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A patriotic fourth-of-July triple berry pie made simple with easy ingredients! This berry pie is bursting with juicy flavor and almost looks too good to eat. It’s the perfect centerpiece for any summer celebration!
Summer is my favorite time of year because of all the fresh and delicious berries! You’ve really got to take advantage of them being in season and try them out in things like this berry tart, cheesecake salad, and chantilly cake!
Triple Berry Pie With Frozen Berries
The fourth of July is one of my family’s favorite holidays so I’m already getting geared up with all the food. Aside from tasty grilled meats and all the side dishes, a fun and festive dessert is a must! This triple berry pie checks all of the boxes of a perfect dessert. It tastes insanely good, and looks even better! Besides the obvious patriotism of the red and blue berries, I also did a star crust. Don’t worry – it’s SO easy to make and will leave the whole family impressed! You just use a regular cookie cutter to cut out star shapes and place them on top of the berries. Alternatively, you can do the top crust however you typically do it if you can’t find a star cookie cutter.
I’m using a premade crust and frozen berries for easy prep here, but you can definitely swap these out for fresh! With berries being at peak deliciousness right now, I would definitely recommend it! But no matter what route you choose to go for your filling, I can assure you your pie will turn out perfectly. It’s the perfect middle ground between tart and sweet, and holds its shape when cut! Triple berry pie is a must-make for all of your get-togethers this summer. Eat it as-is or serve it à la mode for that tasty berries and cream effect!
Ingredients for Your Berry Pie
I don’t know about you, but the 4th of July is a super busy holiday for my family. Between planning meals for a crowd and buying fireworks, it can get a little overwhelming. Good news! To make your life a little easier, this triple berry pie only uses a handful of simple ingredients. Measurements can all be found in the recipe card below!
- Packaged Pie Crusts: To keep prep easy, I’m using premade pie crusts here. If you have the time, you can definitely swap these out for homemade pie crusts! I’ve got an amazing recipe here!
- Frozen Berries: I used frozen strawberries, raspberries, and blueberries. Fresh berries work too!! Also, feel free to switch out any of these berries for things like pitted cherries or blackberries.
- White Sugar: Added to sweeten up your pie filling. You can add more or less to preference.
- Cornstarch: Cornstarch acts as a thickener for your filling. Because frozen berries have such a high liquid content, it’s really important that you add cornstarch to keep your filling from spilling out once you cut a slice.
- Ground Cinnamon: Gives your pie crust a hint of warm spice!
- Unsalted Butter: Melted butter is used for brushing on top of your star-shaped crust. Not only does it add richness, but helps the top of your pie get that picture-perfect golden brown color.
Using Flour vs Cornstarch to Thicken Your Pie Filling
I always go for cornstarch when it comes to pie filling! It really helps each slice hold its shape and gives your filling a glossy sheen. Flour has a similar effect, but you usually need more of it for it to work. Regardless of the thickener you choose, be sure to add one so that your filling doesn’t spill out once your pie is cut! No runny or soggy pies here!
Let’s Get Baking!
This triple berry pie is so easy to make, with no guesswork! Using a premade crust makes this fruity dessert foolproof. It tastes and looks so good, no one will suspect you used packaged pie crusts and frozen berries! It’s my go-to dessert when I want to bring a showstopper to a potluck but am short on time.
- If Using Frozen Berries, Defrost: Place all the frozen berries in a colander in the sink and allow to completely defrost.
- Preheat Oven, Add Pie Crust to Pan: Preheat the oven to 375 degrees F and spray a pie pan with nonstick spray. Place one prepared pie crust in the bottom of the pie pan and flute the edges.
- Dry Ingredients: In a bowl, stir together ½ cup sugar, ½ teaspoon cinnamon, and cornstarch.
- Mix With Berries: Add sugar mixture to the thawed berries and allow to sit for 10 minutes.
- Add Filling to Crust: Place the berries on top of the prepared pie crust.
- Cut Star Shapes: With the remaining pie crust, cut out stars with a cookie cutter. Place the cut pie stars on top of the pie.
- Cinnamon Sugar Mixture: Toss the remaining ¼ cup sugar with remaining 1 teaspoon cinnamon.
