Triple Berry Pie

• 1 pre-made pie crust
• 2 cups fresh strawberries, sliced
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix strawberries, blueberries, raspberries, sugar, cornstarch, lemon zest, and lemon juice.
3. 3 Place pie crust in a pie dish. Fill with berry mixture.
4. 4 Cover with a second pie crust or lattice strips.
5. 5 Brush the top crust with beaten egg.
6. 6 Bake for 55 minutes or until crust is golden and filling is bubbly.
7. 7 Let cool before slicing.

Nutrition

Tips

• Substitute any berry mix you like!
• If using fresh pie dough, let it rest at room temperature for 15 minutes before rolling.
• For a gluten-free option, use a gluten-free pie crust.
• Add a splash of vanilla extract for extra flavor.
• Cover the pie edges with foil if they start to brown too quickly.

Storage

Store in the fridge for up to 3 days. Freeze for up to 2 months; reheat slices in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with whipped cream for extra indulgence.
• Enjoy with a cup of coffee or tea.
• Add a drizzle of chocolate sauce for a decadent touch.

FAQ