SocialBoost 728×90 ATF
 

Triple Berry Pie with Lattice Top (Easier than you think!)

Triple Berry Pie with Lattice Top (Easier than you think!)
  • Pinterest

For quite some time now, I have wanted to learn to make a  lattice topped pie. They are just so pretty and inviting! With Thanksgiving on the horizon I figured it was a good time to learn.  I love the taste of a triple berry pie…so I researched several recipes, studied the art of lattice pie making, made a few pies and have settled on this wonderful recipe to share with you. I am also including a step by step tutorial on how to make the lattice top become a reality. Now, don’t get all panicky and fearful of this recipe. It is a lot easier than it looks! You can totally make this pie…and it won’t even take you all day! You will notice that I used a premade crust (that means I bought the pie dough from the refrigerated section of my local grocery store) and it turned out wonderfully! While testing out the recipe I made a second pie with a homemade crust (recipe HERE), and it was really tasty as well…but my family actually preferred the premade crust. Go figure. 🙂

Let’s make some pie, man!

Triple Berry pie with Lattice Top from Jamie Cooks It Up

Triple Berry Pie with Lattice Top
PRINT RECIPE

Time: 30 minutes + 45 minutes baking
Yield: 1 (9 inch) pie
Recipe adapted from Allrecipes

2 pie crusts (not baked) Recipe found HERE or purchase them premade
4 C frozen berries, thawed at room temperature for 30 minutes (I used a blend of strawberries, blueberries and raspberries)
2/3 C sugar
1/4 C cornstarch
1/4 tsp cinnamon
dash salt
1 Tb lemon juice (bottled is fine)
1 egg
1/4 C cold water
1 T sugar

 

IMG_9716

1. Preheat your oven to 375 degrees.
2. Make your pie crust, or pull your pie crust out of the fridge. Which ever you prefer. Feel no shame if you are using a premade crust. 🙂

IMG_9719

3. Grab a (9 inch) deep dish pie plate and carefully lay the crust into it. You’ll want to be sure there is about 1/2 inch of the crust hanging over the side of the plate. Give it a gently stretch if you need to.

IMG_9720

4. Into a small bowl place 2/3 cup sugar and 1/4 cup cornstarch. Stir it to combine.

IMG_9721

5. Sprinkle about 1 teaspoon of the sugar mixture into the bottom of the pie crust…

IMG_9722

like this. 🙂 The sugar/cornstarch will help the crust avoid becoming soggy.

IMG_9724

6. Grab your berries. I opted to cut a few of the strawberries in thirds so that the berries would be more uniform in size. I also let mine sit out for about 30 minutes, and this seemed to work well. They were still cold, butnot mushy at all. I didn’t drain any of the juice from the berries.

IMG_9726

7. Add 1/4 teaspoon of cinnamon to the sugar mixture. Stir it around to combine then add it to the berries, stirring gently to combine.

IMG_9727

8. Add 1 tablespoon lemon juice to the berries and stir to combine.

IMG_9729

9. Pour the beautiful berry mixture into the pastry shell.

IMG_9734

10. Take the remaining pastry crust and gently stretch it out just a bit. Cut it into 10-12 strips (about 1 inch wide) with a pizza cutter.

IMG_9735

11. Carefully drape 5 strips over the top of the pie filling, making sure you have a nice space between each strip.

IMG_9736

12. Carefully pull the 1st, 3rd and 5th strip halfway back.

IMG_9737

Lay another strip over the top of the 2nd and 4th strip…

IMG_9738

then lay the 1st, 3rd and 5th strip back down.

IMG_9740

Pull the 2nd and 4th strip back and lay another strip over the top of the 1st, 3rd and 5th strip.

IMG_9744
Continue on with the remaining strips.

IMG_9745

Until you have woven yourself a lovely lattice top.

IMG_9746

13. Take a pair of kitchen scissors and trim the edges of the pie so they lay evenly.

IMG_9747
14. Bring the side of the crust up and over and pinch the strips and the bottom crust together.

IMG_9751

15. Make the edge of the crust pretty by pinching the dough between two fingers and pressing another finger where the arrow is. Does that make a whole lot of sense or what! If I could have taken a picture of both my hands at the same time, boy I would have. Couldn’t figure out how to hold the camera and pinch the dough at the same time. You understand, right. 🙂

IMG_9756

This is what we are after. Woo Hoo! Pretty as a picture.

IMG_9758

16. Whisk 1 egg with 1/4 cup cold water and brush it over the top of the crust.

IMG_9759

17. Sprinkle about 1 tablespoon of sugar over the top of the crust.

IMG_9761

18. Line a large cookie sheet with tin foil and place the pie in the center.

IMG_9762

Wrap the foil around the crust, pop it in the oven and bake for 20 minutes. Unwrap the foil from the pie and bake for an additional 20-30 minutes or until the pie is golden and the center is bubbly and thick.

Triple Berry pie with Lattice Top

Allow the pie to cool for a few minutes before you dig in. If you let it sit and cool completely, the filling will set up nicely for you. If you eat it warm, the filling will be just a bit runny, which isn’t a bad thing.  Just be aware that as it sits it will thicken up.

