Triple Berry Pie

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This recipe credit goes mostly to my sister Brit, who introduced me to a mixed berry pie. It is incredibly good. That being said, some people (mainly my sister Jenny who doesn’t like anything remotely tart, does not like it). Ignoring her, I give this a 9. It is seriously awesome. I have tweaked and experimented and finally come up with the best dang berry pie I’ve ever had.

The picture shows how the filling runs onto the crust. I might try to put smaller slits in next time to see if I can prevent that. You could put a lattice top on, but then you wouldn’t have as much of the yummy sugar crust. Anyway, here you go:

photo

Pie crust (see previous posts on pie—my dad has always made great crust and I use his recipe).

Make 2 crusts. Put one on the bottom of a pie plate and add the following filling:

2 cups raspberries

2 cups blackberries

1 cup blueberries

(I have used frozen berries and they don’t compare—use fresh)

Sugar—this is totally dependent on taste—I have used anywhere from 1/2 cup to 1 cup. I would say that perfect is around 3/4 cup if you have ripe berries)

Ultra gel or another modified food starch thickener. I use about 6 scant Tbs.

lemon juice (fresh is best. I use about 3 T. lemon juice, but I like things tart).

Put the berries in a bowl and squeeze juice on them. Add the sugar and the ultra gel and stir it until they are no clumps or dry spots.of sugar or thickener.

Anyway, put this in your bottom crust. You can add a few tsp. of butter if you like. Add your top crust (you have to cut some slits into this for the steam to escape). Just like apple pie, you want to put an egg wash on to and then sprinkle sugar on. I use both table sugar (a light layer) and then turbinado sugar as well. You bake this at 350 for about 50 minutes. The filling will start to bubble up through the slits and the crust will brown. Cool slightly and serve with vanilla ice cream.

Comments

  1. thejohnmfamilyAugust 5, 2020 at 7:24 PM

    So, I think you need a minimum of 6 cups of berries. I do more raspberries and blueberries than blackberries typically, and I only did 1/4 cup sugar and 1/4 cup of ultragel today and it worked out perfectly. I also didn't use as much lemon.

    ReplyDelete
  2. thejohnmfamilyJuly 11, 2021 at 9:12 PM

    Dad has improved the bottom crust by doing the following:

    Blind baked bottom crust for 15 minutes at 425(pricked it). During the last2 minutes, pull it out and brush with egg white, put it back in, cook for 2 more minutes. Put filling in, had a floating top crust, cut it inch smaller than top of pie. Doesn’t need vent. Put holes, if you want, dad did. Brushed with the egg and sugar. Put it back in, bake for 50 minutes at 350.

    ReplyDelete
  3. thejohnmfamilyJuly 25, 2021 at 5:39 PM

    If you do 8 cups of berries, you need 1/3 cup ultragel, and baking at 400 for 25 minutes and at 350 for about 35 is a better booking time.

    ReplyDelete

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