Blueberry Raspberry Lattice Pie Recipes

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BLUEBERRY RASPBERRY PIE



Blueberry Raspberry Pie image

This delicious pie is a ribbon winner from the Wisconsin State Fair.

Provided by Sharona

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 15

2 cups all-purpose flour
¾ teaspoon salt
⅔ cup shortening
6 tablespoons cold water, or more as needed
1 egg white
1 tablespoon water
¾ cup white sugar
¼ cup cornstarch
2 tablespoons grated lemon peel
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
3 cups fresh blueberries
1 cup fresh raspberries
1 tablespoon water
1 tablespoon white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  • Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough. Roll remaining dough ball into a crust to fit the top of the pie and set aside.
  • Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
  • Combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the mixture to coat; pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened top. Cut a few slits into top crust with a sharp knife.
  • Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto wire rack to cool completely before refrigerating.

Nutrition Facts : Calories 401.6 calories, Carbohydrate 57.9 g, Fat 17.7 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 227.1 mg, Sugar 26.7 g

BLUEBERRY RASPBERRY LATTICE PIE



Blueberry Raspberry Lattice Pie image

When you've got berries, make a homemade pie!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 11

2/3 cup plus 2 tablespoons shortening
2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
4 to 6 tablespoons cold water
3/4 cup sugar
1/2 cup cornstarch
1/2 teaspoon ground cinnamon, if desired
2 1/2 cups fresh blueberries
2 1/2 cups fresh raspberries
1 tablespoon lemon juice
2 tablespoons butter or margarine

Steps:

  • Heat oven to 425°F. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Divide pastry in half and shape into two flattened rounds on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • In large bowl, mix sugar, cornstarch and cinnamon. Gently stir in blueberries and raspberries. Spoon berry mixture into pastry-lined pie plate. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over berry mixture.
  • Roll second round of pastry; cut into strips 1/2 to 1 inch wide. (Use a pastry wheel for decorative strips.) Place 5 to 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. (To save time, do not weave strips. Simply lay second half of strips across first strips.) Trim ends of strips. Fold trimmed edge of bottom pastry over ends of strips, building up a high edge. Seal and flute.
  • Cover lattice top with aluminum foil to prevent excessive browning; remove foil for last 10 minutes of baking. Bake 50 to 60 minutes or until crust is golden brown and juice begins to bubble through lattice crust.

Nutrition Facts : Calories 610, Carbohydrate 81 g, Cholesterol 10 mg, Fat 6, Fiber 6 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 430 mg

RITA'S RASPBERRY RHUBARB LATTICE PIE



Rita's Raspberry Rhubarb Lattice Pie image

Martha's sister-in-law Rita Christiansen never adds too much fruit to the filling because, when mixed with other fruit, rhubarb will absorb some of their flavors, overwhelming its own subtle taste.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-inch pie

Number Of Ingredients 9

1/3 cup all-purpose flour, plus more for dusting
Deep-Dish Pate Brisee for Raspberry Rhubarb Lattice Pie
1 1/2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
2 cups raspberries
1 1/4 cups sugar, or more to taste
Freshly squeezed juice of 1/2 lemon
1 tablespoon cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
2 tablespoons heavy cream

Steps:

  • Preheat oven to 350 degrees.
  • On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 11-inch pie plate. Trim pastry using scissors or a sharp paring knife, and chill. Keep remaining half of dough, which will be used to make the lattice, refrigerated and wrapped in plastic.
  • Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently so as not to break raspberries. Spoon into pie shell, and dot with butter. Refrigerate while preparing lattice top.
  • In a small bowl, combine egg and heavy cream, whisking lightly; set aside. On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips. Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with tines of a fork to seal well. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paper's lined baking sheet.
  • Bake until pastry is golden brown and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hours. Transfer to a wire rack to cool before serving.

BLUEBERRY LATTICE PIE



Blueberry Lattice Pie image

Here's a showstopper of a summer pie if there ever was one. In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown. Don't be intimidated by the lattice top. Just take your time, and do your best. No matter what it looks like, it'll taste delicious.

Provided by Molly O'Neill

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 12

2 1/2 cups all-purpose flour
2 teaspoons plus 2 tablespoons sugar
2 teaspoons kosher salt
1/2 cup cold unsalted butter, cut in small pieces
6 tablespoons cold vegetable shortening
6 to 8 tablespoons ice water
1 egg, beaten with 1 teaspoon water
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1 teaspoon grated orange zest
6 cups fresh blueberries, cleaned

Steps:

  • 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.
  • 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.
  • 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 1/2-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.
  • 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.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 22 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 475 milligrams, Sugar 28 grams, TransFat 2 grams

BLUEBERRY LATTICE PIE



Blueberry Lattice Pie image

Fresh blueberries are enhanced with lemon and cinnamon for the filling of this beautifully decorated pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 14

3 3/4 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
3 sticks (1 1/2 cups) cold unsalted butter, cut into small pieces
1/2 to 3/4 cup ice water
3 pints fresh blueberries
Finely grated zest of 1 lemon, plus 1 tablespoon fresh juice
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into pieces
1 egg, lightly beaten
Sanding sugar, for decorating

Steps:

  • Pate Brisee: Pulse flour, salt, and sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
  • Turn out dough onto a clean surface and divide into three equal pieces. Place each on a piece of plastic, flatten into disks, and wrap tightly. Refrigerate at least 1 hour before using. Dough may be stored, frozen, up to 1 month.
  • Filling: Preheat oven to 425 degrees with rack in center. Line a rimmed baking sheet with foil and place on rack to preheat.
  • In a medium bowl, gently toss together blueberries, lemon zest and juice, sugar, cornstarch, salt, cinnamon, and butter.
  • On a lightly floured surface, roll out one disk of dough to a 13-inch round; fit into a 9-inch pie dish. Refrigerate while making lattice. Roll out a second disk of dough to an 11-inch square. Trim edges, then cut square into ten 1-inch-wide strips; repeat with remaining disk.
  • Assemble lattice on a parchment-lined unrimmed baking sheet. You will be alternating between double strips of dough and a single strip to create this pattern. Lay two strips, touching one another, diagonally across the center of the parchment. Lay another strip on top of the two strips, going diagonally in the opposite direction. Continue weaving, following the pattern of double and single strips in opposite diagonal directions. You will need to fold back double strips as you work to lay the single strips, then unfold them to weave a lattice pattern. You may have some dough strips left over. Transfer sheet to freezer until lattice is well chilled, about 30 minutes.
  • Transfer blueberry mixture to prepared pie dish. Brush edges of crust with egg wash. Place chilled lattice over filling; press edges to seal with bottom crust. Using kitchen shears, trim dough to a 1-inch overhang. Tuck overhang under so edges are flush with rim. Brush lattice with egg wash and sprinkle with sanding sugar.
  • Bake on preheated baking sheet 20 minutes, then reduce oven temperature to 375 degrees and continue baking until filling is bubbling and crust is evenly browned (if browning too quickly, tent edges with foil), 60 to 75 minutes. Transfer to a wire rack and let cool completely.

BLUEBERRY LATTICE PIE



Blueberry Lattice Pie image

For me, summer means blueberry pies (and tarts, cobblers, muffins and pancakes). At the height of berry season, I tend to buy quarts and quarts, and when I get home, I wonder what to do with them all -- pies are frequently the answer.

