Blueberry Lattice top pie is one of our family favorites now. The fresh blueberries this time of year are abundant and sweet. We didn’t go blueberry picking this year but luckily the farmers market has plenty.
No one was really that excited about blueberry pie until we tried it this way. Initially I wasn’t sure about the maple syrup. I thought it would taste like pancakes. No way. The ingredients all seem to blend together to create layers of flavor that are not at all too sweet. There’s something about a lattice top that allows the yummy goodness to peek through while it adds additional crusty goodness on top.
- 3 cups fresh blueberries
- 1/2 cup real maple syrup
- 4 cups more fresh blueberries
- another 1/2 cup maple syrup
- 3 tablespoons quick cooking tapioca
- 1 tablespoon fresh lemon juice
- zest of one lemon
- 1/4 teaspoon fresh ground nutmeg
- 1/4 teaspoon kosher salt
Simmer 3 cups blueberries with 1/2 cup maple syrup until the mixture reduces by half, about 20 minutes. Pour into a bowl; stir in 4 cups blueberries, 1/2 cup maple syrup, 3 tablespoons tapioca, Lemon zest, lemon juice, nutmeg and salt.
Cool completely, then pour into pie shell; dot with 4 tablespoons butter.
Perfect All-Butter Piecrust
3 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
3 sticks of cold butter
1 teaspoon of cider vinegar
Pulse flour, sugar and salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined.
Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into 2 one inch-thick disks; refrigerate at least 1 hour before rolling out.
If you do not have a food processor you can do what I did on this pie and use a hand pastry blender and use your hands to fully incorporate the dough. work quickly so your warm hands don’t melt the butter. You want the dough to have streaks of butter throughout it.
Rolling out the dough:
Remove the dough 5-10 minutes before you plan to roll it out. Dough that is too cold will crack. Lightly flour your work surface and a wooden rolling pin. As the disc becomes bigger as you roll it out be careful not to over stretch the center of the dough. rotate clockwise from the center. If a crack forms patch it with a piece of dough and a little water. Roll the dough until it is 2-3 inches larger than your pie pan and about 1/8th inch thickness.
Cutting and weaving the lattice:
A lattice crust can be cut any width you choose. Be creative but remember its much easier to work with dough when its chilled and a pizza cutter is the easiest tool to use to cut strips. The following instructions are for a pie with 8 strips. On a floured surface, roll the prepared dough into a circle approximately 12 inches in diameter and 1/8th inch thick. Using a pizza cutter, trim off a strip on either side to square off the sides. Discard the trimmings. cut the remaining shape into 8 equally wide strips. Transfer the lattice strips to a flour dusted baking sheet. chill for 30 minutes. Weave in a lattice pattern.
Once your pie is ready chill it in the refrigerator for 30 minutes. Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees.
Wrap an oiled, wide band of foil around the pie edge to protect the crust. Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with course sugar. Bake until golden brown, about 30 minutes; cool before slicing.
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