Imagine sinking your fork into a crisp, golden crust that gives way to juicy, jewel-toned berries bubbling in their own sweet-tart juices — that’s the magic of Lattice-Topped Berry Pie. This pie is a glorious celebration of berries pulled together in a flaky, buttery shell, topped with a charming hand-woven lattice that never fails to wow at gatherings. Whether you’re a lifelong pie aficionado or ready to try your hand at a classic, this recipe is packed with color, flavor, and just enough rustic, homespun flair to make you proud to show it off.
Ingredients You’ll Need
Don’t you just love when a handful of honest, easy-to-find ingredients comes together into something unforgettable? Each star of this list brings out the best in your Lattice-Topped Berry Pie — from the sturdy, flaky crust to that vibrant berry filling and sparkling finish!
- All-purpose flour: This is the backbone of your crust, creating structure while staying delectably tender.
- Salt: Just a pinch enhances both the savory notes in your crust and the pop of the berries.
- Sugar: Adds a delicate sweetness to your dough and helps your filling find its perfect flavor balance.
- Unsalted butter (cold and cubed): Make sure it’s super cold — this is what gives you those irresistible flaky layers.
- Ice water: Keeps the dough cool and helps it come together without melting the fat for maximum flakiness.
- Mixed berries (fresh or frozen): Blueberries, raspberries, blackberries, strawberries — mix and match for color and flavor. Don’t thaw frozen berries before using.
- Granulated sugar: Sweetens the berries just enough without overpowering their natural tang.
- Cornstarch: This is your secret weapon for thick, luscious filling that sets up perfectly every time.
- Lemon juice: Adds brightness and lifts all those berry flavors right up.
- Lemon zest: Just a hint gives your filling unexpected zing and complexity.
- Cinnamon: A pinch cozies up the filling, making every bite taste like a hug.
- Egg (beaten, for egg wash): Nothing beats the glossy glow this gives your lattice top.
- Coarse sugar (optional, for topping): Adds sparkle and an irresistible crunch to your finished pie.
How to Make Lattice-Topped Berry Pie
Step 1: Prepare the Pie Dough
Start by whisking together your flour, salt, and sugar in a big bowl. Cut in the cubes of cold butter until your dough looks like coarse, slightly damp crumbs (imagine little buttery peas throughout). Now, drizzle in your ice water, working gently with a fork or your hands just until the dough holds together. It should feel moist but not sticky. Divide the dough in half, pat each half into a disc, wrap them tightly, and give them at least one hour to chill out in the fridge while you dream about that first slice.
Step 2: Mix the Berry Filling
In another big bowl, combine your beautiful medley of berries (no need to thaw if you’re using frozen), toss in the sugar, cornstarch, lemon juice, zest, and a sprinkle of cinnamon. Stir gently so you don’t smash the berries, and marvel at the glistening mix — it’s practically summer in a bowl!
Step 3: Roll Out the Bottom Crust
Once your dough is chilled and ready, lightly flour your surface and roll out one disc to fit your 9-inch pie dish. Gently press the dough into the dish, trimming any overhang. Let the dough peek just past the rim — you’ll need that extra for crimping later.
Step 4: Add the Filling
Spoon your gloriously juicy berry filling into the pie shell, spreading it out so every bite will get a burst of berries. If it seems a tad too juicy, don’t worry — the cornstarch will work its magic while it bakes.
Step 5: Make the Lattice Top
Time for the showstopper! Roll out your second dough disc and slice it into strips about 1/2 to 3/4 inch wide. Lay half the strips evenly across the pie, then weave in the remaining strips perpendicularly, lifting alternate strips as needed, to create that classic lattice pattern. Don’t stress — imperfections add charm!
Step 6: Finish and Bake
Trim excess dough, then crimp the edges however you like — go rustic or get fancy! Brush the top generously with beaten egg, then sprinkle with coarse sugar for sparkle if you wish. Place your masterpiece on a baking sheet (for bubbling over insurance), and bake at 400°F for 45 to 50 minutes, until the crust is golden and the filling is joyfully bubbly. Let your pie cool completely so the filling can set before slicing in.
