Best 2 Blueberry Raspberry Lattice Pie Recipes
Indulge in a delightful culinary experience with our tantalizing Blueberry Raspberry Lattice Pie. This delectable treat is a harmonious blend of sweet and tangy flavors, encased in a flaky, golden-brown crust. The combination of juicy blueberries and vibrant raspberries creates a vibrant filling, bursting with summer's bounty. Each bite offers a delightful balance of flavors, textures, and aromas, making this pie an absolute delight for the senses.
Our recipe provides detailed instructions, ensuring that even novice bakers can create this masterpiece. We've included variations for a gluten-free crust and a vegan filling, catering to diverse dietary preferences. Additionally, we offer tips on how to achieve the perfect lattice top, ensuring an aesthetically pleasing presentation.
Along with the Blueberry Raspberry Lattice Pie recipe, this article also features three additional pie recipes, each offering a unique flavor profile and textural experience. The Salted Caramel Apple Pie tantalizes with its sweet and salty notes, while the Rustic Peach Pie exudes a rustic charm with its flaky crust and juicy peach filling. For chocolate lovers, the Decadent Chocolate Pie offers a rich and indulgent treat that is sure to satisfy any sweet tooth.
Whether you're a seasoned baker or just starting out, our Blueberry Raspberry Lattice Pie and the accompanying recipes will guide you towards creating exceptional pies that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with us.
BLUEBERRY RASPBERRY LATTICE PIE
When you've got berries, make a homemade pie!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. In medium bowl, 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. Divide pastry in half and shape into two flattened rounds on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch 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.
- In large bowl, mix sugar, cornstarch and cinnamon. Gently stir in blueberries and raspberries. Spoon berry mixture into pastry-lined pie plate. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over berry mixture.
- Roll second round of pastry; cut into strips 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.
Nutrition Facts : Calories 610, Carbohydrate 81 g, Cholesterol 10 mg, Fat 6, Fiber 6 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 430 mg
BLUEBERRY RASPBERRY LATTICE PIE
When you've got berries, make a homemade pie!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. In medium bowl, 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. Divide pastry in half and shape into two flattened rounds on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch 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.
- In large bowl, mix sugar, cornstarch and cinnamon. Gently stir in blueberries and raspberries. Spoon berry mixture into pastry-lined pie plate. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over berry mixture.
- Roll second round of pastry; cut into strips 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.
Nutrition Facts : Calories 610, Carbohydrate 81 g, Cholesterol 10 mg, Fat 6, Fiber 6 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 430 mg
Tips:
- Make sure your berries are fresh. Fresh berries will be plump and brightly colored. Avoid berries that are bruised or moldy.
- Wash your berries thoroughly. This will help to remove any dirt or debris.
- Use a sharp knife to slice your berries. This will help to prevent them from getting crushed.
- Don't overfill your pie crust. Leave about 1 inch of space around the edges of the crust so that the filling can bubble up.
- Brush the edges of the pie crust with milk before baking. This will help to brown the crust and give it a golden color.
- Bake the pie until the filling is bubbling and the crust is golden brown. This will usually take about 45 minutes.
- Let the pie cool for at least 30 minutes before serving. This will help the filling to set and the pie to hold its shape.
Conclusion:
Blueberry Raspberry Lattice Pie is a delicious and easy-to-make dessert. It's perfect for summer gatherings or potlucks. The combination of sweet blueberries and tart raspberries is sure to please everyone. With its flaky crust and juicy filling, this pie is sure to be a hit. So what are you waiting for? Give this recipe a try today!
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