There are favorites emerging already, only 3 months into this pie extravaganza. This Triple Berry Pie, once a little soupy, but tried again by request this week, is a winner. It will be on the Thanksgiving menu. And perhaps a few other menus throughout the year. This time it turned out PERFECT!
I didn't use frozen fruit, even though the recipe said you could. Totally not recommended. And I used strawberries (instead of blackberries), blueberries and raspberries. Amazing.
TRIPLE BERRY PIE (for the win)
2 pie crusts
1 1/2 cups sugar
5 tbsp cornstarch
2 tbsp quick-cooking tapioca
1/4 tsp salt
3 cups fresh chopped strawberries
2 cups fresh raspberries
2 cups fresh blueberries
1 tbsp milk
2 tsp sugar
Heat oven to 450°. Make pie crusts and place in 9-in pie pan.
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. Cover with lattice top, trim and seal edges. Brush crust with milk; sprinkle with 2 tsp sugar.
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° and bake about 40-45 minutes longer, or until top crust is golden brown and filling is bubbly. Let stand for 1-2 hours before serving. (I didn't do this, because who has time for that??? It still worked fine, see above picture)