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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 425║F. 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

 

 

 


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