Classic Berry Lattice Pie

A timeless buttery pastry filled with a rich mixed berry compote and finished with a golden lattice crust.

Prep Time: 45 Minutes
Cook Time: 40–45 Minutes
Total Time: 1 Hour 30 Minutes
Serves: 6–8

Introduction

Few desserts capture the charm of traditional baking quite like a lattice pie. This Classic Berry Lattice Pie combines a flaky, buttery shortcrust pastry with a sweet-tart berry filling, creating a dessert that's both rustic and elegant. Perfect for afternoon tea, festive gatherings, or as a centerpiece dessert, this pie delivers layers of texture and flavour in every bite.

Ingredients

For the Shortcrust Pastry

• 250g all-purpose flour

• 125g cold unsalted butter, diced

• 40g icing sugar

• 1 large egg yolk

• 2–3 tbsp ice water

• Pinch of salt

For the Berry Filling

• 300g mixed berries (blueberries, blackberries, raspberries)

• 75g caster sugar

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 15g cornflour

• 1 tsp vanilla extract

For Finishing

• 1 egg, beaten (egg wash)

• 1 tbsp apricot jam, warmed

• Decorative pastry flowers (optional)

Equipment

• 20cm tart tin

• Rolling pin

• Pastry brush

• Mixing bowls

• Saucepan

Method

Step 1: Prepare the Pastry

1. In a mixing bowl, combine flour, icing sugar, and salt.

2. Rub the cold butter into the flour until the mixture resembles coarse breadcrumbs.

3. Add the egg yolk and ice water.

4. Mix gently until a dough forms.

5. Shape into a disc, wrap in cling film, and refrigerate for 30 minutes.

Step 2: Make the Berry Filling

1. Add berries, sugar, lemon juice, and lemon zest to a saucepan.

2. Cook over medium heat for 5–7 minutes until the berries begin to soften.

3. Mix cornflour with 1 tablespoon water and add to the berry mixture.

4. Stir continuously until thickened.

5. Remove from heat and allow to cool completely.

Step 3: Assemble the Pie

1. Preheat the oven to 180°C (350°F).

2. Roll out two-thirds of the pastry and line the tart tin.

3. Trim the edges neatly.

4. Fill the tart shell with the cooled berry filling.

5. Roll out the remaining pastry and cut into 2cm strips.

6. Arrange the strips in a lattice pattern over the filling.

7. Add decorative pastry flowers if desired.

8. Brush the entire surface with egg wash.

Step 4: Bake

1. Bake for 40–45 minutes or until the pastry is golden brown and crisp.

2. Remove from the oven and cool for 20 minutes.

Step 5: Finish and Serve

1. Brush the lattice with warmed apricot jam for a glossy finish.

2. Serve warm or at room temperature.

Chef's Notes

• Chill the pastry before rolling to prevent shrinkage during baking.

• Ensure the filling is completely cool before assembling to maintain a crisp crust.

• For a deeper flavour, replace 25% of the sugar with brown sugar.

• A pinch of cinnamon or star anise pairs beautifully with mixed berries.

Serving Suggestions

This pie is delicious served with:

• Vanilla bean ice cream

• Lightly whipped cream

• Crème fraîche

• Fresh seasonal berries

• Earl Grey or English Breakfast tea

Storage

Store covered at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat briefly in a preheated oven before serving for the best texture.

Naūke Hospitality Tip

The secret to a perfect lattice pie lies in the contrast between a crisp, buttery crust and a vibrant fruit filling. Avoid overcooking the berries—the fruit should retain some texture while the juices thicken naturally during baking. This balance creates a pie that is both visually stunning and deeply satisfying.

Contact

Reach out to book or consult with us.

Email

Phone

team@naukehospitality.com

+91-8073624579

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