This mixed berry pie has triple the deliciousness because we're using 3 types of berries! The fruit filling is sweet and juicy without being soupy, and can easily be made all year long with fresh or frozen berries.
Keyword Fresh, from scratch, Frozen Berries, Pie Recipes
Make the pie dough and chill the dough for at least 3 hours.
When ready to make the filling, preheat the oven to 400F degrees.
Add the sliced strawberries, blueberries, raspberries, sugar, cornstarch, lemon juice and cinnamon to a large bowl.
Stir the mixture together so that the fruit is evenly coated. Let sit for 20 minutes
On a floured work surface using a floured rolling pin, roll out one pie disc until it's about 12 inches in diameter. (You may need to let the disc warm up for a few minutes before rolling out). Transfer the pie dough to a 9-inch pie plate.
In a small bowl whisk together the egg and water. Using a pastry brush, brush the bottom of the pie dough with the egg wash.
Use a slotted spoon to spoon the fruit filling into the pie shell. Do not add the juice from the bottom of the bowl.
Reflour your work surface, and roll out the second pie disc into a circle about 12 inches in diameter. Cut into strips about 1/2 - 3/4 inches thick. (I use a pizza cutter for this).
Place 4-5 strips on top of the pie vertically. Then weave 4-5 strips of pie dough horizontally through the vertical strips, alternating between going over and under each strip.
Trip the excess from the strips.
Fold over the pie dough edges (going from the outside to the inside). Then crimp the edges between your fingers (or press down with a fork).
Gently brush the top pie crust with the egg wash, and optionally sprinkle with coarse sugar.
Place the pie on a baking tray, and bake in the preheated oven at 400F degrees for 20 minutes. Without taking the pie out of the oven, turn down the oven to 375F and continue baking for 30 minutes.
If the pie is golden brown on top (usually around 20-30 minutes in my oven), tent a piece of aluminum foil over top or use a pie shield and continue baking.
Let the pie cool fully (at least 3 hours) before slicing. This allows the filling to thicken.
Store leftovers covered in the fridge for up to 5 days. Baked pies can also be frozen and thawed in the fridge overnight.