Triple berry pie

Summer is here! Berry season is upon us! Let’s make pie!

I made two triple berry pies to take work in honor of a birthday. They were delicious. The quality of pictures in this post are exceptionally poor. My apologies. It was almost 10pm when they were finished baking and no natural light was to be had.


  • 7 cups of berries( I used blue, black and strawberry)
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • juice of half lemon
  • zest of 1/2 lemon
  • 1 teaspoon vanilla
  • 2 frozen Marie Callender’s pie crust

Let’s just start off by saying that I don’t normally use a premade pie crust. I was on a time crunch. So, I did a little research and read where Marie Callender’s had the best frozen pie crust. They are a deep dish pie crust with a buttery flavor and flaky texture. People were shocked that they were store-bought.

Preheat oven to 400F.

Rinse all your berries. Slice the strawberries and put them in a large bowl.

In a smaller bowl, combine vanilla, lemon juice, lemon zest, corn starch and sugars.

Pour over berries and mix well. Let set 5 minutes. Mix again.

Pour half of the berry mix into one pie shell. Pour the second half into the other.

Bake for 20 minutes at 400F. After 20 minutes, lower the temperature to 350F and continue baking for 40-50 minutes. If your crusts start to get too brown, cover them with aluminum foil.

There are lots of options to do with this pie like adding a lattice or crumb top, but I was trying to keep them as healthy as possible.

I decided the best way to top them was with fresh whipped cream. I combined 4 cups heavy whipping cream, a half cup of sugar and 2 teaspoons vanilla in my food processor and turned it on high.

In less that 10 minutes I had a big ole’ tub of whipped cream.

It went on the pie, in people coffee and someone even got some on their nose.

The scene of the gobbling of the pies.


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