Summer Berry Lattice Pie
Jammy mixed berries under a buttery lattice. The cornflour keeps the filling sliceable, not soupy.
- Prep
- 40 min
- Cook
- 55 min
- Total
- 1 hr 35 min
- Serves
- 8 slices
- Difficulty
- Medium
Method
Pulse the flour, sugar, salt and butter in a food processor until it looks like coarse crumbs. Add the water a spoonful at a time until the dough just holds together. Divide in two, flatten into discs, wrap and chill for 1 hour.
Toss the berries with the sugar, cornflour and lemon zest.
Roll one disc out and line a 23 cm (9 in) pie dish. Add the filling.
Roll the second disc and cut into 2 cm strips. Weave a lattice over the fruit, trim and crimp the edges. Brush with egg and chill for 20 minutes.
Bake at 200°C / 400°F (180°C fan) for 20 minutes, then reduce to 180°C / 350°F (160°C fan) and bake for a further 35 minutes until deeply golden and bubbling in the centre.
Cool for at least 2 hours before slicing so the filling sets.
Notes from the kitchen
Frozen berries work; do not thaw them, and add 10 minutes to the baking time.
Tell us how it went.
A tweak that worked, a question about a step, a photo of your plate. We read every message.
