Ingredients

The following ingredients have 2 Servings
  • homemade pie crust (for a 9'' deep dish pan. This recipe makes 2 crusts: one for the bottom and one for the to)
  • 7 cups fresh or frozen raspberries, blueberries and blackberries (about 2 1/3 cups of each type of berry*)
  • 1 cup granulated sugar ((plus a little extra to sprinkle on top of the pie))
  • 1 Tablespoon lemon juice
  • 4 Tablespoons cornstarch
  • 2 Tablespoons butter
  • 1 large egg white (beaten with a fork)

Instruction

  • Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat. 
  • Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add 1/4 cup more sugar.)
  • Thicken filling: Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. 
  • Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
  • Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
  • Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).
  • Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar. 
  • Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown. 
  • Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.