Tri-Berry Pie – a delicious recipe with strawberries, sugar, cornstarch, raspberries, blueberries, pie shell. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
If using frozen berries, let it stand for 15 to 30 minutes or until fruit is partially thawed but still icy.
2
Prepare and roll out pastry for a lattice-top pie.
3
Line a 9-inch pie plate with 1/2 of the pastry.
4
Stir berries; transfer to the pastry-lined pie plate.
5
Trim the pastry to 1/2 inch beyond the edge of the plate.
6
Top with lattice crust.
7
Seal and crimp the edges.
8
To prevent overbrowning, cover the edge of the pie with foil .
Bake for 20 to 25 minutes more (for fresh fruit); 20 to 30 minutes (for frozen fruit) or until the top is golden and juices are bubbly.
13
Cool on wire rack.
232
kcal
Calories
59
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup strawberries, 3/4 cup sugar, 3 tablespoons cornstarch, 2 cups raspberries, and more.
Yes, Tri-Berry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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