There is something truly magical about a perfectly baked Lattice-Topped Berry Pie Recipe that combines a buttery, flaky crust with a vibrant, juicy medley of berries. This pie is not just a dessert but a celebration of flavors and textures, capturing the essence of summer in every bite. The crisp latticework on top not only adds an elegant touch but also lets the jewel-toned filling peek through, making it as delightful to behold as it is to eat. If you love classic pies with a twist of charm, this Lattice-Topped Berry Pie Recipe will quickly become your go-to favorite for any occasion.
Ingredients You’ll Need
The beauty of this Lattice-Topped Berry Pie Recipe lies in its simplicity, where every ingredient plays a crucial role. From the flaky crust made with chilled butter and flour, to the sweet and tangy berry filling enriched with a touch of vanilla and lemon juice, these essentials come together to create a pie bursting with flavor and perfect texture.
- All-purpose flour: The foundation for a tender, flaky crust that holds the filling beautifully.
- Unsalted butter: Chilled and cubed for that irresistible buttery flakiness in the crust.
- Salt: Elevates the flavors in the crust and balances the sweetness of the berries.
- Ice water: Helps bring the dough together without melting the butter, maintaining flakiness.
- Mixed berries (blueberries, blackberries, raspberries, strawberries): A vibrant blend for a perfectly balanced sweet-tart filling.
- Granulated sugar: Sweetens the berries just right, complementing their natural flavors.
- Cornstarch: Thickens the filling so it’s juicy but not runny once baked.
- Lemon juice: Adds brightness and a slightly tangy kick to enhance the berry flavors.
- Vanilla extract: Brings depth and warmth to the filling’s flavor profile.
- Butter (optional for dotting): Adds richness and silkiness to the topping.
- Egg wash: Gives the lattice crust a golden, glossy finish.
- Coarse sugar: Provides a lovely sparkle and a touch of crunch on the crust.
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 the chilled, cubed butter into the flour until the mixture looks like coarse crumbs. The key here is to keep the butter cold so your crust shines with flakiness. Gradually add ice water, just enough to bring the dough together without making it sticky. Divide the dough into two disks, wrap them well, and refrigerate for at least an hour — this resting step helps the gluten relax, making rolling easier.
Step 2: Prepare the Filling
While the dough chills, toss your mixed berries with sugar, cornstarch, lemon juice, and vanilla extract in a large bowl. This mixture will start to release its natural juices, creating a luscious filling that’s both thick and bubbly once baked. Let it rest for 10 to 15 minutes to meld all those fantastic flavors together.
Step 3: Roll Out and Fill the Pie
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one dough disk into a circle that fits your 9-inch pie dish perfectly. Transfer it carefully, trimming the edges neatly. Pour in your berry filling and gently dot the surface with cubed butter for an extra buttery richness.
Step 4: Create the Lattice Crust
Roll out the second dough disk and cut it into about one-inch-wide strips. Weave these strips over the filling in a classic lattice pattern, creating that signature look which gives the Lattice-Topped Berry Pie Recipe its charm. Trim any excess dough and crimp the edges for a polished finish.
Step 5: Prepare for Baking and Bake
Brush the lattice with your egg wash; this will ensure a shiny, golden crust. Sprinkle some coarse sugar on top to add that final touch of sparkle and texture. Place your pie on a baking sheet to catch any drips, then bake for 45 to 50 minutes. Keep an eye out — if the edges start browning too quickly, cover them with foil to prevent burning while the filling continues to cook.
Step 6: Cool Before Serving
Once your pie is beautifully golden and bubbling, let it cool for at least two hours. This step allows the filling to set up perfectly, so when you slice into this Lattice-Topped Berry Pie Recipe, each piece holds together beautifully without losing any of that juicy goodness.
How to Serve Lattice-Topped Berry Pie Recipe
Garnishes
Add a dollop of freshly whipped cream or a scoop of vanilla ice cream to your slice for an indulgent contrast of cool creaminess against the warm, fruity filling. Fresh mint leaves or a light dusting of powdered sugar also make charming garnishes that enhance the fresh, homemade feel.
Side Dishes
This berry pie pairs wonderfully with light sides like a crisp green salad or a simple cheese platter, balancing the sweetness on your dessert plate. A cup of strong coffee or light herbal tea also complements the pie’s rich and fruity tones perfectly.
Creative Ways to Present
For a festive touch, try serving your Lattice-Topped Berry Pie Recipe in mini pie tins for individual portions. You could also transform leftover pie into trifle layers or top pancakes and waffles with warmed pie filling — the possibilities to showcase this versatile pie are endless and delightful!
