Blueberry, Raspberry & Blackberry Lattice Pie

(originally made 6/2004)

Made this yesterday, I had blueberries, raspberries and blackberries. YUM!   This time around, I used a Pillsbury ready made crust, but I have used the crust recipe in the past.

Blueberry Raspberry Lattice Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry for 9-Inch Two-Crust Pie -- (see Recipe)
3/4 cup sugar
1/2 cup cornstarch
1/2 teaspoon ground cinnamon -- if desired
2 1/2 cups fresh blueberries
2 1/2 cups fresh raspberries
1 tablespoon lemon juice
2 tablespoons butter or margarine

Heat oven to 425'. Make pastry, using pie plate, 9-in. Trim overhanging edge of bottom pastry 1 inch from rim of plate. Mix sugar, cornstarch and cinnamon in large bowl. Gently stir in blueberries and raspberries. Spoon berry mixture into pastry-lined plate. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over berry mixture. Roll second round of pastry; cut into strip 1/2 to 1 inch wide. (Use a pastry wheel for decorative strips.) Place 5 to 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. (To save time, do not weave strips. Simply lay second half of strips across first strips.) Trim ends of strips. Fold trimmed edge of bottom pastry over ends of strips, building up a high edge. Seal and flute. Cover lattice top with aluminum foil to prevent excessive browning; remove foil for last 10 minutes of baking. Bake 50 to 60 minutes or until crust is golden brown and juice begins to bubble through lattice crust.

Pastry for Pies (9-Inch Two-Crust Pie)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup plus 2 tablespoons shortening -- (see Note)
2 cups Gold Medal all-purpose flour
1 teaspoon salt
4 to 6 tablespoons cold water

Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Divide pastry in half and shape into 2 rounds. Roll pastry into circle 2 inches longer than upside-down pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

NOTES : For a Richer-Tasting Crust; Use half butter and half shortening in place of all shortening. For 9-Inch Two-Crust Pie, use 1/3 cup plus 1 tablespoon each butter and shortening.



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