• 9 Ratings

You can make this pretty lattice pie recipe any time of year with frozen berries--although come summer, fresh raspberries, blueberries, and blackberries yield tremendous results.

Source: Better Homes and Gardens
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Tri-Berry Pie

Ingredients

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Directions

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  • For filling, in a bowl, stir together the sugar and cornstarch. Add raspberries, blueberries, and blackberries. Gently toss berries until coated. (If using frozen fruit, let mixture stand for 45 minutes or until fruit is partially thawed but still icy.)

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Instructions Checklist
  • Preheat oven to 375 degrees F. Prepare and roll out one portion of the Pastry for Lattice-Top Pie. Line a 9-inch pie plate with the pastry.

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  • Stir berry mixture. Transfer berry mixture to the pastry-lined pie plate. Trim bottom pastry to 1/2 inch beyond edge of pie plate. Roll out remaining pastry; cut into 1/2-inch-wide strips. Lay half of the pastry strips over the filling at 1-inch intervals. Lay remaining pastry strips at 1-inch intervals perpendicular to the first strips. Fold the bottom pastry up over the pastry strip ends to seal; crimp edge.

Instructions Checklist
  • If desired, brush top pastry with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below pie in oven. Bake for 30 minutes (or 50 minutes for frozen fruit). Remove foil. Bake pie for 35 to 40 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack.

Nutrition Facts (Tri-Berry Pie)

406 calories; 19 g total fat; 7 g saturated fat; 4 g polyunsaturated fat; 6 g monounsaturated fat; 15 mg cholesterol; 334 mg sodium. 155 mg potassium; 55 g carbohydrates; 5 g fiber; 18 g sugar; 5 g protein; 2 g trans fatty acid; 243 IU vitamin a; 16 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 89 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 2 mg iron;

Pastry for Lattice-Top Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork and pushing moistened pastry to side of bowl after each addition. Divide pastry in half; form halves into balls.

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Reviews

9 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3