Mixed Berry Pie with Lattice Crust Recipe

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Mixed berry pie is the epitome of summer desserts, bursting with juicy blueberries and raspberries, all enveloped in a flaky, golden lattice crust. This easy mixed berry pie recipe is not only visually stunning but also incredibly satisfying. Perfect for family gatherings or a cozy night in, this pie will have everyone reaching for a second slice.

Why You’ll Love This Recipe

This mixed berry pie is a celebration of fresh flavors and simple ingredients. It’s the ideal way to showcase seasonal berries, and the lattice crust adds a delightful touch of elegance.

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• Vibrant, fruity filling that’s bursting with flavor.
• Beautiful lattice crust that’s easier to make than you think.
• Perfect for summer picnics, barbecues, or dessert tables.
• Can be made ahead of time and served warm or cold.

Ingredients

• 1 double pie crust (store-bought or homemade)
• 2 cups fresh blueberries
• 2 cups fresh raspberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)

How to Make Mixed Berry Pie Slice

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the blueberries, raspberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Gently toss until the berries are well coated. Let this mixture sit for about 10 minutes to allow the flavors to meld.
3. Roll out one pie crust and fit it into a 9-inch pie pan, allowing the edges to hang over the sides.
4. Pour the berry mixture into the prepared crust, spreading it evenly.
5. Roll out the second pie crust and cut it into 3/4-inch wide strips to create the lattice top. Lay half of the strips over the filling in one direction, then fold back every other strip and lay a new strip perpendicular to the first. Unfold the folded strips over the new strip. Repeat this process until the pie is covered in a lattice pattern.
6. Trim any excess crust from the edges and crimp to seal. In a small bowl, whisk together the egg and milk to create an egg wash. Brush this mixture over the lattice crust for a shiny finish.
7. Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
8. Remove the pie from the oven and let it cool for at least 1 hour before slicing. This will help the filling set.

Tips for the Best Results

• Ensure your berries are fresh and firm for the best flavor.
• If using frozen berries, increase the cornstarch by an extra tablespoon to account for extra moisture.
• Allow the pie to cool completely before cutting to prevent a runny filling.
• Consider chilling the pie crust in the refrigerator for 30 minutes before assembling to keep it flaky.

Easy Variations

• Swap out the raspberries for strawberries or blackberries for a different flavor profile.
• Add a teaspoon of cinnamon or nutmeg to the filling for a warm spice note.
• Drizzle a bit of honey over the berries for added sweetness.

What to Serve With It

• A scoop of vanilla ice cream or whipped cream for a classic pairing.
• Fresh mint leaves for a refreshing garnish.
• A drizzle of chocolate sauce for a decadent touch.

Storage and Reheating

Store any leftover pie in the refrigerator, covered, for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

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