BLUEBERRY PIE
This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.
Provided by ASHESP
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
- Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g
BLUEBERRY LATTICE PIE
Fresh blueberries are enhanced with lemon and cinnamon for the filling of this beautifully decorated pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- Pate Brisee: Pulse flour, salt, and sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
- Turn out dough onto a clean surface and divide into three equal pieces. Place each on a piece of plastic, flatten into disks, and wrap tightly. Refrigerate at least 1 hour before using. Dough may be stored, frozen, up to 1 month.
- Filling: Preheat oven to 425 degrees with rack in center. Line a rimmed baking sheet with foil and place on rack to preheat.
- In a medium bowl, gently toss together blueberries, lemon zest and juice, sugar, cornstarch, salt, cinnamon, and butter.
- On a lightly floured surface, roll out one disk of dough to a 13-inch round; fit into a 9-inch pie dish. Refrigerate while making lattice. Roll out a second disk of dough to an 11-inch square. Trim edges, then cut square into ten 1-inch-wide strips; repeat with remaining disk.
- Assemble lattice on a parchment-lined unrimmed baking sheet. You will be alternating between double strips of dough and a single strip to create this pattern. Lay two strips, touching one another, diagonally across the center of the parchment. Lay another strip on top of the two strips, going diagonally in the opposite direction. Continue weaving, following the pattern of double and single strips in opposite diagonal directions. You will need to fold back double strips as you work to lay the single strips, then unfold them to weave a lattice pattern. You may have some dough strips left over. Transfer sheet to freezer until lattice is well chilled, about 30 minutes.
- Transfer blueberry mixture to prepared pie dish. Brush edges of crust with egg wash. Place chilled lattice over filling; press edges to seal with bottom crust. Using kitchen shears, trim dough to a 1-inch overhang. Tuck overhang under so edges are flush with rim. Brush lattice with egg wash and sprinkle with sanding sugar.
- Bake on preheated baking sheet 20 minutes, then reduce oven temperature to 375 degrees and continue baking until filling is bubbling and crust is evenly browned (if browning too quickly, tent edges with foil), 60 to 75 minutes. Transfer to a wire rack and let cool completely.
BLUEBERRY PIE
Blueberry Pie is the classic dessert favorite made with fresh blueberries, a lattice crust and a coarse sugar topping that's a perfect holiday dessert in just an hour!
Provided by Sabrina Snyder
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries and mix them together gently (please be careful to not break the blueberries).
- Line pie dish with one pie crust.
- Pour berry mixture into the crust, and dot with butter.
- Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top.
- Mix egg with water and brush on pie crust then sprinkle on sanding sugar.
- Bake pie on middle shelf of oven for about 50 minutes, or until crust is golden brown.
Nutrition Facts : Calories 361 kcal, Carbohydrate 57 g, Protein 4 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 258 mg, Fiber 3 g, Sugar 28 g, ServingSize 1 serving
BLUEBERRY LATTICE PIE
Here's a showstopper of a summer pie if there ever was one. In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown. Don't be intimidated by the lattice top. Just take your time, and do your best. No matter what it looks like, it'll taste delicious.
Provided by Molly O'Neill
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- To make the crust, combine the flour, 2 teaspoons of sugar and salt in a large bowl. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal. Gradually and lightly mix in just enough ice water so the dough can be gently pressed into a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.
- To make the filling, preheat the oven to 400 degrees. Combine the sugar, cinnamon, flour and orange zest. Place the blueberries in a large bowl and toss with the sugar mixture.
- Divide the dough in half and roll out 1 piece on a lightly floured surface and fit into a 9-inch pie plate. Place the filling in the dish. Roll out the remaining dough, cut 1/2-inch-wide strips and weave into a lattice top. Seal, trim and crimp the edges. Brush the top pastry with the egg wash and sprinkle it with the remaining sugar.
- Bake for 30 minutes. Reduce temperature to 325 and bake until crust is browned and filling is set, about 20 minutes longer. Cool on a rack. Cut into wedges and serve.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 22 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 475 milligrams, Sugar 28 grams, TransFat 2 grams
NO CRUST BLUEBERRY PIE WITH CRUMBLE TOPPING
Easy to make pie that is delicious and healthy. No crust means you get the wonderful pie flavor and lots of fresh fruit without all the butter. A custard like base makes it incredibly easy to make and serve. Most any kind of berry can be used including blueberries, raspberries, and blackberries. Omit the crumble topping for an even healthier pie. Perfect for a summer day.
