Botanical Herb-Infused Triple Berry Trellis Pie Recipe
A breathtaking latticework pie featuring vibrant blackberries, raspberries, and blueberries mingling with fragrant herbs in a buttery, flaky crust that balances sweet fruity intensity with subtle botanical notes.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the herb-infused crust:</li><li class="ingredients-single-item">340g all-purpose flour</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves, finely chopped</li><li class="ingredients-single-item">2 tsp fresh basil leaves, finely chopped</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp coarse sugar (for sprinkling)</li><li class="ingredients-single-item">For the triple berry filling:</li><li class="ingredients-single-item">200g fresh blackberries</li><li class="ingredients-single-item">200g fresh raspberries</li><li class="ingredients-single-item">200g fresh blueberries</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tbsp lemon zest</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp fresh mint leaves, finely chopped</li><li class="ingredients-single-item">1 tsp fresh rosemary, very finely chopped</li><li class="ingredients-single-item">¼ tsp salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry cutter or pizza wheel</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the herb-infused pie crust: In a large bowl or food processor, combine the flour, chopped thyme, basil, salt and sugar. Add the cold cubed butter and pulse or use your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining (these butter pockets create flaky layers when baked).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together when pinched. Be careful not to overmix or add too much water, as this will result in a tough crust. Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust and one smaller (about 40%) for the lattice top.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Shape each portion into a flat disc, wrap in cling film, and refrigerate for at least 1 hour, preferably 2 hours. This resting period allows the gluten to relax and the butter to firm up, ensuring a tender and flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. In a large bowl, gently toss all berries with both sugars, cornstarch, lemon juice, zest, vanilla, chopped mint, rosemary, and salt. The cornstarch will thicken the juices as the pie bakes, preventing a soggy bottom. Let the mixture sit for 15-20 minutes to allow flavors to meld and juices to release.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) with a baking sheet inside. Place a rack in the lower third of the oven. The hot baking sheet will help cook the bottom crust quickly, preventing sogginess.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll out the larger disc of dough to about 3mm thickness and a diameter of roughly 30cm (12 inches). Carefully transfer to your pie dish, gently pressing into the corners without stretching the dough. Trim the edges, leaving about 2cm overhang. Refrigerate while preparing the lattice.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll out the smaller disc to the same thickness. Using a pastry cutter or knife, cut into even strips about 2cm wide for the lattice. For a classic trellis pattern, you'll need at least 8-10 strips. Place the strips on a parchment-lined baking sheet and refrigerate for 10 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the pie shell from the refrigerator and pour in the berry filling, mounding slightly in the center. The filling should look juicy but not swimming in liquid – if there's excess liquid in the bowl, leave it behind.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Create the lattice top by laying half the strips in one direction across the pie, spacing them evenly. Fold back every other strip halfway, then place one strip perpendicular across the unfolded strips. Unfold the folded strips over the perpendicular strip. Continue this weaving process until the entire pie is covered with a lattice pattern. Trim the edges of the strips to align with the overhang of the bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Fold the overhang of the bottom crust up and over the edges of the lattice strips, then crimp decoratively using your fingers or a fork to seal. Brush the entire top crust with beaten egg wash and sprinkle generously with coarse sugar for a beautiful sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling thickly at the edges and through the lattice. If the edges begin to brown too quickly, cover them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack for at least 3-4 hours before slicing. This cooling period is crucial as it allows the filling to set properly. The pie will keep at room temperature, loosely covered, for 2 days or refrigerated for up to 5 days. Serve slightly warm or at room temperature, perhaps with a scoop of vanilla ice cream for the perfect contrast to the herb-infused berries.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why should I use fresh herbs in a berry pie?
Fresh herbs add complexity and depth to berry pies, creating unexpected flavour dimensions. Herbs like thyme complement berries' sweetness, mint adds brightness, and rosemary provides subtle earthy notes. These botanical elements elevate a simple dessert into a sophisticated culinary experience.
What's the secret to creating a perfect lattice crust for pie?
The perfect lattice requires cold dough (refrigerate strips before weaving), even strips (use a ruler as a guide), and a methodical weaving pattern. Work quickly to prevent the dough from warming, and don't pull or stretch the strips. Finish with an egg wash and coarse sugar for professional results.
How can I prevent a soggy bottom on my fruit pie?
Prevent soggy bottoms by baking on a preheated baking sheet, using the correct amount of cornstarch to thicken juices, blind-baking the bottom crust for 10 minutes before adding filling, leaving excess liquid behind when adding the berries, and ensuring the pie cools completely before slicing.
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