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Mixed Berry Pie with Lattice Crust is the quintessential summer dessert that brings together the vibrant flavors of fresh berries wrapped in a flaky, golden crust. This pie is perfect for gatherings, whether it’s a backyard barbecue or a cozy family dinner. The combination of blueberries, raspberries, and a hint of lemon creates a sweet and tangy filling that will have everyone coming back for seconds.
Why You’ll Love This Recipe
This Mixed Berry Pie stands out for its bold flavors and stunning presentation. The lattice crust adds a rustic charm, while the colorful berry filling is undeniably eye-catching. You’ll love how easy it is to make and how it elevates any summer occasion.
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- Bright and fresh berry flavors.
- Beautiful lattice crust for an impressive look.
- Perfect for summer gatherings.
- Simple ingredients that are easy to find.
- Can be made ahead of time.
Ingredients
- 1 recipe for pie crust (homemade or store-bought)
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
How to Make Mixed Berry Pie
- Preheat your oven to 425°F (220°C).
- Prepare your pie crust according to your recipe or package instructions. Roll out half of the dough to fit a 9-inch pie pan, and place it in the pan. Chill the crust while preparing the filling.
- In a large mixing bowl, combine the blueberries, raspberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Toss gently to coat the berries without crushing them.
- Pour the berry mixture into the chilled pie crust, spreading it evenly.
- Roll out the second half of the dough and cut it into strips to create a lattice crust. Lay half of the strips over the filling, then weave the other half over and under the first set of strips. Trim any excess dough and crimp the edges to seal.
- In a small bowl, whisk together the egg and milk. Brush the egg wash over the lattice crust to give it a golden finish.
- Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
- Remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set.
Tips for the Best Results
Be sure to use fresh berries for the best flavor and texture. If you prefer a sweeter pie, adjust the sugar to your taste. For a deeper flavor, consider adding a pinch of cinnamon or nutmeg to the filling.
Easy Variations
- Substitute blackberries or strawberries for a different berry mix.
- Add a tablespoon of vanilla extract to the filling for extra flavor.
- Top the pie with whipped cream or a scoop of vanilla ice cream when serving.
- Make a double-crust pie instead of a lattice for a simpler approach.
What to Serve With It
Pair the Mixed Berry Pie with:
- A scoop of vanilla ice cream.
- Fresh whipped cream.
- Greek yogurt with honey.
- A drizzle of chocolate sauce.
Storage and Reheating
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Store any leftover pie in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) for about 10 minutes, or until warmed through.
Recipe Card
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 2 hours 20 minutes (including cooling)
Yield: 8 servings
Ingredients:
- 1 recipe for pie crust (homemade or store-bought)
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions:
- Preheat your oven to 425°F (220°C).
- Prepare your pie crust according to your recipe or package instructions. Roll out half of the dough to fit a 9-inch pie pan, and place it in the pan. Chill the crust while preparing the filling.
- In a large mixing bowl, combine the blueberries, raspberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Toss gently to coat the berries without crushing them.
- Pour the berry mixture into the chilled pie crust, spreading it evenly.
- Roll out the second half of the dough and cut it into strips to create a lattice crust. Lay half of the strips over the filling, then weave the other half over and under the first set of strips. Trim any excess dough and crimp the edges to seal.
- In a small bowl, whisk together the egg and milk. Brush the egg wash over the lattice crust to give it a golden finish.
- Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
- Remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set.
Notes: Use fresh berries for the best flavor and texture. Adjust the sugar to your taste for a sweeter pie.