Enjoy!

 

 



Post a comment!

22 Comments

  1. 1
    Jenn Fox
    November 22, 2013 at 1:21 am

    Oh my goodness, this looks amazing! Going to have to try this one for Thanksgiving.

  2. 2
    Sabrina
    November 22, 2013 at 2:39 am

    This is absolutely beautiful, and easy enough with your photos and tips! Thank you 🙂

  3. 3
    Dana A
    November 22, 2013 at 7:57 am

    Thank you, thank you, thank you!!! Beautiful Pie!!! The pictures and directions are awesome. Going to try this for Thanksgiving!

  4. 4
    Lindsay
    November 22, 2013 at 8:30 am

    Is the dish you used different from a regular 9 inch pie plate?

    • 5
      Jamie
      November 22, 2013 at 9:22 am

      Lindsay,
      Thanks for your question. I used a deep dish, 9 inch pie plate.
      Good luck!
      ~Jamie

  5. 6
    denise
    November 22, 2013 at 10:26 am

    Beautiful !!!

  6. 7
    talia
    November 22, 2013 at 11:03 am

    This looks delicious. Since we don’t care for pumpkin pie, you can bet I will be substituting this instead!

  7. 8
    November 22, 2013 at 11:17 am

    Your recipe looks delicious!

  8. 9
    Terri C
    November 22, 2013 at 12:05 pm

    Thank you my mom loves a certain triple berry frozen pie. I would rather make one!

  9. 10
    November 22, 2013 at 5:38 pm

    This is gorgeous! I can’t wait to try it!

  10. 11
    Jennie
    November 22, 2013 at 6:54 pm

    I’ve weaved my pie tops for years, but they are never as pretty as yours. Glad you
    were able to learn to make the lattice top. I never knew about the sugar trick. I hope I remember to try it next time.

  11. 12
    Deanna
    November 23, 2013 at 9:33 am

    I’ve said it before but I’ll say it again….I <3 your blog! You are so talented and thank you for sharing your talents with all of us!

  12. 13
    Chris
    November 24, 2013 at 12:06 pm

    Okay, you made that look pretty darn easy. I think I’m going to try this perhaps with an apple pie or the individual berries.

  13. 14
    Elaine Benes
    November 30, 2013 at 10:55 pm

    I just made this tonight and it was Aaahmazing! Thanks so much!

  14. 15
    Annabelle
    December 9, 2013 at 12:40 pm

    Did you buy 3 bags of different frozen berries…or…did you buy the “MIXED” berries? Do you remember anything about what size/weight these frozen bags were? Thanks. You made me want to try this. Your pie is beautiful.

  15. 16
    Alyssha
    May 14, 2014 at 11:40 pm

    Hi Jamie Cooks it Up,

    I LOVED MAKING THIS PIE!!! I enlisted the help of my 6 year old Poppie and she loved making it with me. It is such an easy recipe to make and my daughter is going to take it to school and share with all her friends and teachers. I cant wait to mix it up a little with various mixed fruits.

    Thanks heaps, keep the recipes coming!

    Yours Truly,

    Alyssha Miguel-Kwong

  16. 17
    Jen Erday
    July 24, 2014 at 5:05 pm

    This is one of the best posts on lattice pie I have seen. Thank you! I’ve been making loads of pies over the years and typically pull out pre-made crusts (gasp!) I like the pic showing how much you stretched it as I now know I haven’t been stretching it enough and thus have had difficulty with many pies! Also, love the cornstarch on the bottom – all such useful info. Making this one tonight! Thanks again for taking the time to write this all up – I’m inspired! 🙂

  17. 18
    Emily W.
    November 28, 2014 at 9:01 am

    I made this pie for thanksgiving and followed the directions to a tee, but it was very runny, even after sitting for over an hour. I used fresh fruit, not frozen or canned, and store-bought Pillsbury pie crust. A friend said that I should have let it bake longer in the oven and it wouldn’t have been so runny. I’ll try again at a later date and see.

    • 19
      Jen Erday
      November 29, 2014 at 5:41 am

      Emily W. – Part of the problem may be that the pie didn’t sit long enough. I once took a pie class and the instructor said fruit pies should rest overnight. She said apple pie, for example, should NEVER be eaten the same day as it was baked. I believe that is true for all fruit based pies. Hope that helps!

      • 20
        Jamie
        November 29, 2014 at 12:38 pm

        Jen,
        Thanks for your great comment!
        ~Jamie

  18. 21
    May 12, 2015 at 12:41 pm

    made this awsome pie today and turned out to be the best i ever made, so tickled with myself right now lol great reciepe, especially the step by step pictures and instructions, thanks 🙂
    ps i have pictures if want too see 🙂

  19. 22
    Judy Uhl
    August 16, 2015 at 4:44 am

    This looks wonderful and easy!I’m printing it out for fall baking! Thanks!

Your email is never published nor shared. Required fields are marked *

(Required)
(Required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>