This Strawberry Blueberry Lattice Pie is a glorious summertime treat. Made with fresh summer berries and baked in a homemade all-butter flaky pie crust until golden and bubbly. So delicious!
I don’t like hot weather, but I love fresh summer produce so much! This fresh Strawberry Blueberry Lattice Pie is one of those summer desserts that I just love to make, and a must bake before summer ends. This pie uses strawberries and blueberries, but feel free to use any other berry you like! There’s also a little lemon juice and lemon zest in it to complement the sweet and juicy berries. It’s so delicious served with a scoop of vanilla ice cream or whipped cream!
FAQ (Frequently Asked Questions) >
WHY YOU’LL LOVE THIS STRAWBERRY BLUEBERRY LATTICE PIE
- Made with fresh berries! It’s so summery and delicious.
- Can be made with frozen berries, so you can make this pie at any time of year.
- Perfectly bakes in a homemade all-butter flaky pie crust. You can design the pie lattice as creative as you like.
- You can make the pie, then freeze the unbaked pie for later.
INGREDIENTS NEEDED AND NOTES
Pie Crust – This recipe uses my go-to all butter flaky pie crust. You’ll need to prepare the pie crust dough first because the dough will need to have some time to chill before baking. Chilling the dough ensures that the pie crust won’t shrink and the butter doesn’t just melt out of the crust when baking. If you don’t have time to make the homemade pie crust, feel free to use your favorite store-bought pie crust.
Berries – You’ll need 1 pound strawberries and 1 pound blueberries. Fresh or frozen berries work, but I highly recommend fresh if you can, fresh berries are always the best option. Also, feel free to use any other berry you like.
Lemon – It gives extra flavor and it complements the berries
Sugar – Two types of sugar are used in this recipe, light brown sugar, and granulated sugar to enhance the flavor.
Cornstarch – You’ll need this to thicken the filling.
Cinnamon – A little cinnamon inside the filling is really nice, but it’s totally optional.
TOOLS YOU’LL NEED
- 9-inch pie plate
- Large cooking pot
- Rubber spatula
- Rolling pin
- Mixing bowl
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS STRAWBERRY BLUEBERRY LATTICE PIE
(Be sure to check the recipe card below for the full ingredients list & instructions)
STEP 1 – Make the Pie Dough
Here is the recipe and instruction for my homemade all-butter flaky pie crust. I suggest making the dough ahead of time because the dough will need to have some time to chill in the fridge. If you want to use store-bought pie crust, it’s totally ok!
STEP 2 – Make the Pie Filling
Make sure to clean the berries, then hull and cut the strawberries in half.
In a medium pot, combine the berries and all the remaining ingredients then bring to a boil over medium heat. Stir constantly for about 2 minutes, then reduce the heat and simmer for about 8 minutes until the fruits are thick and jammy. Remove from heat and allow it to cool completely.
STEP 3 – Assemble and Bake
Divide the pie dough into 2 equal parts. On a lightly floured work surface, roll the first dough into an 11-inch circle in diameter, about 1/5 inch thick, then carefully place the dough into a 9-inch pie plate. Arrange the dough to ensure that the dough is well settled and don’t cut the overhang dough over the edge of the plate. Cover with plastic wrap, then place it into the fridge while you roll out the second piece of dough for the lattice. Roll the second dough into a large rectangle, making sure it’s not too thick, slightly thinner than the base. Then, cut the dough into strips and place it on a baking sheet lined with parchment paper. Chill in the fridge for at least 30 minutes.
Remove the prepared base dough and the lattice stripes from the fridge. Fill the base dough with the pre-cook filling, then lattice the top of the pie as desired. Once you have finished your lattice, carefully trim the overhang or fold it under and crimp the edges, then decorate the pie with the leftover dough. Cover the pie with plastic wrap, then freeze the pie for at least 1 hour before baking. You can also freeze the unbaked pie for up to 3 months, just make sure you cover the pie tightly with plastic wrap.
When you’re ready to bake the pie, preheat the oven to 400F. Take the pie out of the fridge and brush the top well with egg wash, and sprinkle with granulated sugar or turbinado sugar. Place the pie on a baking sheet and bake the pie on the lower rack for about 30 minutes, until the crust is turning light golden brown and looks set. Reduce the oven temperature to 350F, and continue to bake for another 40 to 50 minutes until the crust color is deep golden brown and the filling is bubbly. If the edges are browning too fast during the baking process, cover the edge loosely with aluminum foil or a pie shield. Remove the baked pie from the oven and allow it to cool before serving.
TIPS FOR MAKING THE BEST STRAWBERRY BLUEBERRY LATTICE PIE
- Keep the pie dough cool! You need to chill the dough at every step. Chill it before rolling it out, after placing it in your plate, also after you assemble it.
- Freeze the pie before baking, so the butter and dough are set and you’ll get a pie with that beautiful flaky crust. This step also make sure to hold your pie designs. If it’s not cold, the butter will melt instantly in the oven lose its structure.
