Classic Lattice Top Blueberry Pie Recipe 475 Food

CLASSIC BLUEBERRY PIE RECIPE

Steps:

• Place half the blueberries, sugar, cornstarch (or all-purpose flour or tapioca), and salt in a small pot and toss to combine.
• Tie the apple core & peel and lemon peel & seeds in a piece of cheesecloth, and add to the pot.
• Place the pot over medium-low heat and cook, stirring, until the berries have released their juices and the mixture is syrupy.
• Remove from the heat and stir in the lemon juice, then allow to cool.
• When the blueberry pie filling has cooled, stir in the remaining uncooked blueberries.
• Roll half the pie dough out to about 3 inches wider than the pie pan, and transfer the filling to the pie dish.
• Dot with butter.
• For a double crust or lattice-top pie: Roll the second half of the pie dough out to about 3 inches wider than the pie pan.
• For a lattice-top pie: Cut into strips and arrange in a lattice pattern over the filled pie.**
• Trim excess, roll & crimp the edge.
• For a crumb-topped pie: Top with streusel crumb topping.
• For a double crust or lattice-top pie: Brush with egg wash, and sprinkle with clear sparkling sugar.
• Place the unbaked pie in the refrigerator and preheat the oven to 425 degrees F.
• Bake the pie for 20 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and bake until evenly browned and bubbling (approx. 45 to 55 minutes).
• Cool for at least 2 hours before slicing and serving.

BLUEBERRY LATTICE PIE

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.

CLASSIC LATTICE TOP BLUEBERRY PIE RECIPE - (4.7/5)

Steps:

• PIE CRUST: Put the flour, sugar, and salt in a food processor and pulse briefly to combine. Add the butter and shortening and pulse until the pieces are slightly larger than pea-size, 10 to 12 pulses. Drizzle the water and lemon juice evenly over the flour mixture. Pulse until the dough forms moist crumbs that just begin to clump together, 8 to 10 more pulses. If dough seems a bit sandy add tiny amounts of iced water until dough holds together more easily. Try not to over work. Dump the moist crumbs onto two large overlapping pieces of plastic wrap and gather into a pile. With the heel of your hand, push and gently smear the dough away from you, rotating the plastic so you smear a different section each time, until the crumbs come together; 2 or 3 smears should do it. Divide the dough in half (about 12 oz. for each piece); shape one piece into a 5-inch disk and the other into a 4x6-inch rectangle. Wrap each tightly in plastic and refrigerate until firm, at least 2 hours and up to 2 days (or freeze for up to 1 month). LATTICE TOP CRUST: Position a rack in the center of the oven and set a foil-lined heavy-duty rimmed baking sheet on the rack. Heat the oven to 425°F. Remove the rectangle of dough from the refrigerator; if it's very firm, let it sit at room temperature until it's pliable enough to roll, 10 to 20 minutes. (If the disk of dough is also very firm, let it sit at room temperature while you make the pre-formed lattice.) PRE-FORMED LATTICE: On lightly floured parchment, roll the dough with a floured rolling pin into a 9-1/2 x14-1/2-inch rectangle that's 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or bench knife under the dough to be sure it isn't sticking, and give the dough a quarter turn. Reflour the parchment and the rolling pin only as needed-excess flour can make the crust tough. Using a fluted pastry wheel or a chef's knife, trim the dough into a 9x14-inch rectangle. With the wheel or knife, cut 12 strips of dough that are 14-inches long and 3/4-inch wide. If at any point while making the lattice the dough becomes too soft to work with, slide the parchment onto a cookie sheet and chill the dough until firm. Line a cookie sheet with parchment. Arrange 6 of the dough strips horizontally 3/4-inch apart; these will be the "bottom" strips. Fold back every other bottom strip to the left slightly more than halfway. Slightly left of center, lay down one "top" strip vertically over the bottom strips, dabbing the bottom strips with a wet finger where the top strip will overlap them. Dab the top strip where the folded strips will overlap it, then unfold the strips. Fold back the other 3 bottom strips to the left. Lay a second top strip 3/4-inch to the right of the first, dabbing with water as before. These are the two center strips. Unfold the bottom strips. Repeat the process on both sides with the remaining top strips of dough. Press gently where the strips overlap to seal. Loosely cover the lattice with plastic wrap and refrigerate on the cookie sheet while you roll out the bottom crust and make the filling. ROLL AND SHAPE THE BOTTOM CRUST: On lightly floured parchment, roll the disk of dough into a 14-1/2-inch circle that's 1/8 inch thick. Carefully and gently roll the dough around the rolling pin and position the pin over a 9-inch glass pie plate. Unroll, easing the dough into the pan. Gently press the dough against the side and bottom of the pan, being careful not to stretch or tear it, and allowing the excess dough to hang over the edges. Let sit at room temperature while assembling the filling. BLUEBERRY FILLING: In a large bowl, combine the sugar, flour, lemon zest and juice, and salt. Add 1 cup of the blueberries and crush them into the dry ingredients with a potato masher or fork to make a paste. Add the rest of the berries and toss to coat. Scrape the filling into the crust with a rubber spatula, spreading evenly. In a small bowl, beat the egg and 1 tablespoon water until blended. Using a small pastry brush, brush the egg mixture evenly over the lattice and edge, and then sprinkle generously with the coarse sugar. Put the pie on the heated baking sheet and reduce the oven temperature to 375°F. Bake until the edges are pale golden, about 30 minutes, then cover the edges with foil and continue to bake until the lattice is golden-brown and the filling is bubbling about 2-inches from the center, 80 to 90 minutes total. (If the lattice is golden-brown before the filling is bubbling, cover it loosely with foil.) Let the pie cool on a rack to room temperature, about 3 hours, before serving. It's best eaten on the day it's made, but you can make it up to 1 day ahead and store it, covered when cool, at room temperature. Leftovers keep in the refrigerator for up to 5 days.

BLUEBERRY LATTICE PIE

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.

BLUEBERRY LATTICE-TOP PIE

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.

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.