How to Serve Lattice-Topped Berry Pie
Garnishes
This pie is practically made for a scoop of vanilla ice cream, which softens just so over each warm slice. Fresh whipped cream, a handful of extra berries, or a dusting of powdered sugar can take it over the top, both in looks and lusciousness.
Side Dishes
For a classic pie-and-coffee moment, serve your Lattice-Topped Berry Pie with strong, hot coffee or even a little pot of Earl Grey tea. If you want to make dessert feel special, a small scoop of lemon sorbet can balance the pie’s sweetness beautifully.
Creative Ways to Present
Channel your inner bakeshop by cutting the pie into wedges and serving them on vintage dessert plates with a drizzle of berry sauce or dots of lemon curd. Individual mini pies made in tart pans are a charming option for parties — everyone gets their own little lattice pie!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover Lattice-Topped Berry Pie loosely with foil or plastic wrap. It keeps well at room temperature for a day, or up to three days in the refrigerator. The flavors mellow and deepen overnight, making leftovers a real treat.
Freezing
Absolutely! You can freeze the fully baked and cooled pie for up to two months. Wrap it tightly in many layers of plastic wrap and foil to guard against freezer burn. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
To refresh your pie’s texture and bring back some of that just-baked magic, warm slices in a 350°F oven for 10 to 15 minutes. The crust crisps, the filling softens, and it’ll taste nearly as wonderful as when it first came out of the oven.
FAQs
Can I use all fresh or all frozen berries?
Definitely! Use whatever you have. Frozen berries are perfectly fine; just don’t thaw them before mixing to avoid a soggy pie. Fresh berries usually yield a slightly firmer filling.
What’s the secret to a perfectly flaky pie crust?
Super cold butter and a gentle touch are key! Handle the dough as little as possible and keep everything chilled until baking to lock in those lovely layers you crave in a Lattice-Topped Berry Pie.
How can I prevent a runny filling?
Cornstarch will do most of the work, but be sure to let the pie cool completely before slicing so the filling can set. Baking until the filling is visibly bubbling also helps thicken it up.
Do I have to do a lattice top?
Not at all! The lattice gives this pie its signature look, but if you prefer, just place a solid crust on top (cut a few slits for steam) or use a different pattern. The flavor will be just as phenomenal.
Can I make the dough or filling ahead?
Yes, and it can actually make things easier! The dough can be made up to three days ahead and kept in the fridge, or frozen for longer. The filling is best made fresh to prevent excess liquid, but you can prep your berries and dry ingredients in advance.
Final Thoughts
If you’ve been looking for a showstopping dessert that’s as delightful to eat as it is to make, this Lattice-Topped Berry Pie is pure happiness in a pan. Give it a go and treat yourself — and everyone lucky enough to share a slice — to a taste of cozy, homemade bliss.
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Lattice-Topped Berry Pie Recipe
- Total Time: 1 hour 20 minutes (plus chilling time)
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the sweet and tangy flavors of summer with this delightful Lattice-Topped Berry Pie. A buttery crust encases a juicy mix of fresh or frozen berries, with a hint of lemon and spice, all topped with a beautiful lattice crust. Perfect for any occasion!
Ingredients
Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter (cold and cubed)
- 6–8 tablespoons ice water
Berry Filling:
- 4 cups mixed berries (fresh or frozen; such as blueberries, raspberries, blackberries, strawberries)
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon cinnamon
Additional:
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Pie Crust: In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Divide, shape into discs, and chill.
- Berry Filling: Mix berries with sugar, cornstarch, lemon juice, zest, and cinnamon.
- Assembly: Roll out one dough disc and fit it into a pie dish. Fill with berry mixture. Create a lattice top with the second dough disc. Bake until golden. Cool before serving.
Notes
- If using frozen berries, do not thaw to prevent excess moisture.
- Place a baking sheet under the pie to catch drips while baking.
- Delicious with whipped cream or vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
