If fear of fragile crusts has kept you away from baking pie, use a refrigerated crust to make this heavenly lattice-topped summer berry pie.
Serves 8


  • 1 (2-crust) package refrigerated piecrust dough
  • 1 pound strawberries, hulled and cut into 3/4" chunks
  • 1/2 pound rhubarb, cut into 3/4" chunks
  • 1 cup raspberries
  • 2/3 cup sugar
  • 1/4 cup cornstarch


Active time: 30 minutes
Total time: 1 3/4 hours

Note: Make sure to keep the pie dough chilled until ready to use. If the crust you buy has different baking times and temperatures than below, follow the directions on the package. Skip the lattice crust, if you prefer, and top the pie with a whole circle of dough, pressing the edges together to seal and cutting two or three slits in the top to allow steam to escape.

Arrange a large baking sheet on the bottom rack of the oven and preheat to 400°. Line a 9 1/2" or 10" pie pan with one of the crusts; set aside. In a large bowl, gently toss together strawberries, rhubarb, raspberries, sugar, and cornstarch until well coated, then transfer to prepared pie pan.

Working on a sheet of parchment paper, cut remaining crust into 10 strips, each about 1 wide.

Lay half the strips across the pie at even intervals, then weave the remaining strips in and out to make a lattice crust. Press edges together to seal, and then trim off or fold under any remaining dough.

Bake 45 minutes, and then reduce heat to 375°. Continue to bake until fruit is bubbly and crust is golden brown, about 30 minutes more. Set aside to cool. Serve warm or at room temperature.


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