How to Master Blueberry Lattice Pie — A Classic Summer Recipe
- Prep
- 60 min
- Cook
- 30 min
- Total
- 150 min
- Serves
- 8
- Calories
- 471 kcal
- Carbs
- 66.00 g
Ingredients
- 2 1/2 cupsall-purpose flour
- 2 teaspoonsplus 2 tablespoons sugar
- 2 teaspoonskosher salt
- 1/2 cupcold unsalted butter, cut in small pieces
- 6 tablespoonscold vegetable shortening
- 6 to 8 tablespoonsice water
- 1 largeegg, beaten with 1 teaspoon water
- 1/2 cupsugar
- 1/2 teaspoonground cinnamon
- 1/4 cupall-purpose flour
- 1 teaspoongrated orange zest
- 6 cupsfresh blueberries, cleaned
Instructions
- 1
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 mix in just enough ice water to form a ball. Flatten into a disk, wrap in plastic, and refrigerate for 1 hour.
- 2
To make the filling, preheat the oven to 400 degrees. Combine the sugar, cinnamon, flour, and orange zest. Toss the blueberries with the sugar mixture.
- 3
Divide the dough in half, roll out and fit one half into a 9-inch pie plate. Pour in the filling. Roll out the other half, cut strips, and weave into a lattice top. Seal and crimp the edges, brush with egg wash, and sprinkle with sugar.
- 4
Bake for 30 minutes, then reduce the temperature to 325 degrees and bake for an additional 20 minutes or until browned. Cool on a rack before serving.