Blackberry Lattice Pie: A Delicious Recipe

Craving for a blackberry pie? If you haven't picked enough little berries in your garden or in nature to cover a pie crust, try our recipe for blackberry lattice pie! This delicious shortcrust pie is filled with a blackberry and apple compote.

Ingredients

Here are the necessary ingredients to prepare a blackberry lattice pie for 6 people:

For the compote:
350g of blackberries
2 apples
half a lemon
100g of sugar
1 packet of vanilla sugar

For the shortcrust pastry:
250g of flour
50g of almond powder
50g of sugar
120g of softened butter
1 egg
1 pinch of salt
1 knob of butter for the mold

Fruit preparation

The first step to making this blackberry lattice pie is to prepare a blackberry and apple compote. You can use any variety of apples you prefer (such as Golden, Granny Smith, or Pink Lady).

1- Sort through the blackberries to keep only the intact fruits. After picking, always remove the prickly stems, leaves, and dried berries that are sometimes mixed with the fruit.

2- Gently rinse the blackberries under cold running water, then drain them in a sieve and transfer them to a saucepan.

3- Peel the apples and cut them into small cubes.

4- Add the apple cubes to the saucepan along with the juice of half a lemon, 100 g of sugar, and a packet of vanilla sugar. Mix well.

Cooking the blackberry compote

Once the fruits are ready, cook the compote that will serve as the filling for your blackberry lattice pie.

1- Place the saucepan on low heat.

2- Cook this compote for about 20 minutes, stirring occasionally.

Note: The blackberry and apple compote is cooked when the apple pieces become tender.

3- Blend the blackberry compote using an immersion blender.

You should obtain a smooth and slightly grainy texture as shown in the photo below. Let the compote cool before using it for assembling the pie.

Note: This pie with blackberry and apple compote is less sweet and lighter than a pie with wild blackberry jam.

Preparation of the shortcrust pastry.

While the blackberry and apple compote cools, prepare the shortcrust pastry.

1- In a large mixing bowl, combine the flour, almond powder, sugar, and a pinch of salt.

2- Add the softened butter, cut into small pieces, and incorporate it into the dry ingredients by kneading the mixture with your fingertips.

3- Once the mixture has a sandy texture, create a well in the center and crack the whole egg into it.

4- Knead again to form a dough ball, adding a little cold water if necessary.

5- Let the shortcrust pastry rest in the refrigerator for 30 minutes to make it easier to handle as it is very crumbly.

Lattice pie assembly

In this blackberry lattice pie, the fruit filling is covered with strips of pastry. I recommend using a fluted pastry wheel for this step of the recipe.

1- Divide the shortcrust pastry dough into two unequal portions: you will use 2/3 of the dough for the pie crust and 1/3 for the lattice strips.

2- Roll out the larger portion of the dough with a rolling pin and place it in a buttered pie dish.

3- Prick the pie crust with a fork, then spread the blackberry compote in an even layer.

4- Roll out the remaining shortcrust pastry and cut long strips of pastry about 1 to 2 cm wide using a fluted pastry wheel.

5- Carefully place the pastry strips on top of the pie, overlapping them to create a lattice pattern, which is a regular grid.