Lots of Berries Pie
Bursting with vibrant flavor and summer charm, this Lots of Berries Pie is a must-try dessert for fruit lovers and pie enthusiasts alike. Packed with the natural sweetness and tartness of fresh strawberries, blueberries, and raspberries, this triple-berry treat is complemented by a buttery, flaky lattice crust and a hint of citrusy brightness from lemon juice. Perfectly thickened with cornstarch, the filling achieves just the right consistency, while a golden egg-washed crust sprinkled with coarse sugar adds an irresistible crunch. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature, this stunning pie is the ultimate showstopper for any gathering. Get ready to savor every bite of this easy-to-make, crowd-pleasing dessert recipe!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1.5 cups fresh strawberries, hulled and sliced
- 1.5 cups fresh blueberries
- 1 cup fresh raspberries
- 0.75 cups granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 0.25 teaspoons salt
- 2 tablespoons unsalted butter, cubed
- 2 pieces pre-made pie crusts (with one for the top lattice)
- 1 piece egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the strawberries, blueberries, raspberries, sugar, cornstarch, lemon juice, and salt. Gently toss until the berries are evenly coated. Set aside for 10 minutes.
Roll out one pie crust and fit it into a 9-inch pie dish, trimming the edges if necessary. Set the second crust aside for the lattice top.
Pour the berry mixture into the pie crust and spread it out evenly. Scatter the cubed butter on top of the berry filling.
Roll out the second pie crust and cut it into 1-inch wide strips. Arrange the strips in a lattice pattern over the filling, weaving them for a traditional look. Trim and crimp the edges to seal.
Brush the lattice and edges of the pie with the beaten egg to create a golden finish. Sprinkle coarse sugar on top if desired.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool at room temperature for at least 2 hours to set the filling before slicing.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 27.8 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 141 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
