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Berry bliss lattice pie

Berry bliss lattice pie


Weave a little magic for dessert, using ready-made Co-op pastry

  • Feeds 6 Feeds 6
  • Ready in 1 hour 25 minutes

Each serving contains

  • Energy
    2634kj 632kcal
  • Fat
    High 56%
  • Saturates
    High 93%
  • Sugar
    Med 56%
  • Salt
    Low 56%

% of adult’s reference intake | Carbohydrates per serving : 60g


  • 500g shortcrust pastry
  • 1 tbsp Co-op plain flour
  • 600g mixed Co-op blueberries, raspberries, strawberries, hulled, and cherries, stoned
  • Zest and juice of 1 lemon
  • 1 tbsp cornflour
  • 5 tbsp icing sugar
  • 1 Co-op British egg white
  • 1 tbsp white sugar
  • 175ml Co-op double cream


  1. Preheat the oven to 190℃/fan 170℃/Gas 5
  2. Cut a third off the pastry and set aside
  3. Dust a clean worktop with flour, roll out the larger block to a thickness of 1/2cm and line a pie dish
  4. Cover with greaseproof paper, fill with baking beans and bake blind for 30 mins
  5. After 20 mins, mix the fruit with half the lemon zest and juice, the cornflour and 3 tbsp icing sugar
  6. Roll out the rest of the pastry to just longer than the dish and cut into 9 x 1cm wide strips
  7. Reshape and roll out the rest to just longer than the width of the dish, then cut into 11 x 1cm strips
  8. Remove the beans and paper from the dish, then add the fruit
  9. Brush the edges with egg then lay 9 long strips on top
  10. Fold every other strip back on itself, just past the centre, then lay one of the shorter strips across the middle
  11. Place the folded strips back, then fold back the strips sitting under the weave
  12. Lay another strip down and repeat until you have woven one half
  13. Repeat from the middle going in the other direction
  14. Seal the edges by pressing down together with your fingers
  15. Brush with egg, dust with sugar, then bake for 30 mins until golden
  16. Lightly whip the cream with the rest of the lemon zest and juice and icing sugar until you have soft peaks
  17. Serve the pie with the cream on the side