The Lattice-Topped Berry Pie Recipe is a true celebration of summer’s best berries wrapped in a flaky, buttery crust that’s as beautiful as it is delicious. This pie perfectly balances sweet and tart flavors, with a lattice crust that adds a charming, rustic look, inviting you to dig in. Whether you’re making it for a family gathering or a sweet weekend treat, this recipe brings a joyful splash of color and a burst of juicy flavor to your table, proving once again why fruit pies never go out of style.
Ingredients You’ll Need
Gathering your ingredients for the Lattice-Topped Berry Pie Recipe is easy and rewarding. Each item plays an essential role, from the buttery crust that holds everything together to the vibrant mixed berries that provide the pie’s natural sweetness and depth of flavor.
- All-purpose flour: The backbone of the crust, providing structure and tenderness.
- Unsalted butter: Chilled and cubed, it creates the flaky, melt-in-your-mouth texture in the crust.
- Salt: Just a pinch enhances all the flavors beautifully.
- Ice water: Keeps the dough cold to ensure a crisp texture.
- Mixed berries (blueberries, blackberries, raspberries, strawberries): A luscious blend that brings vibrant color and a perfect balance of sweet and tart notes.
- Granulated sugar: Sweetens the berries to highlight their natural juices without overpowering.
- Cornstarch: Helps thicken the juicy filling so it sets perfectly when baked.
- Lemon juice: Adds bright acidity, lifting all the berry flavors.
- Vanilla extract: Infuses a subtle warmth that rounds out the fruitiness.
- Butter (optional): Dotting the filling adds richness and a slight caramel note.
- Egg wash: Gives the lattice top a golden, glossy finish.
- Coarse sugar (optional): Sprinkled on top for extra sparkle and crunch.
How to Make Lattice-Topped Berry Pie Recipe
Step 1: Make the Pie Crust
Start by mixing the all-purpose flour and salt in a large bowl. Cut in the chilled unsalted butter until the mixture looks like coarse crumbs—this step is key for that flaky texture. Slowly add ice water, a tablespoon at a time, just until the dough comes together. Don’t overwork it. Divide the dough into two disks, cover with plastic, and refrigerate for at least an hour so it firms up nicely.
Step 2: Prepare the Filling
While the dough chills, toss your mixed berries with granulated sugar, cornstarch, fresh lemon juice, and vanilla extract. Let the mixture sit for 10 to 15 minutes. This resting period draws out some of the juices, melding the flavors and helping create that irresistible, juicy filling.
Step 3: Preheat Your Oven
Preheat to 400°F (200°C). A hot oven ensures a perfectly cooked filling and a golden, crisp crust.
Step 4: Roll Out the Bottom Crust
Roll out one disk of dough on a floured surface so it fits a 9-inch pie dish. Carefully transfer it to the dish and trim any excess beyond the edges. This will be the sturdy base holding your luscious berry mixture.
Step 5: Fill the Pie
Pour your berry filling into the crust, spreading it evenly. If you want an even richer filling, dot the surface with small cubes of butter. This little extra step adds buttery pockets of yum as it bakes.
Step 6: Create the Lattice Top
Roll out the second dough disk and cut it into 1-inch strips. Weave these strips over the filling to create a classic lattice pattern. This not only looks stunning but allows steam to escape, keeping the filling perfectly set. Trim and crimp the edges for a clean finish.
Step 7: Prepare for Baking
Brush the lattice top with the egg wash to achieve that glorious golden shine. If you like, sprinkle coarse sugar on top for added sparkle and crunch.
Step 8: Bake to Perfection
Place your pie on a baking sheet to catch any bubbling juices and bake for 45 to 50 minutes until the crust is golden and the filling is bubbling invitingly. If the edges brown too quickly, shield them with foil halfway through baking to prevent burning.
Step 9: Cool Before Serving
After baking, give the pie at least two hours to cool and set. This pause makes slicing cleaner and allows all the flavors to settle, making each bite absolutely perfect.
How to Serve Lattice-Topped Berry Pie Recipe
Garnishes
A fresh sprinkle of powdered sugar adds a snowy touch that contrasts beautifully with the golden lattice crust. Alternatively, a few fresh berries or a sprig of mint can brighten the presentation and add a fresh fragrance.
Side Dishes
This berry pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you want to keep it lighter, a simple vanilla yogurt or crème fraîche complements the sweet-tart filling perfectly.
Creative Ways to Present
For a charming touch, serve individual slices on colorful plates with berry compote drizzled around for a restaurant-style look at home. You can also top each slice with microgreens like basil or edible flowers for an elegant, unexpected twist.
