Triple Berry Pie Filling


I love pie. Who doesn’t? After all, this American dessert coined the term “as American as Apple Pie”. What’s funny about this post, was that I originally wanted to show one of my chili recipes but when I woke up this morning I thought “I WANT PIE”.
I’ve achieved mastering a pie crust recipe after a few years. It’s flaky, thin and perfect for meat and fruit pies. (let me know if you want my pie crust recipe). But with this dish, you can use premade pie crusts from your grocery store. Also, you don’t need fresh fruit for this pie, using frozen fruit works just the same. Note this recipe is for a 9” 1.2 deep pie pan. You can use any berries you like, for this pie I chose dark cherries, blackberries and blueberries. This pie filling can be made and put in a freezer-safe container to be used for later.

Cooking time: 45 minutes
Total time: 3 hours (including cooling time)

Supplies:

9” 1.2 deep pie dish
Colander or strainer
Heat safe bowl
Basting or pastry brush (optional for a browned top crust)
Small bowl for egg wash (optional for a browned top crust)
Medium sauce pot for berries
Cooking spoon

Ingredients:

2 ½ cups of berries
1 cup granulated sugar
1 tablespoon of lemon juice
4 tablespoons corn starch
1 tablespoon butter
1 egg beaten

Directions:

  1. Preheat oven 400 degrees
  2. Pour berries, sugar, and lemon juice in a medium sauce pot, heat over medium heat.
  3. Simmer between 5-10 minutes until warm. (Add additional sugar to your liking) Stir occasionally
  4. Drain juice from the pot into the strainer and heat-safe bowl. Add one tablespoon of corn starch and stir, repeat one tablespoon at a time. Stir until blended and smooth
  5. Bring berry pot back to a simmer, add cornstarch mixture slowly. Gently stir, try not to smash berries. Simmer, stir, repeat for about 5 minutes.
  6. Remove from heat, add butter, and gently stir. If berry mixture isn’t as thick as you want it, let sit for a few minutes
  7. Pour berry mixture into pie crust. Add the pie crust top. Pinch the ends together, crimp edges if you want.
  8. Brush optional beaten egg wash on top of pie crust. This makes that pretty brown glossy finish. Sprinkle an optional pinch of granulated sugar on top
  9. Bake at 400 degrees for 40-45 minutes. Check at 25 minutes and place tin foil over the top if gets too brown too fast
  10. Remove from oven, cool for at least a couple of hours or throw in the fridge overnight and serve the following day.
    Serve with Tillamook ice cream or whipping cream, enjoy y’all!

2 Comments Add yours

  1. homehereandaway says:

    Hi Pamela, This recipe looks amazing and I’m going to try it soon using raspberries, strawberries and blueberries.

    Liked by 1 person

  2. Great! Let me know how it turned out!

    Like

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