Summer’s End Blueberry Pie


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.

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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.

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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.

Strawberry-Rhubarb Pie with Crumb Topping


Strawberry-rhubarb pie. What more do I need to say? Make it now!

Local rhubarb is in the stores and strawberries are too. We are coming into mid-season strawberries around here and the berries are deliciously sweet. Rhubarb adds tartness and balances out those sweet berries. But the local strawberry season is fleeting. Get some now and make a pie. Everyone you feed will sing your praises.


I had a pie crust waiting in my freezer but I didn’t have a top crust. Rather than make pie crust, I decided to make a crumb topping and loved it on this pie. If you don’t have a pie crust waiting to be filled, you’ll find my standard crust recipe below. It is tried and true and works with just about any pie. I never make just one or two crusts though. Doesn’t seem like an efficient use of my time. My recipe makes 5 crusts. Go ahead and make all five. Put those extra crusts in the freezer— ready and waiting for the raspberries, blueberries and blackberries coming into season.


Combine fruit with sugar and cornstarch.


Mix crumb topping ingredients until well-combined.


Pour fruit and juices into pie crust.


Spread crumb topping evenly over fruit.


Bake and serve warm with a dollop of vanilla ice cream.

Strawberry-Rhubarb Pie

Makes one 9-inch pie
I made this pie early in the strawberry season. If you are using very sweet late season berries, I suggest cutting the sugar to 1/4 cup.

3 stalks rhubarb, cut into 1/2″ dice, about 2 cups
4 cups sliced berries, cut in half or quarters if large
1/2 cup sugar
1/4 cup cornstarch

Crumb Topping
6 Tbsp. softened unsalted butter
1/4 cup + 2 Tbsp all-purpose flour
1/4 cup + 2 Tbsp old-fashioned oats
1/4 cup + 2 Tbsp brown sugar
1/4 tsp. kosher salt
1/4 tsp. cinnamon

1. Preheat oven to 400°F. In large bowl, toss together rhubarb, berries, sugar and cornstarch. Set aside.

2. In another bowl, combine crumb topping ingredients. Mix until well combined.

3. Pour rhubarb and berries into pie crust. Cover top with crumb topping. Place on a sheetpan in case juices run out of pie pan.

4. Bake at 400°F for 20 minutes, then reduce temperature to 350°F and continue baking until crumb topping is browned and juices are thick and bubbly, about 40 more minutes.

Pie Dough

Makes five 9-inch pie crusts
This is a recipe where a scale is worth its weight in gold.

6 oz. unsalted butter (12 Tbsp.)
11 oz. shortening (1 1/2 cups + 3 Tbsp)
1 lb. 11oz. all-purpose flour (6 cups)
1 Tbsp. kosher salt
1 cup ice-cold water

1. Slice butter into large chunks and place in freezer. Put measured shortening into freezer.

2. Measure flour and salt into the bowl of electric mixer, or a large mixing bowl. Stir to combine. Add butter and mix with a paddle or pastry cutter until butter pieces are the size of large peas. Add cold shortening and mix until combined with flour.

3. While mixer is running, pour in about 3/4 cup of ice water and mix until dough is just combined. If there is a lot of flour left in bowl, add more water and mix briefly to combine. Pour dough out onto a large piece of plastic wrap and, using hands, mold it into a large mound. Wrap well and chill at least 1 hour.

3. Divide dough into 5 even crusts (10 oz. each). Roll dough, place in pie plate and chill again for at least 30 minutes before using.