I’m giving the boys a week off of their Summer Fun series and popping in with a video tutorial on how to make lattice top pie crusts. This simple technique really dresses them up and gives a professional finishing touch!
The only tool you need for this crust is the fluted pastry wheel.
The berries are all so plump and juicy right now that my go-to summer dessert is definitely a fresh fruit pie.
One of my favorite recipes for blueberry (or blackberry) pie is this one from Ina:
4 cups fresh blueberries, washed and dried
1/2 cup sugar, plus extra for sprinkling
1/2 cup all-purpose flour
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice
1 tablespoon cassis liqueur
2 Perfect Pie Crusts (I just use the Pillsbury crust seen in the video!)
1 egg beaten with 1 tablespoon milk or cream, for egg wash
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing — not stretching — it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
Now I am positively craving a fresh blueberry pie a la mode. Mmmmm….
DIXIE DELIGHTS DELIVERED