A triple berry pie is the most faithful fall treat with the perfect balance of sweetness and tartness. When baked to golden perfection, it’s a comforting dessert that pairs wonderfully with a teensy dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients:
- Blueberries, blackberries and raspberries (1 – 1.5 cups of each, fresh or frozen)
- Pie crust (pre-made if you’re super lazy like me!)
- ¾ cup of white sugar
- A tablespoon of lemon
Instructions:
- In a large saucepan over medium heat, add the berries, white sugar, and lemon juice, gently stirring for about five to ten minutes.
- Spoon out about ½ cup of the berry juice from the pan into a bowl.
- Let the filling in the pan cool for about fifteen minutes.
- While the berry filling is cooling in the saucepan, cook the pie crust in the oven at 250°F for ten minutes. When the pie crust turns a light golden brown, poke holes in the bottom of the pie crust using a fork.
- Add the berry filling to the pie crust (in a nine-inch deep dish pan).
- Bake at 400°F for 30-40 minutes. Check it after about twenty minutes—if the edges of the pie crust are getting too brown, cover the pie with tinfoil.
- Remove the pie and allow it to cool for at least an hour. Refrigerate the pie overnight to serve the next day, but it is best enjoyed warm with a scoop of vanilla ice cream!
