How To make Blueberry Lattice Pie
Sweet Dough for a 2 crust Pie Filling: 2 pt Blueberries
rinsed,
Drained and Picked over 3/4 c Sugar
3 tb Cornstarch
3 tb Water
1 t Finely grated lemon zest
1/2 ts Ground cinnamon
1/4 ts Freshly grated nutmeg
2 tb Unsalted butter
Egg Wash: 1 egg well beaten With a pinch Salt 1 t Sugar for finishing the top
The pie :
optional One 9 inch Pyrex pie pan
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 one 9-inch pie Variation: top with Almond Crumble topping. Recipe By : BAKERS' DOZEN (NICK MALGIERI) SHOW #BD1A18 Date: Tue, 15 Oct 1996 20:20:24 -0500
How To make Blueberry Lattice Pie's Videos
Blueberry Lattice Pie
Get your dough just the right texture to weave into a gorgeous lattice while still being fluffy and buttery. The Pastry Beater attachment for the KitchenAid Stand Mixer helps you with the hardest parts of pastry making for perfectly pretty pies every time.
Blueberry Lattice Pie
Yield: 1 lattice crust pie
Prep Time: 20 minutes (plus 1 hour to chill dough)
Cook Time: 60 minutes
Special equipment: KitchenAid® Artisan Stand Mixer with pastry beater attachment; pie plate; pastry brush
Dough:
3 cups (360g) all-purpose flour
3 tablespoons (36g) sugar
1 teaspoon (6g) sea salt
1 cup (225g) cold unsalted butter, cut in cubes
½ cup (118ml) ice water, more or less as needed
Filling:
6 cups (1140g) fresh blueberries, washed and dried
½ cup (100g) sugar
¼ cup (32g) cornstarch
2 tablespoons (12g) orange zest
1 tablespoon (14g) butter
Fit the KitchenAid® Artisan Stand Mixer with the pastry beater. Add the flour, sugar and salt into the work bowl and turn the mixer to stir for 10 seconds. While the mixer stirs, add in the cold butter, then increase to speed 2 for one minute. Turn back to stir and then slowly drizzle in ice water in four additions, counting to two for each pour. After the last addition of water, immediately turn off the mixer. Remove the work bowl from the mixer and use your hands to gather the dough into two smooth discs. Wrap the discs in plastic wrap and chill/rest the dough for at least an hour in the refrigerator.
When dough is ready, set the oven rack to the bottom third and preheat the oven to 400°F/204°C. Wash and dry the blueberries and place them in a large bowl. In a separate bowl, mix together the cornstarch, sugar, grated orange zest, and salt. Set aside.
Lightly flour the countertop and roll one disc into a circle about ¼” thick; fit the dough into the pie plate and trim the edge of the dough leaving a 1” overhang (for crimping after you create the lattice). Roll out the second disc into the same sized circle, then cut the circle into 1” strips.
Pour the sugar mixture over the blueberries and stir to coat evenly, then pour the blueberries into the pie plate. Dot the top of the blueberries with butter. Weave the strips into a lattice top, then trim the edges of the strips and fold the strips and bottom crust edge under. Then, press the edge of the crust with a fork to seal. Brush the top of the pastry with the egg wash.
Place a sheet of tin foil on the rack below your baking rack to catch any juices that bubble out while baking. Place a foil shield over the pie (see Chef’s Notes) and bake the pie for 30 minutes. Then, reduce temperature to 350°F/176°C and bake until the crust is browned and juices are clearly bubbling through the lattice (about 25-30 minutes longer). Remove the pie shield for the last 10 minutes of baking.
Chef’s Notes:
To prevent the edge of the crust from over browning, use a foil shield (or pie guard if you have one). To make a foil shield, fold a 12-inch foil square into quarters. With scissors, cut out the center and round off edges to leave a 2-inch-wide ring. Unfold the ring and place over your pie. Remove the foil ring for the final 10 minutes of baking time.
BLUEBERRY PIE RECIPE - make it with a lattice or crumb topping!
