Blueberry Lattice Pie
Fresh blueberries with a flaky lattice crust with a sprinkling of raw sugar. Step by step directions on how to make a lattice pie crust. Blueberry Lattice Pie Happy Fourth of July! What’s more American than pie? I have a freshly baked blueberry pie for you today. I made a lattice top on it and it is so easy to do. I used a lard based pie crust and I must say I have never had an easier pie dough to work with. I have always been pie crust challenged until I started using this recipe. It makes the best crust, so flaky and melts in your mouth. I know you think lard is not healthy, think again. I began using it this summer and have been pleased with the results I get from it. Lard & schmaltz. The prime example of fats we all thought were bad for us, lard and schmaltz (rendered chicken, pork, or goose fat) may have been wrongly demonized for years. The main fat in lard—oleic acid—is a monounsaturated fat linked to decreased risk of depression, says Drew Ramsey, MD, coauthor of The Happiness Diet (Rodale, 2010). Those same monounsaturated fats, which make up 45 percent of the fat in lard, are responsible for lowering LDL levels while leaving HDL (“good”) cholesterol levels alone. Lard and schmaltz also tolerate high cooking temperatures—they’re often recommended for frying—and have long shelf lives. The source and article is here, read it I am sure you will be surprised. Cut the strips into 1/2 inch strips. Use a decorative edge cutter if you want. Start in the middle and lay a strip of the pie dough across the center of the pie like shown below. Use the shortest strips for the edges of the lattice. Add another strip, lifting the strips to form a basket weave. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Blueberry Lattice Pie Author: Mary Ellen Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Serves: Serves 8 Filling 2 lbs. blueberries 3/4 cup sugar - may need a little more depending on your berries 1/4 cup cornstarch lemon zest - optional 1/4 teaspoon cinnamon - optional Pie Crust 2/3 cup lard 2 cups flour 1 teaspoon salt 1/4 cup water Topping 2 tablespoons heavy cream 2 tablespoons raw sugar or regular Filling 2 lbs. blueberries 3/4 cup sugar - may need a little more depending on your berries 1/4 cup cornstarch lemon zest - optional 1/4 teaspoon cinnamon - optional Pie Crust 2/3 cup lard 2 cups flour 1 teaspoon salt 1/4 cup water Topping 2 tablespoons heavy cream 2 tablespoons raw sugar or regular Preheat oven to 400 degrees. Wash and drain blueberries. Add to a bowl, add sugar and cornstarch. If using add cinnamon and lemon zest. Let sit while you prepare the crust. Add flour, salt and lard to a food processor. Mix together until it is small crumbs. Add water and pulse until it comes together. Put dough on a floured surface and turn over a few times. Cut dough in half. Roll out the bottom crust. Place in pie pan. Roll out top. Cut into strips. Place berries in pie crust. Start in the center and add a strip of pie dough across the center. Repeat turning pie 45 degrees as shown in picture above. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Brush with cream and sprinkle with sugar. Bake for 15 minutes at 400 degrees then turn down oven to 375 for an additional 30 minutes of baking time. www.thatsmyhome.com Preheat oven to 400 degrees. Wash and drain blueberries. Add to a bowl, add sugar and cornstarch. If using add cinnamon and lemon zest. Let sit while you prepare the crust. Add flour, salt and lard to a food processor. Mix together until it is small crumbs. Add water and pulse until it comes together. Put dough on a floured surface and turn over a few times. Cut dough in half. Roll out the bottom crust. Place in pie pan. Roll out top. Cut into strips. Place berries in pie crust. Start in the center and add a strip of pie dough across the center. Repeat turning pie 45 degrees as shown in picture above. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Brush with cream and sprinkle with sugar. Bake for 15 minutes at 400 degrees then turn down oven to 375 for an additional 30 minutes of baking time. www.thatsmyhome.com Maybe you’d like to try? Mom’s Apple Pie Rhubarb Pie Lemonade Refrigerator Pie Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!