Mixed berry lattice pie

Mixed berry pie with homemade shortcrust pastry

Juicy berries encased in buttery shortcrust pastry, baked to golden perfection makes this berry lattice pie a glorious summertime treat.
Course Dessert, Pastry, Pie
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10
Author Alida Ryder


for the pastry

  • 200 g cold butter cubed
  • 400 g cake all purpose flour
  • 50 g icing sugar
  • 2 egg yolks
  • 1-2 tablespoons ice water

for the filling

  • 750 g berries of your choice I used raspberries, blueberries and black berries
  • 2 tablespoons flour
  • 2 tablespoons caster sugar
  • 1 teaspoon vanilla extract

to finish

  • 1 egg beaten


  • To make the pastry, combine the butter, flour and icing sugar in the bowl of a food processor then pulse until the mixture resembles rough breadcrumbs.
  • Add the egg yolks and with the motor running, add the ice water slowly. Mix until the pastry comes together in a soft but firm ball.
  • Remove from the food processor then form into a disc before wrapping in cling wrap.
  • Place in the fridge and allow to chill for 30-45 minutes.
  • Pre-heat the oven to 180°c.
  • When the pastry has chilled, remove from the fridge.
  • Reserve a third of the pastry and roll out the rest on a floured surface. Place the rolled out pastry into a 22cm loose-bottomed tart case.
  • Combine all the filling ingredients in a bowl then transfer to the pastry-lined tart case.
  • To make the lattice topping, roll out the remaining pastry and cut into strips of around 1cm wide.
  • Weave the pastry strips on top of the filling then brush with the beaten egg before placing in the oven.
  • Bake for 30-45 minutes until the pastry is golden brown and crisp and the berries' juices are bubbling.
  • Remove from the oven then allow to cool to room temperature before removing the tart from the pastry case
  • Slice and serve.