How To make Peach& Berry Lattice Pie
4 Peaches
1 Large Orange
1 1/2 tb Quick Cooking Tapioca or
3 tbsp Cornstarch
pn Nutmeg 1 Egg
2 c Mixed berries, such as
Strawberries, blueberries Raspberries 1/2 c Granulated Sugar
Pastry of 9-inch double Crust pie
1. Preheat oven to 425 F. Peel peaches, if you wish. Slice into 1/2-inch
wedges. Then cut each wedge into 3 pieces. They should measure about 3 cups. Place in a large bowl. If using large strawberries, slice into 1/4 inch thick piecesf. Halve small strawberries. Place in a measuring cup. Add other berries to make 2 cups. Add berries to peaches. 2. Finely grate 1 teaspoon orange peel. Place in a small bowl with 1/4
cup freshly squeezed orange juice. If using tapioca, for 20 minutes to softened. Then add sugar and nutmeg and mix well to break up tapioca. Pour over fruit and toss until well distributed. If using cornstarch, stir with orange peel, sugar and nutmeg. Then add to fruit along with 1/4 cup orange juice. Toss well and set aside. 3. Meanwhile, roll out half the pastry and fit in a 9 inch pie plate. Trim
edges to 1 inch beyond rim of plate. Do not prick bottom. To prepare lattice crust, roll remaining dough into a 10-inch circle, approximately 1/8 inch thick. Cut into 1/2 inch wide strips. Turn filling into prepared
crust. Place half the strips over filling about 1 inch apart. Repeat with remaining strips, placing them in opposite direction to form a diamond pattern. Tirm strips so they are even with edge of pie. Then bring over-- hanging bottom crust up and over lattice strips. Gently press together to seal edges then flute. 4. Beat egg in a small bowl with 2 teaspoons water. Brush pastry with egg
mixture. Bake on bottom rack of preheated 425 F oven for 10 minutes. Then reduce heat to 350 F and continue baking for 40 to 45 minutes or until filling is bubbly and pastry is golden. Per serving: 225 calories, 2.9 g protein, 10.5 g fat, 30.8 g. carbohydrate 0.9 mg iron, 13 calcium.
How To make Peach& Berry Lattice Pie's Videos
The Fabulous Blueberry Pie – Bruno Albouze
Here is the blueberry pie you've been dreaming of. Buttery crust baked with almond cream and blueberries. The pie is finished with a deep purple glaze made up of rendered wild blueberry juice and more fresh myrtilles. Divine!
To get the full recipe go to
Online culinary courses:
Instagram@
Facebook@
Pinterest@
Twitter@
How to Make Homemade Blueberry Pie - Easy Blueberry Pie Recipe with Lattice Crust
For the full Blueberry Pie Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
A simple blueberry pie recipe with blueberries, warm spices, lemon and an easy lattice crust. Tips for making with fresh or frozen blueberries included.
Also, you have to try our Flaky Pie Crust Recipe. You will never want to use store-bought pie crust again. Click here for the full recipe on Inspired Taste:
Thanks for watching! If you enjoyed this video, we’ve got lots more. Visit our YouTube Channel at to see them and Subscribe to keep up to date with new video uploads. - Joanne and Adam
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!
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.
How To Make Easy HOMEMADE PIE CRUST Recipe
Learn how to make perfect homemade pie crust. This easy recipe yields a flaky tender crust with a rich, buttery flavor. This pie crust has simple, natural ingredients and uses only butter.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly
►1/2 Tbsp granulated sugar
►1/2 tsp sea salt
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 pieces
►6 Tbsp ice water (6 to 7 Tbsp)
????PRINT THIS RECIPE:
ALWAYS IN MY KITCHEN (affiliate):
►Mk4 Thermometer:
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
►Ultimate Blueberry Pie Recipe:
►Chicken Pot Pie:
►Best Apple Pie:
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
#natashaskitchen #piecrust #thanksgiving
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
How To Make The Ultimate Blueberry Pie Recipe + Flaky Crust
Learn how to make the ultimate American Blueberry Pie Recipe with the flaky tender crust! The filling is bursting with sweet, juicy blueberries and tastes amazing with vanilla ice cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR BLUEBERRY PIE:
►1 recipe for pie crust (yields 2 crusts)
►6 cups (2 lbs or 32 oz) fresh blueberries, rinsed and well drained
►1 tsp lemon zest (from 1 lemon)
►2 Tbsp lemon juice, freshly squeezed
►4 1/2 Tbsp all-purpose flour
►1/2 cup granulated sugar
►1 tsp ground cinnamon
►1 egg + 1 Tbsp water
????PRINT THIS RECIPE:
????PIE CRUST RECIPE:
ALWAYS IN MY KITCHEN (affiliate):
►See ALL TOOLS in our Shop:
►Javelin Pro Thermometer:
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #blueberrypie #dessert