Triple Berry Lattice Pie

Triple Berry Lattice Pie

Posted 2015-06-23 by Jac's Vegheadfollow
This triple berry lattice pie is absolutley beautiful. The tart berries burst as you bite into the pie, the cinnamon is comforting and smells amazing and the lattice crust is homely and I swear makes this pie taste even better.

Creating a lattice top is not as complicated as it may seem. I have added a link to any easy tutorial that helped me create this beauty.

Preparation Time: 30 minutes
Cooking Time: 55 minutes
Makes: 8 servings

2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup cold butter, cubed
6 to 8 tablespoons ice water

1 cup sugar
1/4 cup cornstarch
Dash salt
1/3 cup water
1/2 teaspoon ground cinnamon
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
3/4 cup fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter

  • In a large bowl, mix the flour and salt then "cut in" butter until crumbly. Gradually add the ice water, tossing with a fork until dough holds together when pressed.
  • Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk and wrap in cling wrap. Refrigerate for atleast 1 hour or overnight.
  • When ready to bake role out the larger chunk of dough on a floured surface and work until it is 1/8-inch thick. Transfer to a 9-in pie dish and trim pastry to 1/2 in. beyond the rim of the dish.

  • Filling
  • In a saucepan whisk together the sugar, cornstarch, salt, water and cinnamon until smooth add the blueberries and bring to a boil, stir until the mix has thickened.

  • Preheat your oven to 200°. Gently fold in the remaining berries and lemon juice into the blueberry mixture. Leave to simmer.
  • Pour the berry mixture into the pie dish and dot with butter.
  • Roll the remaining dough to a 1/8-inch thick circle and cut into 1/2-in.-wide strips. Arrange over filling in a [link lattice pattern].

  • Trim and seal strips to edge of bottom pastry and bake for 10 minutes.
  • Reduce oven temperature to 175° and bake for 45-50 minutes or until the crust is golden brown and the berry filling is bubbly. I put my pie dish on a tray whilst cooking as the berries tender to bubble over and out of the top.

  • Cool on a wire rack then enjoy with ice cream or a sweet white wine such as Moscato or a sweet Riesling.

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