Yield: 16 servings
Ingredients:
- 8 cups frozen Wyman’s Triple Berry
- 2/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- Zest of 1 lemon
- 4 pie crusts, store-bought or homemade, softened according to package directions
- 1 large egg
- 1 tablespoon water
- Vanilla ice cream, for serving
Directions:
- Preheat oven to 375°F.
- In a large bowl, mix together frozen berries, sugar, flour, cinnamon, salt and lemon zest.
- Lightly flour a work surface. Place one pie crust on top of a second pie crust and roll out into a 12x17” rectangle. Transfer to a 10x15” rimmed baking sheet.
- Pour the fruit filling into the baking sheet and spread into an even layer.
- Place the remaining two pie crusts on top of each other and roll into a 12x17” rectangle.
- Cut into 1 1⁄2”-thick diagonal strips. Place half the strips diagonally across the pie filling allowing for even spacing. Place the remaining strips at right angles on top to create a lattice pattern. Trim excess dough from the ends.
- Fold edge of bottom crust over the strips, seal and crimp.
- Whisk together egg and water and brush over the pie dough.
- Bake 45-55 minutes, or until the filling is bubbly and the lattice is golden-brown.
- Allow to cool slightly, and serve with vanilla ice cream.
