This is one of our customers favorite berry pies. The second-best way to eat a Tripleberry Pie is to turn the pie over on a platter, gently stir, and serve with ice cream as a cobbler!
Ingredients
- One unbaked pie crust.
- One rolled out pie pastry for top of pie.
- 1¼ cup plus 2 Tbsps. Flour
- ¼ cup dark brown sugar
- 1½ cups sugar
- 1 Tbsp tapioca
- ½ tsp. Salt
- 1 Tbsp.lemon juice
- ½ stick butter – deced in small pieces.
- 10 oz. of each fruit (total of 30 oz.)
- Blackberries, blueberries and raspberries
Directions
- Preheat oven to 350°
- Combine all dry ingredients in a small bowl.
- Place fresh or frozen fruit in a large bowl and sprinkle with lemon juice. Pour dry mix over fruit and toss gently.
- Pour fruit mixture in a pie shell and mound in the center. Evenly spread remaining dry mix over the pie.
- Place diced butter evenly around top of fruit.
- Top with rolled out pastry and pinch edges of pastries together. Make 2’’ slits in top pastry so fruit can breathe.
- Lightly brush top pastry with an egg wash (one egg white). Lightly sprinkled pastry with Sugar.
- Place pie in oven on middle rack and back for at least 50-60 minutes or until inside of fruit mixture bubbles up.
- Once pie bubbles cook for another 3- minutes until golden brown.
- Take out of oven and cool on rack.