Provided by Food Network

Categories     dessert

Time 2h40m

Yield Makes one 9-inch pie or 6 or 8

Number Of Ingredients 18

Sweet Dough for a 2 crust pie, recipe follows
2 pints blueberries, rinsed, drained and picked over
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 egg well beaten
with a pinch of salt
1 teaspoon sugar for finishing the top of the pie, optional
3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
12 tablespoons (1 1/2 sticks) cold, unsalted butter
3 large eggs

Steps:

  • 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 the last 10 minutes. Cool the pie on a rack.
  • To mix the dough by hand, combine the dry ingredients in a medium mixing bowl and stir well to combine. Cut the butter into 1-tablespoon pieces and add to the dry ingredients. Toss once or twice to coat the pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visable. Beat the eggs in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • To mix the dough in the food processor, combine the dry ingredients in the work bowl fitted with a metal blade. Pulse 3 times at 1-second intervals to mix. Cut the butter into 1-tablespoon pieces and add to the work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal, and no large pieces of butter remain visible, about 15 pulses in all. Add the eggs to the work bowl and pulse 10 times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • Press the dough into two equal-sized disks. Sandwich the disks of dough between two pieces of plastic wrap and press them into 6-inch circles. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.

BLUEBERRY LATTICE PIE



Blueberry Lattice Pie image

For me, summer means blueberry pies (and tarts, cobblers, muffins and pancakes). At the height of berry season, I tend to buy quarts and quarts, and when I get home, I wonder what to do with them all -- pies are frequently the answer.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield Makes one 9-inch pie or 6 or 8

Number Of Ingredients 16

3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
12 tablespoons (1 1/2 sticks) cold, unsalted butter
3 large eggs
2 pints blueberries, rinsed, drained and picked over
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 egg well beaten with a pinch of salt
1 teaspoon sugar for finishing the top of the pie, optional

Steps:

  • Prepare dough: To mix the dough by hand, combine the dry ingredients in a medium mixing bowl and stir well to combine. Cut the butter into 1-tablespoon pieces and add to the dry ingredients. Toss once or twice to coat the pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the eggs in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • To mix the dough in the food processor, combine the dry ingredients in the work bowl fitted with a metal blade. Pulse 3 times at 1-second intervals to mix. Cut the butter into 1-tablespoon pieces and add to the work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal, and no large pieces of butter remain visible, about 15 pulses in all. Add the eggs to the work bowl and pulse 10 times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • Press the dough into two equal-sized disks. Sandwich the disks of dough between two pieces of plastic wrap and press them into 6-inch circles. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
  • To make the filling, combine 1 cup of the blueberries with the sugar in a non-reactive 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, or pans. Trim edge even with rim of pan. Pour the cooled filling into the bottom crust. Roll remaining dough into a rectangle and cut 8 small strips to finish the top of each pie. Apply the strips, severing excess dough at edge of pans, 4 in each direction, diagonal to each other. 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 the last 10 minutes. Cool the pie on a rack.

BLUEBERRY, RASPBERRY & BLACKBERRY PIE



Blueberry, Raspberry & Blackberry Pie image

Give this Blueberry, Raspberry & Blackberry Pie a very berry filling. The lattice weave crust on our Blueberry, Raspberry & Blackberry Pie is easier to make than you might think.

Provided by My Food and Family

Categories     Fruit Desserts

Time 1h35m

Yield 10 servings

Number Of Ingredients 7

1-1/2 cups blueberries
1-1/2 cups raspberries
1 cup blackberries
1 cup sugar
3 Tbsp. MINUTE Tapioca
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine, cut into small pieces

Steps:

  • Heat oven to 400°F.
  • Toss berries with sugar and tapioca in large bowl. Let stand 15 min.
  • Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with berry mixture. Dot with butter.
  • Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
  • Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 24 g, Protein 2 g

BLUEBERRY PIE WITH LATTICE CRUST



Blueberry Pie with Lattice Crust image

Categories     Fruit     Dessert     Bake     Blueberry     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

4 1/2-pint baskets blueberries
3/4 cup sugar
1/4 cup all purpose flour
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
2 Flaky Pie Crust disks
Whipping cream (for glaze)
Vanilla ice cream

Steps:

