The Lattice Agreement

Mixed-berry pie with a flaky lattice crust and a clean-set filling

A fruit-forward mixed berry pie with a flaky lattice crust and glossy, set filling. Designed for frozen berries and a store-bought crust, with vanilla and almond extract adding quiet depth.

Equipment Needed

• Large mixing bowl
• 9-inch ceramic pie dish
• Rimmed baking sheet
• Cooling rack
• Box grater
• Pastry brush

The Lattice Agreement

A fruit-forward mixed berry pie with a flaky lattice crust and glossy, set filling. Designed for frozen berries and a store-bought crust, with vanilla and almond extract adding quiet depth.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 5 hours hrs 45 minutes mins

Servings: 1 Servings

Course: Desserts

Cuisine: American

Ingredients Method

Ingredients

  

Filling

• 6 cups frozen mixed berries (about 2 lbs) do not thaw
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 6 tablespoons cornstarch (use 7 if mix is heavy on strawberries)
• 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 small Honeycrisp or Pink Lady apple peeled and finely grated
• 2 tablespoons unsalted butter cut into small pieces

Crust and Finish

• 1 package (14-15 oz) refrigerated pie crusts (2 crusts)
• 1 large egg beaten with 1 tablespoon water
• 1 tablespoon turbinado sugar

Method

 

1. Place a rimmed baking sheet on the center rack and preheat the oven to 425F.
2. Fit one crust into a 9-inch ceramic pie dish and refrigerate while preparing the filling.
3. In a large bowl, combine the frozen berries, both sugars, cornstarch, and salt. Add the vanilla extract, almond extract, and grated apple. Toss until evenly coated.
4. Pour the filling into the chilled crust. Dot the top evenly with the butter pieces.
5. Cut the second crust into strips and arrange in a lattice pattern over the filling. Trim and crimp the edges.
6. Brush the lattice and edges thoroughly with the egg wash. Sprinkle with turbinado sugar.
7. Refrigerate the assembled pie for 15-20 minutes.
8. Place the pie on the preheated baking sheet. Bake at 425F for 20 minutes.
9. Reduce heat to 375F and bake for an additional 40-55 minutes, until the crust is deep golden brown and the filling is actively bubbling in the center. Tent the edges with foil if browning too quickly.
10. Transfer to a cooling rack and cool for at least 4 hours before slicing. Do not cut while warm.

How to Know It's Done

• Initial bake: 425F for 20 minutes
• Finish: 375F for 40-55 minutes
• Done when crust is deep golden and filling bubbles actively through the center of the lattice

Cook's Notes

• The grated apple adds natural pectin for a clean set without affecting flavor — do not skip it.
• Baking on a preheated sheet is essential for a well-browned bottom crust in a ceramic dish.
• The pie can be baked a full day ahead and held loosely covered at room temperature. Reheat slices at 325F for 10-15 minutes to refresh.