Lisa Yarde
Everyone can use a great fruit pie recipe-it’s a classic dessert for a reason. When blueberries are in season, what better way to put them to use than with a fresh blueberry pie? The ideal filling has the perfect mix of exploded saucy berries and whole berries left to “pop” when you eat them. Serve this with a scoop of vanilla ice cream for the perfect summer dessert.
Blueberry Lattice Pie
This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top
Servings: 8
Calories: 616kcal
Equipment
- Measuring Cups/Spoons
- 20" French Rolling Pin
- Chef Pastry Blender
- Glass Nesting Bowls
- Glass Pie Plates
- Pastry Brush Set
- 10" Chef's Knife
- Sugar in the Raw Turbinado Sugar
Ingredients
THE CRUST, COMBINE
- 2 ⅓ cups All-purpose flour
- 1 tbsp. Water
- 1 Egg, separated
- 6 – 8 tbsp. Ice water
- 1 Stick cold unsalted butter (8 Tbsp.), cubed
- ½ cup Cold shortening
- 2 tbsp. Cold shortening
- 2 tbsp. Raw sugar
- ¾ tsp. Kosher salt
- 1 tbsp. Granulated sugar
- ⅓ cup Cake flour
THE FILLING, COMBINE
- 1 cup Granulated sugar
- 2 tbsp. Fresh lemon juice
- 6 cups Fresh blueberries
- ¼ tsp. Kosher salt
- ⅓ cup Cornstarch
- 2 tbsp. Unsalted butter, cubed
Instructions
The Crust
- combine all-purpose and cake flours, granulated sugar, and salt. Cut shortening into flour mixture using a pastry blender until evenly crumbly; add butter and work in until pea-sized. Stir 6 Tbsp. ice water into flour mixture until dough begins to come together, adding more water, 1 Tbsp. at a time, if necessary. Divide dough in half, shape each into a disk, wrap in plastic, and chill at least 30 minutes.
- Roll one dough disk on a lightly floured surface into a 13-inch round. Transfer dough to a 9-inch pie plate and press into bottom and up sides, without stretching. Combine the egg white and water; brush the bottom of the dough and chill.
- Roll second disk on a sheet of parchment into a 13-inch round; cut into 16, 3/4-inch-wide, lattice strips. Transfer parchment with lattice strips to the refrigerator and chill while preparing the filling.
- Preheat oven to 425° with rack in the bottom third. Line a baking sheet with aluminum foil.
The Filling
- combine sugar, cornstarch, salt, blueberries, lemon juice, and butter. Transfer filling to dough-lined pie plate.
- Arrange seven lattice strips vertically across the top of the pie. Weave seven more lattice strips horizontally with vertical strips to form the lattice; save remaining lattice strips for patching, if necessary. Trim overhang to 1/2-inch. Press lattice and bottom crust together, turn edge under, and crimp. Place pie on prepared baking sheet.
- Beat egg yolk, brush top of pie and sprinkle with raw sugar.
- Bake pie in bottom third of the oven until filling bubbles, but berries remain whole, 40–45 minutes. Check the pie after 20 minutes and cover crust with foil if browning too fast.
- Cool pie on a rack at least 2 hours or until the filling sets.
Notes
Per serving, Calories: 616
Nutrition Facts
1 servings per container
- Amount Per ServingCalories616
- % Daily Value *
- Total Fat
30g
47%
- Saturated Fat 13g 65%
- Cholesterol 61mg 21%
- Sodium 253mg 11%
- Total Carbohydrate
83g
28%
- Protein 6g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