Provided by Evan Edstrom
Categories Pie
Time 45m
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F, lightly grease 9-inch pie pan with nonstick spray (glass preferred).
- In a medium bowl: mix flour, sugar, baking powder, and salt.
- In a large bowl: whisk together eggs, milk, yogurt, vanilla extract, and almond extract.
- Add flour mixture to wet mixture, whisk to combine. Mixture should be smooth without clumps.
- Gradually add blueberries to mixture and gently stir to coat berries.
- Pour into pie pan and bake pie in oven for 30-40 minutes at 350F (Stop after 20 minutes to add topping, if desired).
- (Optional topping) While pie is baking, finely crush graham crackers in a bowl. Add sugar and cinnamon and mix well. Melt butter in microwave and slowly pour over graham cracker mixture as you stir. Butter should coat entire mixture and clump together.
- (Optional topping) After 20 minutes in the oven, remove pie and evenly distribute graham cracker mixture over the top. Increase oven temperature to 375F to help brown topping.
- Put back in oven and bake for remaining 10-20 minutes, or until knife inserted into center of pie comes out fairly clean except for juices from berries.
- Let cool, serve, and enjoy.
BLUEBERRY PIE WITH LATTICE CRUST
Steps:
- Position rack in lowest third of oven and preheat to 400°F. Combine first 6 ingredients in large bowl. Crush a few berries in bowl with back of rubber spatula; toss to blend. Let stand until dry ingredients are moistened, about 15 minutes.
- Roll out 1 pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 3/4 inch. Spoon filling into crust. Roll out second pie-crust disk on lightly floured surface to 12-inch round. Using scalloped pastry cutter, cut dough into generous 1/2-inch-wide strips. Arrange dough strips across top of filling. Form lattice by arranging more dough strips at right angle to first strips, weaving strips if desired. Trim dough strips even with overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal. Crimp edges decoratively. Brush edges and lattice lightly with whipping cream.
- Place pie on baking sheet. Bake 40 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake until filling bubbles thickly in center, about 50 minutes longer. Cool pie on rack at least 2 hours and up to 8 hours. Serve with vanilla ice cream.
BLUEBERRY PIE
This Classic Blueberry Pie (With Lattice Crust) has just a 15 minute prep time using fresh blueberries and refrigerated pie crust! Top this fruity sweet pie with whipped cream or a scoop of vanilla ice cream for the perfect dessert!
Provided by Rebecca Hubbell
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Place a sheet tray on the lower rack in the oven. Gently place one of the pie crusts into a 9x2-inch deep pie plate with the crust overlapping the sides. Place into the fridge with the other crust until ready to assemble.
- In a large bowl, stir together the blueberries, sugar, cornstarch, lemon juice, cinnamon, and sea salt until coated, set aside.
- Roll out the second crust onto a clean work surface. Cut the crust into 1-inch strips, I like to use a ruler to help make straight lines. Set aside.
- Take the pie plate out of the fridge and fill it with the blueberry filling. Dot with the butter if using. Take 5 of the pie crust strips and lay them out parallel to each other with a small gap on top of the pie. You want to use the longer strips in the center of the pie and the shorter ones towards the edge. Take every other strip and fold it up over itself so the filling is exposed under those pieces. Lay 1 strip of pie crust on top. Fold the strips back over so you now have part of a weave. Do this process again but with the remaining strips. Repeat until the entire pie has lattice. Refer to the tutorial for detailed visual instructions.
- Tuck the edges of the strips under the edge of the bottom pie crust. Crimp the edges around the entire pie.
- In a small bowl, whisk the egg with the milk. Brush this mixture over the exposed pie crust. Sprinkle the sugar on top of the crust.
- Bake for 20 minutes at 400°F. At the 20 minute mark, add a foil tent over the pie and lower the heat to 350°F. Continue to bake for 35 to 45 minutes until the crust is golden brown and the filling is bubbly.
- Let sit out at room temperature for 3 to 4 hours until the filling has set. Serve as is or with your favorite toppings.
Nutrition Facts : Calories 356 kcal, Carbohydrate 57 g, Protein 4 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 24 mg, Sodium 183 mg, Fiber 3 g, Sugar 28 g, ServingSize 1 serving
BLUEBERRY LATTICE-TOP PIE
I got this recipe from Borzynski's Farmers Market in Sturtevant, WI...You can also use a homemade pie crust rather than the boxed if so desired.
Provided by AZPARZYCH
Categories Pie
Time 1h10m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Prepare pie crust according to package.
- Roll out 2/3 of the crust large enought o line the bottom and sides of an ungreased 9-inch pie pan.
