Krista’s recipe for this Triple Berry Pie is in the latest issue of Edible Santa Barbara.
I made two of them for Easter Dinner yesterday. I used strawberries from Shawn and Melissa of Out of Step Farms and blueberries, blackberries, and raspberries from Chuy at the Sunday farmers market.

This pie actually has four types of berries, but triple is a lot easier to say. It also has a coating of white chocolate and cream cheese spread onto the inside of the pre-baked crust. The berries are coated, not cooked in the glaze, which is made from some of the blueberries and a little cornstarch.

It looks spectacular and tastes fantastic. I had to test the recipe for the magazine. I “tested” it four or five times before the issue came out.

You can read my step-by-step description of how to make this pie (with photos) on the Edible Santa Barbara blog.