by A couple of months ago, my mom and I were talking about trees we’ve had in our yards, and my mom said she had a Cherry Tree and a Blueberry bush years ago that she loved…and she used to make Cherry Blueberry pies from the fruit she harvested from them. Unfortunately, I don’t have any fruit trees or bushes in my yard, but cherries and blueberries sounded like they would go together famously. Yum!
I was able to find a mix bag of frozen Cherries, Blueberries, Blackberries at the grocery store. I could only find a 32 ounce bag, though, and I wanted to use my bigger 10 inch pie plate, and 32 oz just didn’t seem like enough fruit. I added a couple extra cups of frozen blueberries, and it was the perfect amount. (I used about 40 oz of frozen fruit in total).
The pie turned out amazing (and each subsequent time I’ve made it it’s turned out just as yummy as the first).
One word of caution, though… it definitely needs time to cool and set up before you cut into it. Bake it the day prior to the day you plan to eat it; put in it in the refrigerator overnight, and it sets up perfectly.
However, if you are impatient like…ahem…someone in my house is… the pie actually tastes amazing warm (a bit like a fruit cobbler); however, the berries and juice will run everywhere. And then, once the rest of the pie cools and sets up, you will have fruit filling that ran into the empty spots in your pie plate. 🙁 However, if you don’t care about how pretty the pie looks- dig right in while it’s still warm. It is delicious that way. 🙂
I made the pie again today (with snowflake cutouts for the snowstorm & 16 degree temperature in Colorado today), and you can see the results if you cut into the pie too early…. but rest assured, let it cool properly & that does not happen… it will set up nicely! 😉
Christmas 2021- Santa Scene Triple Berry Pie:
Triple Berry Pie
Equipment
- 10 inch pie plate
Ingredients
- 40 ounces Frozen Cherries, Blueberries, and Blackberries (or any 3 berries mix)
- 1 cup Granulated Sugar
- 1 Tbsp Lemon Juice
- ¼ cup Corn Starch
- 1 Double pie crust
Instructions
- Prepare the pie crust, and set aside.
- Add berries, sugar, and lemon juice to a large saucepan.
- Cook over medium heat until warm and juicy (about 7-10 minutes), gently stirring occasionally.
- Pour (or spoon) about ½ cup of the juice from the saucepan into a glass measuring cup or bowl. Add cornstarch into the juice; stir until smooth.
- Note: if using frozen berries, and there is a lot of liquid still left in your pan after pouring off the ½ cup of juice to thicken, then drain another ½-¾ cup of juice off and discard.
- Pour the cornstarch mixture back into the pot of berries. Bring it back to a simmer, gently stir (be careful not to mash the berries) until thickened (about 5-10 minutes).
- Remove from heat. Allow mixture to cool for about 10 minutes, and then pour into unbaked pie shell.
- Add top crust with holes cut for steam to escape (or make a lattice top).
- Pinch the edges of the top and bottom pie crusts together, and flute the edges. Add pie crust cutouts, if desired. And then sprinkle lightly with granulated sugar.
- Bake at 400° Fahrenheit for 45 minutes. Check the pie after 25 minutes, and if the crust is getting too brown, place a piece of tinfoil over the top of the pie crust.
- Remove to a wire rack to cool. Allow the pie to cool several hours. Once cool, cover the pie with saran wrap, and refrigerate it. This pie needs to be completely cool before cutting into it, or it will not be firmed up.
