Description
This lattice-topped berry pie combines a flaky, buttery crust with a vibrant mixed berry filling, delivering a perfect balance of sweet and tart flavors. The alluring lattice pattern not only adds visual charm but also allows the berry juices to bubble through beautifully baked to golden perfection, creating a delightful dessert that’s 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
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)
Topping
- 1 egg, beaten with 1 tbsp water (egg wash)
- Coarse sugar, for sprinkling (optional)
Instructions
- Prepare the Pie Dough: In a large bowl, combine the all-purpose flour and salt. Cut in the chilled, cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least 1 hour to chill.
- Make the Berry Filling: In a separate large bowl, toss together the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently combine and let the mixture sit for 10-15 minutes to allow the berries to release their juices, enhancing the filling’s flavor and juiciness.
- Preheat Oven and Roll Dough: Preheat your oven to 400°F (200°C). On a floured surface, roll out one chilled dough disk into a circle large enough to fit a 9-inch pie dish. Transfer the rolled dough carefully to the pie dish and trim any excess edges.
- Add the Filling: Pour the prepared berry filling into the pie crust, spreading it evenly. Optionally, dot the filling with the cubed butter to add richness and a golden finish.
- Create the Lattice Top: Roll out the second dough disk on a floured surface. Cut into 1-inch-wide strips. Weave these strips over the berry filling to create a classic lattice pattern. Trim any excess dough from the edges and crimp the edges to seal the pie.
- Apply Egg Wash and Sugar: Brush the lattice top evenly with the egg wash to achieve a beautiful golden-brown color during baking. Sprinkle coarse sugar over the top if desired for added texture and sparkle.
- Bake the Pie: Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbling. If the pie edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting time allows the filling to set properly, making slicing easier and serving more enjoyable.
Notes
- Using chilled butter and ice water is crucial for a flaky pie crust.
- Rest the filling after mixing to enhance berry flavor and juice consistency.
- Cut strips evenly for a neat lattice appearance.
- Cover pie edges with foil during baking if browning too fast to prevent burning.
- Cool pie thoroughly before slicing to prevent filling from running.