  • Position rack in lowest third of oven and preheat to 400°F. Combine first 6 ingredients in large bowl. Crush a few berries in bowl with back of rubber spatula; toss to blend. Let stand until dry ingredients are moistened, about 15 minutes.
  • Roll out 1 pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 3/4 inch. Spoon filling into crust. Roll out second pie-crust disk on lightly floured surface to 12-inch round. Using scalloped pastry cutter, cut dough into generous 1/2-inch-wide strips. Arrange dough strips across top of filling. Form lattice by arranging more dough strips at right angle to first strips, weaving strips if desired. Trim dough strips even with overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal. Crimp edges decoratively. Brush edges and lattice lightly with whipping cream.
  • Place pie on baking sheet. Bake 40 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake until filling bubbles thickly in center, about 50 minutes longer. Cool pie on rack at least 2 hours and up to 8 hours. Serve with vanilla ice cream.

BLUEBERRY-NECTARINE LATTICE PIE



Blueberry-Nectarine Lattice Pie image

This blueberry pie with nectarines gets brightness from grapefruit juice, fragrance from coriander, and a beautiful look from the pastry on top.

Provided by Genevieve Ko

Categories     Blueberry     Pie     Dessert     Summer     Nectarine     Vegetarian     Soy Free     Tree Nut Free

Yield Makes one 9-inch pie

Number Of Ingredients 9

Barley-Cornmeal Crust
Unbleached all-purpose flour, for rolling
¾ cup (156 g) sugar, plus more for sprinkling (optional)
3 tablespoons cornstarch
½ teaspoon ground coriander
¼ teaspoon salt
1¾ pounds (792 g) blueberries (5¼ cups)
12 ounces (340 g) very ripe nectarines (about 3), pitted and cut into ½-inch dice
3 tablespoons fresh grapefruit juice

Steps:

  • If the dough has been chilled for longer than 2 hours, let stand for 10 minutes before rolling.
  • Lightly flour a large sheet of parchment paper. Unwrap the larger disk of dough, place in the center of the paper, and cover with its plastic wrap. Roll into a 12-inch round, occasionally lifting and replacing the plastic wrap. Flip it over and peel off the parchment, then lift the dough with the plastic wrap and flip it into a 9-inch pie plate, gently pressing it into the bottom and up the sides. Discard the plastic. Refrigerate until ready to fill.
  • Unwrap the remaining disk of dough and repeat the rolling, using the same parchment and rolling it into an 11-inch round. If the dough has softened, slide it on the parchment onto a half sheet pan and refrigerate until firm. Then, using a fluted or straight-edged pizza wheel or a sharp knife, cut the dough into 1½-inch-wide strips. Slide onto a pan and refrigerate.
  • Stir the sugar, cornstarch, coriander, and salt in a large bowl. Add the blueberries, nectarines, and grapefruit juice. Gently toss until evenly mixed. Let stand while the oven preheats.
  • Position a rack on the lowest rung of the oven and preheat to 450°F. Line a half sheet pan with foil. Place the pie plate on the pan.
  • Stir the filling again and spread it in the pie plate. Brush water on the edges of the bottom dough. Arrange half of the dough strips on top in parallel lines, spacing them 1 inch apart. Fold back the strips at the center of the pie. Place a dough strip perpendicular to the other strips across the center of the pie. Unfold alternating strips over the perpendicular strip. Set down another perpendicular strip 1 inch apart from the first and unfold the remaining strips over it. Repeat the folding, placing, and unfolding to create a lattice top. Or simply place half the strips on the pie, spacing them an inch apart, and place the remaining strips perpendicular to them, spacing them an inch apart.
  • Use a pair of kitchen shears to trim the strips and bottom edge to a ¾-inch overhang. Fold the overhang under and decoratively crimp the edges with a fork or fingers. If the dough has softened, pop the whole pie into the freezer until the dough is firm again, about 10 minutes. If you'd like a sparkly top, brush the lattice with water and sprinkle with sugar.
  • Bake the pie for 30 minutes. Reduce the oven temperature to 350°F and bake until the crust is golden brown and the filling is bubbling, 30 to 40 minutes more. If the crust starts to get too brown, tent loosely with foil.
  • Cool on the pan on a wire rack until warm. Carefully lift the pie plate off the foil and let stand on the rack until the filling is set, at least 6 hours
  • Make-ahead: The pie will keep overnight at room temperature. In fact, it cuts more cleanly and tastes better the next day, after the filling has had time to really set. Leftovers will keep in the refrigerator for up to 2 days.

