Bubbly Berry Lattice Pie
Craving a dessert that’s as stunning as it is delicious? This Bubbly Berry Lattice Pie is the perfect showstopper for any occasion! Featuring a medley of fresh strawberries, blueberries, and raspberries, this pie combines the sweetness of ripe berries with a hint of tangy lemon and aromatic vanilla for a perfectly balanced filling. Encased in a buttery, flaky homemade crust and topped with a beautiful handwoven lattice, it’s baked to golden perfection with the filling bubbling irresistibly underneath. The lattice is brushed with a glossy egg wash for that bakery-style sheen, making each slice a visual delight. Ideal for summer gatherings or holiday tables, this pie is best served with a dollop of whipped cream or a scoop of vanilla ice cream, promising to be the sweetest highlight of your day!
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Recipe Information
Ingredients
- 320 grams All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 226 grams Unsalted butter (cold, cubed)
- 6 tablespoons Ice-cold water
- 250 grams Fresh strawberries (hulled and quartered)
- 250 grams Fresh blueberries
- 250 grams Fresh raspberries
- 150 grams Granulated sugar
- 2.5 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 1 teaspoons Vanilla extract
- 1 Egg yolk
- 1 tablespoons Milk
Instructions
In a large mixing bowl, whisk together the all-purpose flour, 2 tablespoons of granulated sugar, and salt.
Add the cold, cubed butter to the bowl and use a pastry cutter or your hands to work it into pea-sized pieces.
Drizzle in the ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough starts to come together.
Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 400°F (200°C).
In another large mixing bowl, combine the strawberries, blueberries, raspberries, 150 grams of granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to combine and set aside.
On a floured surface, roll out one disk of dough into a 12-inch (30 cm) circle. Transfer it to a 9-inch (23 cm) pie plate, pressing it gently into the edges.
Pour the berry filling into the prepared pie crust.
Roll out the second disk of dough and cut it into 1-inch (2.5 cm) wide strips. Create a lattice pattern over the filling by weaving the strips over and under one another.
Trim any excess dough, and press the edges of the crust to seal. Flute the edges if desired for a decorative look.
In a small bowl, whisk together the egg yolk and milk. Brush this egg wash over the lattice and crust edges for a golden finish.
Place the pie on a baking sheet to catch any drips, and bake for 20 minutes at 400°F (200°C). Then reduce the oven temperature to 375°F (190°C) and bake for an additional 35-40 minutes, or until the filling is bubbly and the crust is golden brown.
Remove the pie from the oven and allow it to cool completely at room temperature for 2-3 hours before slicing to allow the filling to set.
Serve the pie as is, or with a dollop of whipped cream or a scoop of vanilla ice cream!
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 28.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
