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Blueberry Raspberry Lattice Pie




Source of Recipe


CD Kitchen


List of Ingredients




Pastry
2/3 cup plus 2 tablespoons shortening
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
4 to 6 tablespoons cold water
Filling
3/4 cup sugar
1/2 cup cornstarch
1/2 teaspoon ground cinnamon, if desired
2 1/2 cups fresh blueberries
2 1/2 cups fresh raspberries
1 tablespoon lemon juice
2 tablespoons butter or margarine


Recipe



1 .
Heat oven to 425ºF. 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).
2 .
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.
3 .
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.
4 .
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.
5 .
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.

High Altitude (3500-6500 ft)
Remove foil for last 5 minutes of baking.

Tips from the Kitchen

Special Touch
Sprinkle the crust of this berry-filled pie with cinnamon and sugar.
Prep: 30 min
Start To Finish: 1 hr 30 min
Makes 8 servings