I made this up when I rented Waitress from Netflix whilst pregnant and Brian was traveling. I also taught myself to make a lattice top with this pie (I read the Joy of Cooking's instructions) and I will include the method. It's easy! This is a pie for high summer when the berries are in.
Note: you can have any combination of berries you like - 5 cups is the total amount you'll need. I happen to like this combo.
a double recipe of your favorite pie crust recipe OR two premade pie crusts (Pillsbury is quite acceptable)
1 cup blackberries
2 cups raspberries
2 cups blueberries
2/3 to 1 cup of sugar, depending on the sweetness of the berries
1/4 cup flour
1/2 tsp cinnamon
1-2 tablespoon unsalted butter, in small pieces
Preheat oven to 450. Line a 9 inch pie pan with one crust. Combine clean berries with sugar, flour and cinnamon, stirring gently. Allow to sit 15 minutes to juice up. (Add a little tapioca if it gets too juicy.) Dot berries with the butter. Cover with a vented second crust or the lattice crust. Bake for 10 minutes. Reduce heat to 350 and bake 35-40 minutes until golden brown. Cool completely before cutting.
Note: this, like any berry pie, will bubble enthusiastically. I recommend putting a second baking sheet on the rack beneath the pie with a sheet of tinfoil on it to catch the inevitable drips.
The lattice top:
Roll out the crust to the standard 13-14 inch round. Slice the dough with a very sharp knife into 14 equal strips. Brush the edge of the crust already in the pan with water. Place 7 of the strips going up and down the pie. Fold every other strip halfway back over itself, making the ends meet. Place 1 strip crosswide just beyond the folded edges in the center of the pie. Return the folded strips back to their original positions. Then flod back the other half of the strips you left alone the first time. Place a second strip crosswise just beyond these strips. Return the folded strips to their original position. Repeat until you've covered the pie, and then repeat on the other side. When done, press strips to bottom crust, trimming excess ends of strips. Fold bottom crust over strip ends and crimp into place.
— 
ClaireMere
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