Triple Berry Pie - from Tastes Better from Scratch

 See original recipe at https://tastesbetterfromscratch.com/triple-berry-pie/

• ▢Ingredients: 
• homemade pie crust for a 9'' deep dish pan. This recipe makes 2 crusts: one for the bottom and one for the top lattice
• ▢7 cups fresh or frozen raspberries, blueberries and blackberries about 2 ⅓ cups of each type of berry*
• ▢1 cup granulated sugar (plus a little extra to sprinkle on top of the pie)
• ▢1 Tablespoon lemon juice
• ▢4 Tablespoons cornstarch
• ▢2 Tablespoons 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 ¼ cup more sugar.)
• Thicken filling: Spoon out about ½ 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. 
• Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown. 
• Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
• To make ahead: This pie can be prepared completely 1 day a head of time.  You can also prepare the filling up to 3 months ahead of time and store it in the freezer.  Thaw it overnight in the refrigerator before pouring in unbaked pie crust.

  To freeze: You can freeze the baked pie for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

  Nutrition

  Calories: 268kcalCarbohydrates: 43gProtein: 2gFat: 9gSaturated Fat: 3gCholesterol: 5mgSodium: 138mgPotassium: 80mgFiber: 3gSugar: 24gVitamin A: 100IUVitamin C: 2.7mgCalcium: 13mgIron: 0.9mg
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