Recipe: Blueberry Lattice Pie

By: Rachelle Lucas

ADD TO FAVORITES

Looking for the perfect blueberry pie recipe for summer barbeques or Fourth of July celebrations? 

Here's one courtesy of the American Pie Council and National Pie Championship Winner, Evette, of Sister Honey's Bakery in Orlando. I can't wait to try this at home.

Crust
2 cups flour
2 Tbsp sugar
1 tsp salt
1/3 cup vegetable shortening
1/3 cup unsalted butter, cold, diced
1/4 cup milk
1 Tbsp vinegar
1 egg, beaten with 1 tsp water (egg wash)
sugar for sprinkling

Filling
6 oz. fresh blueberries
2 tsp lemon juice
1 cup sugar
3 Tbsp instant tapioca
2 Tbsp cornstarch
1/2 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp unsalted butter, melted

Mix flour, sugar, and salt together. Cut in shortening and butter. Add milk and vinegar. Mix together well. Form into two disks and refrigerate for 1 hour.

Preheat oven to 375. Roll out one disk and place in deep dish pie plate. Mix filling ingredients together and fill pie plate. Roll out remaining dough and cut into strips. Lay strips across filling or form a lattice design. Cut off excess dough around rim of pie dish. Crimp edges. Brush top crust with egg wash and sprinkle with sugar. Bake for 50-60 minutes until golden brown and bubbling. Cover edges with pie crust shield if necessary during baking to avoid over browning. Cool completely before serving.

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