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Botanical Herb-Infused Triple Berry Trellis Pie Recipe

Botanical Herb-Infused Triple Berry Trellis Pie Recipe

Learn how to make the best homemade berry pie with this foolproof recipe featuring fresh herbs and a stunning lattice top. This easy baking recipe combines blackberries, raspberries, and blueberries with thyme, basil, and mint for an elevated summer dessert that's sure to impress.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of the Triple Berry Trellis Pie reveals an intricate lattice pattern with thin, perfectly golden-brown strips of pastry weaving over a deep purple-red filling where plump berries glisten beneath. Natural light streams across the scene, highlighting the caramelized sugar crystals atop the crust. A cross-section view shows layers of different berries nestled among fresh herb sprigs, with clear juices that have set beautifully. The pie rests on a weathered wooden board dusted with flour, surrounded by scattered fresh berries, herb leaves, and vintage pie servers. Steam gently rises from a freshly cut slice, revealing the rich berry interior studded with flecks of green herbs.

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Botanical Herb-Infused Triple Berry Trellis Pie?

The pie features a herb-infused crust with thyme and basil, filled with blackberries, raspberries, and blueberries. The filling is enhanced with mint, rosemary, lemon, vanilla, and a touch of salt, creating a perfect balance of sweet and herbal flavours.

How to cook Botanical Herb-Infused Triple Berry Trellis Pie at home?

Learn how to cook Botanical Herb-Infused Triple Berry Trellis Pie by preparing a herb-infused butter crust, gently mixing berries with fresh herbs and cornstarch, creating a beautiful lattice top, and baking at two temperatures for optimal results. The key is allowing the pie to cool completely before slicing to ensure the filling sets properly.

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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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." }, { "@type": "HowToStep", "name": "Prepare Lattice Strips", "text": "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." }, { "@type": "HowToStep", "name": "Add Filling", "text": "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." }, { "@type": "HowToStep", "name": "Create Lattice", "text": "Create the lattice top by laying half the strips in one direction across the pie, spacing them evenly. 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If the edges begin to brown too quickly, cover them with foil." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Papadopoulos", "datePublished": "2024-06-15", "reviewBody": "I was skeptical about mixing herbs with berries, but this pie was a revelation! The thyme and mint balanced the sweetness perfectly. My dinner guests were impressed by both the flavor and the beautiful lattice top.", "name": "Unexpected Flavor Combination", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Sanchez", "datePublished": "2024-06-12", "reviewBody": "This was the most impressive pie I've ever made! The instructions for the lattice pattern were clear and it turned out beautiful. The herbs add a sophisticated flavor that makes this pie stand out from basic berry pies.", "name": "Stunning Presentation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-06-08", "reviewBody": "The crust was perfectly flaky and buttery! I was worried about a soggy bottom with all those juicy berries, but following the instructions about the hot baking sheet worked brilliantly. The herb-infused crust elevated this to restaurant quality.", "name": "Perfect Crust Technique", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-06-05", "reviewBody": "I made this for a summer garden party and it was the star of the dessert table! The balance of sweet and herbal flavors is incredible. My guests couldn't believe I made something so beautiful and delicious myself.", "name": "Garden Party Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Astrid Johansson", "datePublished": "2024-06-01", "reviewBody": "This recipe converted me from a pie-avoider to a pie enthusiast! The detailed instructions made the process manageable even for someone who's not confident with pastry. The herbs make it taste sophisticated and fresh. I'll definitely be making this again!", "name": "Converted Pie Skeptic", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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