North 40 Berry Pie

Dianna Sheehy’s pie speaks of old-time summer, with her farm-picked berries and lattice-work lard pastry.

North 40 Berry Pie

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  • Prep Time


  • Total Time


  • Servings



  • 1

    recipe Pastry for Lattice-Top Pie

  • ¼

    –⅓ cup sugar

  • 2

    Tbsp. quick-cooking tapioca

  • 3

    cups fresh red raspberries

  • 2

    cups wild blackberries

  • ½

    cup honey

  • 1

    Tbsp. lemon juice

  • 2

    Tbsp. butter, cut up

  • Milk and sugar


1. Prepare Pastry for Lattice-Top Pie. Divide dough in half; form each half into a ball. On lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Carefully ease pastry into pie plate. Trim pastry to 1/2 inch beyond edge of pie plate; set pastry aside. 2. In a large bowl combine 1/4 to 1/3 cup sugar (depending on sweetness of berries), tapioca, and cornstarch. Add berries; toss gently to coat. Drizzle with honey and lemon juice. Stir gently to combine. Transfer berry mixture to pastry-lined pie plate. Dot berry mixture with butter. 3. On a lightly floured surface, roll remaining dough ball into a 12-inch circle. Cut into 1/2-inch-wide strips using a fluted pastry wheel or pizza cutter. Weave strips over filling in a lattice pattern. Press ends of strips into bottom pastry rim. Fold bottom pastry over strip ends; pinch to seal. Crimp edge as desired. 4. Brush top crust lightly with milk; sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Place pie on a foil-lined 12-inch round pizza pan with raised edges. Bake in a 400° oven for 15 minutes. Decrease oven temperature to 350°. Bake 40 to 45 minutes more or until pastry is golden brown and filling is bubbly. Cool on a wire rack. Makes 8 servings. Pastry for Lattice-Top Pie: In a large bowl stir together 2 cups all-purpose flour and 1 teaspoon salt. Using a pastry blender, cut in 3/4 cup lard or shortening until pieces are pea-size; set aside. In a small bowl lightly beat 1 egg. Stir in 1/4 cup cold water and 1 teaspoon vinegar. Sprinkle 1 tablespoon of the egg mixture over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the egg mixture at a time, until all the flour mixture is moistened. If egg mixture does not completely moisten the dough, sprinkle dough with additional cold water, 1 teaspoon at a time.


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