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Perfect Fourth of July Berry Pie Recipe with Easy Luscious Lattice Crust

fourth of july berry pie - featured image
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A quick and easy berry pie featuring a flaky lattice crust and a juicy mix of fresh strawberries, blueberries, and raspberries, perfect for Fourth of July celebrations and summer gatherings.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 tablespoon granulated sugar (optional)
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6–8 tablespoons ice water, as needed
  • 2 cups fresh strawberries, hulled and halved
  • 1 ½ cups fresh blueberries
  • 1 ½ cups fresh raspberries
  • ¾ cup (150g) granulated sugar
  • ¼ cup (32g) cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon ground cinnamon (optional)
  • 1 large egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar (if using). Add cold, cubed butter and cut into flour using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter pieces.
  2. Gradually sprinkle 6 to 8 tablespoons ice water over mixture, stirring gently after each addition until dough holds together when pressed. Divide dough into two discs, wrap in plastic, and chill for at least 30 minutes.
  3. In a large bowl, combine strawberries, blueberries, raspberries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon (if using). Toss gently and let sit for 10 minutes to macerate.
  4. Roll one dough disc on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, allowing some overhang. Trim excess dough to about 1 inch beyond rim.
  5. Pour berry filling evenly into crust, mounding slightly in center.
  6. Roll second dough disc into a 12-inch circle. Cut into ½-inch wide strips using a sharp knife or pizza cutter.
  7. Weave 6 strips parallel across pie, folding back every other strip halfway. Place a perpendicular strip, then unfold folded strips over it. Repeat to cover pie with lattice.
  8. Trim lattice strips to match bottom crust edge. Fold edges under and crimp to seal.
  9. Beat egg with a tablespoon of water. Brush lattice and edges with egg wash, then sprinkle coarse sugar on top.
  10. Place pie on a baking sheet and bake at 400°F (200°C) for 20 minutes. Reduce heat to 350°F (175°C) and bake for an additional 35-40 minutes until crust is golden and filling bubbles thickly.
  11. Cool pie on a wire rack for at least 2 hours before slicing to allow filling to set.

Notes

Keep butter and water cold for flaky crust. Chill dough before rolling to prevent stickiness. Use cornstarch to thicken filling and prevent sogginess. Cover crust edges with foil if browning too quickly. Cool pie completely before slicing for clean cuts. Frozen berries can be used but thaw and drain excess liquid first.

Nutrition

Keywords: berry pie, Fourth of July dessert, lattice crust, summer pie, strawberry pie, blueberry pie, raspberry pie, easy pie recipe, patriotic dessert

Find it online: https://evabakery.com/perfect-fourth-of-july-berry-pie-recipe-with-easy-luscious-lattice-crust/