Mixed Berry Almond Pie with Lattice Crust
A classic double-crust pie filled with fresh or frozen mixed berries sweetened with sugar and thickened with cornstarch, featuring an almond-studded butter crust and decorative lattice top. The flaky, buttery crust with toasted almond notes complements the tart berry filling brightened by a whisper of almond extract. Serve warm or at room temperature with vanilla ice cream or whipped cream for dessert, at brunches, or as a showcase centerpiece for summer gatherings. This version combines homemade pie dough technique with accessible ingredients and a show-stopping lattice weave that looks more impressive than it is.
Ingredients
- 2 cup all-purpose flourgluten-free 1-to-1 blend1 cup + 2 tablespoon per 2 cupsgluten-freegluten-free
texture slightly more delicate
- ¼ cup almonds, finely chopped
- ¼ teaspoon salt
- ⅝ cup butter, cold, unsalted or salted
- 5 tablespoon cold water
- 7 tablespoon cold water
- 5 cup mixed berries, fresh or frozen blueberries, raspberries, sliced strawberriescherry, blackberry, or marionberry5 cups totalvegetarianvegan
adjust sugar if berries more tart
- ½ cup sugar, granulated
- ¼ cup cornstarch
- ¼ teaspoon almond extract
- 1 egg, large, slightly beaten
Instructions
- 1
Heat oven to 425°F.
- 2
Combine flour, almonds, and salt in large bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in cold water with fork until flour is just moistened.
- 3
Divide dough in half and shape each into a ball; flatten slightly. Wrap one ball in plastic wrap and refrigerate.
- 4
Roll out first ball on floured surface into 12-inch circle. Fold into quarters, place in ungreased 9-inch pie pan, and unfold. Press firmly against bottom and sides. Trim crust to 1/2 inch from edge.
- 5
Rinse and drain berries on paper towels. Combine sugar and cornstarch in small bowl. Place berries in large bowl, add sugar mixture and almond extract, and toss lightly to coat.
- 6
Spoon berry mixture into prepared crust.
- 7
Roll out remaining dough ball on floured surface into 11-inch circle. Cut 10 strips, each 1/2 inch wide. Arrange 5 strips across filling 1 inch apart. Place remaining 5 strips at right angles to create lattice. Trim ends.
- 8
Fold bottom crust edge over strip ends and build up edge. Crimp or flute.
- 9
Brush crust with beaten egg.
- 10
Bake 40-50 minutes until crust is lightly browned and juice begins bubbling through crust. Cover with foil if browning too quickly.
- 11
Cool 1 hour before serving.
Tips
Keep all pie components cold before baking. Chill dough at least 30 minutes and use ice water to help butter stay in distinct flakes for maximum flakiness.
Pat berries completely dry with paper towels before mixing with sugar to prevent excess moisture that can create a soggy crust.
Monitor crust browning carefully. Tent with foil if edges brown too quickly to prevent burning while filling cooks through.
Good to Know
Cover cooled pie loosely with foil or plastic wrap. Refrigerate up to 3 days. Do not freeze unbaked pie with beaten egg wash applied.
Prepare and chill pie dough balls up to 2 days ahead. Assemble pie (through egg wash) up to 4 hours ahead, keep refrigerated, and bake when ready. Fully baked pie keeps refrigerated 3 days.
Serve at room temperature or slightly warm. Accompaniments: vanilla ice cream, whipped cream, or crème fraiche. Best eaten within 8 hours of cooling for optimal crust texture.
Common Mistakes
Use warm or room-temperature butter to avoid overworking dough and creating tough crust.
Add water gradually to avoid dough that is too wet; too much moisture creates dense, less flaky texture.
Refrigerate dough adequately before rolling to prevent shrinkage during baking.
Skip egg wash to avoid overly dark or glossy crust.
Undercook filling so berries remain tart and juice stays thick; cooking too long produces runny filling.
Substitutions
Dairy-Free Swaps
Vegan Options
adjust sugar if berries more tart
Gluten-Free Swaps
texture slightly more delicate
General Alternatives
FAQ
Can I use frozen berries instead of fresh?
Yes, frozen berries work well. Thaw and drain on paper towels to remove excess liquid, which prevents a soggy filling. Add to crust without additional moisture adjustment.
What if my crust shrinks during baking?
Crust shrinkage happens when dough is overworked, too warm, or not chilled long enough. Refrigerate rolled dough at least 15-20 minutes before filling and baking. Handle dough minimally.
How long can I keep baked pie and can I freeze it?
Refrigerate cooled pie up to 3 days, covered loosely. Freeze baked pie up to 1 month wrapped in foil then plastic wrap. Thaw at room temperature before serving. Do not freeze unbaked assembled pie.