Triple Berry Pie

What an amazing weekend! Josh and I were able to spend some time up at my parent’s cottage and then head off to Montreal for the most beautiful, elegant wedding I have attended in a long time.  Congrats Ian and Shannon Swanson! These two newlyweds are serious foodies so it is of course only right that I mention them here on my blog.  I was particularly impressed with their wedding favours which were little mini books with a collection of some of their favourite recipes.  The mint chocolate brownies looked particularly amazing and will likely make it into their own post in the near future!

Now things have been a little crazy lately for no reason in particular so I didn’t get around to much baking and thus not a whole lot of posting over the last week and a bit.  That being said, my Uncle Doug asked me a few months back to make a berry pie for our next visit to the cottage.  I was at the grocery store on Thursday and berries were ridiculously cheap so I decided to whip up a triple berry pie: blueberries, blackberries and strawberries.  Wow.  This pie was CRAZY GOOD.  Needless to say it got inhaled pretty quickly and my entire family is hooked! I also found out this weekend that there are tons of raspberry bushes up near the cottage so I can’t wait to attempt some more pies with some super fresh berries. Mmmm…


  • 1 recipe for 2 round pie crusts, or 2 frozen and then thawed (I’d give you my recipe but its a secret from my friend Jenny’s grandma!)
  • 2 cups Blueberries, rinsed
  • 2 cups Strawberries, rinsed and roughly chopped
  • 2 cups Blackberries, rinsed
  • 3/4 cups sugar, plus some for sprinkling top
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • zest of 1 lemon
  • 2 teaspoons vanilla extract or vanilla paste
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger


  • Preheat oven to 425 degrees.
  • In a large bowl, combine the blueberries, blackberries, strawberries, sugar, lemon zest, cinnamon and ginger. Stir until well combined.
  • In a small bowl, mix flour and cornstarch with approx. 4 Tbsp. water or until a medium thick paste is formed.  Stir paste into berry mixture until well combined.
  • Pour fruit mixture into an unbaked, 9 inch pie shell.
  • Cut a hole using a cookie cutter into the second pie shell and place over top of the pie, cutting away any excess pieces so that the second pie crust is the same size and fits directly over the first (you can also make a lattice top for this pie but I didn’t have enough time)
  • Crimp the edge of your pie and sprinkle with sugar.
  • Bake for at 425 degrees for 15 minutes.  Remove pie from the oven and cover the edges of the pie with foil to avoid burning.  Reduce temperature to 375 and bake for an additional 30-45 minutes or until pie is golden brown and the filling is bubbling (NOTE: this pie was super messy! I put the whole pie plate an a cookie sheet to avoid any major spillage).


Source: Recipe adapted Blueberry Strawberry Pie from My Life as a Reluctant Housewife

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