Spring Berry & Lemon Lattice Pie
Celebrate Easter with this vibrant and refreshing pie, featuring a luscious filling of mixed berries brightened with lemon zest and juice, all nestled under a beautiful golden lattice crust. It's a perfect blend of sweet and tart, ideal for any festive spring gathering.
Ingredients
- •2 piece Pie crusts (9-inch, store-bought or homemade, chilled)
- •4 cup Mixed berries (fresh or frozen (strawberries, blueberries, raspberries))
- •3/4 cup Granulated sugar (adjust to sweetness of berries)
- •3 tbsp Cornstarch
- •1 tsp Lemon zest
- •2 tbsp Fresh lemon juice
- •2 tbsp Unsalted butter (cut into small pieces)
- •1 piece Egg (for egg wash)
- •1 tbsp Water (for egg wash)
- •1 tbsp Coarse sugar (optional, for sprinkling)
Instructions
- 1.
Preheat your oven to 400°F (200°C). If using frozen berries, thaw them slightly and drain any excess liquid.
Time: 10 min - 2.
In a large bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon zest, and fresh lemon juice. Stir carefully to coat the berries without mashing them.
Time: 5 min - 3.
Roll out one pie crust and fit it into a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.
Time: 3 min - 4.
Pour the berry filling into the pie crust and dot the top with the small pieces of butter.
Time: 2 min - 5.
Roll out the second pie crust. Cut it into 1-inch wide strips for a lattice top. Arrange the strips over the filling in a woven lattice pattern. Trim the ends of the strips and crimp them with the bottom crust to seal.
Time: 10 min - 6.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the lattice top generously with the egg wash and sprinkle with coarse sugar, if desired.
Time: 3 min - 7.
Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 400°F (200°C).
Time: 15 min - 8.
Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges loosely with aluminum foil.
Time: 35 min - 9.
Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.
Time: 180 min
Tips
- 💡For extra flaky crusts, ensure your pie dough is very cold before rolling and shaping.
- 💡To prevent a soggy bottom crust, you can sprinkle a thin layer of breadcrumbs or crushed cornflakes on the bottom crust before adding the fruit filling.
- 💡Don't skip the cooling step! It's crucial for the filling to set, making for clean slices and a better eating experience.
Recipe from TheCookbook.ai
Created by Shannon Williams