Triple Berry Pie

Name: Triple Berry Pie
Prep time: 20 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 1/2 cups sugar; 5 tablespoons cornstarch; 2 tablespoons quick-cooking tapioca; 1/4 teaspoon salt; 3 cups fresh or frozen (thawed and drained) blackberries; 2 cups fresh or frozen (thawed and drained) raspberries; 2 cups fresh or frozen (thawed and drained) blueberries; 1 tablespoon milk; 2 teaspoons sugar

50 Ratings

13 Reviews

Kitchen Tested

Prep 20 min
Total 2 hr 30 min
Ingredients 10
Servings 8

Triple Berry Pie has never been so good. This mixed berry pie comes together with Pillsbury™ Pie Crust and your favorite fruit flavors for an easy dessert. Make your berry pie filling with blueberries, raspberries, and blackberries for a triple berry pie that's three times the fun. Have this ready to bake in just 20 minutes, and wow your family with the final result. It's the perfect dessert for a holiday gathering or a summertime cookout!

By Pillsbury Kitchens

Updated May 1, 2021

Make With

Pillsbury Pie Crust

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 1/2 cups sugar
5 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh or frozen (thawed and drained) blackberries
2 cups fresh or frozen (thawed and drained) raspberries
2 cups fresh or frozen (thawed and drained) blueberries
1 tablespoon milk
2 teaspoons sugar

Steps

1

Heat oven to 450°F. Make pie crusts as directed on package for two-crust pie using glass 9-inch pie pan.
2

In large bowl, stir together 1 1/2 cups sugar, the cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pan. To make lattice top, cut second crust into 1/2-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar.
3

Place pie on middle oven rack; place large cookie sheet on rack below pie pan in case of spillover. Bake pie 15 minutes. Reduce oven temperature to 375°F. cover edge of crust with strips of foil to prevent excessive browning. Bake about 40 to 45 minutes longer or until crust is golden brown and filling is bubbly. Let stand 2 hours before serving.

Brush the lattice strips with milk and sprinkle with sugar to give the baked pie a golden, sparkling finish!
Line the cookie sheet with a piece of foil for easy cleanup. You should have some of the pie filling spill over during baking.

Nutrition Facts

Serving Size: 1 Serving

Calories: 460

Calories from Fat: 110

Total Fat: 13g; 19%

Saturated Fat: 5g; 25%

Trans Fat: 0g

Cholesterol: 5mg; 2%

Sodium: 340mg; 14%

Potassium: 170mg; 5%

Total Carbohydrate: 84g; 28%

Dietary Fiber: 6g; 23%

Sugars: 46g

Protein: 3g

% Daily Value*:

Vitamin A: 2%; 2%

Vitamin C: 20%; 20%

Calcium: 2%; 2%

Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;