Patriotic Mixed Berry Pie
A warm-weather lattice pie loaded with strawberries, blueberries, and blackberries beneath a golden crust—red, white, and blue in every wedge.
Ingredients
- 1 double pie crust (homemade or store-bought), chilled
- 2 cups strawberries, hulled and quartered
- 1 1/2 cups blueberries
- 1 1/2 cups blackberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
- 1 tablespoon cold unsalted butter, diced
- 1 egg + 1 tablespoon water (egg wash)
- Coarse sugar, for sprinkling
- Lightly sweetened whipped cream, for serving (optional)
Steps
- Heat the oven to 425°F. Set a baking sheet on the lower rack.
- Toss berries with sugar, cornstarch, lemon juice, zest, vanilla, and salt; let stand 10 minutes.
- Line a 9-inch pie plate with the bottom crust; add the filling; dot with butter.
- Cover with a lattice or full top crust (cut steam vents); seal and crimp. Brush with egg wash and sprinkle with coarse sugar.
- Bake 20 minutes at 425°F, then lower to 375°F and bake 35 to 45 minutes until bubbling and deep golden (tent the edges if they brown too quickly).
- Cool at least 3 hours before cutting. Serve with whipped cream if you like.