Lattice Berry Pie Recipe

  
 

Pies And Tarts Recipes - Lattice Berry Pie

Ingredients

  • 450g/1lb berries, such as bilberries, blueberries and blackcurrants

  • 115g/generous 1/2 cup caster sugar

  • 45ml/3 tbsp corn-flour

  • 30ml/2 tbsp fresh lemon juice

  • 25g/2 tbsp butter, diced

FOR THE PASTRY

  • 275g/2 1/2 cups plain flour

  • 4ml/3/4 tsp salt

  • 115g/1/2 cup cold butter, diced

  • 40g/3 tbsp cold vegetable fat or lard, diced

  • 75-90ml/5-6 tbsp iced water

  • 1 egg, beaten with 15ml/1 tbsp water, for glazing

Method:

  1. For the pastry, sift the flour and salt into a bowl. Add the butter and fat and rub in until the mixture resembles coarse bread crumbs. Stir in just enough water to bind. Form into two balls, wrap and chill for 20 minutes. Roll out one ball and use to line a 23cm/9in pie dish, leaving a 1cm/1/2in overhang. Brush the base with egg.

  2. Mix all the filling ingredients together, except the butter (reserve a few berries for decoration). Spoon into the pastry case and dot with the butter. Brush egg around the pastry rim

  3. Preheat a baking sheet at 220C/425 F/Gas 7. Roll out the remaining pastry on a baking sheet lined with greaseproof paper. With a serrated pastry wheel, make 24 thin strips. Use the scraps to cut out leaf shapes, and mark veins. Weave the strips in a close lattice and transfer to the pie. Seal the edges and trim. Arrange the leaves around the rim. Brush with egg and bake for 10 minutes.

  4. Reduce the heat to 180/350F/Gas 4 and bake the pie for a further 40-45 minutes. Decorate with berries.