A homemade berry pie is one of summer’s simple pleasures. The crisp pastry, the sweet berry filling, a scoop of melty vanilla ice cream — it’s the perfect dessert on a warm summer’s evening. Our recipe is really easy to make, and tastes delicious. We let the flavor of the berries shine through without making them overly sweet, and use store-bought pie crusts for simplicity.
Let’s talk through it.
Three different berries go into a saucepan: blueberries, raspberries, and blackberries. Add some lemon juice and sugar, then simmer it for five or ten minutes. The berries will start to break down, getting saucy and sweet. Notice we’re putting in a relatively small amount of sugar. It’s more to complement the berries’ natural sweetness, rather than add it artificially.
Then add some cornstarch and cook another few minutes. This will help the filling thicken, which will continue during baking. This is a really important step, or your pie will be really wet.
Then add a dollop of our Fresh Churned Cinnamon Honey Butter. It adds a slight smoothness, a creaminess, as well a hint of cinnamon flavor. It’s delicious with the berries.
Pour the filling into your pie shell, top with the additional crust, and bake! Allow the pie to cool COMPLETELY before cutting and serving. Sorry for shouting, but the filling will set as it cools. It’ll be a mess if you don’t wait.
Have fun with your top crust. We just used a lattice cutter, but there are lots of fun things you can do!
Classic Triple Berry Pie
2 pie crusts
6 cups fresh berries (2 cups each blueberries, raspberries, and blackberries)
¾ cup granulated sugar, plus extra for sprinkling on top
1 T fresh lemon juice
5 T cornstarch
- Place berries, sugar, and lemon juice in a saucepan over medium heat. Simmer 5-10 minutes, stirring occasionally.
- Stir in cornstarch and allow to simmer until thickened, about 5 minutes.
- Remove from heat and stir in the Cinnamon Honey Butter. Allow to cool 10 minutes.
- Preheat oven to 400° F.
- Meanwhile, fit one pie crust into a greased pie pan, and prepare the second pie crust to go on top.
- Pour slightly cooled berry mixture into unbaked pie shell. Top with second crust. Crimp edges.
- Brush thin layer of beaten egg over the top crust and sprinkle lightly with sugar.
- Bake at 400° F for 40-45 minutes. Check halfway through and cover with foil if the pie crust is browning too quickly.
- Allow pie to cool completely before cutting and serving.
- Get creative with your top crust by doing a lattice or making alternating slits down the pastry. Whatever you do, make sure to allow a place for steam to escape out the top, or the crust will split.
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