Classic Blueberry Lattice Pie                 makes one 9" pie
(adapted from Ladies Home Journal)

Pie Pastry for one double crust 9" pie

2  1/2 cups all purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
8 oz. (2 sticks) cold unsalted butter, cut into pieces
6 to 8 tablespoons  ice cold water

In a large mixing bowl, combine flour, sugar and salt. Use your fingertips to incorporate the butter into the flour mixture until crumbly, with the largest pieces of butter pea size. Add 6 tablespoons of cold water to the flour/butter mixture, using a fork or your fingertips to incorporate. Don't over mix. If the dough feels dry, add up to 2 additional tablespoons of ice cold water. Gather the pastry into two discs and wrap in plastic wrap. Refrigerate for at least one hour before rolling out. On a lightly floured sheet of parchment paper, roll out one disc to a circle about 1/8" thick and 12" in diameter;  gently fit into a 9" pie plate. Fold and crimp the edges. Refrigerate. Roll out the second disc into a circle 1/8" thick and 12" in diameter and cut into 1" strips for the lattice top. Refrigerate while you prepare the filling.

6 generous cups of fresh blueberries, lightly rinsed, patted dry, stems removed
1/2 cup granulated sugar
1/4 cup dark brown sugar (if berries are very tart, add an additional 2-4 tablespoons)
1/2 teaspoon cinnamon
pinch of salt
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
4 tablespoons tapioca flour 

egg wash made with 1 egg yolk and 1 tablespoon milk or cream
sugar for sprinkling
Preheat the oven to 400 degrees.

In a small bowl, whisk together, sugars, cinnamon, salt, lemon zest and tapioca flour. Reserve one cup of blueberries and set aside. Place the remaining berries in a large mixing bowl and toss with the sugar/flour mixture until well coated. Break up a small portion of the berries with a rubber spatula to draw out the juices a bit. Fill the prepared pie plate with the berry mixture. Spread it evenly and then add the reserved cup of berries on top. (This prevents the top of the pie from having a white powdery look to it.) Remove the lattice strips from the refrigerator. Weave the lattice strips across the pie, tuck the edges underneath, sealing the bottom crust with the lattice. Brush with egg wash and sprinkle with sugar. Set the pie on a parchment lined baking sheet and bake on the bottom rack of the oven for 20 minutes. Move the pie to the center rack of the oven and continue baking at 375 degrees for an additional 35-45 minutes, until the pie is golden and juices are bubbling thickly around the edges and in the middle. If the edges of the pie are getting too brown while baking, cover them with strips of aluminum foil. Remove the pie to a rack and cool for several hours before slicing.


(Note: Classic Blueberry Pie tends to call for lemon juice and lemon zest. I like to use fresh orange juice and orange zest- the flavor is still bright but less tart.)

Fresh Strawberry Pie with Balsamic and Basil      makes one 9” pie
(filling from Emily and Melissa Elsen of Four and Twenty Blackbirds)

(note: I added fresh basil to the Elsen's recipe after enjoying strawberry basil gelato. If you are timid of teaming herbs with sweets, you can omit it, but the two flavors truly complement each other)

Whole Wheat Pie Pastry                  makes enough for one lattice topped 9” pie

1¾ cups all-purpose flour
½ cup white whole wheat flour
2 tablespoons dark brown sugar
1 teaspoon salt
4 oz. (1 stick) unsalted cold butter, cut into pieces
3 oz. non-hydrogenated shortening, frozen and cut into pieces
6-9 tablespoons ice cold water
2 teaspoons strawberry shrub (available from the Hudson Standard) or apple cider vinegar

In a large mixing bowl, whisk together the flours, brown sugar and salt. With a pastry cutter, cut the butter into the flour mixture until it resembles coarse meal. Then cut in the shortening, being careful not to over mix. In a small pyrex measuring cup, combine 6 tablespoons of the ice cold water with the strawberry shrub (or apple cider vinegar.) Gradually add the liquid to the mixture, tossing it lightly with your fingertips, pulling the mixture together. If it feels dry, add up to an additional 3 tablespoons of ice cold water. Divide the dough in half, shape into two discs, wrap in plastic wrap and refrigerate for at least one hour before rolling out. On a lightly floured sheet of parchment paper, roll out one disc of dough into a circle about 12” round and about ⅛” thick. Gently place the dough into the pie plate without stretching it. Tuck the edges under, flute them and refrigerate while you prepare the filling. Remove the second disc of dough from the refrigerator and roll it out on a lightly floured sheet of a parchment. Using a pastry wheel, cut the dough into 1” strips, cover with plastic wrap and set on a baking sheet. Refrigerate.

