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

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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)

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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.