Summer is almost here and there’s finally a wide variety of fruit in season again. I went to a barbeque last weekend and decided to be brave, and not only make pie crust, but attempt a lattice crust.
I survived and the finished product actually looked pretty good, if I do say so myself. And, even better, it tasted delicious. There’s not a lot of ingredients here, so it has a very fresh, summery taste to it.
Adapted from Simply Recipes
Enough pie crust dough for two crusts (I used a double batch of Martha Stewart’s pate sucree, because I’ve had luck with that in the past, but use whatever recipe you feel most comfortable with)
6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
1/2 teaspoon lemon zest
1 Tbsp lemon juice
1/4 cup all-purpose flour (for thickening)
1/2 cup white granulated sugar
1/4 teaspoon cinnamon (which I forgot to add)
2 Tbsp butter (unsalted), cut into small pieces
Plus 1 egg and 1 tablespoon milk for the egg wash
I found my pie to be a little runny, so next time I’d probably add a heaping tablespoon of cornstarch to thicken it up a bit. If you want a really thick filling that gels, I think its worth a try.
Prepare the crust. Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Mine of course didn’t look like a circle, but this part is going on the bottom so it doesn’t matter if its ugly and a little cracked or weird. Place the dough over a 9 inch pie pan, rolling around a rolling pin to transfer, if its falling apart or too difficult to move. Trim the edges so you’ve got 1/2 inch or so hanging over all the way around. Chill in the refrigerator for about 30 minutes.
Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Pour them in the chilled bottom crust of the pie pan. Dot with butter pieces.
Roll out remaining dough to the same size and thickness as the first. If you want to make a lattice crust, cut the crust into one inch thick strips. Place four or five of the strips on top of the pie in vertical rows. Weave the remaining strips through horizontally. The crust isn’t really wet or messy so its easy to fix mistakes and work with the dough on top of the filling. If I can do it, you can do it. But, if you don’t wan to try it, just place the entire crust on top of the filling.
Seal the edges of the top layer with the bottom layer and crimp with your fingers or the tines of a fork. Transfer to the refrigerator to chill until the dough is firm, about 30 minutes and preheat the oven to 425°F.
Whisk egg and milk together to make an egg wash. Brush the top of the pie with the wash. If you didn’t make a lattice crust, score the pie with a few cuts or prick with a fork so the steam can escape. Place the pie on the middle rack on the oven with parchment paper or a silpat on the lower rack to catch any filling that bubbles over.
Bake for 20 minutes at 425°. Reduce heat to 350°F. Cover the edges with tinfoil if they are starting to burn. Bake for another 30 to 40 minutes until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.