Blueberry Lattice Pie

Truth be told I am not a big pie eater or baker; I may have mentioned that on here a few times before. I sometimes find them too sweet and pie crust is not one of my favorite things to work with. I always have these ambitious thoughts to make pie crust from scratch, but it never happens. My go-to is always Pillsbury refrigerated pie crusts. It’s been a no-fail for me and why risk a good thing. A bad crust can ruin any pie, even one with a delicious filling. With berries being in season I decided to try my hand at a Blueberry Pie. And this pie was a WINNER! Everyone who had a piece loved it and my niece, who is also not a big pie eater, had two pieces.

To make the filling I combined fresh blueberries, sugar, flour, lemon zest and freshly squeezed lemon juice in a large bowl. Using a store-bought pie crust, I rolled out one of the crusts an extra inch or so and then placed it in a 9-inch pie plate. I then filled the crust with the blueberry filling. I won’t lie, I thought it looked a bit sparse, but I figured the filling would be the perfect amount once the pie was baked.

Next, I worked on the lattice topping. I rolled out another store-bought pie crust an extra inch or so and using a pastry wheel lattice cutter I cut strips of the crust. This small tool makes it super easy to make a lattice pie. Each strip is the same width so there’s no need for measuring and hoping you will cut each piece the same size.

I don’t have a great way of explaining how to make a lattice topped pie and unfortunately, I didn’t take pictures while making this one. It was 90 degrees outside, and my oven was already preheated to 400 F so I wanted to get it done quickly and, in the oven, so I could get out of the kitchen. After cutting all the strips, I placed half of the strips on the pie close together. Next, I weaved in the strips to make the lattice design by folding back every other strip that was on the pie and placed a pie strip perpendicular to the strips folded back and then unfolded the strips I folded down. For the next row I folded back those strips I hadn’t folded back from the first row and then placed another pie strip across. I repeated these steps until my pie was covered with the lattice design.

To finish the pie, I trimmed the edges around the pie and crimped the edge of the pie with a fork and then brushed the entire pie with an egg wash and sprinkled it with sugar.

I placed the pie on a parchment lined baking sheet and baked it in a 400 F preheated oven for about 45 minutes, the blueberry filling was quite bubbly. After about the first 20 minutes of baking I placed a pie shield around the pie so the edges of the pie wouldn’t burn.

Unfortunately, my lattice wasn’t as pretty coming out of the oven as it was going in, but it was delicious!

And as you can see, my filling was the perfect amount. It was also the perfect consistency; it wasn’t runny at all.

 

Blueberry Pie

Ingredients:

Store-bought pie crust, or your favorite homemade pie crust

4 cups fresh blueberries, washed and dried

1/2 cup sugar, plus extra for sprinkling on the pie

1/2 cup flour

1 teaspoon lemon zest

1/4 cup freshly lemon juice, from two lemons

1 egg beaten with 1 tablespoon milk for egg wash

 

Directions:

Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.

In a large bowl combine the blueberries, sugar, flour, lemon zest and lemon juice. Mix the ingredients together well. Set aside.

Place one of the crusts into a 9-inch pie plate and fill with the blueberry mixture. Lay the second crust on top of the pie, or, use the second pie crust to create a design for the top of the pie. Place the pie on the prepared baking sheet and then brush with the egg wash and sprinkle the top with sugar.

Bake in the preheated oven for 45 – 50 minutes, or until the filling is bubbly and the crust has a nice golden color.

Cool on a wire rack to room temperature and then serve and enjoy!

Lattice-Top Blueberry Pie

It’s Pi day! And no, I didn’t spell that wrong. Today is 3/14, the first 3 numbers for Pi. The Greek letter that is a symbol in mathematics to represent a constant – the ratio of the circumference of a circle to its diameter. It’s an irrational and transcendental number, i.e. it will go on infinitely without repetition or a pattern. Have I bored you yet? Sorry… On to the Pie. In honor of Pi Day, I decided to bake a pie I had never had before, a blueberry pie. A Lattice-Top Blueberry Pie to be exact. Yes, I never had Blueberry Pie until I made this one. I must say, I am not a big pie eater, especially fruit pie. I always feel like they are going to be super sweet. What made this pie a hit amongst those who tried it was the fact that it wasn’t super sweet. Something I was quite happy about as well.

I’m not a fan of making pie crust from scratch so I buy Pillsbury refrigerated crust. I find it works just as well as homemade crust – I am sure there are plenty of you shaking your heads at that comment right now – and its super easy to use to make a decorative crust. And another plus, clean-up is a cinch! So after letting my two crusts (one for the top and one for the bottom) come to room temperature I rolled out what would be the bottom into a 13 inch round; the crust was already a 9-inch round so I had no problem rolling it out the extra few inches. I then fitted it into my 9-inch pie plate.

Next, I made the filling. I combined 7 cups of fresh blueberries with sugar, cinnamon, cornstarch & lemon juice.

I then poured the mixture into the pie plate.

To make the lattice top, I started by rolling out the other half of the pie crust into another 13-inch round.  Then using a fluted pastry wheel I cut the dough into ten 1-inch strips. Thankfully my work mat has 1-inch grid lines on it so cutting out the strips was a breeze. I just had to be sure to cut in a straight steady line.

I placed five of the strips vertically on the pie, evenly spaced.

And then proceeded to fold and unfold the strips to create a lattice pattern.

I then trimmed and tucked in the edges of the crust and crimped it with a fork.

Next, I brushed the pie with an egg yolk-heavy cream egg wash and sprinkled sanding sugar on top.

And after refrigerating the pie for about a half hour in the fridge I placed it on a parchment lined baking sheet and baked it in a 400 F preheated oven for about 20 minutes, until the crust began to brown, and then lowered the oven to 350 F and continued baking the pie for about another hour, until the crust was a deep golden brown and the juices began to bubble. I kept the pie tented with aluminum foil for most of the baking time, removing it for the last 30 minutes of baking so the crust wouldn’t brown too quickly.

Lattice-Top Blueberry Pie

Ingredients:

Pie Crust – Bake your own or store bought

2 pounds (about 7 cups) fresh blueberries

1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon ground cinnamon

1 tablespoon fresh lemon juice

1 large egg yolk, for egg wash

1 tablespoon heavy cream, for egg wash

Sanding sugar, for sprinkling

Directions:

Preheat the oven to 400 F.

On a lightly floured surface roll out half of your pie crust into a 13-inch round about 1/8-inch thick. Fit dough into a 9-inch pie plate.

In a large bowl combine the blueberries, sugar, cornstarch, cinnamon and lemon juice. Pour the mixture into the pie plate, piling in the center.

On a lightly floured surface roll out the other half of your pie crust. Once again into a 13-inch round about 1/8 inch thick. To make the lattice, cut the dough into 10 1-inch strips using a fluted pastry wheel or a pizza cutter. Carefully place the strips on the pie weaving into a lattice pattern. Trim the dough to a 1-inch overhang and fold the edges under, then crimp with a fork.

In a small bowl whisk together the egg yolk and heavy cream for the egg wash. Brush on top of the dough strips and then sprinkle with the sanding sugar.

Refrigerate or freeze the pie until firm, about 30 minutes.

Place the pie on a parchment lined rimmed baking sheet and bake until the pie begins to brown, about 20 minutes. Reduce the heat to 350 F and continue baking until the crust is a deep golden brown and the juices begin to bubble, about an hour. If the crust begins to brown too quickly tent the pie with aluminum foil.

Transfer to a wire rack to cool completely before slicing in.

Recipe from Martha Stewart Pies and Tarts Book