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
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mercy mossr
[email protected]I've never made a lattice crust before, but this recipe made it easy. The pie turned out great!
laura pawlow
[email protected]This pie is perfect for a special occasion. It's beautiful and delicious.
Jahanzaib Shahid
[email protected]I'm not a huge fan of pie, but this one was really good. The crust was flaky and the filling was sweet and tart.
Jennifer Foley
[email protected]This pie is a bit time-consuming to make, but it's worth it. The end result is a beautiful and delicious pie that's sure to impress your guests.
dreal Queenash
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it!
Mbadihe Immaculate
[email protected]This pie is the perfect summer dessert. It's light and refreshing, and the berries are packed with flavor.
Ravilal Jaishi
[email protected]The lattice crust on this pie is so impressive. It's definitely worth the extra effort.
Chidera Eze
[email protected]I love the combination of blueberries and raspberries in this pie. The filling is perfectly sweet and tart.
Younes Adoudi
[email protected]This pie was easy to make and turned out great. The crust was golden brown and the filling was thick and bubbly.
Nnyana Rasakanya
[email protected]I've made this pie several times and it's always a crowd-pleaser. The crust is flaky and the filling is sweet and tangy.
Tanvir Love
[email protected]This pie was a hit! The lattice crust was beautiful and the filling was bursting with flavor. I used fresh blueberries and raspberries from my garden, and the pie had a wonderful homemade taste.