Strawberry-Raspberry Lattice Pie

Strawberry-Raspberry Lattice Pie
Jessica Merchant
  • Yield: 8 servings


2cups all-purpose flour
2tablespoons sugar
1/4teaspoon salt
1/3cup unsalted butter, chilled and cut into small pieces
1/3cup chilled shortening
4tablespoons (about) ice water
2 1/2cups small strawberries or large strawberries, cut into quarters
2 1/2cups raspberries
2/3cup sugar
3tablespoons cornstarch
2tablespoons orange marmalade, whisked to thin
1 egg whisked with 1 tablespoon water
1tablespoon sliced almonds
1/3cup powdered sugar
1 1/4teaspoons water
1/4teaspoon vanilla


  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.

Nutritional Info *per serving

  • Calories 410
  • Fat 16g
  • Cholesterol 45mg
  • Sodium 80mg
  • Carbohydrate 62g
  • Fiber 2g
  • Protein 5g