Not only does this pie look like freedom, but it tastes like summer. Perfect for a potluck, barbecue, or even a fourth of July party.
This triple berry pie embodies what American summers are made of. Fresh summer berries, a cold chilled pie on a hot summers day and a naturally patriotic color scheme.
What’s great about Open Faced Mixed Berry Pie
This mixed berry pie is so full of fruit that you could eat the whole thing and feel good about getting an entire day worth of fruit servings.
Triple Berry Pie Recipe Ingredients
- 1 graham cracker crust
- 3 cups strawberries, chopped
- 1 1/2 cups blueberries
- 1 1/2 cups raspberries
- 3 tablespoons corn starch
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon nutmeg
- 1 pinch salt
- 2 tablespoons apple or apricot preserves, melted
How to make Triple Berry Pie
- You can make this berry pie by mixing together fresh strawberries, raspberries, and blueberries. Taking half of the berries, place them inside a small saucepan.
- Add in sugar, cornstarch, nutmeg, and salt.
- Let simmer for about 5 minutes and then blend or mash the fruit until they look like a puree.
- Add in lemon juice and stir.
- Pour the puree into a graham cracker crust and top with the remaining berries and melted preserves.
- Refrigerate for a minimum of 3 hours and then enjoy.
Tips for making Three Berry Pie
While this pie does take a while from start to finish, most of it is just waiting on it to set while it’s inside your fridge. By choosing to use a store-bought graham cracker crust instead of a homemade one, you can cut down even more on the time required to make this pie!
As a tip, you can also make your own graham cracker crust and place it at the bottom of a muffin tin. Pour the pie filling and prepare as you normally would inside each of the small muffins. Now you can have triple berry mini pies! This is great for portion control or smaller crowds.
Mixed Berry Pie Recipe FAQ
Yes, you can substitute graham cracker crust for traditional pie crust. Pre-bake the pie crust until it’s fully cooked through before using in this recipe.
Yes, graham cracker crust needs to be prebaked if you are making it yourself. If you are purchasing one from the store, it will already be baked and ready to use.
The cornstarch in the berry pie will thicken the filling. Allowing the pie to chill sufficiently will also thicken the pie as the natural pectin acts as a thickener.
Storing and Freezing Three Berry Pie
The best way to store three berry pie is to cover it lightly with a lid for your pie tin or plastic wrap. It will need to be stored in the fridge and can keep for up to a week.
To freeze three berry pie:
- Place the three berry pie into the freezer for 1 hour until it is firm.
- Remove from the freezer and cut into slices.
- Wrap the slices individually and place in a storage container or freezer bag.
- Keep in the freezer for up to 3 months.
Serving this Mixed Berry Pie Recipe
This open-faced mixed berry pie would go great with whipped cream or vanilla ice cream!
More favorites from Longbourn Farm
Triple Berry Pie with Graham Cracker Crust
Equipment
Ingredients
- 1 graham cracker crust
- 3 cups strawberries chopped
- 1 1/2 cups blueberries
- 1 1/2 cups raspberries
- 3 tablespoons corn starch
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon nutmeg
- 1 pinch salt
- 2 tablespoons apple or apricot preserves melted
Instructions
- Lightly toss berries together.
- Take 1/3 of the berry mixture and place it in a small saucepan with the sugar, cornstarch, nutmeg, and salt.
- Simmer 5-7 minutes, mashing periodically. Blend until smooth in a blender or with an immersion blender, if desired. The mixture should be thick like jelly.
- Add the lemon juice to the berry puree.
- Pour the berry puree into the graham cracker crust.
- Toss the remaining berries with the melted preserves.
- Gently spoon the remaining berries evenly on top of the puree.
- Cover lightly and refrigerate at least 3 hours, up to 12.
- Serve with whipped cream.
Francine says
I made this pie for my husbands birthday and left it to refrigerate over night. I was disappointed to find the next morning that the pie had not set. What I had was a lot of liquid with the berries. I wonder if I might have done something wrong while making the pie. We still ate the pie and found it very delicious. Would you have any advise for me?
Alli says
Hi Francine, I’m sorry that happened! Did you use fresh or frozen berries? It probably needed a bit longer to simmer on the stovetop. That will thicken the filling. Also being sure that 3 tablespoons (not teaspoons) of cornstarch were used makes a difference as well. I hope that helps.
Jessica says
This looks amazing! Would it work to use frozen mixed berries?
Alli says
Hi Jessica, I haven’t tested this recipe with frozen berries but I do think it would work. I’d add an extra tablespoon of corn starch since the frozen berries will have more moisture.
Alli says
Love this recipe!
darlene harris says
boy, was it ever hard to find *leave a comment*!! today’s insta story has no sound, which most days is ok, but I’m curious about those slabs of wood, kinda like a miniature baseball bat … what are they? what do you do with them? and, can you fix the sound?
thanks so much …
darlene harris
Alli says
Hi Darlene! Usually, when the sounds doesn’t work on IG it’s a glitch with IG and there isn’t anything I can do about it. Sorry! I think you mean the wooden utensils from Earlywood Designs? The story is probably gone now but if you tap their profile you can read all about them. Feel free to DM me on IG with IG specific questions, I’m usually more quick to respond there. Thanks for following along!