Fresh blueberries are enhanced with lemon and cinnamon for the filling of this beautifully decorated pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- Pate Brisee: Pulse flour, salt, and sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
- Turn out dough onto a clean surface and divide into three equal pieces. Place each on a piece of plastic, flatten into disks, and wrap tightly. Refrigerate at least 1 hour before using. Dough may be stored, frozen, up to 1 month.
- Filling: Preheat oven to 425 degrees with rack in center. Line a rimmed baking sheet with foil and place on rack to preheat.
- In a medium bowl, gently toss together blueberries, lemon zest and juice, sugar, cornstarch, salt, cinnamon, and butter.
- On a lightly floured surface, roll out one disk of dough to a 13-inch round; fit into a 9-inch pie dish. Refrigerate while making lattice. Roll out a second disk of dough to an 11-inch square. Trim edges, then cut square into ten 1-inch-wide strips; repeat with remaining disk.
- Assemble lattice on a parchment-lined unrimmed baking sheet. You will be alternating between double strips of dough and a single strip to create this pattern. Lay two strips, touching one another, diagonally across the center of the parchment. Lay another strip on top of the two strips, going diagonally in the opposite direction. Continue weaving, following the pattern of double and single strips in opposite diagonal directions. You will need to fold back double strips as you work to lay the single strips, then unfold them to weave a lattice pattern. You may have some dough strips left over. Transfer sheet to freezer until lattice is well chilled, about 30 minutes.
- Transfer blueberry mixture to prepared pie dish. Brush edges of crust with egg wash. Place chilled lattice over filling; press edges to seal with bottom crust. Using kitchen shears, trim dough to a 1-inch overhang. Tuck overhang under so edges are flush with rim. Brush lattice with egg wash and sprinkle with sanding sugar.
- Bake on preheated baking sheet 20 minutes, then reduce oven temperature to 375 degrees and continue baking until filling is bubbling and crust is evenly browned (if browning too quickly, tent edges with foil), 60 to 75 minutes. Transfer to a wire rack and let cool completely.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Cheryl Richardson
[email protected]This pie is the perfect way to use up fresh blueberries. It's easy to make and always a crowd-pleaser.
Horn Switch
[email protected]I'm not a huge fan of blueberries, but I loved this pie! The filling was sweet and tart, and the crust was flaky and buttery.
Santosh Balchhaudi
[email protected]This recipe was a bit more challenging than I expected, but the results were amazing. The pie was absolutely beautiful and tasted even better!
Naeema Habib
[email protected]I've made this pie several times and it always turns out perfect. It's my go-to recipe for blueberry pie!
Kandasamy Nagan Masiyan
[email protected]This pie is a labor of love, but it's worth it. The end result is a beautiful and delicious pie that will impress your friends and family.
CatO Burkhart
[email protected]I'm not a big baker, but this recipe was easy enough for me to follow. The pie turned out great and my family loved it!
AHMED ABDO YOUSEF
[email protected]I made this pie for my friend's birthday and she loved it! She said it was the best blueberry pie she had ever eaten.
Narayankahar38 Kahar
[email protected]This recipe is a keeper! I will definitely be making this pie again and again.
Buddha Nath
[email protected]I added a scoop of vanilla ice cream to my slice of pie and it was heavenly! This pie is a must-try for any blueberry lover.
Fazi Rehman
[email protected]This pie is the perfect summer dessert. The fresh blueberries and flaky crust are a match made in heaven.
Anik Gaming
[email protected]I was nervous about making a lattice crust, but this recipe made it so easy. The pie turned out beautiful and delicious.
Allen Charity
[email protected]This recipe was easy to follow and the results were stunning. The pie looked just like the picture and tasted even better!
Carmina Morgadez
[email protected]I've made this pie several times and it always turns out perfect. It's my go-to recipe for blueberry pie!
Emranul Haque
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved the sweet and tangy blueberry filling and the crispy crust.
Sohag Sardar
[email protected]This blueberry lattice pie recipe was incredible! The crust was flaky and buttery, and the blueberry filling was bursting with flavor. My family loved it!