- Pre-cook the filling. I recommend you to do this step to make sure the filling is thick enough, so you’ll not end up with a wet and soggy pie. The filling should be thick and jammy not like a sauce.
- Cover the pie loosely with a sheet of aluminum foil or use a pie shield if the edges of the crust start to get too brown.
- When the crust is brown and the filling is bubbly, you know your pie is done.
HOW TO SERVE AND STORE THIS STRAWBERRY BLUEBERRY LATTICE PIE
Let it cool to room temperature – I know that a warm pie after baking is so hard to resist, but I would recommend waiting for at least 3 hours to allow the filling to set and thicken.
Chill the pie in the fridge – If you want neat pie slices, chill the room temperature pie before serving for at least 2 hours. Then, use a sharp, serrated knife to cut the pie.
Extra topping – Serve this Strawberry and Blueberry Lattice Pie with vanilla ice cream or whipped cream on top for the ultimate summer indulgence
To store leftovers – To keep your leftover pie fresh, make sure it cools completely, then wrap it with plastic wrap or place the pie in an airtight container, and store it in the fridge for up to 5 days.
To freeze the pie – Wrap the pie with layers of plastic wrap or cut the pie into individual slices, then wrap each slice with layers of plastic wrap. Freeze it in the freezer for up to 3 months.
Reheat the pie – Preheat the oven to 300°F. Place the pie on a baking tray and cover it loosely with aluminum foil to prevent extra browning, then place the pie in the oven for about 15 minutes or longer if you reheat a whole pie.
FAQ (Frequently Asked Questions)
How to avoid soggy bottom?
- Pre-cook the pie filling.
- Makes sure the pie dough is always cool, and freeze it before baking.
- Bake at high temperature for the first 30 minutes.
Strawberry and Blueberry Lattice Pie
This Strawberry and Blueberry Lattice Pie is a glorious summertime treat. Made with fresh summer berries and baked in a homemade all-butter flaky pie crust until golden and bubbly. So delicious!
Ingredients
Pie Crust
Pie Filling
- 567g (1.25 pounds) blueberries
- 454g (1 pound) strawberries
- 100g (1/2 cup) granulated sugar
- 50g (1/4 cup) light brown sugar
- 2-3 tablespoons cornstarch
- 2 teaspoons fresh lemon zest
- 4 tablespoons fresh lemon juice
- 1/2 teaspoons cinnamon
Instructions
Make the Pie Dough
Here is the recipe and instructions for my homemade All Butter Flaky Pie Crust. I suggest making the dough ahead of time because the dough will need to have some time to chill in the fridge. If you want to use store-bought pie crust, it’s totally ok!
Make the Pie Filling
Make sure to clean the berries, then hull and cut the strawberries in half.
Combine the berries, granulated sugar, brown sugar, 2 tablespoons cornstarch, lemon zest, lemon juice, and cinnamon In a medium pot. Then, bring to a boil over medium heat. Stir constantly for about 2 minutes, then reduce the heat and simmer for about 8 minutes until the fruits are thick and jammy. Remove from heat and allow it to cool completely.
*Frozen strawberries are mushier and hold more water than fresh ones. So, if you're using frozen berries, you might need more cornstarch to thicken the filling.
Assemble and Bake
Divide the pie dough into 2 equal parts. On a lightly floured work surface, roll the first dough into an 11-inch circle in diameter, about 1/5 inch thick, then carefully place the dough into a 9-inch pie plate. Arrange the dough to ensure that the dough is well settled and don't cut the overhang dough over the edge of the plate. Cover with plastic wrap, then place it into the fridge while you roll out the second piece of dough for the lattice. Roll the second dough into a large rectangle, making sure it's not too thick, slightly thinner than the base. Then, cut the dough into strips and place it on a baking sheet lined with parchment paper. Chill in the fridge for at least 30 minutes.
Remove the prepared base dough and the lattice stripes from the fridge. Fill the base dough with the pre-cook filling, then lattice the top of the pie as desired. Once you have finished your lattice, carefully trim the overhang or fold it under and crimp the edges, then decorate the pie with the leftover dough. Cover the pie with plastic wrap, then freeze the pie for at least 1 hour before baking. You can also freeze the unbaked pie for up to 3 months, just make sure you cover the pie tightly with plastic wrap.
When you're ready to bake the pie, preheat the oven to 400F. Take the pie out of the fridge and brush the top well with egg wash, and sprinkle with granulated sugar or turbinado sugar. Place the pie on a baking sheet and bake the pie on the lower rack for about 30 minutes, until the crust is turning light golden brown and looks set. Reduce the oven temperature to 350F, and continue to bake for another 40 to 50 minutes until the crust color is deep golden brown and the filling is bubbly. If the edges are browning too fast during the baking process, cover the edge loosely with aluminum foil or a pie shield. Remove the baked pie from the oven and allow it to cool before serving.
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If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
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Happy Baking!
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