Hello, my friends. May I interest you in another fruity, summery dessert? This one was a blast to make because I was able to teach myself two new skills: First, how to make a lattice pattern on the top of a pie (way easier than it looks) and second, that when it comes to fruit pies, FOLLOW ESTABLISHED RECIPES.
I figured out that the reason all of my pies were coming out with soggy bottoms, burnt crusts, under-baked crusts, liquid fillings, dry fillings, etc. is that I was veering too much from recipes that were already tried and true.
I’m talking taking recipes for blueberry pies and putting apples in instead. Of course they went wrong. So, word to wise: stick with the recipe!
With all that being said, I did veer from this original recipe. I used a mixture of raspberries and a few blackberries when creating my filling. Since these fruits are so similar it did change the integrity of the pie in any way. Adding a bit of cinnamon or some other spice to give it a kick probably won’t be the end of the world either, but with that being said, at the very least you should use the same fruit and thickening agents.
When I made this pie about 2 years ago, I had started out on my baking adventures. I thought that there was no way in hell I’d ever be able to create my own pie crust. Now that I have a bit of experience I’m thinking it probably wouldn’t be that difficult. For the sake of simplicity I’m not going to teach you how to make a pie crust. To be honest I still haven’t even tried to make one. Haha. I’ve gotten so caught up with cakes and other desserts that it just hasn’t been on the brain. So full disclaimer: if you’d like to make your own crust that is perfectly fine, but for this specific recipe I’ll assume you’ve gone out and purchased a pre-made crust.
- One pre-made, unbaked pie crust. The one that comes in a box and that you can roll out, not the crust that is already shaped like a pie in your store’s frozen section. Those always break anyway, infuriating me. Long story short, get something like this.
- 6 c of frozen raspberries, blackberries, or a mixture of both.
- 1/2 c sugar, but taste your berries! If they are especially tart you may want to add another 1/8-1/4 c.
- 6 tbsp cornstarch
- 1 tsp lemon zest (optional)
- 1/2 tsp salt
- 1 egg white for brushing on the crust before baking
- Preheat oven to 350 F.
- If frozen, thaw out of your pie crust. Roll out one half of it so that it covers your pie dish, cutting off the excess but leaving about 2-inches just in case.
- Toss your raspberries in the sugar, salt, zest, and cornstarch. Add to your pie dish.
- Take the other roll of crust and using a knife or pizza cutter, cut it into long strips that are about 12-15 inches by 3/4 of an inch. We will now create our lattice pattern!
- Place 5 strips horizontally over your pie filling. Mentally number these strips from top to bottom 1-5. Lift strips 1, 3, and 5 and place a vertical strip. Now life strips 2 and 4 and place another vertical strip. Lift strips 1, 3, and 5, again, placing another strip. By now you should see a pattern beginning to present itself. But it not, once again lift up strips 2 and 4 and place another vertical strip. End the pattern by lifting 1, 3, and 5 for the last time and adding the last vertical strip. You can adjust these strips until you are happy with the look/spacing, adding more if you need to.
- Crimp the edges of the two crusts with a fork, joining them together.
- Brush the crust with your egg white mixture.
- Bonus: What I like to do is take some tin foil and cover the edges of the crust so that it won’t burn before the pie has cooked all the way.
- Bake for 60-75 mins depending on your oven. The center will be bubbly and crust golden brown!
The most important step: You must let this pie cool completely.
This allows the filling to congeal so that it isn’t a soupy mess when you cut into it. If you like your pie warm, which I often do, stick it into the microwave for a minute. But heed my advice if you want beautiful, cuttable slices. 🙂