Triple Berry Pie is the perfect choice when you teach your children how to make a pie. Why? Well, firstly there’s no cutting involved, and secondly, the berries are vivid and colorful, and the final pies look really pretty. If you use frozen berries, thaw them only partially, so they don’t drown in their own watery juices.
- 6–8 cups berries, fresh or partially thawed and drained,
- 1 cup sugar,
- ¼ cup cornstarch (or flour),
- pinch of salt,
- pinch of cinnamon (optional),
- 1 tbsp butter, to pat on top of filling,
- 1 whisked egg, to brush on top crust.
- Make the Basic Pie Dough for a double-crust pie.
- Make the Filling: In a bowl, combine all filling ingredients, stir well and pour into the bottom pie crust. Dot butter on top of the fruit mixture, then cover with the top crust. Trim the edges, crimp, brush with the whisked egg, then poke vent holes (or cut decorative patterns).
- Bake at 425 degrees for 15–20 minutes, then reduce heat to 375 degrees and continue baking for 20–30 minutes, until fruit filling is bubbling.