Chocolate Lattice Berry Pie is a refined and visually captivating dessert that elevates the classic fruit pie with a rich cocoa-infused crust, a vibrant berry filling, and artisanal chocolate dough details. With a beautifully woven lattice and hand-crafted floral embellishments, this pie is a centerpiece-worthy treat ideal for holidays, festive gatherings, or special celebrations.
Why You’ll Love This Recipe
This recipe delivers a perfect marriage of flavor and artistry. The chocolate pie crust offers a deep, buttery richness that complements the natural tartness of mixed berries. The lattice design and optional floral decorations turn this dessert into a showpiece, making it as delightful to behold as it is to taste. Whether you’re celebrating or simply indulging, this pie combines rustic charm with elegant presentation.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Pie Crust
- all-purpose flour
- unsweetened cocoa powder
- granulated sugar
- salt
- cold unsalted butter, cubed
- ice water (plus more as needed)
- vanilla extract
For the Berry Filling
- mixed berries (blueberries, blackberries, raspberries)
- granulated sugar
- cornstarch
- lemon juice
- vanilla extract
For the Crumble Topping (optional)
- all-purpose flour
- brown sugar
- butter, chilled
directions
Make the Chocolate Pie Dough:
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, and salt.
- Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Stir in vanilla extract and gradually add ice water, mixing just until the dough comes together.
- Divide the dough into two equal disks. Wrap each in plastic wrap and refrigerate for at least 1 hour.
Prepare the Filling:
- In a medium bowl, gently toss the berries with sugar, cornstarch, lemon juice, and vanilla extract.
- Let the mixture sit for 10 minutes to allow the juices to develop.
Assemble the Pie:
- Preheat oven to 375°F (190°C).
- Roll out one dough disk and fit it into a 9-inch pie or tart pan, trimming any overhang.
- Spoon the berry filling evenly into the prepared crust.
- (Optional) For added texture and sweetness, sprinkle the top with a simple crumble made by combining flour, brown sugar, and chilled butter.
- Roll out the second dough disk and cut it into strips. Weave the strips over the filling to create a lattice pattern.
- Use any leftover dough to cut decorative shapes such as flowers or leaves and place them along the crust edges.
- Chill the assembled pie for 15 minutes before baking.
Bake the Pie:
- Bake for 45–50 minutes, or until the crust is firm and slightly glossy and the berry filling is bubbling.
- If the edges begin to brown too quickly, cover them with foil.
- Let the pie cool completely before slicing to allow the filling to set.
Servings and timing
This recipe yields 8 slices.
Prep time: 40 minutes
Cook time: 50 minutes
Total time: 1 hour 30 minutes (plus chilling)
Calories: Approximately 380 kcal per slice
Variations
- Berry Blend Options: Use strawberries, cherries, or red currants for a different fruit profile.
- Dark Chocolate Add-In: Add chopped dark chocolate or mini chocolate chips to the filling for an extra chocolate layer.
- Spiced Crust: Add a pinch of cinnamon or espresso powder to the dough for additional depth.
- Nutty Crust: Substitute part of the flour with finely ground almonds or hazelnuts.
- Lattice-Free Option: Skip the lattice and top with a full second crust with decorative slits or cutouts.
storage/reheating
Store the cooled pie in the refrigerator, covered loosely with plastic wrap or foil, for up to 4 days. To reheat, warm slices in a 300°F (150°C) oven for 10–15 minutes to revive the crust’s texture. Avoid microwaving, which can soften the crust and affect presentation. The pie can also be frozen (baked or unbaked) for up to 2 months.
FAQs
Can I use frozen berries for the filling?
Yes, frozen berries work well—no need to thaw, but add an extra teaspoon of cornstarch to manage the additional moisture.
What’s the best way to make decorative pie dough shapes?
Use small cookie cutters or shape the dough by hand, then chill the decorations before placing them on the pie.
Can I make the crust in advance?
Absolutely. The dough can be made up to 3 days in advance and refrigerated, or frozen for longer storage.
Why is my dough cracking when I roll it?
If too cold, allow it to sit at room temperature for 10 minutes before rolling. Use gentle pressure and even strokes.
Do I need to blind bake the crust?
No, this pie is baked fully assembled, so blind baking is not necessary.
How do I keep the filling from becoming runny?
Let the berry mixture rest with cornstarch, and cool the pie fully before slicing to help it set.
Can I skip the crumble topping?
Yes, it’s optional. The lattice and berries alone provide great texture and flavor.
What type of cocoa powder should I use?
Use unsweetened natural cocoa powder. Dutch-processed can work but may alter the dough’s texture slightly.
How do I prevent soggy bottom crust?
Make sure the filling is not overly wet, and chill the pie before baking to help the crust set properly.
What pan should I use?
A standard 9-inch pie dish works best. A tart pan with a removable bottom can also be used for a neater presentation.
Conclusion
Chocolate Lattice Berry Pie is more than a dessert—it’s a statement of elegance and flavor. The rich cocoa crust, vibrant berry filling, and intricate lattice make it an ideal choice for special occasions or when you want to impress. With a balance of beauty and taste, this pie is a perfect celebration of creative baking and comforting indulgence.
PrintChocolate Lattice Berry Pie
A visually stunning chocolate lattice pie filled with a luscious mixed berry filling and optional crumble topping, complete with handcrafted chocolate dough decorations—perfect for festive occasions.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes plus chilling
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1/4 cup ice water (plus more as needed)
- 1 teaspoon vanilla extract
- 2 cups mixed berries (blueberries, blackberries, raspberries)
- 1/4 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract (for filling)
- 1/4 cup all-purpose flour (for crumble, optional)
- 2 tablespoons brown sugar
- 2 tablespoons butter, chilled
Instructions
- In a large bowl, whisk together flour, cocoa powder, sugar, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Add vanilla and ice water gradually, mixing until the dough comes together.
- Divide into two disks, wrap in plastic, and refrigerate for 1 hour.
- In a bowl, gently toss berries with sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 10 minutes.
- Roll out one dough disk and fit into a 9-inch tart or pie pan.
- Fill with berry mixture. (Optional: Sprinkle with crumble made by mixing flour, brown sugar, and butter until crumbly.)
- Roll out the second dough disk and cut into strips. Weave over the filling to form a lattice.
- Use leftover dough to cut decorative leaves or flowers and place them around the crust edges.
- Chill the assembled pie for 15 minutes while preheating the oven to 375°F (190°C).
- Bake for 45–50 minutes, until crust is set and filling is bubbling. Cover edges with foil if they brown too quickly.
- Let pie cool completely before serving.
Notes
- Chill the pie crust thoroughly for easier rolling and cleaner lattice strips.
- Use a mix of fresh or frozen berries—no need to thaw frozen berries before mixing.
- Decorative dough elements can be brushed lightly with milk or egg wash for shine.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg