Strawberry-Raspberry Lattice Pie

Strawberry-Raspberry Lattice Pie

A vibrant red peeks out between the gaps of a traditional lattice crust, all drizzled with a powdered sugar icing.

Serves: 8 Save

Ingredients (14)


  • 2 cup All Purpose Flour
  • 2 T Sugar
  • ¼ tsp Salt
  • ⅓ cup Unsalted Butter
  • ⅓ cup Vegetable Shortening


  • 2½ cup Fresh Strawberries
  • 2½ cup Fresh Raspberries
  • ⅔ cup Sugar
  • 3 T Cornstarch
  • 2 T Orange Marmalade
  • 1 Egg
  • 1 T Sliced Almonds
  • ⅓ cup Powdered Sugar
  • ¼ tsp Vanilla Extract


  1. To prepare crust, combine flour, sugar and salt in a large bowl. Cut in butter and shortening with fingers or pastry blender until mixture resembles coarse meal with some larger pieces. Add water and stir with a fork until mixture holds together. Shape into a ball, wrap in plastic wrap, flatten to a 4-inch disc and chill 1 hour.
  2. Preheat oven to 425F.
  3. Divide dough in half. Wrap and refrigerate one half. Roll remaining half on floured surface into a 12-inch circle; fit into a 9-inch pie plate.
  4. To prepare filling, combine berries, sugar, cornstarch and marmalade in a large bowl. Mix gently with a large spoon. Pour into piecrust.
  5. Roll remaining dough into a 12-inch circle. Cut into 8 to 10 strips. Arrange in lattice pattern over filling. Pinch and seal edges. Brush with egg and water mixture and sprinkle with almonds. Bake 10 minutes. Reduce temperature to 350F and bake 40 minutes or until crust is golden-brown and juices are bubbling. Let cool completely on wire rack.
  6. Whisk powdered sugar, water and vanilla in a medium bowl until smooth. Drizzle over pie.