Berry Lattice Top Pie

Lattice-top Pie

By Cat, Sept 2008 (Pie and photo, right, by Cat)

Includes: 1. Blueberry Pie, with Lattice Top Crust (9″, with modifications for 10″ and deep-dish; and modifications for blackberries, etc.)

See also: 1. Blackberry & Sour Cream Pie; 2. Peach & Berry Lattice Top Pie; 3. Pie & Tart Crusts, Pastry; 4. Pies, Tarts, Turnovers

Blueberry Lattice-Top Pie

This recipe is adapted from Fine Cooking.com, originally by Abigail Johnson Dodge. You can use your favorite crust recipe or one of mine (see Pie & Tart Crusts). I prefer my Yogurt Pie Crust II (Spelt) because it includes an overnight soak of the flour, to make its nutrients more bio-available, and to break down some of the toxic elements in raw grain.

I also prefer to sweeten the filling with stevia rather than sugar, but include both options here.

You can use other types of berries (blackberries, boysenberries, loganberries, raspberries), or a mix of berries, if you choose. The recipe is written for blueberries, but I provide modifications for this, as well as for 9″ or 10″ pie size.

Ingredients & Equipment for 9″ pie:

for the pie

• Pastry for 9″ 2-crust pie
• 4 – 5 cups blueberries (about 30 oz), or other berries
• 1 lemon (for 1 tsp zest and 1 Tbsp juice)
• ¼ – ½ tsp stevia extract powder (or ⅓ – ⅔ cup Rapadura or white sugar) for blueberries. If using blackberries, use ½ -¾ tsp stevia (or ½ – ¾ cup sugar)
• 4 Tbsp unbleached white flour or tapioca starch
• dash cinnamon (optional)
• big pinch Unrefined sea salt

for assembly

• 1 egg
• 1 Tbsp filtered water
• 2 Tbsp coarse sugar, such as turbinado or Sugar in the Raw; or Rapadura sugar

Ingredients & Equipment for 10″ pie:

for the pie

• Pastry for 10″ 2-crust pie
• 5 – 6 cups blueberries (about 30 oz) or other berries
• 1 lemon (for 1 ½ tsp zest and 1 ½ Tbsp juice)
• ½ – ¾ tsp stevia extract powder (or ¾ – 1 cup Rapadura or white sugar)
• 5 Tbsp unbleached white flour or tapioca starch
• ¼ tsp cinnamon (optional)
• big pinch Unrefined sea salt

for assembly

• 1 egg
• 1 – 1 ½ Tbsp filtered water
• 2 ½ Tbsp coarse sugar, such as turbinado or Sugar in the Raw; or Rapadura sugar

Method:

Prepare pastry:

1. If using a presoak pie crust recipe, prepare the dough the night before, so it can soak overnight. Otherwise, make your dough about 2 hours before you want to bake the pie, so that it can chill in the fridge before rolling.
2. Divide pastry into two balls, then let rest while you prepare the other ingredients.
3. Roll each ball into a ⅛” thick circle, each with diameter about 11″ for 9″ pie, or 12″ for 10″ pie. Transfer one to pie pan, allowing the edge to overhang the pan. Cut the other into 10 – 12 lattice strips (for 9″ pie)or 12 – 14 lattice strops (for 10″ pie) , each about ¾” wide

Prepare pie:

1. Preheat oven to 375° F (or preheat to 425°, then reduce to 375° just before putting the pie in the oven).  If using frozen berries, allow them to stand at room temperature for 15 minutes. If using fresh berries, rinse them and then let them dry thoroughly.
2. Grate the zest of the lemon to make 1 tsp zest. Then juice the lemon for 1 Tbsp juice.
3. Add stevia (if using) to lemon juice and stir until it dissolves
4. Sift flour, salt, cinnamon (optional) and sugar (if using) into large bowl. Add zest and whisk together to combine.
5. Add the lemon juice to 1 cup of the berries; add to the flour mixture, and crush with a potato masher or fork to make a paste. Add remaining berries and toss to coat. Scrape into the bottom crust and spread evenly.
6. Arrange the lattice strips on top of the pie, so that they weave over/under each other, spacing them about 3/4” apart, and starting at center then working toward the sides. Lightly moisten the under-edge of the strips and press against the overhang of the bottom crust.
7. Once all the strips are in place, gently roll around the edge of the pie to stick the lattice to the bottom crust. Then trim and crimp the edge.
8. Lightly beat the egg with the water in a small bowl. Brush over the lattice and crimped edge. Then sprinkle the coarse grains of sugar over the top.
9. Bake in preheated 375° F oven until the edges are golden, about 30 minutes. Then cover edges with foil and continue baking until the lattice is golden and the filling is bubbling 2” from the center, another  50 – 60 minutes. Remove pan to a rack to cool about 3 hours before serving.

References

1. Fine Cooking.com blueberry pie recipe, originally by Abigail Johnson Dodge (finecooking.com/recipes/classic-lattice-top-blueberry-pie.aspx)