This BerryPie, featuring buttery, flaky homemade crusts and an incredible triple-berry filling, is perfect for any season. We're using frozen berries for a delicious treat year-round!
For serving: vanilla bean ice cream or whipped cream
Instructions
PREP TIP: I like to prepare the two pie crusts and berry filling a day ahead. Refrigerate both until ready to assemble. The colder everything is before baking, the better!
COOK BERRIES: In a large pot, combine berries straight from freezer, sugar, salt, and lemon juice (if using). Simmer over medium heat until warm and juicy, about 5-10 minutes, stirring gently occasionally.
THICKEN: Remove ⅓ cup of juice from the pot to a bowl. Add in cornstarch and whisk until fully smooth. Gradually stir this mixture into the simmering berries. Continue stirring gently until it thickens to a jam-like consistency, about 5 minutes.
FLAVOR: Remove from heat. Stir in butter until melted, then add vanilla. Taste and adjust sweetness, adding more sugar, if needed. Allow to cool to room temperature.
ASSEMBLE: Place one pie crust in a 9-inch deep dish pie pan. Pour cooled berry filling into the crust, smoothing in an even layer. Cover with the second crust. Cut steam vents or create a lattice top (see Note 2). Crimp edges to seal (see Note 3).
EGGWASH: Combine egg and milk. Brush over the crust (you won't use it all) and sprinkle with coarse (or regular) sugar.
BAKE: Place the pie on a sheet pan. Bake at 400°F for 40-50 minutes. If crust browns too quickly, cover with a pie shield. Cool on a wire rack for 3-5 hours.
ENJOY: Enjoy pie with fresh whipped cream or vanilla ice cream.
Notes
Note 1: Berries: Wyman's® Triple Berry Blend, including wild blueberries, blackberries, and raspberries is our favorite for this pie. If using fresh berries, equally mix blueberries, blackberries, and raspberries.Note 2: Lattice crust instructions
Roll out: On a lightly floured surface, roll the crust into a circle 1-2 inches larger than the pie pan.
Cut strips: Use a very sharp knife to cut strips of desired width.
First layer: Place the longest strip in the center. Add shorter strips on either side, spaced evenly.
Weave: Alternately fold back even and odd-numbered strips. Lay a strip perpendicular across the pie. Unfold the folded strips over this new strip.
Repeat weaving: Continue weaving until the pie is fully covered.
Trim and seal: Trim excess dough. Pinch the lattice top and bottom crusts together, crimping the edges.
Note 3: Crimping: To crimp the edges of a pie crust, pinch the dough (from the top and bottom crusts) between your thumb and forefinger around the rim of the pie pan, forming a consistent, wavy pattern.Nutrition information includes the two crusts, but is approximate, since crust ingredients could vary.