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Blueberry Lattice Pie

1 Basic pie crust (bottom)
5/8 Inch wide lattice strips
Egg wash for pies and tarts

1 1/4 ts Cinnamon
3/8 ts Nutmeg
3 1/2 ts Cornstarch
2 ts Lemon zest
3 tb Water
2/3 c Fruit sweetener
5 3/4 c Frozen blueberries

Prepare the bottom crust according to the directions. The lattice strips can be cut in advance and refrigerated, covered with plastic. For ease of handling, remove them 10 minutes before they are needed. Preheat the oven to 350 degrees. In a small bowl thoroughly mix together all the filling ingredients, except the blueberries. Remove the blueberries from the freezer to a large bowl. Add the cornstarch/spice mixture and toss to coat the berries evenly. Pile the blueberry filling into the unbaked crust. Prepare the egg wash and brush it onto the rim of the crust. Top the pie with interwoven lattice strips. Use the dull side of a small knife to trim off any pastry extending beyond the edge of the pie pan. Seal the edge by pressing lightly with the tines of a fork. Brush the lattice top with egg wash. Place the pie directly into the freezer if it is not to be baked immediately. To bake the pie, place it on a baking sheet in the preheated oven, directly on the floor of a gas oven or on the lowest shelf of an electric oven. Bake until the crust is golden and the filling is bubbling to within 3 inches of the center of the pie, approximately 1-3/4 to 2 hours. Cool the pie before cutting and serving.

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