1tablespoonsparkling white or demerara sugar, if desired
Instructions
FOR THE CRUST
Follow recipe instructions to make pie crust. Wrap into two disks and place in fridge until cold, roughly 30 minutes.
For plaid lattice top crust, roll dough out to a 10 inch by 15-16 rectangle. Cut 4 long strips that are about 2 inches wide and 14 long strips that are roughly ½-inch thick. Place 2 thin strips on a sheet of parchment. Next to that, place a thick strip, followed by 3 thin strips, another thick strip, and 2 thin strips. Fold back every other strip on one side and place a thin strip right up to the fold. Unfold the strips of dough back onto this new strip. Then take the opposite strips (that are currently covered with the new strip) and fold those back from that new strip. Place another new strip right next to this strip and unfold the strips back down over this new strip. I like to start my lattice on the side like this and can then begin on the other side of these newly placed strips and go towards the center. Keep repeating this pattern of 2 thin strips followed by 1 thick strip, then 3 thin strips, 1 thick strip, and finally 2 thin strips, until the entire amount of strips have been used.
Carefully slide this lattice on the parchment onto a baking sheet and refrigerate for at least 30 minutes. This will make it easier to transfer onto the pie.
Roll out bottom crust and unroll into pie pan. Refrigerate until needed.
FOR THE FILLING
Preheat oven to 400° F.
In a large bowl, mix all filling ingredients (except butter) and pour into chilled pie crust. Dot the top with the butter chunks. Remove the lattice from the fridge and carefully lift it and transfer it to the top of the pie. Cut the excess from the bottom and top crusts with kitchen shears along the side of the pie plate.
FOR THE EGG WASH AND TOPPING
Whisk together 1 egg with 1 tablespoon milk and brush onto top crust. Sprinkle with sparkling or demerara sugar, if desired.
Place pie on a larger baking sheet lined with foil to catch any drippings. Bake at 400° F for 25 minutes. Reduce heat to 350° F and continue baking for 30-40 minutes (covering crust with foil as necessary), until juices are bubbling and thickened.
Transfer pie to wire rack to cool before serving. Serve with freshly whipped cream or vanilla ice cream.
Notes
It's not absolutely necessary to make the lattice top crust. Instead, you can roll the pie dough out just like you would for the bottom crust, gently roll it up onto your rolling pin, and unroll it over the pie filling. Trim excess pie dough along the edges, tuck top crust under bottom crust, and crimp as desired. Cut vents into the top crust, brush with egg wash, and sprinkle with sugar. Bake as directed. Frozen berries can be used in place of fresh. Do not thaw them before mixing with the rest of the filling ingredients. Pie will keep, covered, at room temperature for 3-4 days (if it lasts that long!). The entire pie can also be well wrapped (double wrapped) and frozen unbaked. Bake from frozen, adding another 15-20 minutes to bake time.