- Reserve 1/4 cup of the blueberries for garnish; sprinkle remaining berries with lemon juice.
- Mix remaining ingredients, toss berries gently with dry mixture.
- Turn into patry shell, heaping slightly in the center.
- Roll out remaining pie crust and cut into 10 half-inch wide strips.
- Arrange strips in a lattice desigh over pie filling; crimp or flute edges.
- Bake at 450 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake 30 minutes or until crust is light golden brown;cool.
- Garnish between lattices with reserved blueberries.
Nutrition Facts : Calories 2782.1, Fat 101.3, SaturatedFat 25.3, Sodium 2375.7, Carbohydrate 450, Fiber 16.9, Sugar 209.5, Protein 32.7
BLUEBERRY-NECTARINE LATTICE PIE
This blueberry pie with nectarines gets brightness from grapefruit juice, fragrance from coriander, and a beautiful look from the pastry on top.
Provided by Genevieve Ko
Categories Blueberry Pie Dessert Summer Nectarine Vegetarian Soy Free Tree Nut Free
Yield Makes one 9-inch pie
Number Of Ingredients 9
Steps:
- If the dough has been chilled for longer than 2 hours, let stand for 10 minutes before rolling.
- Lightly flour a large sheet of parchment paper. Unwrap the larger disk of dough, place in the center of the paper, and cover with its plastic wrap. Roll into a 12-inch round, occasionally lifting and replacing the plastic wrap. Flip it over and peel off the parchment, then lift the dough with the plastic wrap and flip it into a 9-inch pie plate, gently pressing it into the bottom and up the sides. Discard the plastic. Refrigerate until ready to fill.
- Unwrap the remaining disk of dough and repeat the rolling, using the same parchment and rolling it into an 11-inch round. If the dough has softened, slide it on the parchment onto a half sheet pan and refrigerate until firm. Then, using a fluted or straight-edged pizza wheel or a sharp knife, cut the dough into 1½-inch-wide strips. Slide onto a pan and refrigerate.
- Stir the sugar, cornstarch, coriander, and salt in a large bowl. Add the blueberries, nectarines, and grapefruit juice. Gently toss until evenly mixed. Let stand while the oven preheats.
- Position a rack on the lowest rung of the oven and preheat to 450°F. Line a half sheet pan with foil. Place the pie plate on the pan.
- Stir the filling again and spread it in the pie plate. Brush water on the edges of the bottom dough. Arrange half of the dough strips on top in parallel lines, spacing them 1 inch apart. Fold back the strips at the center of the pie. Place a dough strip perpendicular to the other strips across the center of the pie. Unfold alternating strips over the perpendicular strip. Set down another perpendicular strip 1 inch apart from the first and unfold the remaining strips over it. Repeat the folding, placing, and unfolding to create a lattice top. Or simply place half the strips on the pie, spacing them an inch apart, and place the remaining strips perpendicular to them, spacing them an inch apart.
- Use a pair of kitchen shears to trim the strips and bottom edge to a ¾-inch overhang. Fold the overhang under and decoratively crimp the edges with a fork or fingers. If the dough has softened, pop the whole pie into the freezer until the dough is firm again, about 10 minutes. If you'd like a sparkly top, brush the lattice with water and sprinkle with sugar.
- Bake the pie for 30 minutes. Reduce the oven temperature to 350°F and bake until the crust is golden brown and the filling is bubbling, 30 to 40 minutes more. If the crust starts to get too brown, tent loosely with foil.
- Cool on the pan on a wire rack until warm. Carefully lift the pie plate off the foil and let stand on the rack until the filling is set, at least 6 hours
- Make-ahead: The pie will keep overnight at room temperature. In fact, it cuts more cleanly and tastes better the next day, after the filling has had time to really set. Leftovers will keep in the refrigerator for up to 2 days.
BLUEBERRY LATTICE PIE
For me, summer means blueberry pies (and tarts, cobblers, muffins and pancakes). At the height of berry season, I tend to buy quarts and quarts, and when I get home, I wonder what to do with them all -- pies are frequently the answer.
Provided by Food Network
Categories dessert
Time 2h40m
Yield Makes one 9-inch pie or 6 or 8
Number Of Ingredients 18
Steps:
- Prepare and chill the dough.
