead of time and store it in the freezer. Thaw it overnight in the refrigerator before pouring in unbaked pie crust. To freeze: You can freeze the baked pie for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
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