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BLUEBERRY PIE WITH A TWISTED LATTICE CRUST | ANDERSON+GRANT
Stir the blueberries, sugar, and flour together in a bowl. Pour the ingredients into the pie shell you've made making sure that the flour and sugar is distributed throughout the pie. Add the …
From andersonandgrant.com


BLUEBERRY LATTICE TOP PIE | BC BLUEBERRY COUNCIL
On a generously floured surface, roll out the larger disc of dough to 1/8” thickness and 2” larger than the pie dish. Transfer and fit into the pie dish leaving 1” overhang. Refrigerate for 15 …
From bcblueberry.com


BLUEBERRY RASPBERRY LATTICE PIE | RECIPE | RASPBERRY RHUBARB PIE ...
Feb 18, 2014 - When you've got berries, make a homemade pie! Feb 18, 2014 - When you've got berries, make a homemade pie! Pinterest. Today. Explore. When autocomplete results are …
From pinterest.com


BLUEBERRY RASPBERRY LATTICE PIE RECIPE - FOOD NEWS
Blueberry skins contain oxalic acid, which attacks nearly all uncooked starch thickeners. Adding the berries to cooked starch seemed the only way to guarantee a consistently thickened …
From foodnewsnews.com


BLUEBERRY RASPBERRY LATTICE PIE RECIPE - BETTYCROCKER.COM
What's Trending. Slow-Cooker Pulled Pork Sandwiches; Peanut Butter-Chocolate Poke Cake; 12 Must-Make Summer Breakfasts
From ingramr.bits-stl.com


ANNA OLSON’S BLUEBERRY LATTICE TOP PIE
Preheat the oven to 400 °F (200 °C). Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than 1/4 …
From readersdigest.ca


BLUEBERRY PIE FILLING - STETTED
2022-07-18 Stir to dissolve sugar and combine ingredients. Cook, stirring occasionally, until the mixture is just starting to bubble and thicken. This will take about 10 minutes. …
From stetted.com


RASPBERRY- BLUEBERRY PIE
2014-06-27 In a separate small bowl, whisk together the sugar and cornstarch. Sprinkle it over the berries and gently toss. Let sit for about 10 minutes. Preheat the oven to 375 degrees F. …
From recipegirl.com


BLUEBERRY RASPBERRY LATTICE PIE | RECIPE | HOMEMADE PIE, …
Mar 6, 2021 - When you've got berries, make a homemade pie! Mar 6, 2021 - When you've got berries, make a homemade pie! Pinterest. Today. Explore. When autocomplete results are …
From pinterest.com


PEACH BLUEBERRY PIE WITH LATTICE CRUST - SMELLS LIKE HOME
Refrigerate for 30 minutes. To make the filling: Pit and slice the peaches into ¼-inch slices. Mix them together with the blueberries in a large bowl. Stir the ⅔ cup sugar, cinnamon, nutmeg, …
From smells-like-home.com


CLASSIC BLUEBERRY PIE WITH LATTICE TOP - AHEAD OF THYME
2021-06-03 Assemble the Pie: In a large mixing bowl, combine blueberries, flour, sugar, lemon juice, lemon zest, and cinnamon and mix together. Set aside for assembling. Unwrap each …
From aheadofthyme.com