- Glaze Crust: Using a pastry brush, brush the melted butter over the stars. Sprinkle with cinnamon sugar mixture.
- Prepare for Baking: Place the pie on a parchment or foil-lined large tray (catch bubbling over fruit). Cover the pie with foil.
- Bake With Foil: Place the pie in the oven and bake for 25 minutes. Remove the foil.
- Bake Without Foil: Bake for another 20-30 minutes or until the filling is bubbling and crust is golden brown. Allow to cool and enjoy!
Can I Make Triple Berry Pie Ahead of Time?
Yes! I even recommend it! Making your triple berry pie ahead of time and keeping it in the fridge helps the filling to set completely. It also takes a little pressure off during the holidays when there’s a lot of food needing to be prepared! However, I would store it for no longer than a day or two so that it still has tasty, fresh flavor.
Storing Leftover Pie
The great thing about pies is the fact that you can eat them days after they’re made and they still taste great! Heating up a piece in the microwave and then adding a scoop of vanilla ice cream on top is the BEST!
- In the Refrigerator: Either wrapped in plastic wrap or stored in an airtight container, your triple berry pie will last for about 4 days.
- Can Triple Berry Pie Be Frozen? Yes! Simply wrap it in plastic wrap or seal it in a freezer bag. It will keep in the freezer for 3-4 months. To reheat, first let your pie thaw overnight in the fridge. Then for that just-baked effect, I like to pop it in the oven for 10-15 minutes at 425 degrees Fahrenheit.
More Amazing Summer Pie Recipes
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Incredible Homemade Peach Pie
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No-Bake Lemon Pie
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Best Ever Dutch Apple Pie
Triple Berry Pie
Ingredients
- 2 packaged pie crusts
- 1 cup frozen strawberries
- 1 and ½ cup frozen raspberries
- 1 and ½ cup frozen blueberries
- 3/4 cup white sugar separated
- 1/4 cup cornstarch
- 1 and ½ teaspoons ground cinnamon separated
- 2 tablespoons unsalted butter
Instructions
- Place all the frozen berries in a colander in the sink and allow to completely defrost.
- Preheat the oven to 375 degrees and spray a pie pan with nonstick spray. Place one prepared pie crust in the bottom of the pie pan and flute the edges.
- In a bowl, stir together ½ cup sugar, ½ teaspoon cinnamon, and cornstarch.
- Add with the thawed berries and allow to sit for 10 minutes.
- Place the berries on top of the prepared pie crust.
- With the remaining pie crust, cut out stars with a cookie cutter. Place the cut pie stars on top of the pie.
- Toss the remaining ¼ cup sugar with remaining 1 teaspoon cinnamon.
- Using a pastry brush, brush the melted butter over the stars. Sprinkle with cinnamon sugar mixture.
- Place the pie on a parchment or foil lined large tray (catch bubbling over fruit).
- Cover the pie with foil.
- Place the pie in the oven and bake for 25 minutes. Remove the foil.
- Bake for another 20-30 minutes or until the filling is bubbling and crust is golden brown.
- Allow to cool and enjoy!
Notes
Nutrition
Serves: 1
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Do not use cornflour, (cornstarch) to thicken your pie filling. Use powdered arrowroot, this thickens but leaves a crystal clear mix. I was taught his in school and use it to this day.
That’s a great tip! Thank you!!
I am thinking Step 5 should be Step one and then bump all the directions accordingly. I have been making a Triple Berry Pie for years for our Church Pie and Ice Cream Social, discard the extra liquid, I use Tapioca instead of cornstarch AND add orange extract. It is a huge hit!
This was great! Thanks so much!
The cooking spray. Yeah, what’s up with that? As for the runny pie syndrome, drain the excess liquid or better yet use fresh fruit.
An aside, I have yet to have any of your recipes turn out unfavorably.
Made this pie…epic fail! I am wondering if the directions should say something about the extra liquid in the frozen fruit. My pie is runny! Any help you ca give would be great.
Will the frozen berries render a considerable amount of juices? Do you discard the juices?
hey girl yummy for my tummy!
Per your directions, I’m curious why you spray the pie pan with baking spray after you have put the bottom pie crust in the pie pan. Can you please clarify?
thanks,
I am equally confused on this.