BLUEBERRY PIE RECIPE // CRAZYFORCRUST.COM
- - - - CLICK DOWN FOR RECIPE - - - -
This classic Blueberry Pie recipe can be made with a lattice, a double crust, or a crumble topping. Use fresh or frozen blueberries to have this easy classic pie recipe all year long.
PRINTABLE RECIPE:
SUBSCRIBE TO CRAZY FOR CRUST:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TWITTER:
Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
How to make Blueberry Pie with lattice top
This Blueberry Pie recipe with Lattice top crust is made of homemade flaky pie crust and delicious homemade Blueberry pie filling.
If you like this video please don't forget to like and subscribe.
???? Please SUBSCRIBE to my channel here:
For the full written recipe
For the full recipe of my Homemade Blueberry Pie Filling
For the recipe video of my Homemade Blueberry Pie Filling
Here are what you will need to make easy
Blueberry Pie
8 pie plate - you will need 625 ml of Blueberry Pie Filling
9 pie plate - you will need 750 ml of Blueberry
Pie Filling
Pie Crust Ingredients:
2 -1/2 I used All Purpose flour can be substituted with Pastry/Cake flour or 2-1/4 All purpose flour + 5 tbsp cornstarch) more for dusting
1/2 fine sea salt
2 tbsp sugar
3/4 cup unsalted butter cold, small cubed or grated frozen butter
1/4 cup shortening
1/3 cup cold water
1 tbsp lemon juice
1 tbsp vodka (optional)
Bake in preheated oven at 400°F for 30 minutes and cover the edge with aluminum foil. Then bake for another 20 to 30 minutes uncover, and rotate halfway through for even browning.
#blueberrypie
Classic Blueberry Pie Recipe
Don't let the season go by without making this blueberry pie! With an easy blueberry pie filling made from fresh or frozen berries, encased in flaky pastry.
SUBSCRIBE to this channel, for more great recipes:
DOWNLOAD the full recipe at
FOLLOW Baking a Moment:
SUBSCRIBE to my free email newsletter:
The BEST Blueberry Pie
Classic blueberry pie gets an extra note of zing from the juice and zest of a lemon and is wrapped in a flakey butter crust that’s nearly foolproof. SO delicious, bursting with flavor, and a must make summer treat that keeps for a while so it’s perfect for making ahead.
Full Recipe:
Perfect Pie Crust Recipe:
Let me know what other tasty pies I should make videos for in the comments!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
Lattice Pie Crust Blueberry Pie || Nana's Cookery
Follow on Facebook I USED LIQUID CLEANER WITH BLEACH ------NOT UNDILUTED BLEACH!!!!!!!!!
INGREDIENTS AND INSTRUCTIONS
2 CRUST PIE DOUGH-- MY RECIPE FROM U TUBE OR YOUR OWN FAVORITE
5 CUPS OF THAWED AND DRAINED FROZEN WILD BLUEBERRIES ,RESERVING 2 TBS. JUICE
3/4 CUP SUGAR
2 TBS. CORNSTARCH
2 TBS FLOUR
1/2 TSP. CINNAMON
ROLL OUT BOTTOM CRUST AND PLACE INTO PIE PLATE. DON'T FINISH THE EDGES
THAW AND DRAIN BERRIES AND PUT BERRIES IN A LARGE BOWL.
STIR DRY INGREDIENTS TOGETHER AND STIR INTO BERRIES.
ADD THE RESERVED JUICE
SPOON THE FILLING INTO THE PREPARED PIE PLATE AND SMOOTH
ROLL OUT TOP CRUST OR MAKE LATTICE CRUST AND PLACE OVER THE FILLING ,FINISHING THE TRIMMING
IF DESIRED,YOU CAN BRUSH WITH MILK,CREAM OR EGG,MILK MIXTURE AND SPRINKLE WITH COARSE SUGAR
BAKE AT 400 UNTIL GOLDEN BROWN AND BUBBLY ABOUT 40 MIN.
ENJOY!