A Berry Apple Pie with lattice crust on top

Join me Saturday, April 11th for our April live Bake-along! This month we are making Berry Apple Pie! I got a ton of requests to make pie crust from scratch, so we are doing just that! This will be a two part bake-along. The first part will be preparing the crust and the second part will be rolling out the crust, making the filling, and assembling the pie to bake! 

If you want to join in on the bake-along it might be helpful to read the full recipe (at the bottom of the page) through before we get started. Below are also all the details for everything you need to set yourself up with before the event starts. 

Part 1: Making the Pie Crust

Before the event starts, make sure you have all of your ingredients measured out and equipment ready to go! 


  • 3 cups (360 gr) all-purpose flour
  • 1 1/4 tsp kosher salt
  • 12 TBSP (1 ½ sticks, 168 gr) unsalted butter, cold and cubed
  • 5 TBSP (62 gr) shortening or lard, cold
  • 1 cup (240 ml) of water with ice in it

Note: If you want to use only butter for your crust, you can use a total of 2 sticks + 1 TBSP (238 gr) of butter and leave out the shortening. However, be aware that your crust will shrink a bit more and won’t hold its shape quite as well. 


Part 2: Making the Filling, Putting Together the Pie, & Baking

We will be making the filling first during this second section, and then we will work on rolling out the pie dough and assembling the pie. Have your ingredients and equipment for the filling ready to go first and have the equipment for rolling set aside ready to go next. 


  • 4 large apples, peeled, and sliced into 1/2-inch slices (about 7-8 cups)- we will be doing this in class
  • 1 and 1/2 cups (187g) fresh or frozen raspberries or cranberries (cherries could also be used or another apple if you can’t get any of these!)
  • 1 cup (200 gr) granulated sugar
  • 3 TBSP (26 g) cornstarch
  • 1 TBSP orange zest
  • 1 tsp (3 gr) ground cinnamon
  • 1/2 tsp (1 gr) ground ginger
  • 1/4 tsp ground nutmeg
  • 2 TBSP (28 g) unsalted or salted butter, cold and cubed
  • Either 1 egg whisked with 1 tbsp of water OR 2 tbsp oil (this is for brushing the pie crust before baking)
  • About 2 TBSP granulated sugar for sprinkling on the pie for before baking

Note: All of the flavorings in the filling are optional, especially since ingredients are difficult to get right now. You can leave out the orange zest, cinnamon, ginger, and/or the nutmeg. It will be more flavorful if you can include at least some of these, but it is still delicious without! 


For prepping the filling

  • Peeler
  • Cutting board
  • Knife to cut apples
  • Large mixing bowl
  • Silicone spatula or wooden spoon

Second, for rolling out the dough and assembling the pie

A Berry Apple Pie with lattice crust on top
Yield: 8 Servings

Berry Apple Pie


For the Crust

  • 3 cups (360 gr) all-purpose flour
  • 1 1/4 tsp kosher salt
  • 12 TBSP (168 gr) unsalted butter, cold and cubed
  • 5 TBSP (62 gr) shortening or lard, cold
  • 6 - 10 TBSP (90 - 150 ml) ice water

For the Filling

  • 4 large apples, cored, peeled, and sliced into 1/2-inch slices (about 7-8 cups), I like a mix of tart and sweet apples and usually use a mix of 2 granny smith's and 2 golden delicious
  • 1 and 1/2 cups (170 g) fresh or frozen raspberries or cranberries
  • 1 cup (200 gr) granulated sugar
  • 3 Tablespoons (26 g) cornstarch
  • 1 Tablespoon orange zest
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 Tablespoons (30g) unsalted butter, cold and cubed

To Top the Pie

  • 1 egg
  • 1 TBSP water
  • 2 TBSP sugar


For the Crust

  1. In a large mixing bowl, whisk together the flour and salt. Add the cubed butter and shortening into the bowl.
  2. Use your fingers to rub the butter into the flour mixture. Press it out flat as you rub it in to make flat pieces of fat throughout the mixture.
  3. Measure 1 cup (240 ml) of water into a cup of ice. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. It will be about 1/2 cup of ice water.
  4. Press the dough together into a ball. Split it in half. Wrap each piece of dough in a piece of plastic wrap, pressing it down into a disk, and refrigerate for at least 30 minutes, but preferably an hour or up to 3 days before using. This step is key to relaxing the gluten and allowing the dough to hydrate properly.
  5. Wrap each tightly in plastic wrap. Refrigerate for at least 1 1/2 hours and up to 3 days.

For the Filling

  1. Stir the apples, raspberries, granulated sugar, cornstarch, orange zest, cinnamon, ginger, and nutmeg together in a large bowl. Set filling aside as the oven preheats.
  2. Place an oven rack in the bottom 1/3 rd of your oven. Preheat oven to 400°F (200°C).
  3. Roll out the chilled pie dough: Place the dough between two pieces of parchment paper and lightly dust it with flour. Add a damp paper towel or damp tea towel under the parchment to help prevent it from moving around while you are rolling. Using a rolling pin to roll out to a circle that is about 12" in diameter.
  4. Carefully place the dough into a 9×2 inch pie dish. Lift up on the sides of the dough to let it fall into the pie plate without stretching it to fit, using your fingers to smooth it out. Spoon the filling into the crust, leaving any excess liquid in the bowl (you don’t want that in the filling– discard it). Dot the pieces of butter on top of the filling. Stick in the refrigerator until ready to add the lattice.
  5. Prep the top Crust: Roll out the second piece of dough between two pieces of parchment paper to 12" diameter. Cut into 1" - 1 1/2" strips to make a lattice top. Once the top crust is ready, remove the pie from the refrigerator and arrange the dough on top. Use kitchen scissors to trim the edges about 1/2" large than the pie plate. Crimp the edges by folding over and use a fork or your fingers to crimp.
  6. Whisk an egg together with about 1 TBSP of water until very well combined.
  7. Lightly brush the top of the pie crust with egg wash mixture and sprinkle with granulated sugar.
  8. Place the pie on a baking sheet into the oven and bake for 25 minutes at 400 F (200 C). Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 60-75 minutes. After the first 20-30 minutes of bake time, I place a piece of foil on top of the pie to prevent the edges from browning too quickly. The pie is done when the liquids are bubbling and look like they are thickening.
  9. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.