Blueberry Lattice Pie
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups all-purpose flour
- 2teaspoons plus 2 tablespoons sugar
- 2teaspoons kosher salt
- ½cup cold unsalted butter, cut in small pieces
- 6tablespoons cold vegetable shortening
- 6 to 8tablespoons ice water
- 1egg, beaten with 1 teaspoon water
- ½cup sugar
- ½teaspoon ground cinnamon
- ¼cup all-purpose flour
- 1teaspoon grated orange zest
- 6cups fresh blueberries, cleaned
The Crust
The Filling
Nutritional analysis per serving (8 servings)
471 calories; 22 grams fat; 10 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 66 grams carbohydrates; 4 grams dietary fiber; 28 grams sugars; 5 grams protein; 476 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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 ½-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.
- Step 4
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.
Private Notes
Comments
While I personally continue to struggle with making a consistently good pie crust, I found the blueberry filling of this recipe to be incredibly delicious. Berries can be so variable in their qualities but the lot I used and the combination of these simple and common ingredients in baking created a flavor that was, to me, unique. Perhaps, ephemeral? You never know what you've been missing. Pretty great.
I make a blueberry pie that's very similar to this, except I use about 3 1/2 Tbs of cornstarch and about 3/4 cup of sugar. Also, I use a Tbs of lemon juice and the grated rind from a whole lemon. The pie is runny, but we all like it that way. Use local blueberries in season. Every year I freeze one unbaked and we have it at Thanksgiving. Delicious!
Fine recipe. Here's a link for assembling the lattice: https://www.simplyrecipes.com/recipes/how_to_make_a_lattice_top_for_a_pie_crust/
Ok so the baking time wasn’t enough (oven thermometer confirmed it was accurate). I put foil over the pie and baked at 350 for another 20-30 mins until the berries burst. I thought maybe too many blueberries (crust to berry ratio lacking with the lattice). And I think 1tbs of orange zest was a bit strong. I used fresh blueberries and the texture was perfect!
i found this to be very underwhelming. it wasn't bad, but it wasn't especially flavorful. maybe better to make during blueberry season; out of season i'd honestly rather use a can of blueberry pie filling than follow this recipe.
A tad too runny. Lemon zest and juice added for piquancy. Next time I’ll cook the blueberries into a thickened compote,,then add to a blind baked pie shell.
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