Triple Berry Pie

For Easter this year I wanted to make something a little more traditional for dessert. Last year, I made a super cute bunny cake and basket Cupcakes which were a big hit, but being in Germany without my big family and lots of kids to bake for, I needed something simpler and smaller.  PIE!

I’m not gonna lie. I hate making pie crust from scratch. It’s a pain in my behind. I know, I know… it tastes sooooo much better than store bought, but without all my baking supplies (aka my rolling pin or glass pie pans) I wasn’t about to try to make a pie crust from scratch here. I do however think that the Pillsbury pre-made pie crusts are quite delicious and no one will ever know it came from a box!

And yes… I could have gone to the local market here and gotten all fresh fruits for this pie, which seriously, you totally can when you make it, but out of convenience and cost, I went with frozen berries.

JavaCupcake’s Simple Triple Berry Pie
Makes 2 – 9in pies.

2 cups strawberries, frozen (1 small bag)
2 cups raspberries, frozen (1 small bag)
2 cups blackberries, frozen (1 small bag)
1 ¼ cup sugar + more for dusting
Zest and juice of 1 large lemon
2 Tbsp flour
6 tbsp butter
1 egg + 2 tbsp water, beaten for the egg wash
2 boxes Pillsbury pre-made pie crusts

1. Preheat oven to 425 F. Place racks on two lowest shelves and place a cookie sheet on the bottom shelf to catch all the dripping juices.
2. In a large bowl, fold together the berries, sugar, zest and lemon juice.  Let sit for 5-10 minutes.
3. While the berries are resting, roll out your pie dough into your 9in pie pans, leaving at least ½ inch hanging over the edge.  Cut the second sheet of dough into ¾ in strips.
4. Fold the flour into the berries then distribute evenly into your two pans.  Brush the egg wash along the edges.
5. Cut the butter into small pieces and place over the top of the berries.
6. In a lattice pattern, arrange the strips of dough on top of the berries.  Cut off any excess dough that hangs over the edge from the lattice dough only.  Fold the edges of the bottom dough over and crimp.  Egg wash the entire top of the pie then sprinkle with more sugar.
7. Bake for 30 minutes at 425 F degrees then reduce heat to 375 F degrees for 60-75 more minutes or until the crust is golden brown.  If you see that the edges of the pie are getting too brown, use foil or a pie ring to cover the edges to keep from burning.
8. Cool for 30 minutes on a wire rack before serving.