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Triple Berry Pie

This homemade triple berry pie is easy and delicious! It holds together so well, and you can use any mix of fresh or frozen berries you like!

I used a bag of frozen strawberries, blackberries, blueberries, and cherries - I know - triple means 3 - plus cherries aren't berries, but what's in a name? Plus, I used a bag of frozen raspberries for a little more of a tart flavour.

My husband adores pie. Pie for breakfast especially. And pie for dessert. Any time is pie time for him. And he said that this berry pie had the best filling texture and taste than any other I've made so I knew this one had to be shared. I made this filling with a different amount of sweetness for him. He is a Type 1 diabetic, so he can have moderate small amounts of sweets at certain times of the day depending on how his blood sugar is.

So for this particular pie, I used only 1/3 cup real white sugar, and 1/3 cup monk fruit sweetener. But for a regular pie - you can use up to a cup of granulated white sugar. Just start with around 3/4 cup and taste the filling while it is being cooked. It depends on your mix of berries and their ripeness too.

I like making my own homemade crust as well, but you can grab a frozen prepared pie crust if you prefer. Keep life simple - you do what's right for you.

I really hope you enjoy this recipe - give it a try!

Triple Berry Pie


  • homemade pie crust for a 9 inch deep dish pie pan

  • 7 cups fresh or frozen mixed berries

  • 1 cup white sugar plus a sprinkle for the top of the pie

  • 1 tbsp lemon juice

  • 4 tbsps cornstarch

  • 2 tbsps butter

  • 1 beaten egg white


  1. Cook the berries: Add berries, 3/4 cup sugar, and lemon juice to a sauce pan over medium heat.

  2. Simmer for 5 to 10 minutes until warm and juicy. Stir occasionally - but be gentle so the berries don't get too mashed. You want lots of texture in there still.

  3. Taste for sweetness. Add the rest of the sugar plus more to adjust for how sweet you prefer your pie.

  4. Thicken filling: Spoon out about 1/2 cup of the juice from the pan into a bowl. Whisk cornstarch into the juice until smooth.

  5. Bring pot of berries back to a simmer and slowly pour in the cornstarch mixture. Gently stir until thickened, about 2 - 5 minutes.

  6. Remove from heat, stir in butter and cool for at least 15 minutes.

  7. Pour into prepared pie crust. Top with lattice top or whole top with vents cut in.

  8. Crimp edges, egg wash the top and sprinkle with a bit of sugar all over.

  9. Pop the pie into the freezer or fridge while preheating the oven. This keeps the crust nice and cool so it bakes up flakier.

  10. Bake at 400°F for 40-45 minutes. Check it after 30 minutes. Tent with foil if the top is browning too quickly.

Cool on a wire rack and in the fridge for several hours. It holds together best if nice and cool and set before being cut. I was too impatient to take a picture, so it looks slightly runny in my photo, but sets up beautifully with a bit more time.

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