Sadly, it is time to say goodbye to summer and all the sweet berries that I enjoy those warm months. I comfort myself with the thought of apple season, hot soup, and cool nights… especially when we are having our warmest summer weather now that is is September. But I digress. I wanted to close out the season with a pie that epitomizes summer: a Lattice-top Blueberry Pie. Go grab some berries and get to work before they are all gone.
The filling is easy. Toss berries together with lemon juice and then sugar, cornstarch, cinnamon and salt. Put in crust and dot with butter.
For the lattice crust, I made mine directly on top of the pie. But I recommend making your lattice crust on a piece of parchment paper on a sheet pan until you get the hang of it. If the dough softens too much you can pop it in the fridge to chill before continuing. And don’t worry too much if your lattice isn’t perfect. It’ll still look beautiful. When finished, chill again while you make the pie. Then invert the whole crust onto the pie.
Of course, if this seems like too much work, you can put a whole pie crust on top of your pie. Just be sure to cut some air vents in the crust or use a small round cookie cutter to cut out small holes in a decorative pattern. Either way, it’ll be delicious and gone before you know it.
Lattice-top Blueberry Pie
Makes one 9-inch pie
two 9-inch pie crusts (this is the link to my recipe)
6 cups blueberries, washed and picked over
1 Tbsp. lemon juice
1 cup sugar
4 Tbsp. cornstarch
1/2 tsp. cinnamon
1/8 tsp. salt
2 Tbsp. unsalted butter, cut into small pieces
1.To prepare crusts: On a lightly floured surface, roll one pie dough disk with a floured rolling pin into a circle about 1/8-inch thick. Fold in half and half again and carefully lift into a 9-inch pie plate. Unfold and chill for at least 30 minutes. Take second disk of dough and on a lightly floured piece of parchment paper, roll dough into a rectangle about 1/8-inch thick. Using a fluted pastry wheel or knife and a ruler to guide you, cut dough into 12 strips about 3/4-inch wide. On a lightly floured piece of parchment paper, lay 6 strips about 3/4 inch apart. Fold back every other strip more than halfway. In the center place another strip perpendicular to the strips on the bottom. Unfold the strips and fold back the other 3 strips. Lay a second top strip down and unfold the bottom strips. Repeat this process on both side of the crust with the remaining top strips. Gently press down where the strips overlap to help seal the dough in place. Cover with plastic wrap and chill while making the filling.
2. Place a sheet pan in the oven on a rack and preheat to 400°F. In a large bowl, toss blueberries with lemon juice.
3. In a medium bowl, whisk together sugar, cornstarch, cinnamon and salt. Add to blueberries and toss well.
4. Scrape the blueberry filling into your pie plate. Dot with butter pieces. Remove your lattice and let sit a few minutes until malleable. With the parchment still attached, invert the lattice crust onto the pie. Carefully peel parchment off of crust. Roll the overhanging dough under the bottom crust edge and press to seal. Crimp edges.
5. Make an egg wash by beating 1 egg with about 1 Tbsp of water. Brush over crust. Sprinkle sugar over crust. Put the pie in the oven on the preheated sheet pan. Bake for 20 minutes, then reduce oven temperature to 350°F. Bake about 30 minutes more, or until lattice is browned and filling is bubbling. If lattice is browning before pie is finished baking, cover it loosely with foil.
6. Let cool on a rack to room temperature before serving.