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Cherry Mixed Berry Lattice Pie

Mixed Cherry & Berry Lattice Pie

  • Author: Cupcake from Brown Sugar
  • Total Time: 1 hour 30 mins
  • Yield: 8-10 1x


  • 2 c. flour
  • 1 tbsp. sugar
  • ½ tsp. salt
  • 1 stick unsalted butter, chilled
  • ¼ c. shortening, chilled
  • 1/3 c. cold water
  • 2 lbs. Frozen Cherry Mixed Fruit
  • 1 tsp. lemon zest
  • 1 tbsp. lemon juice
  • 1 c. sugar
  • 3 tbsp. cornstarch
  • 2tbsp. water
  • 1 egg
  • 1 tbsp. water


  1. In a medium bowl, stir together the flour, sugar, and salt. Cut in the butter and shortening. Mix with a fork or pastry cutter until pieces are pea size.
  2. Sprinkle with cold water and quickly use your hands to form the dough into a ball of dough. Wrap with plastic wrap and place inside the refrigerator for 30 minutes or longer. Remove from the refrigerator and place on kitchen countertop sprinkled with flour for about 10 minutes so the dough can loosen to make it easier to work with.
  3. Take about 1/3 of the dough and set to the side. Roll the rest of the dough out starting from the center to the edges. Roll out to about a 12 inch circle. Ease the flatten pie dough into a deep 9 inch pie dish. Trim the edges around the pie dish taking the excess dough and joining it with the reserved dough. Set the pie dough in the refrigerator until ready to use. If ready, pour in the cooled pie filling.
  4. In a medium sauce pan, add the frozen fruit and turn on low to medium heat. Add the lemon zest, sugar, and water. The berries will cook down and release its natural liquid. This should take about 10 minutes. Once the berries are no longer frozen and bubbling, in a small glass add the cornstarch and 2 tbsp. of water and mix to dissolve the cornstarch. Pour into the berry mixture and turn down to low and allow to simmer for 5 minutes. Completely remove from heat and allow to cool completely.
  5. Once the mixture is cool, pour into the baking dish. Roll out the rest of the dough into a circle, cut into desired strips using a pizza cutter, and finally lay the strips horizontally and vertically overlapping each strip for a chalice pie effect. You can make the strips as big or as small as you would like. Brush the edges and dough with egg wash (whisk the egg and 1 tbsp. water) and sprinkle with course sugar. Bake for 40-45 minutes in a preheated oven on 350 Degrees. Cool on wire rack for 2 hours before serving.
  • Prep Time: 30 mins
  • Cook Time: 60 mins
  • Category: Dessert