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blueberry strawberry lattice pie

I don't know why I've always been intimidated by lattice work on pies. Pies are by far my favorite thing to bake - most often some sort of rustic, imperfect, free-form crostata or galette. I decided to make this patriotic pie a little extra special by forming some simple lattice strips, using some scrap dough I had saved from a prior bake. I love the way the look of the lattice adds that golden brown finishing touch to the top of the pie.

Blueberry Strawberry Lattice Pie
Yields: about 8 generous slices (this is a big pie!)

For the crust:
Use my favorite all-butter dough recipe, found here, and double this recipe. Add 1/2 tsp pure vanilla bean paste to the mixing bowl as you cut in the butter. This addition made for a really special, flavorful pie dough. After you have formed the dough into a ball, divide in half and wrap each dough ball in plastic wrap, patting the balls into round discs. Refrigerate for about 30 minutes while you make the filling.

For the filling:
A 16-oz container of strawberries, rinsed, hulled, and cut into quarters (for very large strawberries, cut into eighths, so that each strawberry piece is about the size of a blueberry)
2 pints of blueberries, rinsed and picked through for stems
3 tbsp orange juice
1/4 cup all-purpose unbleached flour
2 tbsp granulated sugar (if the berries are extremely tart, add more sugar as needed)
1/4 tsp coarse kosher salt
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/3 cup heavy cream, for brushing
Granulated sugar, for sprinkling

In a large mixing bowl, use a spoon to gently mix the berries with all of the filling ingredients. Set aside while you roll out the dough.

Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper. Set aside.

Take both discs of dough out of the refrigerator. Unwrap the first disc and place on a well-floured surface. Unwrap the second disc and use a knife to divide into thirds. Re-wrap 1/3 of this disc and place back into the refrigerator; save for a future baking project.

Add half of the cut dough to the whole disc on the prepared floured surface. With your hands, gently press the two pieces of dough together. With a rolling pin, roll out into a large irregular circle, about 1/4-inch thick. Transfer to the lined baking sheet. Pour the berry filling into the middle of the dough; fold the dough up gently, pinching to seal any cracks.

Roll out the remaining cut dough, sprinkling with more flour as needed to prevent the dough from sticking. Use a sharp paring knife to cut long strips to form the lattice crust. You can make this as simple or fancy as you like; I just created a few simple strips and laid them out and tucked them here and there until I was satisfied with how everything looked.

Brush the entire pie with the reserved cream, and sprinkle very generously with sugar, which will help the crust to caramelize and will provide a sparkling sheen on the baked pie.

Bake the pie for 50 to 60 minutes until the crust is a deep golden brown; halfway through the baking time, rotate the pan to promote even browning.

Allow the pie to cool (if you can restrain yourself) before cutting and serving with whipped cream or ice cream or, preferably, both.

Happy 4th of July!