I had a variety of berries left over from all the recipes from 4th of July Week and I did the most amazing thing with them!
I used my 9″ Spring form Pan to make a wonderful deep dish pie!
It was easy and looked amazing…
It would be so yummy warm with some creamy vanilla ice cream!
Let’s get started!
Get your berries all ready…
I used blackberries, blueberries and strawberries…
Toss them in a large bowl with 1/4 cup sugar and the 1/4 cup cornstarch…
Pour them in a large colander…
let them drain about an hour to reduce some of the liquid…
I lined the bottom of my spring form pan with parchment paper…
I took 1 of the Pillsbury crusts and rolled it thin between 2 sheets of parchment paper…
Then I draped it into the spring form pan and gently fitted it to the bottom and sides…
As long as you have some hanging over the sides you’re good!
Mix the berries in a large bowl with the remaining sugar, brown sugar and a bit more cornstarch…
Stir until it’s all coated well…
Pour it in the crust like so…
Roll out the remaining crust a bit and drape over the top…
I rolled the bit of the first crust towards the top crust and in towards the middle like this…
Brush the top of the crust with an egg yolk beaten with a tsp of water…
Sprinkle the top and crust edges with some sugar…
Cut a few slits in the top…
Bake for 15 minutes at 375 degrees, then reduce temperature to 350 degrees.
Bake for 30 minutes longer, then place a piece of aluminum foil over the top of the pie to prevent over browning.
Bake for 30 minutes longer. It will look simply amazing like this!
I did let it cool completely before getting it out of the pan…
Even overnight in the refrigerator is best!
Cut it in generous pieces and serve with whipped cream or ice cream!
Enjoy!
Lisa’s Deep Dish Triple Berry Pie Recipe
Ingredients
- 2 Pillsbury Pie Crusts
- 4 cups strawberries, washed and sliced
- 2 cups blackberries, rinsed
- 2 cups blueberries, rinsed
- 1/2 cup brown sugar
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tsp cinnamon
- 1 egg yolk, beaten with 2 tsp water
Instructions
Toss the berries in a large bowl with 1/4 cup sugar and the 1/4 cup cornstarch. Stir until all is well coated.
Pour into a large colander to drain the extra liquid about an hour.
While that’s happening…prepare your spring form pan. Line the bottom with parchment paper.
Roll out 1 crust between 2 pieces of parchment. Gently press it to the bottom and sides trying not to tear any holes in it. Drape a bit over the top to help make the edge.
After berries have drained, pour them back into a large bowl and mix in the brown sugar, 1/4 cup sugar, 2 TBSP cornstarch and cinnamon. Mix gently until coated and pour into crust.
Roll out top crust and gently roll both crust edges together back towards the middle of the pie creating the pretty edge.
Brush the top with 1 egg yolk mixed with 2 tsp water.
Sprinkle top and edges with a bit of sugar.
Bake for 15 minutes at 375 degrees, then reduce temperature to 350 degrees. Bake for 30 minutes longer, then place a piece of aluminum foil over the top of the pie to prevent over browning. Bake for 30 minutes longer. Remove from oven and let cool. Chill overnight. Run a knife around the edge of the crust before removing the spring-form ring. Slice and serve.