Mixed Berry Lattice Pie
When summer finally arrives this is the first pie that I can't wait to put back on my menu at The Cake Bake Shop. It is full of fresh blueberries, raspberries and blackberries. This pie is topped with a second crust cut into strips and woven together to create a lattice effect. It makes a beautiful summer pie, especially when topped with a sprig of lavender from your garden.
“A beautiful summer pie, especially when topped with a sprig of lavender from your garden.”
Prep
45 minutes
Baking
45 minutes
Total
1½ hours
In the kitchen — Mixed Berry Lattice Pie
Ingredients
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 2 cups fresh blackberries
- 5 tablespoons ground tapioca
- ½ tablespoon lemon zest
- 1 tablespoon vanilla bean paste
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon heavy cream
- 2 tablespoons raw sugar
- 2 disks Pastry Dough Pie Crust (see companion recipe), refrigerated
Method
- 1
Preheat and prep
Position oven rack in the middle of the oven. Put a large baking sheet on rack and preheat oven to 400°F.
- 2
Rest the dough
Set two refrigerated pastry dough disks out on counter for 30 minutes, bringing them to room temperature before rolling out.
- 3
Roll and line the dish
Lightly flour a work surface. Unwrap the bottom pastry dough disk and dust top of dough with flour. Gently roll into a 15" round. Wrap the rolled pastry dough around the rolling pin. Carefully center rolling pin over the pie dish and unroll, gently placing the dough in the center. Lift the edges to fill the pie dish and trim edges to leave ½" overhang. I like to form a straight edge that follows the form of the dish. Chill while rolling out pastry dough for the top lattice crust.
- 4
Cut the lattice strips
Roll out the second dough disk on a lightly floured work surface. Lightly flour your rolling pin and roll pastry dough into a 16" x 11" rectangle. Cut twelve 1" strips crosswise using a pizza cutter or a sharp knife.
- 5
Make the filling
In a large bowl, gently toss together the blueberries, raspberries, blackberries, ground tapioca, lemon zest, vanilla bean paste, and granulated sugar until evenly coated. Pour into the chilled pie shell.
- 6
Weave the lattice
Lay 6 strips of dough evenly across the top of the filling. Fold back every other strip halfway, then lay one strip perpendicular across the center. Unfold the folded strips over the perpendicular strip. Continue weaving, alternating which strips are folded back, until the lattice is complete. Trim the ends and press to seal with the bottom crust edge.
- 7
Egg wash and bake
Whisk together the egg and heavy cream. Brush the lattice and crust edges generously with the egg wash, then sprinkle with raw sugar. Place the pie on the preheated baking sheet and bake at 400°F for 20 minutes, then reduce heat to 375°F and bake for an additional 25 minutes, until the crust is deep golden and the filling is bubbling through the lattice.
- 8
Cool and serve
Transfer to a wire rack and cool for at least 2 hours before slicing — this allows the filling to set. Garnish with a sprig of fresh lavender if desired.
Gwendolyn's tips
- Use the freshest summer berries you can find — the flavor of this pie is entirely dependent on their quality.
- Ground tapioca is the secret to a clear, glossy filling that holds its shape when sliced.
- If the lattice strips begin to soften while you work, refrigerate the pie for 10 minutes before baking.
- The pie is best served the day it is baked, but keeps well at room temperature for up to 2 days.