Filling-

3 tablespoons granulated sugar
2 pounds fresh strawberries, (preferably local) lightly rinsed, stemmed and quartered (you should have between 5 and 6 cups of berries)

In a medium mixing bowl, toss the strawberries with 3 tablespoons of sugar and let macerate for at least 30 minutes and up to 1 hour. Prepare remaining ingredients:

1 small apple, peeled, cored and shredded, tossed with 1 teaspoon fresh lemon juice
2 tablespoons balsamic vinegar
¼ cup granulated sugar
¾ cup dark brown sugar
4 tablespoons tapioca flour
½ teaspoon kosher salt
1 teaspoon lemon zest
2 teaspoons fresh basil, finely minced 

egg wash made from 1 egg yolk whisked together with 2 teaspoons milk or cream
additional sugar for sprinkling over the lattice
reserved syrup from macerating the berries

Pre-heat the oven to 425 degrees. In a small bowl, whisk together ¼ cup granulated sugar, brown sugar, tapioca flour, salt, lemon zest and basil. Scrape the macerated strawberries into a strainer set over a mixing bowl and drain, reserving the strawberry/sugar syrup. Transfer the drained strawberries into a large mixing bowl. Using a rubber scraper, fold the sugars/flour/salt/zest/basil into the strawberries, turning gently to coat. Add the balsamic vinegar and shredded apple to the strawberries and pour the mixture into the chilled pie shell. Top with strips of dough to create a lattice, seal and crimp the edges.  Brush with the egg wash and sprinkle with sugar. Set the pie on a parchment lined baking sheet and bake on the bottom rack of the oven for 25 minutes. Reduce the oven temperature to 375 degrees and move the pie to the middle of the oven. Bake an additional 45-55 minutes, covering the edges with strips of aluminum foil if they are getting too brown. The juices should bubble thickly around the edges and in the middle. Cool on a rack for at least 3-4 hours. If you slice the pie before it has time to set up, the juices will run (all over your white tablecloth) but will still taste delicious. The reserved syrup from macerating the berries can be reduced over low heat until thickened. When cool, top each slice of pie with vanilla ice cream and a drizzle of the strawberry syrup.

French Silk Pie                                               makes one 9” pie

Pie Pastry for 9” single crust

1¼ cups all-purpose flour
½ teaspoon kosher salt
2 teaspoons sugar
4 oz. (1 stick) cold unsalted butter, cut into small pieces
4-6 tablespoons ice cold water

In a large bowl, combine flour, salt and sugar. Add the butter pieces and use a bench scraper to cut the butter into the flour mixture. Add 4 tablespoons of water and use your fingers to incorporate the liquid into the flour/butter mixture. If the mixture feels dry, add an additional 1 or 2 tablespoons of water until the mixture comes together. Shape into a disc, wrap in plastic wrap and refrigerate for at least one hour before rolling out. Roll out the dough on lightly floured parchment paper into a 12” circle. Transfer to a 9” pie plate without stretching the dough and trim the excess dough so you have about ½” overhang. Roll and crimp the edges. Refrigerate the pie shell for at least an hour before blind baking.  When ready to blind bake, line the pie crust with a full sheet of parchment paper or aluminum foil and fill with pie weights or beans. Bake in a pre-heated 375 degree oven for about 25-30 minutes. Remove pie weights and parchment (or foil) and bake crust an additional 10 minutes until golden. Cool crust on a rack completely before filling.

French Silk filling (adapted from Cooks Country and 250 Superb Pies)

1 cup heavy cream
1 teaspoon instant espresso powder (Medaglia D’Oro)
3 large eggs
¾ cup sugar, (quick spin in the food processor so it’s fine)
2 tablespoons water
8 oz. bittersweet chocolate, melted and cooled (I use Trader Joe’s 72% dark)
1 tablespoon vanilla
8 tablespoons (1 stick) room temperature butter, cut into ½” pieces

Combine heavy cream and espresso powder in a large mixing bowl. Whip cream on medium until thick, then increase to high and whip until stiff. Cover and refrigerate.

In a large heatproof bowl set over barely simmering water, whisk together eggs, sugar and water. Beat with a handheld electric mixer until mixture registers 160 degrees; this will take a good 8-10 minutes. Remove bowl from over the simmering water and beat until thick and cooled to room temperature, about 8 minutes. Beat in melted/cooled chocolate and vanilla. Scrape down the bowl with a rubber spatula. Add soft butter a few pieces at a time making sure they are incorporated. Using a rubber spatula, fold in whipped cream until no streaks remain. Turn the filling into the cooled pie shell, cover with plastic wrap and refrigerate for 3 hours. Garnish with freshly whipped cream.