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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)


    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.




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