- To make the filling, combine 1 cup of the blueberries with the sugar in a nonreactive saucepan. Bring to a simmer over low heat, stirring occasionally, until the sugar is melted and the mixture is very liquid about 5 minutes. Combine the cornstarch and water in a small bowl and whisk the blueberry and sugar mixture into it. Return everything to the pan and cook, stirring constantly, over low heat, until the mixture comes to a boil, thickens and becomes clear. If it does not become clear, continue to cook over low heat for a few more minutes, until it does. Pour into a large bowl and stir in the remaining filling ingredients, except the blueberries, then add the remaining 3 cups blueberries. Cool.
- Set a rack at the upper and lower thirds of the oven and preheat to 400 degrees.
- Roll out the bottom crust and arrange in pan. Pour the cooled filling into the bottom crust. Prepare a lattice top crust. Flute the edge of the pie and carefully brush it with egg wash. If you wish, sprinkle the top of the pie with sugar. Place the pie in the oven on the lower rack and reduce the temperature to 375 degrees. Bake for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. If the top crust has not colored sufficiently after 30 minutes of baking, move the pie to the upper rack of the oven for the last 10 minutes. Cool the pie on a rack.
- To mix the dough by hand, combine the dry ingredients in a medium mixing bowl and stir well to combine. Cut the butter into 1-tablespoon pieces and add to the dry ingredients. Toss once or twice to coat the pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visable. Beat the eggs in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
- To mix the dough in the food processor, combine the dry ingredients in the work bowl fitted with a metal blade. Pulse 3 times at 1-second intervals to mix. Cut the butter into 1-tablespoon pieces and add to the work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal, and no large pieces of butter remain visible, about 15 pulses in all. Add the eggs to the work bowl and pulse 10 times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
- Press the dough into two equal-sized disks. Sandwich the disks of dough between two pieces of plastic wrap and press them into 6-inch circles. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
BLUEBERRY LATTICE PIE
For me, summer means blueberry pies (and tarts, cobblers, muffins and pancakes). At the height of berry season, I tend to buy quarts and quarts, and when I get home, I wonder what to do with them all -- pies are frequently the answer.
Provided by Food Network
Categories dessert
Time 1h20m
Yield Makes one 9-inch pie or 6 or 8
Number Of Ingredients 16
Steps:
- Prepare dough: To mix the dough by hand, combine the dry ingredients in a medium mixing bowl and stir well to combine. Cut the butter into 1-tablespoon pieces and add to the dry ingredients. Toss once or twice to coat the pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the eggs in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
- To mix the dough in the food processor, combine the dry ingredients in the work bowl fitted with a metal blade. Pulse 3 times at 1-second intervals to mix. Cut the butter into 1-tablespoon pieces and add to the work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal, and no large pieces of butter remain visible, about 15 pulses in all. Add the eggs to the work bowl and pulse 10 times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
- Press the dough into two equal-sized disks. Sandwich the disks of dough between two pieces of plastic wrap and press them into 6-inch circles. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
- To make the filling, combine 1 cup of the blueberries with the sugar in a non-reactive saucepan. Bring to a simmer over low heat, stirring occasionally, until the sugar is melted and the mixture is very liquid -- about 5 minutes. Combine the cornstarch and water in a small bowl and whisk the blueberry and sugar mixture into it. Return everything to the pan and cook, stirring constantly, over low heat, until the mixture comes to a boil, thickens and becomes clear. If it does not become clear, continue to cook over low heat for a few more minutes, until it does. Pour into a large bowl and stir in the remaining filling ingredients, except the blueberries, then add the remaining 3 cups blueberries. Cool.
- Set a rack at the upper and lower thirds of the oven and preheat to 400 degrees. Roll out the bottom crust and arrange in pan, or pans. Trim edge even with rim of pan. Pour the cooled filling into the bottom crust. Roll remaining dough into a rectangle and cut 8 small strips to finish the top of each pie. Apply the strips, severing excess dough at edge of pans, 4 in each direction, diagonal to each other. If you wish, sprinkle the top of the pie with sugar.
- Place the pie in the oven on the lower rack and reduce the temperature to 375 degrees. Bake for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. If the top crust has not colored sufficiently after 30 minutes of baking, move the pie to the upper rack of the oven for the last 10 minutes. Cool the pie on a rack.
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- Carefully stir together blueberries, sugar, lemon juice, and cornstarch. Pour into prepared pie plate.
- Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking.
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- For the Lattice crust knead together the all purpose flour, cold butter , sugar with ice cold water. Make a smooth pie dough and place it in the fridge or freezer.
- In a bowl mix together the Cherries and Blueberries, all purpose flour, sugar, cinnamon powder, vanilla and almond extract and keep aside for 10-15mins. (This helps the fruits to mix with the sugar well)
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BLUEBERRY SLAB PIE RECIPE WITH A LATTICE CRUST
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5/5 (1)Total Time 2 hrs 45 minsServings 15-18Calories 300 per serving
- Place a rack in the center of the oven then preheat to 375 degrees. Lightly coat a jelly roll pan (approx. 10” x 15”) with cooking spray then set aside.
