Lattice Top Blackberry Pie Recipes

LATTICE-TOP BLACKBERRY PIE

Steps:

• Make pastry dough.
• Place a baking sheet in lower third of oven and preheat to 400°F.
• Toss together berries, granulated sugar to taste, cornstarch, butter, lemon juice, water, and tapioca. Let stand, tossing occasionally, 20 minutes.
• Roll out 1 piece of dough into a 14-inch round and fit into a 9-inch pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out top.
• Roll out remaining piece of dough into a roughly 16- by 11-inch rectangle. Cut crosswise into 11 (1 1/4-inch-wide) strips with a fluted pastry wheel or a knife.
• Stir berry mixture, then spoon evenly into shell. Arrange strips in a tight lattice pattern on top of filling and trim strips close to edge of pan. Roll up and crimp edge. Brush top and edge with egg white and sprinkle all over with sugar.
• Bake on hot baking sheet until crust is golden brown and filling is bubbling, 1 hour to 1 hour and 10 minutes. (Check pie after 45 minutes: If edge of crust is browning too quickly, cover edge with foil or a pie crust shield and continue baking.) Cool completely on a rack before serving.

CLASSIC LATTICE TOP BLUEBERRY PIE RECIPE - (4.7/5)

Steps:

• PIE CRUST: Put the flour, sugar, and salt in a food processor and pulse briefly to combine. Add the butter and shortening and pulse until the pieces are slightly larger than pea-size, 10 to 12 pulses. Drizzle the water and lemon juice evenly over the flour mixture. Pulse until the dough forms moist crumbs that just begin to clump together, 8 to 10 more pulses. If dough seems a bit sandy add tiny amounts of iced water until dough holds together more easily. Try not to over work. Dump the moist crumbs onto two large overlapping pieces of plastic wrap and gather into a pile. With the heel of your hand, push and gently smear the dough away from you, rotating the plastic so you smear a different section each time, until the crumbs come together; 2 or 3 smears should do it. Divide the dough in half (about 12 oz. for each piece); shape one piece into a 5-inch disk and the other into a 4x6-inch rectangle. Wrap each tightly in plastic and refrigerate until firm, at least 2 hours and up to 2 days (or freeze for up to 1 month). LATTICE TOP CRUST: Position a rack in the center of the oven and set a foil-lined heavy-duty rimmed baking sheet on the rack. Heat the oven to 425°F. Remove the rectangle of dough from the refrigerator; if it's very firm, let it sit at room temperature until it's pliable enough to roll, 10 to 20 minutes. (If the disk of dough is also very firm, let it sit at room temperature while you make the pre-formed lattice.) PRE-FORMED LATTICE: On lightly floured parchment, roll the dough with a floured rolling pin into a 9-1/2 x14-1/2-inch rectangle that's 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or bench knife under the dough to be sure it isn't sticking, and give the dough a quarter turn. Reflour the parchment and the rolling pin only as needed-excess flour can make the crust tough. Using a fluted pastry wheel or a chef's knife, trim the dough into a 9x14-inch rectangle. With the wheel or knife, cut 12 strips of dough that are 14-inches long and 3/4-inch wide. If at any point while making the lattice the dough becomes too soft to work with, slide the parchment onto a cookie sheet and chill the dough until firm. Line a cookie sheet with parchment. Arrange 6 of the dough strips horizontally 3/4-inch apart; these will be the "bottom" strips. Fold back every other bottom strip to the left slightly more than halfway. Slightly left of center, lay down one "top" strip vertically over the bottom strips, dabbing the bottom strips with a wet finger where the top strip will overlap them. Dab the top strip where the folded strips will overlap it, then unfold the strips. Fold back the other 3 bottom strips to the left. Lay a second top strip 3/4-inch to the right of the first, dabbing with water as before. These are the two center strips. Unfold the bottom strips. Repeat the process on both sides with the remaining top strips of dough. Press gently where the strips overlap to seal. Loosely cover the lattice with plastic wrap and refrigerate on the cookie sheet while you roll out the bottom crust and make the filling. ROLL AND SHAPE THE BOTTOM CRUST: On lightly floured parchment, roll the disk of dough into a 14-1/2-inch circle that's 1/8 inch thick. Carefully and gently roll the dough around the rolling pin and position the pin over a 9-inch glass pie plate. Unroll, easing the dough into the pan. Gently press the dough against the side and bottom of the pan, being careful not to stretch or tear it, and allowing the excess dough to hang over the edges. Let sit at room temperature while assembling the filling. BLUEBERRY FILLING: In a large bowl, combine the sugar, flour, lemon zest and juice, and salt. Add 1 cup of the blueberries and crush them into the dry ingredients with a potato masher or fork to make a paste. Add the rest of the berries and toss to coat. Scrape the filling into the crust with a rubber spatula, spreading evenly. In a small bowl, beat the egg and 1 tablespoon water until blended. Using a small pastry brush, brush the egg mixture evenly over the lattice and edge, and then sprinkle generously with the coarse sugar. Put the pie on the heated baking sheet and reduce the oven temperature to 375°F. Bake until the edges are pale golden, about 30 minutes, then cover the edges with foil and continue to bake until the lattice is golden-brown and the filling is bubbling about 2-inches from the center, 80 to 90 minutes total. (If the lattice is golden-brown before the filling is bubbling, cover it loosely with foil.) Let the pie cool on a rack to room temperature, about 3 hours, before serving. It's best eaten on the day it's made, but you can make it up to 1 day ahead and store it, covered when cool, at room temperature. Leftovers keep in the refrigerator for up to 5 days.

SHE'S MY BLACKBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Press 1 pie pastry into bottom of a 9-inch pie pan.
• Mix blackberries, sugar, flour, and lemon juice together in a large bowl. Pour into prepared crust.
• Slice second pie crust into 1-inch strips; weave a lattice pattern over the top of the pie. Seal the lattice ends to the bottom pastry with a dab of water; crimp edges together. Brush lattice top with beaten egg.
• Bake pie in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for an additional 15 minutes. Loosely cover pie with aluminum foil to prevent burning; bake until pie is bubbling, 10 to 15 more minutes.

BLUEBERRY LATTICE-TOP PIE

Steps:

• Preheat oven to 450 degrees F.
• Prepare pie crust according to package.
• Roll out 2/3 of the crust large enought o line the bottom and sides of an ungreased 9-inch pie pan.
• Reserve 1/4 cup of the blueberries for garnish; sprinkle remaining berries with lemon juice.
• Mix remaining ingredients, toss berries gently with dry mixture.
• Turn into patry shell, heaping slightly in the center.
• Roll out remaining pie crust and cut into 10 half-inch wide strips.
• Arrange strips in a lattice desigh over pie filling; crimp or flute edges.
• Bake at 450 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake 30 minutes or until crust is light golden brown;cool.
• Garnish between lattices with reserved blueberries.