Make Ahead and Storage
Storing Leftovers
Cover leftover pie loosely with foil or plastic wrap and refrigerate for up to 3 days. Chilling keeps the filling firm and the crust pleasantly flaky without getting soggy.
Freezing
You can freeze this pie by wrapping it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating or serving.
Reheating
To enjoy warm pie, reheat slices in a 350°F oven for about 15 minutes. This restores the crispness of the crust and brings back the melty, juicy deliciousness of the filling as if fresh out of the oven.
FAQs
Can I use frozen berries for this pie?
Absolutely! Frozen berries work well but be sure to thaw and drain any excess liquid to avoid a watery filling. Adjust the cornstarch slightly if needed to achieve the perfect consistency.
What if I don’t want to make a lattice top?
You can use a full top crust instead. Just roll out the second dough disk, cover the pie, trim edges, and cut a few slits in the top crust for steam to escape before baking.
How do I prevent the crust edges from burning?
Cover the edges with foil or a pie crust shield about halfway through baking to protect them from over-browning while the filling finishes cooking.
Can I make the pie crust ahead of time?
Yes! You can prepare the dough up to 2 days before baking. Keep it tightly wrapped in the refrigerator until ready to roll out and assemble.
Is there a way to make the filling less sweet?
Sure! Reduce the sugar amount by a quarter cup or adjust it to your taste, especially if your berries are on the sweeter side. The lemon juice will still provide that lovely balance.
Final Thoughts
Nothing beats the warm, inviting aroma and joyful flavors of the Lattice-Topped Berry Pie Recipe fresh from the oven. It’s a timeless dessert that feels both effortlessly classic and wonderfully special. Go ahead and try making this pie—you’ll find it’s not only a feast for your taste buds but also a delightful way to share a little happiness with everyone around your table.
Print
Lattice-Topped Berry Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lattice-Topped Berry Pie is a delightful dessert featuring a buttery, flaky crust enveloping a vibrant mix of fresh berries sweetened and thickened into a luscious filling. The classic lattice pattern adds a rustic charm and ensures a perfectly baked top, making it a stunning centerpiece for any occasion. With a balance of tart and sweet flavors and a golden, crisp crust, this pie is a true sweet symphony of flavors.
Ingredients
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 the filling)
Topping
- 1 egg, beaten with 1 tbsp water (egg wash)
- Coarse sugar for sprinkling on top (optional)
Instructions
- Make the Pie Crust: In a large bowl, mix the all-purpose flour and salt. Cut in the chilled unsalted butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Gradually sprinkle in ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough into two equal disks, wrap in plastic, and refrigerate for at least 1 hour to firm up.
- Prepare the Filling: In a large bowl, combine the mixed berries, granulated sugar, cornstarch, freshly squeezed lemon juice, and vanilla extract. Toss gently to mix well, and let the mixture sit for 10-15 minutes to release natural juices that will help thicken the filling.
- Preheat Oven: Set your oven to preheat at 400°F (200°C) to ensure it reaches the right temperature for baking the pie evenly and achieving a golden crust.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one disk of chilled dough into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the edges. Trim any overhanging dough, leaving about a half inch hanging over the edges.
- Fill the Pie: Pour the prepared berry filling into the crust-lined pie dish, spreading it evenly. Dot the filling with the optional cubed butter to add richness and a glossy finish during baking.
- Create Lattice Top: Roll out the second disk of dough and cut into 1-inch wide strips using a pizza cutter or knife. Lay half the strips horizontally over the pie, then weave the remaining strips vertically in an over-and-under pattern to create a beautiful lattice. Trim excess dough from the edges and crimp edges to seal the top crust to the bottom.
- Prepare for Baking: Brush the entire top lattice crust with the beaten egg wash to help it brown nicely. Optionally, sprinkle coarse sugar over the top for added texture and sparkle.
- Bake the Pie: Place the pie on a baking sheet (to catch drips) and bake in the preheated oven for 45-50 minutes. Watch the crust’s edges carefully; if they brown too quickly, cover them with foil to prevent burning. The pie is done when the filling is bubbly and the crust is golden brown.
- Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This resting time is essential to let the filling set properly before slicing and serving.
Notes
- You can use frozen mixed berries if fresh are unavailable; thaw and drain excess liquid before mixing with sugar and cornstarch.
- For a sturdier crust, chill your pie dish before assembling the pie.
- Cover the pie with foil after 30 minutes of baking if the lattice crust edges begin to brown too fast.
- Leftover pie can be stored covered in the refrigerator for up to 3 days.
- Serve with vanilla ice cream or whipped cream for an indulgent treat.
