Triple Berry Pie Recipe
The fourth of July calls for delicious homemade pie and this year I decided to go with a berry triple pie. I’m not sure that you can really go wrong with pie. I mean, do you even need a recipe? Sugar + fruit in a delicious crust and you’re good to go right? This is my go-to pie crust recipe, a delicious butter pie crust that takes 10 minutes and is SO easy if you have a food processor. This lasted us maybe two days before it was all gone and I’m not going to lie to you, it’s so good I ate it for breakfast one day…
Ingredients
Butter Pie Crust
2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
6 tablespoons (about) ice water
Triple Berry Filling
7 cups berries (strawberries, raspberries, and blueberries)
1 cup sugar
1 teaspoon fresh lemon juice
1 teaspoon cinnamon
4 tablespoons cornstarch
1 egg white
Instructions
Make the pie crust (Note: This needs to chill for at least 2 hours so consider making it the night before!)
Mix flour, sugar, and salt in processor.
Add butter and pulse until coarse meal forms.
Gradually blend in enough ice water to form moist clumps.
Gather dough into ball and divide in half.
Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.
Make the filling
Combine berries, sugar, cinnamon and lemon juice to a large saucepan over medium heat.
Simmer for about 5-10 minutes, gently stirring occasionally.
Spoon out about 1/2 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.
Pour into your pie crust.
Cut strips of your second pie crust to create a lattice top.
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.