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
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 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.
