Lattice-Topped Berry Pie

If you’re in the mood for something that feels like a warm hug in dessert form, then this Lattice-Topped Berry Pie is exactly what you need. Picture this: a flaky, buttery crust that’s golden and crisp, with a juicy, sweet filling bursting with summer berries—blueberries, strawberries, raspberries—all harmonizing together under that beautiful, crisscross lattice top. It’s like a slice of pure happiness on a plate, offering that perfect balance of sweetness and tartness.

The best part? It’s as fun to make as it is to eat. There’s something about the art of weaving that lattice crust that feels both meditative and rewarding. Plus, when you pull that pie out of the oven, the smell of warm fruit, buttery pastry, and just a hint of vanilla will fill your kitchen in the best way possible. Trust me, it’s the kind of pie that makes you feel like a baking pro, even if you’re a first-timer.

Why You’ll Love Lattice-Topped Berry Pie

• Classic and Stunning: The lattice top gives this pie that old-fashioned, homemade charm, making it perfect for any occasion, from casual family dinners to special celebrations.
• Bursting with Berries: The berry filling is the star here—tangy, sweet, and oh-so-fruity. You can use a mix of your favorite berries or just focus on one for a more personalized twist.
• Flaky, Buttery Crust: The crust is flaky, buttery, and melt-in-your-mouth tender. It’s the perfect base to showcase that delicious filling.
• Impressive Yet Simple: The lattice crust looks complicated, but once you know the technique, it’s surprisingly easy! And it always impresses anyone you serve it to.
• Versatile: This pie is the perfect way to enjoy fresh summer berries, but you can make it year-round with frozen berries as well, making it a go-to dessert in any season.

Ingredients

For the Lattice-Topped Berry Pie, you’ll need:

For the Crust:

• All-Purpose Flour: This forms the structure of your flaky, tender crust.
• Butter: Cold butter is essential for a flaky crust—don’t skip this step!
• Granulated Sugar: Just a bit to lightly sweeten the crust and give it a golden finish.
• Salt: A pinch of salt enhances the flavor of the crust and balances the sweetness.
• Ice Water: You’ll need this to bring the dough together without warming the butter too much.

For the Berry Filling:

• Mixed Berries: A combination of blueberries, raspberries, and strawberries (fresh or frozen).
• Granulated Sugar: Sweeten the berries to your liking.
• Cornstarch: This helps thicken the berry filling so it doesn’t become too runny.
• Lemon Juice: A touch of lemon juice to brighten the berry flavors.
• Vanilla Extract: A bit of vanilla to round out the taste of the berries.
• Ground Cinnamon: Adds a warm, spicy undertone that complements the fruit beautifully.

(Note: Full ingredient list with measurements can be found in the recipe card below.)

Instructions

Let’s get started and bring this Lattice-Topped Berry Pie to life!

1. Prepare the Pie Crust:

Begin by chilling your mixing bowl, measuring cup, and pastry cutter (or a knife) in the freezer for about 15 minutes. This helps keep everything cold for a flaky crust.

In a large bowl, combine flour, sugar, and salt. Add the cold butter (cut into small cubes) and work it into the flour mixture using a pastry cutter, fork, or your hands until the mixture resembles coarse crumbs with pea-sized bits of butter.

Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough.

Divide the dough into two portions, shaping them into discs. Wrap them in plastic wrap and refrigerate for at least 30 minutes to chill.

2. Make the Berry Filling:

While your dough chills, prepare the berry filling. In a large bowl, combine your mixed berries, sugar, cornstarch, lemon juice, vanilla, and cinnamon. Stir gently to combine, ensuring that the berries are evenly coated. Let the filling sit for about 10 minutes so the berries release some of their juices and the sugar starts to dissolve.

3. Roll Out the Bottom Crust:

Once your dough is chilled, remove one disc from the fridge and place it on a lightly floured surface. Roll it out into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie pan and gently press it into the bottom and sides of the pan. Trim any excess dough, leaving about an inch of overhang.

4. Add the Berry Filling:

Pour the prepared berry filling into the bottom crust, spreading it evenly. It’s okay if some of the filling overflows—it’ll cook down during baking and create that perfect berry-filled center.

5. Create the Lattice Crust:

Roll out the second disc of dough into a circle about 12 inches in diameter. Use a sharp knife or a pastry wheel to cut the dough into strips, about 1 inch wide.

To assemble the lattice, lay half of the strips horizontally across the top of the pie, leaving some space between each one. Then, fold back every other strip and lay a vertical strip across the pie. Unfold the horizontal strips over the vertical strip, then fold back the alternating horizontal strips to add another vertical strip. Continue this weaving pattern until the entire pie is covered. Trim any excess dough, then pinch the edges together and fold them under to create a neat border. You can crimp the edges with your fingers or a fork for a decorative touch.

6. Bake the Pie:

Preheat your oven to 400°F (200°C). Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes, or until the crust is golden brown and the berry filling is bubbling. If the edges of the crust start to brown too quickly, cover them with foil or a pie shield.

7. Cool and Serve:

Once the pie is done, remove it from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set and prevents it from spilling out when you cut into it.

Serve your Lattice-Topped Berry Pie on its own or with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of sweetened condensed milk for an extra indulgence.

Nutrition Facts

Servings: [Number of servings]
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes

How to Serve Lattice-Topped Berry Pie

While this Lattice-Topped Berry Pie is amazing on its own, here are a few fun ideas to elevate the experience:

• Vanilla Ice Cream: A scoop of creamy vanilla ice cream is the perfect contrast to the warm pie.
• Whipped Cream: Freshly whipped cream adds a light and fluffy touch to each slice.
• Custard: Serve a drizzle of custard over the pie for an extra layer of indulgence.
• Basil or Mint: For a fresh pop of color and flavor, top the pie with finely chopped basil or mint leaves.

Additional Tips

• Use a Pie Shield: If you don’t have a pie shield, you can easily make one by covering the edges of the pie with strips of aluminum foil to prevent them from burning.
• Frozen Berries: If fresh berries aren’t in season, frozen berries work just fine! Just make sure to thaw them and drain any excess liquid before using.
• Make Ahead: You can prepare the pie crust and filling the night before and assemble it the next day for quicker baking. You can also freeze the assembled pie before baking—just bake it directly from frozen, adding a few extra minutes to the baking time.
• Spices: Experiment with a pinch of nutmeg, ginger, or cardamom in the filling for a fun twist on the classic berry flavor.

FAQ Section

Q1: Can I use all one type of berry for this pie?
A1: Absolutely! You can use just one kind of berry, like blueberries or raspberries, for a more uniform flavor. The pie will still be delicious!

Q2: Can I freeze this pie?
A2: Yes! You can freeze the unbaked pie for up to 3 months. Just assemble the pie, wrap it tightly in plastic wrap and aluminum foil, and freeze. When you’re ready to bake, don’t thaw it—just bake it at 400°F (200°C) for an extra 10-15 minutes.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container or cover the pie with plastic wrap and refrigerate for up to 3 days. Reheat individual slices in the microwave or in a 350°F (175°C) oven for a few minutes to warm.

Q4: Can I make this pie without the lattice top?
A4: Yes! If you prefer a simpler look, you can cover the pie with a full sheet of crust instead of the lattice, or just top it with a crumb topping.

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There’s nothing like a **Lattice

-Topped Berry Pie** to make any day feel like a celebration. Whether you’re enjoying a slice on a warm summer evening or sharing it with friends and family during the holidays, this pie is sure to be a hit. Happy baking!

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