Summer Berry Pie Recipe with Lattice Crust

Summer is filled with abundant fruit! One of my favorite ways to use it is in this summer berry pie recipe! Any combination of berries can be used in this pie- strawberries, raspberries, blueberries, huckleberries, blackberries.

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Berry Filling

This pie is filled with sweet, tangy berries and has a rich buttery crust! For my pie I used huckleberries we picked on the mountain, raspberries from our garden, and blueberries that were a good deal at our local grocery outlet. All of my berries were frozen when I used them but fresh berries can also be used.

Simple Pie Crust

This is such a simple pie crust recipe. Making a pie crust doesn’t need to be difficult or fussy. In fact with this recipe and a few tricks making pie crust is a breeze!

My Favorite Dessert

Pies are some of my favorite desserts to bake. There is something nostalgic about serving a fresh baked pie to my family. Pies also do take a bit more time and attention than whipping up a cake, which makes them feel special.

Making the Crust

Making a pie is done in two parts; the crust and the filling. The first step is to make the pie crust. My pie crust recipe originally came from The Art of Simple Food (one of my favorite cookbooks!) and it is very simple. It only contains flour, butter, and water.

The trick to a good crust is to cut the butter into the flour with a good pastry cutter until it forms large crumbs.

Once the dough is made it can be refrigderated for later use or used right away. It may be a bit sticky if used right away, but I flour my surfaces well and haven’t had trouble.

Rolling the Crust

Split the dough in half and roll one piece into a circle large enough to fit in a 9″ pie pan. I like to roll my pie dough on a flour sack towel. This keeps most of the mess and flour contained as well as makes the crust easier to transfer later. Be sure to check for sticking often and add flour as needed.

To transfer the crust to the pan first fold it in half using the flour sack towel, then open the towel and fold crust into quarters. Carefully lift crust and place into pan with the corner in the center and unfold. Gently press into the pan. Set aside.

Now roll out the second piece of dough into another large round. Carefully use a knife to cut into 1/2 inch wide strips. these will be the lattice for the top crust. Set this aside for now as well.

Making the Filling

In a large bowl mix berries, sugar, cornstarch, lemon juice, and salt. Stir well. Allow to sit for 10 minutes for juices to begin to flow.

If using frozen berries heat over medium heat until juices begin to flow. There is now need to fully cook.

Putting the Summer Berry Pie Together

Now it is time to put the pie together. Pour the berry filling into the crust. Start taking the strips and placing them alternately from the left side and from the bottom. Place the strips until the top is covered. This is not a true lattice as I am not weaving each strip, but it is close enough for me!

Using your finger and thumb press the crust together around the edges to seal.

Decorating the Summer Berry Pie

If you have leftover crust woy may re-roll it and cut pretty shapes using a knife or cookie cutters to decorate the top of the pie with. I used some cute butterfly cookie cutters that I have had for years.

Brush the top of the crust with cream or half and half and sprinkle with a bit of sugar if desired. This gives the top a nice finish.

Baking the Pie

Bake the pie at 400F for 15 minutes, lower the temperature to 350F and bake another 45 minutes.

If using the berries frozen increase the baking time to 25 minute at 400F and 50 minutes at 350F.

The pie will often bubble over a bit during baking. So to avoid drips burning on the bottom of the oven, place a baking sheet on the rack below the pie.

Bake until filling is bubbly and crust is golden.

Eating the Summer Berry Pie

The pie can be served right away, however the filling will be firmer if allowed to cool for a few hours before serving. It is best served with fresh whipped cream or vanilla ice cream! Enjoy!