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
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Blueberry Pie
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How to Make Lattice Topped Blueberry Pie
Chef Robert Lambert shows you how to make lattice topped blueberry pie.
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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.
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Blueberry Lattice Pie
BLUEBERRY LATTICE PIE RECIPE
Batch Size: 1 - 9 blueberry lattice pie
Serves: 12 adult -size slices
Please Note: I prepared this pie using mostly organic and non-gmo ingredients, however, you can obtain similar (but not exact) results using non-organic ingredients
STEP 1:
FLAKY-BUTTERY PIE DOUGH: - by-hand method
Ingredients: (weigh on digital scale!)
1 pound (455g.) all-purpose flour
10 or 11 ozs. (300g.) European style 82% unsalted butter - *ice cold
2/3 C. (160ml.) ice water
1 t. salt
Method:
1) sift or whisk the salt into the flour to combine and aerate
2) cut the ice cold butter into chunks and place into the flour/salt
3) using your hands, pinch the butter chunks into the flour until you have a shaggy mass with small pea-sized chunks of butter still visible
4) slowly begin to add the ice water into the dough a Tablespoon at a time and toss the dough together loosely - DO NOT OVERMIX OR KNEAD THE DOUGH
5) turn the loose dough out onto the marble or wood or parchment paper and press together GENTLY into 1 large disk - divide the dough into 2 pieces
6) wrap tightly and refrigerate at least 1-2 hours before rolling into your buttered 9 pie tin - KEEP THE PREPARED PIE SHELL COLD UNTIL READY TO FILL
STEP 2:
PREPARE YOUR LATTICE TOP
1) roll out 1 of the disks into a square shape until it's approx. 1/4 thickness
2) using a pastry wheel or sharp knife, cut as many 1 even strips of dough as you can get out of the square
3) place a piece of parchment paper on the back of a sheet pan or large cookie sheet
4) weave your lattice top onto the parchment sheet into a grid large enough to cover the top of the 9 pie tin - finished lattice work should be at least 12 x 12 square
5) wrap tightly and reserve in the refrigerator until ready to use
STEP 3:
PREPARE YOUR BLUEBERRY PIE FILLING
Ingredients:
1 1/2 pounds (685g.) frozen organic blueberries
3/4 C. (150g.) granulated sugar
1/2 t. freshly ground cinnamon
1/4 t. freshly grated nutmeg
pinch of salt
1/4 C. (40g.) corn starch
1/4 C. (60ml) filtered water
2 T. flour
juice & zest from 1/2 lemon
method:
1) separate the blueberries into 2 bowls: in 1 bowl place a pound and in the other bowl place the remaining 1/2 pound
2) keep the 1/2 pound bowl reserved in the freezer or refrigerator
3) place 1 pound of the blueberries into a medium non-reactive sauce pot
4) toss the berries with the granulated sugar, cinnamon, nutmeg and salt inside the sauce pot and combine with a rubber spatula
5) turn the heat on medium and bring the berries and sugar to the simmer
6) whisk the water into the corn starch until smooth and no lumps
7) using a rubber spatula combine the corn starch slurry into the simmering berries and cook on low, STIRRING CONSTANTLY, until the berries thicken into a thick pie filling (cook about 2-3 minutes)
8) scrape the filling into a bowl and refrigerate until ice cold
9) pull the remaining 1/2 pound of blueberries out of the refrigerator and toss them with the 2 T. flour, and the lemon juice and zest
10) fold the cooled cooked filling with the fresh blueberries until all combined - set aside
STEP 4:
PREPARE A BIT OF SOFT CINNAMON STREUSEL
Ingredients:
1/4 C. (50g.) granulated sugar
1/4 C. (50g.) brown sugar
1 t. freshly ground cinnamon
1/2 t. freshly grated nutmeg
1/2 t. salt
3 ozs. (85g.) melted unsalted butter
enough AP flour to create soft crumbs
method:
1) in a small mixing bowl, place the sugars spices and salt - whisk to combine
2) scrape the melted butter over the dry ingredients and using a dinner fork, stir it all into a paste
3) add a T. of AP flour at a time until you've created soft streusel crumbs- the dinner fork works best for this
STEP 5: PREHEAT OVEN TO 400*f. (200*c.)
FILL AND BAKE YOUR PIE
1) place a couple forkfuls of the cinnamon streusel into the bottom of your prepared pie shell
2) using a rubber spatula, scrape all of the blueberry filling into your pie shell and tap to ensure even filling
3) dot the top of the blueberry filling with an ounce of good unsalted butter
4) egg wash the rim of your pie dough
5) slide the prepared lattice work on top of the pie using the parchment paper to keep it all intact
6) be sure to press the lattice down firmly onto the egg washed rim around the sides of the pie
7) egg wash the entire lattice and sprinkle a generous dusting of granulated sugar (demerara sugar looks amazing for this)
8) bake the pie at 375*-400*f. for the first 10 mins. or so, and then turn the oven down to 350*f (180*c) and continue baking for about another 30-35 mins. until golden brown and delicious! (blueberry filling should be slightly bubbling in the center of the pie)
9) PLEASE NOTE: you might need to tent the pie with foil around the outside rim about halfway through baking if the crust is getting too browned.
10) COOL PIE COMPLETELY BEFORE ATTEMPTING TO SLICE
TOP WITH CLASSIC VANILLA BEAN HAGN DASZ AND ENJOY~!
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