Triple Berry Pie
This Triple Berry Pie is made with blueberries, raspberries, and blackberries. It is topped with a sweet crumble. Use fresh berries or frozen berries.
Ingredients
- 1 9-inch pie crust, (homemade or store bought)
- 6 cups fresh or frozen berries, (2 cups each of raspberries, blueberries, and blackberries)
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- pinch salt
TOPPING:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup butter
- 1/2 teaspoon cinnamon
- pinch salt
Instructions
- In a large saucepan, add the berries, sugar, cornstarch, and lemon juice. Cook over medium heat. Cook for 5-7 minutes or until mixture has thickened trying to stir without breaking up the berries. Remove from heat and stir in the vanilla and salt. Let mixture cool for at least 15 minutes.
- Preheat oven to 375℉ and roll out the pie crust into a 12-inch disc on a floured surface. Place it on the pie pan and crimp the edges.
- Pour the filling into the pie crust. It can still be warm.
- For the topping: Combine the flour, sugars, butter, cinnamon, and salt using a pastry cutter or a food processor. Crumble on top of the berry filling. I like to kind of squeeze it into chunks for more texture. It seems like a lot of topping but it melts down.
- Bake for 60-70 minutes. Check at 45 minutes to see if the top is browning too fast and cover with foil if needed. Let pie cool completely (this will take a few hours). Serve warm or at room temperature with ice cream.