Homemade lattice pie crust with a harvest berry and mint filling.
Start to Finish: 2 hours 30 minutes PT2H30M
4 10-ounce packages Cascadian Farm Harvest Berries, thawed
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon dried mint (or 1 tablespoon fresh mint)
Coarse sugar, garnish topping
ALL-BUTTER PIE CRUST:
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1 cup unsalted butter, cold and cubed
1/4 cup chilled vodka*
1/4 cup ice water
1 tablespoon heavy cream
1. To start the filling, let the berries thaw slowly in a colander over the sink. Once they are mostly thawed, toss berries with sugar, cornstarch, flour, spices, and mint and let sit for 15-20 minutes to drain more.
2. Meanwhile, for the crust, stir together flour, salt, and sugar in a medium bowl. Then cube the cold butter and use your fingers to work the butter into the flour mixture until it is in pea-sized pieces.
3. Stir vodka and ice water into the flour mixture and stir until it forms a dough ball. Knead the dough a few times just to bring it together.
*NOTE: The vodka isn’t essential but it makes the dough easier to work with and evaporates in the oven to leave a very flakey crust. If you leave it out, you might need a few extra tablespoons of ice water.
4. Split the dough into two even-sized balls, wrap with plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375 degrees F. Take one dough ball and roll it out on a lightly floured surface. Work slowly so the dough doesn’t crack a lot. Roll the dough out until it’s at least 12 inches in diameter and then carefully transfer the dough to a 9-inch pie dish. Work the dough into the pie dish corners.
6. Add the berry filling to the pie dough.
7. Take the other pie dough ball and roll it out into a lightly floured surface. Use a pastry cutter to cut the dough into 1/4-inch strips.
8. To create a lattice topping on the pie, place strips vertically on the pie leaving a small amount of space between each strip. Then fold back every other strip and lay on one strip going the opposite direction. Then fold the strips back up and fold back the alternating strips. Keep working in this way creating a weave of dough strips over the pie.
9. Once the entire lattice is done, trim around the edges and create a crust by pinching the edges together around the outside of the pie.
10. Whisk together eggs and cream and brush the egg wash over the top of the pie. Sprinkle liberally with coarse sugar.
11. Bake the pie at 375 degrees F. After 20 minutes, cover the outer crust of the pie with foil if it’s getting to dark. The pie will need to bake for 50-55 minutes total.
12. Let the pie cool for at least 15-20 minutes before slicing and serving.