Sweet summer berries flavored with lemon zest, cinnamon and a few grates of nutmeg make a sublime filling for this Lattice Topped Blueberry Pie!
Bill has been dropping not so subtle hints this summer about his love of blueberry pie. So finally, on the 4th of July, I baked up one of his favorites. Now why I thought July was the perfect time to fiddle with pie crust is beyond me. I stink with crusts and, as you bakers know, the dough needs to stay cold. And then I decided a lattice crust would be pretty. But weaving over a deep blue filling was an insane idea. But being the sweet wife (no snickering, family), I trudged ahead and whipped up a top-notch lattice topped blueberry pie.
I turned to Nick Malgieri for the filling inspiration. Cooking the filling ahead of time ensures your pie won’t be too juicy or gloppy…but just perfect. It just happened that this month’s Dessert Challenge (hosted by Sheryl of Lady Behind the Curtain) ingredients were Blueberries and Lemon, a classic combination…another reason to bring hubby’s request to fruition.
The time to make a blueberry pie is now…the blueberries are plump, juicy and sweet. And, as is per usual, the Driscoll’s berries in my market looked terrific. I made sure I had 5 full cups…no need to skimp on filling…my favorite part of a pie! Served with a scoop of vanilla ice cream or a dollop of whipped cream will make you swoon…and swoon they did! I served this to a group of neighbors who were over on Independence Day…and the pie was basically wiped out despite the other desserts. I love when that happens.
Serves: 6-8 servings
- 2 pints blueberries (4+ cups), rinsed (Driscoll's preferred)
- ¾ cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 teaspoon grated lemon zest
- ½ teaspoon cinnamon
- A few gratings of fresh nutmeg
- 2 tablespoons butter
- 1 egg well beaten with a pinch of salt
- Sugar to sprinkle over top before baking
- Make your favorite double pie crust recipe. Wrap dough, and chill as directed in 2 disks.
- To make the filling, combine 1 cup of the blueberries with the sugar in a saucepan. Bring to a simmer, stirring occasionally, till sugar is melted, about 5 minutes. Combine the cornstarch and water in a small bowl and whisk the blueberry and sugar mixture into it. Return mixture to the pan and cook, stirring constantly, over low heat, until it boils, thickens and becomes clear. Pour into a large bowl and mix in the lemon zest, cinnamon, nutmeg and butter. Mix in the rest of the blueberries. Cool.
- Preheat to 400º. Roll out the bottom crust and place in bottom of pie plate. Trim the edges, then add the blueberry filling. Roll out top crust into a rectangle and into 8-10 strips to make the lattice topping. You can get fancy and weave the strips or just place half in one direction and top diagonally with the other half. Seal and crimp the edges as desired. Sprinkle the top of the pie with sugar.
- Place the pie on a parchment lined baking sheet (to catch drips) and put on a lower shelf of your oven. Immediately reduce the temperature to 375º. Bake for about 40 minutes, until the crust golden and the filling is bubbling. Cool the pie on a rack.