# Triple Berry Pie

## Ingredients

- `1` small container (`170` g) raspberries
- `1` small container (`170` g) blackberries
- `1` pint (`340` g) blueberries
- `1` cup granulated sugar (plus a little extra to sprinkle on top of the pie)
- `1` TBSP lemon juice
- `4` TBSP cornstarch
- `2` TBSP butter
- `1` large egg white beaten with a fork

## Instructions

- Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat.
- Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add `1/4` cup more sugar.)
- Thicken filling: Spoon out about `1/2` cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
- Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
- Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
- Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).
- Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.

Servings: 8

Category: Desserts

Link: https://tastesbetterfromscratch.com/triple-berry-pie/

Tags: Vegetarian