Mixed Berry Sheet Pan Pie with Lattice Crust
A show-stopping sheet pan pie loaded with five fresh berries brightened by orange zest, encased in a buttery all-purpose crust with an elegant lattice top. The cornstarch-thickened filling creates a jammy, scoopable texture that holds its shape while remaining juicy. This version scales up the classic berry pie for gatherings, making it easier to serve from a sheet pan than a traditional round pie. The lattice design looks impressive yet requires only basic pastry skills. Best served warm or at room temperature alongside vanilla ice cream to balance the tart berries with cool sweetness.
Ingredients
- 5 cups all-purpose flour, dividedgluten-free 1-to-1 blend1:1gluten-freegluten-free
May require slightly less water; handle dough gently as it's more delicate
- ¼ cup sugar, divided
- 1 teaspoon salt, divided
- 2 cups Land O Lakes butter, cold, cut into chunks, dividedcoconut oil1:1dairy-freedairy-free
Reduces flakiness slightly; use refined coconut oil for neutral flavor
Full guide → - 18 tablespoons cold water, divided
- 2 cups cranberries, fresh or frozen, thawed and drained if frozen
- 16 ounces strawberries, fresh, hulled and sliced
- 6 ounces blackberries, fresh
- 6 ounces blueberries, fresh
- 6 ounces raspberries, fresh
- 2 teaspoons orange zest, freshly grated
- 1 cup sugar, for filling
- ½ cup cornstarch
- 1 large egg, beatenplant-based milk2 tablespoonsveganeggs-freeadds dairy
Use unsweetened almond or oat milk brushed on lattice
Full guide → - sanding sugar, for topping(optional)
- vanilla ice cream, for serving(optional)
Instructions
- 1
Heat oven to 400 degrees Fahrenheit.
- 2
Combine flour, sugar and salt for bottom crust in large bowl. Cut in cold butter with pastry blender until mixture resembles coarse crumbs. Stir in cold water just until flour is moistened.
- 3
Roll out dough on floured surface into 19x14-inch rectangle. Place into ungreased 15x10x1-inch baking pan, pressing firmly against bottom and sides. Refrigerate.
- 4
Combine berries and orange zest in medium bowl. Whisk together sugar and cornstarch in small bowl. Add to berries and toss to coat. Set aside.
- 5
Combine flour, sugar and salt for top crust in large bowl. Cut in cold butter with pastry blender until mixture resembles coarse crumbs. Stir in cold water just until flour is moistened. Roll dough into 17x12-inch rectangle.
- 6
Cut top crust dough into 12 diagonal strips approximately 1 1/2 inches thick with sharp knife or pastry wheel.
- 7
Pour berry filling into refrigerated crust. Lay 6 strips diagonally across filling, 1 inch apart. Lay remaining 6 strips at right angles to create lattice pattern. Trim strips.
- 8
Fold trimmed edge of bottom crust over lattice strips to build up edge. Seal, crimp or flute edge.
- 9
Brush lattice strips with beaten egg. Sprinkle with sanding sugar.
- 10
Bake until crust is browned and filling is bubbly, 38-42 minutes. Cool slightly before serving.
Tips
Keep all butter and water ice-cold before mixing dough. Cold fat creates pockets of steam during baking, resulting in a flakier, more tender crust.
If berries release too much liquid while filling sits, drain excess before pouring into crust. The cornstarch thickens the filling, but overly wet berries may create a soggy bottom.
Let the pie cool 15-20 minutes before slicing to allow the filling to set slightly, making serving cleaner and easier.
Good to Know
Cover cooled pie loosely with foil or transfer to airtight container. Refrigerate up to 3 days. Do not freeze raw dough after assembly; freeze unbaked pie before egg wash for up to 1 month, then bake directly from frozen, adding 5-10 minutes to baking time.
Prepare both dough portions up to 2 days ahead; wrap individually and refrigerate. Mix berry filling up to 4 hours before baking; refrigerate in separate container. Assemble pie no more than 2 hours before baking to prevent crust from absorbing moisture.
Serve warm or at room temperature with vanilla ice cream. Slice with sharp, hot knife wiped clean between cuts to prevent dragging.
Common Mistakes
Warm butter makes dough greasy and tough; keep all ingredients cold to avoid dense, non-flaky crust
Overmixing dough develops gluten and toughens pastry; stir only until flour is moistened
Skipping the refrigeration step causes dough to shrink in oven; chill crust-lined pan at least 30 minutes
Adding too much water creates sticky, difficult-to-handle dough; add water gradually and stop when dough just comes together
Substitutions
Dairy-Free Swaps
Reduces flakiness slightly; use refined coconut oil for neutral flavor
Full guide →Vegan Options
Use unsweetened almond or oat milk brushed on lattice
Full guide →Gluten-Free Swaps
May require slightly less water; handle dough gently as it's more delicate
General Alternatives
Pit cherries; peel and slice stone fruits. Adjust sugar to 3/4 cup for tart fruit
FAQ
Can I use frozen berries instead of fresh?
Yes, but thaw and drain them thoroughly to prevent excess liquid in the filling. Frozen cranberries are listed in the recipe as an option. Avoid cooking frozen berries before adding to filling, as they become mushy.
What if my crust cracks while rolling or transferring?
Patch cracks by pressing small pieces of cold dough over them; brush with water first to help seal. If cracks are extensive, let dough rest in refrigerator 30 minutes to relax gluten and retry rolling.
How long can I keep this pie and can I freeze it?
Store in refrigerator covered loosely up to 3 days. Freeze the unbaked assembled pie (after egg wash) up to 1 month; bake directly from frozen, adding 5-10 minutes. Do not freeze baked pie, as the crust loses quality when thawed.