Lattice-Topped Raspberry Pie

The trick to a raspberry pie that slices into clean wedges instead of collapsing into a puddle is cooking the filling first. The raspberries get simmered with sugar and cornstarch on the stovetop until thick and glossy, then cooled completely before they ever touch the crust, so there’s no guessing whether the center will set.

A woven lattice top does double duty. It looks like a county-fair winner and it lets steam escape, so the filling concentrates instead of going watery. Dotting the fruit with butter before the top crust goes on adds a little richness and shine.

Bake until the crust is deep golden and the filling bubbles up between the strips. A dusting of powdered sugar, a few whole berries and a scatter of chocolate leaves turn it into a proper centerpiece.

Chef Tips

• Cool the filling completely before pouring it in. Warm filling melts the pastry and you lose that flaky bottom crust.
• Keep the bottom crust chilled until the moment you fill it so it bakes up crisp rather than soggy.
• Set the pie on a sheet pan to catch any bubbling-over juices and to help crisp the base.
• If the lattice browns too fast, tent the edges with foil so the crust finishes evenly.

Variations

• Use a mix of raspberries and blackberries, or fold in a handful of blueberries.
• Add a squeeze of lemon or a little orange zest to brighten the filling.
• Brush the lattice with egg wash and sprinkle on coarse sugar for extra sparkle and crunch.