Triple Berry Pie

Recipe made by: Website

Ingredients

 * homemade pie crust for a 9 '' deep dish pan. This recipe makes 2 crusts: one for the bottom and one for the to
 * 7 cups fresh or frozen raspberries, blueberries and blackberries about 2 1/3 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 1/4 cup more sugar.)
 * Thicken filling: Spoon out about 1/2 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.

Notes

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.

Enjoy your Triple Berry Pie!