Mixed Berry Pie with Lattice Crust Recipe

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Mixed berry pie is the epitome of summer desserts, bursting with the vibrant flavors of fresh blueberries and blackberries, all encased in a flaky, golden lattice crust. This pie not only looks stunning, but it also delivers a delightful balance of sweetness and tartness, making it the perfect centerpiece for gatherings or a cozy family dinner. Get ready to impress your guests and satisfy your sweet tooth with this crave-worthy treat!

Why You’ll Love This Recipe

This mixed berry pie is a crowd-pleaser, combining the rich flavors of summer berries with a beautifully crafted crust. It’s simple to make, visually stunning, and guaranteed to satisfy any dessert lover.

• Fresh, vibrant flavors from seasonal berries
• Easy to follow steps for a stunning lattice crust
• Perfect for gatherings, barbecues, or family dinners
• Versatile dessert that can be served warm or chilled

Ingredients

• 1 pie crust for the base (store-bought or homemade)
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 3/4 cup granulated sugar
• 2 tablespoons 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

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the blueberries, blackberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Gently toss the mixture until the berries are well coated. Let it sit for about 10 minutes to allow the juices to develop.
3. Roll out your pie crust and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
4. Pour the berry mixture into the prepared pie crust, spreading it evenly.
5. To make the lattice top, roll out a second pie crust and cut it into strips about 1-inch wide. Lay half of the strips horizontally across the pie, then fold every other strip back to create a woven effect. Repeat with the remaining strips, weaving them over and under the first set.
6. Trim any excess dough from the edges and crimp the edges to seal. In a small bowl, whisk together the egg and milk to create an egg wash. Brush the lattice crust with the egg wash for a golden finish.
7. Bake the pie in the preheated oven for 20 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 25-30 minutes, or until the crust is golden and the filling is bubbling.
8. Remove the pie from the oven and let it cool for at least 1 hour before serving to allow the filling to set.

Tips for the Best Results

• Use fresh, ripe berries for the best flavor. Frozen berries can be used but may result in a more watery filling.
• If the crust edges start to brown too quickly, cover them with foil to prevent burning.
• Allow the pie to cool completely to ensure the filling holds together when sliced.

Easy Variations

• Swap out blackberries for raspberries or strawberries for a different flavor profile.
• Add a hint of spice by incorporating cinnamon or nutmeg into the berry mixture.
• For a richer flavor, use a combination of berries along with a splash of almond extract.

What to Serve With It

• A scoop of vanilla ice cream for a classic pairing.
• Fresh whipped cream to add a light touch.
• A drizzle of chocolate sauce for a decadent finish.

Storage and Reheating

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

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