Lattice Berry Pie

Math is my least favorite subject but I’ll use any excuse to bake a pie. For this year’s Pi Day I whipped up a strawberry and blueberry pie with homemade lattice crust. Find the recipe below and let me know how you’re celebrating Pi Day in the comments section!

Processed with VSCO with f2 preset


  • Crust
    • 2 & 1/2 cups all-purpose flour
    • 1/4 tsp. salt
    • 1 cup cold butter, cubed
    • 8 to 10 tbl. ice water
  • Filling
    • 1 cup sugar
    • 1/4 cup cornstarch
    • Dash of salt
    • 1/3 cup water
    • 1/2 tsp. ground cinnamon
    • 2 cups fresh blueberries
    • 2 cups halved fresh strawberries
    • 1 tbl. lemon juice
    • 2 tbl. butter


1. In a large bowl, mix flour and salt. Cut in the butter until crumbly. Gradually add ice water and toss with a fork until the dough holds together. Divide dough into two portions, one slightly bigger than the other. Shape each into a disk and wrap in plastic. Refrigerate for 1 hour. 

2. For the filling, in a large saucepan, whisk the sugar, cornstarch, salt, water and cinnamon until smooth. Add the blueberries and bring to a boil. Cook and stir until thickened. Cool slightly.

3. Preheat oven to 400°F. Gently fold strawberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out the larger portion of dough into a circle that is 1/8 in. thick. Transfer to a 9-in. pie plate and trim pastry to 1/2 in. beyond rim. Add filling and dot with butter.

4. Roll remaining dough into a 1/8 in. thick circle and cut into 1/2 in. wide strips. Arrange over the filling in a lattice pattern. Trim and seal strips to the edge of bottom pastry. Lightly wet the dough with water or egg wash and sprinkle sugar on crust. Flute edge and bake for 45-50 minutes or until crust is golden brown. Cool on a wire rack.



5 thoughts on “Lattice Berry Pie

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