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.)
(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.)
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