Description
This Lattice-Topped Berry Pie combines a medley of fresh mixed berries with a buttery, flaky crust and a beautifully woven lattice top. Sweetened with sugar and thickened with cornstarch, this pie offers a perfect balance of tart and sweet flavors, enhanced by a hint of lemon and vanilla. Baked to golden perfection, it’s a delightful dessert ideal for any occasion.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1/2 tsp salt
- 6-8 tbsp ice water
Berry Filling
- 4 cups mixed berries (blueberries, blackberries, raspberries, strawberries)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 tbsp butter, cubed (optional, for dotting on top of filling)
Topping
- 1 egg, beaten with 1 tbsp water (egg wash)
- Coarse sugar, for sprinkling (optional)
Instructions
- Prepare the Pie Dough: In a large bowl, mix the all-purpose flour and salt. Cut in the chilled, cubed unsalted butter until the mixture looks like coarse crumbs. Gradually add ice water, starting with 6 tablespoons, mixing gently until the dough just comes together. Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 1 hour to chill.
- Prepare the Berry Filling: In another large bowl, combine the mixed berries, granulated sugar, cornstarch, freshly squeezed lemon juice, and vanilla extract. Toss gently to coat the berries. Let the mixture sit for 10 to 15 minutes to allow the berries to release their natural juices and the filling to slightly thicken.
- Preheat the Oven: Set your oven to 400°F (200°C) and allow it to fully preheat while rolling out the dough.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one disk of chilled dough to fit a 9-inch pie dish. Carefully transfer the rolled dough to the pie dish and trim any excess dough hanging over the edges.
- Add Berry Filling: Pour the prepared berry filling into the pie crust. If desired, distribute the cubed butter over the top of the filling to add extra richness.
- Create Lattice Top: Roll out the second dough disk on a floured surface. Cut it into approximately 1-inch wide strips. Lay half of the strips parallel on the pie, then weave the remaining strips perpendicularly to form a lattice pattern. Trim the excess dough from the edges and crimp or press the edges together to seal.
- Apply Egg Wash: Brush the lattice crust generously with the beaten egg mixed with water to achieve a golden, glossy finish. Sprinkle coarse sugar on top if desired for extra sparkle and crunch.
- Bake the Pie: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, until the crust is golden brown and the filling is bubbly. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool Before Serving: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time allows the filling to set properly, ensuring clean slices and the best flavor experience.
Notes
- Use a mixture of fresh berries for the best flavor and texture, but frozen berries can be used—just thaw and drain excess liquid before mixing.
- Chilling the dough is crucial for a flaky crust and easier handling.
- If the crust starts browning too fast, tent the edges with foil halfway through baking to prevent over-browning.
- Make sure to cool the pie completely to allow the filling to thicken for perfect slices.
- You can substitute lemon juice with lime juice for a slightly different citrus note.
- If you prefer a sweeter filling, adjust the sugar amount up to 1 cup depending on the tartness of your berries.
