Mixed Berry Lattice Pie

4.8
(416)
6621

This stunning Mixed Berry Lattice Pie is a showstopper dessert perfect for summer gatherings, holidays, or any time you’re craving a burst of fruity sweetness. The So Yummy by Bella Rectangular Nonstick Pan is ideal for creating a large, beautifully baked pie that serves a crowd while ensuring easy cleanup and even cooking.

Tools You’ll Need:
So Yummy by Bella Nonstick Rectangular Pan
● Rolling pin
● Pastry brush
● Mixing bowls
● Fork

45 minutes

Easy

12 slices

ingredients:

Directions:

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Directions:

1. Make the Pie Crust

1. In a large mixing bowl, whisk together the flour, salt, and sugar.
2. Add the chilled butter and use a pastry cutter (or your fingers) to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
4. Divide the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.

Shortcut: Use store-bought pie crusts for a quicker option.

2. Prepare the Berry Filling

1. In a large bowl, combine the mixed berries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt.
2. Gently toss until the berries are evenly coated. Set aside.

3. Assemble the Pie

1. Preheat your oven to 375°F (190°C).
2. Roll out one dough disk on a floured surface to fit the So Yummy by Bella. Rectangular Pan, including a slight overhang on the edges.
3. Carefully transfer the dough to the pan, pressing it into the corners.
4. Pour the prepared berry filling evenly into the crust.

4. Create the Lattice Crust

1. Roll out the second dough disk and cut it into 1-inch strips using a knife or pastry cutter.
2. Lay the strips over the berry filling, weaving them into a lattice pattern. Trim any excess dough and crimp the edges with a fork.
3. Brush the lattice crust with beaten egg wash and sprinkle with sugar for a golden, crisp finish.

5. Bake

● Place the pan in the oven and bake for 40-45 minutes, or until the crust is golden brown and the berry filling is bubbly.

6. Cool and Serve

● Allow the pie to cool for at least 30 minutes before slicing to let the filling set. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips:

● Thicker Crust: If you like a thicker crust, double the pie dough recipe for extra coverage.

● Prevent Overbrowning: Cover the edges of the pie with foil halfway through baking if they brown too quickly.

● Frozen Berries: If using frozen berries, do not thaw them first—simply toss them with the sugar and cornstarch as instructed.

This Mixed Berry Lattice Pie baked in the So Yummy by Bella Rectangular Pan is both a feast for the eyes and the taste buds. The golden, flaky crust and juicy berry filling make for a perfect balance of textures and flavors, ideal for any occasion.

What Is pork broth?

 

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

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