Lattice-Topped Blueberry Pie
Makes 1 (9-inch) deep-dish pie
Ingredients
- 2 recipes Buttermilk Pie Dough (recipe follows)
- 6 pints fresh blueberries
- 1 cup plus 2 tablespoons sugar, divided
- 4 tablespoons tapioca flour
- ½ teaspoon kosher salt
- 2 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350°.
- On a lightly floured surface, roll 1 disk of Buttermilk Pie Dough into a 12-inch circle. Press into bottom and up sides of a 9-inch deep-dish pie plate. Trim dough to extend ½ inch past edge of plate. Prick bottom and sides with a fork 10 times; refrigerate 30 minutes.
- Roll remaining dough into an 11-inch circle. Cut into 12 strips. Place on a baking sheet; refrigerate 15 minutes.
- In a large saucepan, combine blueberries and ½ cup sugar. Cook over medium heat, stirring occasionally, until most berries burst, 15 to 17 minutes. Strain mixture through a fine-mesh sieve set over a bowl; let stand 5 minutes. Reserve blueberries and ¾ cup juice.
- In a medium bowl, whisk together reserved ¾ cup blueberry juice, ½ cup sugar, tapioca flour, and salt. Add strained blueberries to juice mixture, stirring gently to combine. Pour blueberry mixture into prepared crust.
- Arrange dough strips over blueberries in a lattice design. Trim excess dough; press to seal edges. Brush strips with cream; sprinkle with remaining 2 tablespoons sugar.
- Bake until browned and bubbly, approximately 1 hour. (Loosely cover with foil to prevent excess browning, if necessary.) Let cool on a wire rack at least 6 hours before serving.
Lattice-Topped Blueberry Pie
Makes 1 piecrust
Ingredients
- 1¼ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 8 tablespoons cold unsalted butter, cubed
- 3 to 4 tablespoons whole buttermilk, chilled
Instructions
- In a medium bowl, stir together flour, salt, and sugar. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.
- Add buttermilk, 1 tablespoon at a time, stirring until a dough forms. Turn dough out onto a lightly floured surface; shape into a disk. Cover tightly with plastic wrap, and refrigerate until firm, at least 30 minutes.
Notes
Fast & Easy Method
In the work bowl of a food processor, pulse together flour, salt, and sugar. Add butter, pulsing until mixture resembles coarse crumbs. Gradually add buttermilk, pulsing until a dough forms. Continue as directed.
In the work bowl of a food processor, pulse together flour, salt, and sugar. Add butter, pulsing until mixture resembles coarse crumbs. Gradually add buttermilk, pulsing until a dough forms. Continue as directed.
