Tri-Berry Pie

Three berries (sweet strawberries, tart raspberries, and rich blueberries) come together under a lattice top crust in this classic American berry pie. Each berry brings a different note: strawberries for sweetness, raspberries for sharp tang, blueberries for that deep purple color and earthy depth. Together they balance into a filling that’s more interesting than any single-berry pie.

The filling thickens with both flour and cornstarch, which is smart strategy. Cornstarch alone can give a too-glossy, almost gummy texture; flour alone is cloudy. The combination gives you clear, glossy juice with proper body when sliced. Three tablespoons of cornstarch with the flour amounts noted handles the moisture from all three berries reliably.

The lattice top is more than decoration. The open weaves let steam escape during baking, which keeps the filling from going watery and lets the colors show through gorgeously. It’s worth the extra ten minutes to weave the strips properly.

Pro Tips

• If using frozen berries, do NOT thaw the raspberries or blueberries (the strawberries get a partial thaw only). Frozen berries hold their shape during baking; thawed berries collapse into mush.
• Cover the edges with foil for the first portion of baking to prevent over-browning. Pull the foil at the times the recipe specifies.
• The bake times differ for fresh vs frozen fruit. Frozen takes nearly double; follow the directions exactly for whichever you’re using.
• Cool the pie at least 2 hours before slicing. Hot berry pie runs everywhere; properly cooled holds its shape.

Variations

• Sub blackberries or marionberries for one of the three for a different flavor profile.
• Add 1 tablespoon lemon zest with the berries for a brighter, more aromatic version.
• Brush the lattice with cream and sprinkle with coarse sugar before baking for a sparkly, deep-golden top finish.