Strawberry & Blueberry Lattice Pie with Cinnamon Sugar Crust

Ingredients

• 2.5 cups all-purpose flour, plus more for dusting
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1 cup (2 sticks / 227g) unsalted butter, very cold, cut into 1/2-inch cubes
• 6 tbsp ice water
• 2.5 cups fresh strawberries, hulled and sliced 1/4-inch thick
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 1/2 tsp vanilla extract
• 2.5 cups fresh blueberries, rinsed and dried
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1/4 tsp ground cinnamon
• 1 whole large egg
• 1 tbsp whole milk
• 2 tbsp granulated sugar
• 1/2 tsp ground cinnamon

Instructions

1. 1

   In a large mixing bowl, whisk together 2.5 cups all-purpose flour, 1 tbsp granulated sugar, and 1 tsp kosher salt until evenly combined. This dry mix is the foundation of your flaky crust, so make sure everything is well distributed.

2. 2

   Add the 1 cup (227g) of very cold, cubed unsalted butter to the flour mixture. Using a pastry cutter (or your fingertips, working quickly so body heat doesn't melt the butter), cut the butter into the flour until the mixture resembles coarse, pea-sized crumbles — you should still see visible, flattened butter chunks, which are what create flaky layers. This process should take about 2–3 minutes. If using a food processor, pulse 10–12 times in 1-second bursts.

3. 3

   Drizzle 6 tbsp ice-cold water over the flour-butter mixture, one tablespoon at a time, using a silicone spatula to fold and press the dough together after each addition. Stop adding water when the dough just holds together when you squeeze a small amount in your palm — it should not feel wet or sticky, but should not crumble apart either. Do not overwork; overworking develops gluten and makes a tough crust.

4. 4

   Turn the dough out onto a lightly floured surface and divide it into two equal discs (about 340g each). Flatten each into a 1-inch-thick disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Cold dough is essential — it prevents shrinkage and keeps those butter layers intact.

5. 5

   While the dough chills, make the strawberry filling: In a medium bowl, combine 2.5 cups sliced strawberries, 1/3 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, 1/2 tsp lemon zest, and 1/2 tsp vanilla extract. Stir gently with a silicone spatula until all the strawberries are coated and the sugar starts to draw out some juice. Set aside and let macerate for 15 minutes — the mixture will become glossy and slightly syrupy.

6. 6

   In a separate medium bowl, make the blueberry filling: Combine 2.5 cups fresh blueberries, 1/3 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, and 1/4 tsp cinnamon. Stir gently to coat without crushing the berries. Set aside to macerate for 15 minutes alongside the strawberries.

7. 7

   Position a rack in the lower third of your oven and place a large rimmed baking sheet on it. Preheat the oven to 425°F (220°C). The hot baking sheet will help cook the bottom crust directly and prevent a soggy base.

8. 8

   Remove one dough disc from the refrigerator. On a lightly floured surface, using a rolling pin, roll the dough from the center outward in all directions, rotating the disc a quarter turn after every few strokes to maintain an even circle. Roll to a 12-inch diameter round, about 1/8 inch thick. If the dough cracks at the edges, let it sit at room temperature for 2 minutes to soften slightly before continuing.

9. 9

   Carefully roll the dough circle onto your rolling pin, then unroll it over the 9-inch pie dish. Gently press the dough into the bottom and sides of the dish without stretching it — stretched dough will shrink during baking. Let the excess dough hang over the edge. Refrigerate the lined pie dish while you prepare the lattice.

10. 10

    Remove the second dough disc from the refrigerator. Roll it to a 12-inch round, the same thickness as the first. Using a sharp chef's knife or a pastry wheel and a ruler, cut the round into 10 strips, each approximately 3/4 inch wide. Transfer the strips on their parchment to the refrigerator to keep firm while you fill the pie.

11. 11

    Remove the lined pie dish from the refrigerator. Spoon the strawberry filling onto one half (left side) of the pie shell and the blueberry filling onto the other half (right side), creating a striking two-tone effect visible through the lattice. Use the spatula to gently level each half so the pie has an even height. Do not drain the accumulated juice — it will thicken into a gorgeous glaze as the pie bakes.

12. 12

    Retrieve your chilled pastry strips. Lay 5 strips horizontally across the top of the pie, spacing them evenly about 3/4 inch apart. Fold back the 2nd and 4th strips halfway. Lay one vertical strip perpendicular to the horizontal strips at the center. Unfold the folded strips over the vertical strip, then fold back the 1st, 3rd, and 5th strips. Lay another vertical strip about 3/4 inch from the first. Continue this weaving pattern — folding alternating strips back to weave under and over — until you have 5 vertical strips creating a full lattice. This technique is easier if you work from the center outward. If at any point the dough becomes soft and sticky, return the whole pie to the refrigerator for 10 minutes to firm up.

13. 13

    Trim any overhanging strips and the bottom crust edge to about 1/2 inch beyond the rim of the pie dish using scissors or a sharp knife. Fold the overhang under itself so the edge sits flush on the rim of the dish. Using your thumb and two forefingers, crimp the edge all the way around to create a decorative fluted border that also seals the strips in place.

14. 14

    In a small bowl, whisk together 1 egg and 1 tbsp whole milk until smooth and uniform — this is your egg wash. Using a pastry brush, gently brush the egg wash over the entire lattice top and crimped edge, coating every surface. This will give the crust its beautiful golden-brown color and glossy sheen.

15. 15

    In a small bowl, stir together 2 tbsp granulated sugar and 1/2 tsp ground cinnamon. Sprinkle this mixture generously and evenly over the entire egg-washed lattice and edges. The sugar will caramelize slightly during baking, creating that sparkly, slightly crunchy topping you can see in the photo.

16. 16

    Carefully place the pie on the preheated baking sheet on the lower oven rack. Bake at 425°F for 20 minutes — the high initial heat sets the crust quickly and prevents sogginess. You should start to see the edges turning pale gold and the filling beginning to bubble around the edges.

17. 17

    Without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for 35–45 more minutes, until the crust is deep golden brown all over and the filling is visibly bubbling through the lattice openings with thick, jammy bubbles (not thin or watery). If the edges begin to brown too quickly before the center is done, loosely tent just the edge with a small strip of aluminum foil. The total bake time is 55–65 minutes.

18. 18

    Remove the pie from the oven using oven mitts — the pie dish and baking sheet will be extremely hot. Transfer the pie to a wire cooling rack. This step is critical: resist the urge to slice immediately. Let the pie cool at room temperature for at least 2 full hours. The cornstarch in the filling needs time to set as it cools; slicing too early will result in a runny, soupy filling that won't hold its shape. The pie is at its best served at room temperature or slightly warm.

19. 19

    Slice into 8 wedges using a sharp chef's knife, wiping the blade between cuts for clean slices. Serve as-is to showcase the beautiful two-toned filling, or alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. Leftovers can be covered loosely with foil and kept at room temperature for up to 2 days, or refrigerated for up to 4 days.

Tools you’ll need

• 9-inch aluminum or glass pie dish
• large mixing bowl
• medium mixing bowl
• pastry cutter or food processor
• rolling pin
• sharp chef's knife or pastry wheel
• ruler
• pastry brush
• large rimmed baking sheet
• wooden spoon or silicone spatula
• plastic wrap
• wire cooling rack
• parchment paper
• measuring cups and spoons

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