How to make
Oven - 390°F (200°C);
A tray with a diameter of about 9″ (23 cm).
Mix the flour, sugar and salt in a bowl. Add the cold diced butter and use a hand held blender or your fingers to form crumbs. Add the slightly beaten egg and 1 to 2 tbsp. of icy water. Quickly knead a butter dough, which is divided into two parts, wrapped in foil and left in the refrigerator for about 30 minutes.
Filling:
Mix the sugar, cinnamon, cornstarch and lemon peel in a bowl. Add berries and lemon juice. In order not to injure them during stirring, the bowl is slightly tossed to evenly cover the fruit.
After the dough is well cooled, on a lightly floured surface, roll out the first part of the dough with a rolling pin - a diameter of about 12″ (30 cm).
With the help of the rolling pin, it is placed in the mold, but so that there is also dough on the boarder itself. Pour the fruit, flatten them out and refrigerate again, until the lattice strips are formed.
The second dough is again rolled out into a diameter of about 12″ (30 cm) and with a cutter into long strips (about 0.5 to 1 cm wide). Take the mold out of the refrigerator, brush the boarder lightly with water to make it easier to stick the lattice.
First, 5-6 strips are stuck and then the rest are pushed through to make a square. Small pieces of butter are placed between the squares. Brush with beaten egg and a little sugar. It can also be spread only with cream.
Bake at 390°F (200°C) for about 20 minutes, then cut aluminum foil with a hole in the middle, place it, so that the edges of the lattice do not burn and bake for another 25-30 minutes.
Leave the pie to cool for at least 2 to 3 hours before serving.
The Berry Lattice Pie is ready.