Make Ahead and Storage
Storing Leftovers
Keep any leftover pie covered loosely with foil or plastic wrap at room temperature for up to two days. For longer storage, refrigerate the pie to maintain freshness and prevent the crust from becoming soggy.
Freezing
You can freeze the unbaked pie wrapped tightly in plastic wrap and foil for up to two months. When ready to bake, thaw it overnight in the fridge and proceed as usual. If you freeze leftover baked pie, make sure it’s completely cooled before wrapping to avoid soggy crust.
Reheating
Reheat slices gently in a 350°F oven for about 10-15 minutes to warm through without drying out. This method revives the crust’s crispness and the filling’s juiciness, just like fresh from the oven.
FAQs
Can I use frozen berries for the Lattice-Topped Berry Pie Recipe?
Absolutely! Just thaw and drain excess liquid before mixing them with sugar and cornstarch to avoid a watery filling. Frozen berries can work just as well with a little care.
How do I prevent the pie crust edges from burning?
Cover the edges with aluminum foil halfway through baking or use a pie crust shield to protect them while ensuring the rest of the pie browns beautifully.
What if I don’t have an egg to brush on the crust?
You can use milk or cream to brush over the crust for a similar golden finish, though egg wash gives the best shine and color.
Can I make the pie crust in advance?
Yes! The dough can be made up to two days ahead and kept chilled, or frozen for longer storage. Just thaw it in the fridge before rolling out.
Why is cornstarch used in the berry filling?
Cornstarch acts as a thickener, ensuring the berry juices set nicely during baking, giving the filling that perfect consistency without being runny.
Final Thoughts
This Lattice-Topped Berry Pie Recipe is a wonderful way to bring joy and a little bit of flair to your baking routine. With its flaky crust, luscious filling, and that irresistible lattice top, it’s sure to impress at every gathering or cozy night in. Give this recipe a try and enjoy the sweet, vibrant flavors that only a homemade berry pie can offer. Trust me, once you taste it, you’ll be making it again and again!
Print
Lattice-Topped Berry Pie Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic lattice-topped berry pie combines a buttery, flaky crust with a vibrant mix of fresh berries, creating a deliciously sweet and tangy dessert perfect for any occasion. The homemade pie dough encloses a luscious filling made from blueberries, blackberries, raspberries, and strawberries, thickened with cornstarch and enhanced with lemon juice and vanilla for a balanced flavor. Topped with a beautiful woven lattice crust and a sprinkle of coarse sugar, this pie is baked to golden perfection and cooled to set, resulting in a perfect slice every time.
Ingredients
For the 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
For the 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)
For the Topping
- 1 egg, beaten with 1 tbsp water (egg wash)
- Coarse sugar, for sprinkling (optional)
Instructions
- Make the Pie Crust: In a large bowl, mix the all-purpose flour and salt. Cut in the chilled, cubed unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour to chill.
- Prepare the 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 evenly and let the mixture sit for 10 to 15 minutes to release the juices, which will help thicken the filling during baking.
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the pie crust and filling properly.
- 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 rolled dough into the pie dish, trimming any excess dough around the edges.
- Fill the Pie: Pour the prepared berry filling evenly into the bottom crust. If desired, dot the filling with the optional cubed butter to add richness and a luscious finish.
- Create Lattice Top: Roll out the second disk of dough and cut it into 1-inch wide strips using a knife or a pizza cutter. Weave the strips over the berry filling in a lattice pattern, alternating over and under to form an appealing design. Trim the excess dough from the edges and crimp the borders to seal the lattice to the bottom crust.
- Prepare for Baking: Brush the entire lattice crust with the egg wash made from the beaten egg and water. Sprinkle coarse sugar on top if using, to add a sparkling finish and slight crunch.
- Bake the Pie: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45 to 50 minutes until the crust is golden brown and the berry filling is bubbly. If the edges brown too quickly, cover them with foil to prevent burning while the center finishes baking.
- Cool the Pie: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This resting period allows the filling to set properly for clean slicing and enhances the flavors.
Notes
- Use a mix of fresh or frozen berries; if using frozen, do not thaw before mixing to prevent excess liquid.
- Ensure butter is thoroughly chilled before cutting into the flour to achieve a flaky crust.
- If the lattice edges brown too fast during baking, tent the pie with foil halfway through baking.
- For a sweeter or more tart filling, adjust the sugar and lemon juice to your preference.
- This pie is best served slightly warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
