The best thing about pies is that they are forgiving and flexible.
My boyfriend expressed to me during an episode of Pushing Daises that his favorite pie is triple berry pie. I am no fool, and picked up on that not so subtle tip to make one asap. I asked him what three berries he preffered in his pie and he said anything, just as long as there would be pie.
The next day at the store I was looking through the produce trying to decide what he thought might make a good triple berry pie. Strawberries were a given, and as soon as I saw blackberries I knew I had to get those as well.
The third berry was a little bit more tricky… Nothing was on sale, and they were all looking a little iffy. I really wanted to use raspberries, but they were just not up to my standards that day so I settled on blueberries. And lets face it, you can’t go wrong with blueberries. They are delicious, and healthy!
While it is obvious all these berries are delicious on their own, as well as together, I decided to add a little lemon zest and juice to berry mixture to brighten it up and give it a little bit of tartness.
Needless to say, this pie was a total hit with the bf. It was tangy, fruity, bright, and slightly sweet with a bit of buttery-salty goodness from the crust. The bf said he liked the pie better at room temperature, while I liked it slightly warmed up. Either way, it was delicious.
Triple Berry Pie
For the crust I used this recipe, and double it. 1 for the top, and 1 for the bottom.
- 1 carton of strawberries, quartered
- 1 pint of blueberries
- 1 pint of blackberries
- 1 lemon
- 1/2 cup flour
- 1/3 cup sugar + 2 tbsp for sprinkling
- 1 egg
**Frozen berries would work just as well in place of the fresh berries. Just thaw, and use in place of the fresh berries. Over all you want 3-4 cups of fruit, so measure accordingly.
To Make the Pie
- Preheat the oven to 400ºF
- Wash and dry all the berries. Then quarter the strawberries. Combine all the berries in 1 large bowl.
- Zest and juice the lemon into the berry combination.
- Sprinkle in the 1/3 cup sugar and flour, mix, and allow the berries to sit at room temperature while you make the crust.
- Carefully lay your bottom crust in your pie plate, pour in the fruit, and top with a lattice crust (or crumble…which ever you prefer). Then using your egg make an egg wash and sprinkle with the remaining 2 tbsp sugar.
- Bake for 30-45 minutes, or until golden brown and bubbling. Allow to completely cool before serving.