Skip to Content
Menu

Blueberry Raspberry Lattice Pie

  • Save
  • Jump to Recipe
Betty Crocker Kitchens
Updated May 20, 2005
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
When you've got berries, make a homemade pie!

Blueberry Raspberry Lattice Pie

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Servings 8
  • Ingredients 11
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Pastry

  • 2/3 cup plus 2 tablespoons shortening
  • 2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 4 to 6 tablespoons cold water

Filling

  • 3/4 cup sugar
  • 1/2 cup cornstarch
  • 1/2 teaspoon ground cinnamon, if desired
  • 2 1/2 cups fresh blueberries
  • 2 1/2 cups fresh raspberries
  • 1 tablespoon lemon juice
  • 2 tablespoons butter or margarine
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 425°F. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Step 
    2
    Gather pastry into a ball. Divide pastry in half and shape into two flattened rounds on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • Step 
    3
    In large bowl, mix sugar, cornstarch and cinnamon. Gently stir in blueberries and raspberries. Spoon berry mixture into pastry-lined pie plate. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over berry mixture.
  • Step 
    4
    Roll second round of pastry; cut into strips 1/2 to 1 inch wide. (Use a pastry wheel for decorative strips.) Place 5 to 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. (To save time, do not weave strips. Simply lay second half of strips across first strips.) Trim ends of strips. Fold trimmed edge of bottom pastry over ends of strips, building up a high edge. Seal and flute.
  • Step 
    5
    Cover lattice top with aluminum foil to prevent excessive browning; remove foil for last 10 minutes of baking. Bake 50 to 60 minutes or until crust is golden brown and juice begins to bubble through lattice crust.

Nutrition

610 Calories
32g Total Fat
5g Protein
81g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
290
Total Fat
32g
0%
Saturated Fat
9g
0%
Cholesterol
10mg
0%
Sodium
430mg
0%
Total Carbohydrate
81g
0%
Dietary Fiber
6g
0%
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
16%
16%
Calcium
2%
2%
Iron
12%
12%
Exchanges:
2 Starch; 2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section