Blueberry Lattice Pie
My wonderful husband knows how much I love blueberries and recently prepared this beautiful lattice pie. I helped with the lattice part but it was delicious and made a special dessert. It was a shame to cut it up but it was a real treat to enjoy! It’s not low fat by any means, but you’d only indulge like this occasionally right?
Double Crust Fruit Pie Dough:
- 2-1/2 cups all-purpose flour
- 1 Tbsp sugar
- 1 tsp salt
- 3 Tbsp canola oil
- 1 cup vegan butter (Earth Balance)
- ¼ cup cool water
- 2 tsp lemon juice
- almond milk for brushing
- course sugar for sprinkling
- 4 cups fresh blueberries
- 1 medium apple, peeled and chopped
- 1 cup sugar
- 1 tsp lemon juice
- 1 tsp lemon zest
- ¼ tsp ground cinnamon
- 2-1/2 Tbsp cornstarch
Prepare the Pie Dough:
Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter until the flour looks evenly crumbly in texture. Add the vegan butter and cut in until rough and crumbly. Stir the water and lemon juice together and add all at once to the flour mixture, mixing just until the dough comes together. Shape into 2 disks, wrap and chill until firm (about 1 hour). The dough can be made up to 2 days ahead and stored chilled.
Prepare the blueberry filling:
Bring the blueberries, apple, sugar, lemon juice, zest and cinnamon up to a simmer over medium heat, stirring occasionally. Cook until the blueberries are soft and tender (about 10 minutes). Whisk the cornstarch with a few tablespoons of cold water and add this to the blueberry filling, stirring and return to a simmer until the filling has thickened (and looks glossy). Set aside to cool at room temperature. If you make this ahead, store at room temperature, but bring up to room temperature before baking into a pie.
Preheat the oven to 400F. Pull the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk into a circle (just under 1/4-inch thick) and line a 9-inch pie plate with pastry leaving the edges untrimmed. Spoon the blueberry filling into the crust base.
Roll out the second disk of pastry slightly thinner than the first but this one can be more rectangular. Use a knife or pastry wheel to cut long strips about 1/4 to 1/2 inches wide. Gently lay out the strips in one direction across the pie. Fold back half of the strips, then place a new strip perpendicular, weaving them under and over each other. The next new strip will weave opposite to the first making a weaving pattern. Continue until all strips are used and the pie is fully covered. Trim away any excess pastry from the edge and create a fluted design for the crust edge. Brush the lattice with almond milk and sprinkle with course sugar.
Bake at 400F for 10 minutes, then reduce to 375F and cook for another 40 minutes or until the pastry is golden brown. Cool the pie to room temperature and the chill until ready to serve.
What’s your favourite way to enjoy blueberries?
Please leave your comments below…
See more of my recipes.
Original recipe from Anna Olson – Food Network