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Perfect Star-Spangled Berry Pie with Flaky Lattice Crust

star-spangled berry pie - featured image
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A festive and easy-to-make berry pie featuring a flaky lattice crust and a juicy, tangy filling of blueberries, raspberries, and strawberries. Perfect for patriotic celebrations or cozy summer evenings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, chilled and cubed
  • 6–8 tablespoons ice water
  • 1 tablespoon granulated sugar (optional)
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup fresh strawberries, hulled and quartered
  • ¾ cup granulated sugar (reduce to ½ cup if preferred less sweet)
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract (optional)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar or sanding sugar

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar (if using). Add chilled, cubed butter and cut into flour using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Sprinkle 6 tablespoons ice water over the mixture. Gently mix with a fork, adding more water one tablespoon at a time as needed until dough just comes together. Avoid overmixing.
  3. Shape dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
  4. In a medium bowl, combine blueberries, raspberries, and strawberries. Add sugar, cornstarch, lemon juice, lemon zest, cinnamon, and vanilla extract. Toss gently and let macerate for 10-15 minutes.
  5. Roll out one dough disc on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish, letting edges hang over slightly.
  6. Pour berry filling evenly into the crust without overfilling.
  7. Roll out second dough disc to same size. Cut into ½-inch wide strips. Weave strips into a lattice pattern over the filling. Trim excess dough and crimp edges to seal.
  8. Brush lattice and edges with beaten egg and sprinkle with coarse sugar.
  9. Place pie on a baking sheet and bake in a preheated 375°F oven for 45-55 minutes until crust is golden and filling bubbly. Cover edges with foil if browning too fast.
  10. Cool pie on a rack for at least 2 hours before slicing to allow filling to set.

Notes

Keep butter and water cold to ensure flaky crust. Do not overwork dough to avoid toughness. Chill dough before rolling to relax gluten and prevent shrinking. Use gentle touch when weaving lattice strips. Cool pie completely before slicing for clean cuts. Frozen berries can be used if thawed and drained. For gluten-free, use 1:1 gluten-free baking blend. For dairy-free, substitute butter with coconut oil or vegan butter. Egg wash can be replaced with milk, cream, or maple syrup mixture for egg-free option.

Nutrition

Keywords: berry pie, star-spangled pie, lattice crust, Fourth of July dessert, blueberry pie, raspberry pie, strawberry pie, flaky crust, summer pie

Find it online: https://emmaoven.com/perfect-star-spangled-berry-pie-recipe-easy-flaky-lattice-crust-tutorial/