- Place 1 lb blueberries and ¾ cup granulated sugar in a medium saucepan. Over medium heat, stir until sugar dissolves and berries are thawed.
- In a small bowl combine 3 Tbsp cornstarch and 3 Tbsp water. Pour into saucepan and bring mixture to a boil. When mixture is clear and thick, remove from heat and transfer to a large bowl. Add remaining berries, zest and juice of lemon, 1 tsp cinnamon and ½ tsp salt. Mix well then set aside while you roll out the dough. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If you’re using super sweet, ripe fruit, increase the cornstarch by 1 or 2 Tbsp.
PEACH BLUEBERRY PIE WITH LATTICE CRUST - SMELLS LIKE HOME
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Reviews 13Servings 12Cuisine AmericanCategory Pies | Tarts
- To make the dough: Combine the flour, sugar, and salt in a food processor. Add the shortening and process for 10 seconds until the mixture looks like coarse sand. Scatter the cubed butter over the flour mixture and pulse it into the mixture with 10 to 12 1-second pulses. The butter should be about the size of small peas. Transfer the mixture to a medium bowl.
- Drizzle 8 tablespoons of the water over the mixture and with rubber spatula, fold the water in until it comes together when you squeeze it lightly, adding the remaining 4 tablespoons of water as needed if the dough seems too dry.
- Divide the dough into two pieces - one a little larger than the other, about 16 and 14 ounces each. Shape each piece into a flat disk, about 4 inches each, and wrap them tightly in plastic wrap. Refrigerate for at least 2 hours or up to 2 days before rolling.
- Allow the dough to sit at room temperature for a couple of minutes until malleable. Roll the smaller piece into a 15 × 11-inch rectangle on a lightly floured surface. Transfer the dough to a parchment-lined baking sheet. Cut the dough into 8 long pieces, 15 × 1 ¼ inches. Separate them slightly and freeze for about 30 minutes.
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- In a food processor, add flour, sugar, salt and cubed butter. Pulse mix on and off for 1 minute, until the flour mixture turns into a small breadcrumb-like consistency.
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- Mix flour and salt together. Using a pastry cutter, fork, or a standing mixer on low, cut butter into the flour, mixing until the mixture looks like coarse crumbs (the butter pieces should be about pea sized at this stage).
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- For the pastry, whisk together flour, sugar, and salt in a large bowl. Cut in butter using pastry blender or fingertips until mixture resembles coarse meal.
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- Preheat oven to 375°F with oven rack in lower third of oven. Line bottom of oven with aluminum foil or an oven liner. Lightly coat a 12-cup muffin pan with canola oil spray.
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Category 2-minute How-Tos, DessertCalories 210 per serving
RECIPE: BLUEBERRY APPLE LATTICE PIE - FOOD NEWS
From foodnewsnews.com
LATTICE TOP BLUEBERRY PIE RECIPE - ALL INFORMATION ABOUT ...
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LATTICE CRUST BLUEBERRY PIE - MY STORY IN RECIPES
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INDIVIDUAL BLUEBERRY PIE RECIPE EASY - ALL INFORMATION ...
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APPLE PEACH PEAR BLUEBERRY PIE - ALL INFORMATION ABOUT ...
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BLUEBERRY APPLE LATTICE PIE - RECIPELINK.COM
From recipelink.com
BLUEBERRY PIE WITH LATTICE CRUST | NO COOK DESSERTS ...
From pinterest.com
BLUEBERRY-CHERRY PIE WITH LATTICE CRUST
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BLUEBERRY PIE WITH LATTICE CRUST RECIPE - FRIENDSEAT
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EASY BLUEBERRY PIE RECIPES ALL YOU NEED IS FOOD
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BLUEBERRY LATTICE PIE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
BLUEBERRY LATTICE PIE RECIPE - FOOD NEWS
From foodnewsnews.com
BLUEBERRY LATTICE PIE - TFRECIPES.COM
From tfrecipes.com
BLUEBERRY PIE WITH A LATTICE CRUST : GIFRECIPES - REDDIT
From reddit.com
APPLE PIE TOP CRUST DESIGN - ALL INFORMATION ABOUT HEALTHY ...
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[HOMEMADE] BLUEBERRY PIE WITH A LATTICE CRUST : FOOD
From reddit.com
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