Triple Berry Lattice Pie

Ingredients

• 1 package (2 crusts) refrigerated pie dough (store-bought or homemade), or a double batch of homemade dough
• 6 cups mixed strawberries, blueberries, and raspberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1/4 tsp salt
• 2 tbsp butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar, for sprinkling

Method

1. Preheat oven to 400°F (204°C). Fit one crust into a 9-inch pie dish.
2. In a large bowl, gently toss the mixed strawberries, blueberries, and raspberries with the sugar, thickener, spice, lemon juice, and salt until evenly coated.
3. Pour the filling into the crust and dot with the butter pieces.
4. Top with the second crust, forming a woven lattice top. Crimp the edges to seal, then brush the top with the beaten egg and sprinkle with coarse sugar.
5. Bake for 45–55 minutes, until the crust is deep golden and the filling is bubbling through the vents.
6. Cool on a wire rack at least 2 hours before slicing so the filling has time to set.

The Tale of Triple Berry Lattice Pie

Story updated September 18, 2026

Like mixed berry pie, triple berry pie has no documented single origin; it's a modern extension of the older American habit of combining whatever wild or garden berries ripened together, typically raspberries, blackberries, and blueberries or strawberries, into one filling rather than a single-fruit pie. That improvisational tradition stretches back to 19th-century New England and Appalachian households, who often listed recipes simply as "berry pie" rather than naming a specific fruit. What sets the triple berry lattice version apart is really the presentation: the woven lattice top, an old European pastry technique used to let a juicy filling vent steam while showing off its color, became a favored way to dress up berry pies for company or a county fair table by the 20th century. The specific three-berry combination and decorative lattice together represent less a historic dish with a named inventor than a continuation of home bakers pairing regional harvest patterns with a traditional crust style.