BLUEBERRY RASPBERRY PIE - PARK'S BLUEBERRIES
1 teaspoon vanilla. Preheat oven to 350 F. In a large mixing bowl stir together the sugar, cornstarch and cinnamon. Toss in the blueberries, raspberries and lemon zest, folding to a …
From parksblueberries.com


BLUEBERRY RASPBERRY PIE RECIPE | THE DOUGHTY DOUGHNUT
2018-12-23 In a large mixing bowl, whisk together the flour, salt, and sugar. Next, cut the cold butter-flavored Crisco into four pieces and place them into the dry mixture. Then, …
From thedoughtydoughnut.com


PERFECTLY EASY BLUEBERRY PIE (W/LATTICE TUTORIAL) - DINNER, THEN …
2019-06-12 Preheat oven to 375 degrees. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries and mix them together gently (please be careful to not break the …
From dinnerthendessert.com


BLUEBERRY PIE & HOW TO MAKE A LATTICE TOP - COOK & BE MERRY
2012-07-07 3 tablespoons ice water. 1. Sift flour and salt into a bowl. Cut in butter with pastry cutter or two knives until mixture resembles bread crumbs. Stir in sugar. 2. Mix egg yolk and …
From cookandbemerry.com


BLUEBERRY LATTICE SLAB PIE - BLUEBERRY.ORG
Preheat oven to 400˚. Make the filling by tossing together blueberries, granulated sugar, brown sugar, cornstarch, lemon zest, lemon juice, and salt; set aside. Beat egg yolk with 1 …
From blueberry.org


BLUEBERRY RASPBERRY LATTICE PIE | RECIPE | LATTICE PIE, …
Feb 18, 2014 - When you've got berries, make a homemade pie! Feb 18, 2014 - When you've got berries, make a homemade pie! Pinterest. Today. Explore. When autocomplete results are …
From pinterest.ca


CLASSIC BLUEBERRY PIE (WITH LATTICE CRUST) - SUGAR AND SOUL
2021-08-12 Bake for 20 minutes at 400°F. At the 20 minute mark, add a foil tent over the pie and lower the heat to 350°F. Continue to bake for 35 to 45 minutes until the crust is golden …
From sugarandsoul.co


FRESH BLUEBERRY LATTICE PIE RECIPE | THE RECIPE CRITIC
2022-07-09 Combine: In a small bowl, combine the sugar and lemon zest until fragrant. Set aside. Line and press: Line a 9-inch pie dish with half of the pie dough. Press into the bottom …
From therecipecritic.com


BLUEBERRY RASPBERRY LATTICE PIE - LACTO OVO VEGETARIAN RECIPES
Blueberry Raspberry Lattice Pie is a vegetarian dessert. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 439 …
From fooddiez.com


BLUEBERRY LATTICE PIE - HOTLY SPICED
2015-11-24 Lately Kristy from Eat Play Love has been making a lot of pies and that’s inspired this Blueberry Lattice Pie. Blueberry Lattice Pie. I wish all my American friends a very …
From hotlyspiced.com


RECIPES - BETTYCROCKER.COM
A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient.
From bettycrocker.com


FRESH BLUEBERRY PIE WITH BUTTERMILK CRUST (VIDEO) - GLUESTICKS BLOG
2020-07-04 Mix egg and water together. Brush over pie crust. Sprinkle top of pie with sugar. Bake 55 minutes at 425 degrees or until crust is golden brown and juice begins to bubble …
From gluesticksblog.com


BLUEBERRY LATTICE TOP PIE - FOOD NETWORK CANADA
2013-09-13 Preheat the oven to 400°F. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼ …
From foodnetwork.ca


RECIPE: BLUEBERRY APPLE LATTICE PIE - FOOD NEWS
Prepare the filling by combining the apples, half the blueberries, the sugar, flour, cinnamon, and lemon juice in a large mixing bowl; toss well. Set aside. Preheat the oven to 400 degrees F. …
From foodnewsnews.com


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