Lattice-Topped Berry Pie (Print Version)
# Ingredients:
→ For the Filling
01 -
2 cups mixed berries (strawberries, blueberries, and raspberries)
02 -
1 cup granulated sugar
03 -
1 tablespoon lemon juice
04 -
1 tablespoon cornstarch
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon salt
→ For the Crust
07 -
1 complete pie crust (store-bought or homemade, enough for top and bottom)
→ For the Topping
08 -
1 egg, beaten (for egg wash)
09 -
1 tablespoon coarse sugar
# Instructions:
01 -
Preheat your oven to 220°C (425°F).
02 -
In a large mixing bowl, combine the mixed berries, granulated sugar, lemon juice, cornstarch, vanilla extract, and salt. Stir gently until the berries are evenly coated. Let the mixture rest for 15 minutes to allow the flavors to meld together.
03 -
Roll out half of the dough on a floured surface to fit your pie pan. Transfer the rolled-out dough into the pan, pressing it evenly against the bottom and sides.
04 -
Pour the berry mixture into the prepared crust, spreading it evenly.
05 -
Roll out the remaining dough and cut it into 1-inch wide strips. Lay half of the strips across the top of the pie, parallel and evenly spaced. Then weave the remaining strips over and under the first set, forming a lattice pattern. Trim any excess dough from the edges, and crimp them together.
06 -
Brush the lattice crust with the beaten egg to ensure a golden color when baked. Sprinkle the coarse sugar over the top for added texture and sweetness.
07 -
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
08 -
Remove the pie from the oven and allow it to cool for at least 30 minutes before serving. This resting period helps the filling set properly.
# Notes:
01 -
A lattice top allows steam to escape while baking, creating a perfectly textured filling.
02 -
For best results, ensure berries are fresh and of similar ripeness.