Triple Berry Pie with Cardamom and Lattice Crust

  • Active Time 20m
  • Total Time 2h

8 servings

This pretty and delicious summer pie is great on its own or even better served with vanilla ice cream or sweetened whipped cream. Tip: You’ll be using one of the Pie Crust Disks in this recipe to make your lattice top. Cutting the strips is easy using a simple tool such as a fluted pastry wheel, which has a crinkled edge that lends a decorative look to pastries. Once your strips are cut, you simply weave them across the top of your pie filling.


  • For Filling:
  • 1 cup plus 1 tablespoon sugar, divided
  • 2 1/2 tablespoons cornstarch
  • 1/4 teaspoon (generous) ground cardamom
  • 1 1/2 cups fresh raspberies (about 8 ounces)
  • 1 1/2 cups fresh blueberries (about 8 ounces)
  • 1 cup fresh blackberries (about 5 1/2 ounces)
  • 1/4 cup seedless raspberry jam
  • 1 teaspoon grated lemon peel
  • 2 Tender Pie Crust Disks (see recipe)
  • Whipping Cream (for glaze)
  • Vanilla ice cream or sweetened whipped cream (optional)

Companion recipe: The Perfect Pie Crust


FOR FILLING: Whisk 1 cup sugar, cornstarch and cardamom in a large bowl to blend well. Add all the berries, jam and lemon peel and toss gently to coat with the sugar mixture. Let stand until berries begin to juice, about 20 minutes.

TO ASSEMBLE: Line a baking sheet with foil; place in bottom of oven (to catch any potential spills). Position a rack in the center of the oven and preheat to 375 degrees F. Roll out 1 pie crust disk on a generously floured surface to a 12 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon filling into the crust.

Roll out the second pie crust disk to a 12-inch round; cut into thirteen 1/2- to 3/4-inch wide strips. Arrange 7 dough strips across the filling, spacing evenly apart. Place 6 more dough strips diagonally across the first 7 strips, forming lattice. Trim the strips even with overhang on bottom crust. Tuck the ends of dough strips and overhang under; press to seal. Crimp edges decoratively, forming 1/2-to 3/4-inch high standing rim above sides of pie dish. Brush the lattice strips (not crust edges) lightly with cream. Sprinkle strips with remaining 1 tablespoon sugar.

Bake the pie 30 minutes. Cover the crust edges with a foil collar to protect from overbrowning. Continue to bake pie until the filling bubbles thickly in center, about 50 minutes longer. Transfer the pie to rack. Cool completely. (Can be prepared 8 hours ahead. Let stand at room temperature.)

TO SERVE: Cut the pie into wedges. Serve with ice cream or sweetened whipped cream, if desired.

Recipe created exclusively for by Margaret Cederberg.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4027

nutrition information per serving

946 calories; 50g total fat; 62mg cholesterol; 590mg sodium; 118g carbohydrates; 6g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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