Lattice-topped blueberry pie

August 22, 2007
  • Email|
  • Print|
  • Reprints|
  • |
Text size +

Makes 1 deep double-crust pie

A food processor makes great pastry as long as you remove it from the work bowl when the pastry forms clumps. Finish shaping it on a floured counter. The amount of blueberries here fills a deep 9-inch glass pie pan with a fluted rim. Pans that are shallow -- plain round glass pans, for instance -- will take 6 cups of blues (use 5 frozen, 1 fresh), 1/2 cup sugar, and 4 tablespoons tapioca. Heap the berries in the crust so you'll have a domed pie when the fruit cooks down.


2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup solid vegetable shortening (trans fat free), cut into several pieces
8 tablespoons (1 stick) unsalted butter, cut up
3 tablespoons sugar
1 tablespoon distilled white vinegar
1 egg
2 tablespoons ice water
Extra flour (for sprinkling)

1. In a food processor, combine the flour, baking powder, and salt. Pulse for several seconds just to sift them. Add the shortening and butter. Pulse again until the mixture resembles coarse crumbs.

2. Remove the processor lid. Sprinkle the sugar over the mixture and pulse quickly just to mix it in.

3. In a small bowl, whisk the vinegar, egg, and ice water. Remove the processor lid. Sprinkle the liquids over the flour mixture. Pulse several times, or just until the dough comes together in large moist clumps. Do not let it form a ball.

4. Turn the dough out onto a lightly floured counter. Gently, patting the dough with flour, work it into a neat ball. Divide it in half and shape each half into a flat disk. Wrap separately in foil and refrigerate for 20 minutes.


1 pint (2 cups) fresh blueberries, rinsed, left to dry, and picked over for stems
6 cups frozen wild Maine blueberries (use three 10-ounce bags without thawing)
3/4 cup sugar
6 tablespoons instant tapioca
Pinch of salt
1 1/2 tablespoons lemon juice
1 tablespoon unsalted butter, cut into 6 pieces
2 tablespoons milk (for brushing)
Extra sugar (for sprinkling)

1. Set the oven at 400 degrees. Have on hand a deep 9-inch pie pan and rimmed baking sheet lined with parchment paper.

2. On a generously floured counter, roll one disk of dough to an 11-inch round. Lift it onto the rolling pin, brush off the excess flour, and ease the dough into the pie pan, letting the excess hang over the edges. Use scissors to trim the edges of the pastry so there is an even 1/2-inch overhang. Turn the overhang under to form a hem all around.

3. In a bowl, combine the berries, sugar, tapioca, salt, and lemon juice. Transfer the fruit to the pie pan. Dot the top with butter. Refrigerate the pie.

4. Roll out the other piece of dough to an 11-inch round. Brush off the excess flour. Using a ravioli cutter or knife, and a ruler as a guide, cut the dough into 14 1/2-inch strips. Lay 6 strips on the blueberry filling, spacing them evenly. Lay 6 more strips on the first set, setting them on an extreme diagonal and spacing them evenly. Set the remaining 2 strips around the edge of the lattice to make a border.

5. Brush the lattice with milk and sprinkle it with sugar. Set the pie on the baking sheet. Bake the pie for 20 minutes. Turn the oven temperature down to 375 degrees. Continue baking for 20 minutes or until the pastry is golden brown (total baking time is 40 minutes).

6. Cool the pie for 15 minutes. Serve warm with ice cream. Sheryl Julian