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Blueberry Pie w/Lattice Top Crust




Source of Recipe


Sunday Dinner


List of Ingredients




Pie filling:
5 cups blueberries
3 tablespoons cornstarch
1/2 cup sugar
2 tablespoons lemon juice
1/4 teaspoon regular salt
Pie crust:
2 cups all purpose flour
2/3 cups confectioners' sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
12 tablespoons unsalted butter in small cubes
1 1/2 tablespoons grated lemon zest
1 egg yolk, plus one more if needed
2 tablespoons heavy cream
Whipped Cream to top (optional)


Recipe



1. In a 1-gallon plastic bag, combine flour, confectioners' sugar, salt
and baking powder. Wrap butter cubes in plastic wrap. Place both in
freezer for at least 30 minutes. Pour contents of flour bag into a food
processor and pulse a few times. Add butter and pulse until mixture is
reduced to flakes. Add lemon zest, egg yolk and heavy cream and pulse 5
times. Dough is ready if it holds together when you press mixture
between your thumb and index finger. Otherwise, add another egg yolk.
2. Pour dough onto a countertop. Using the heel of your hand, knead
dough bits until they cohere. Form into two balls, one slightly smaller
than the other, and flatten each into a disk. Cover with plastic wrap
and chill for at least 3 hours.
3. In a large bowl, mix together the blueberries, cornstarch, sugar,
lemon juice and salt.
4. Roll out larger ball of dough between 2 sheets of floured plastic
wrap. When it is 1/8 inch thick, remove top layer of plastic and invert
dough into a pie dish. Gently lift edges and press into dish, without
stretching dough. Chill. Roll out other ball of dough, and when it is
1/8 inch thick, slice into one half inch wide strips.
5. Remove pie shell from refrigerator and pour berry mixture into it.
Arrange strips of pastry in a lattice pattern on top. Cut overhang of
dough to 1/2 inch, then roll it up and over lattice edge, making a neat
rounded border. Crimp this border. Chill unbaked pie while you heat oven
to 400 degrees.
6. Bake pie until filling bubbles on edges and crust is golden brown, 40
to 45 minutes. Check after 20 minutes. If crust is browning too quickly,
cover it with a round band of aluminum foil. Place finished pie on a
rack and let cool to room temperature. Serve with huge dollops of
whipped cream.
Yield: 8 servings.