The summer is here and that usually means there’s berries around. Strawberries, blueberries, raspberries, blackberries. . if you don’t have them in abundance at your local grocery store now, you will soon. Of all the fruits, berries are definitely a favorite of mine. Not only do I love baking with them but I also just love munching on them. Soon after Phoebe, my oldest, was eating solids, we introduced blueberries to her. Every time one would hit her tray or plate, she would devour it in a second. So, my husband and I had the brilliant idea of planting our own blueberry bush to see if we could grow our own. HA! I think we got 2 or 3 blueberries max. It was so sad.
But I’m hoping it was just the excessive heat and high temperatures in the Santa Clarita Valley (about 30-40 miles north of Los Angeles). . so now that we are in lovely Washington. . where the summers are much milder and hopefully the climate is a little more of what the blueberries like. We planted a big blueberry bush so we’ll see if we get any good fruit this season. Fingers crossed!!
Random fact: Did you know Blueberries are packed with more cancer-fighting, anti-aging, eyesight-saving and disease-fighting antioxidants than foods like spinach and salmon?? What?!
So, when I found out we were celebrating berries this week for Sunday Supper, I knew I was going to do something that involved blueberries. I wanted to do something different. Something I’ve never attempted before. I’ve already done the (freaking delicious) Lemon Blueberry Bread, Blueberry Cupcakes and Blueberry Crumb bars. . . but not a Blueberry Pie . . and certainly not a lattice-top pie.
These have always intimidated the hell out of me.
Not sure why but I thought this would be super difficult and hard to do. It’s not. It really isn’t. But you don’t have a cool pastry wheel with a cool looking crimped egde? Don’t sweat it. Just use a pizza cutter. Everyone should have one of those. And here’s a cool trick to ensure your strips are all relatively the same size, use a ribbon! (I apologize for the horrible photo!)
A little weaving is involved and you’re done.
As you can see, I did my little herringbone-ish design before the lattice-top. . and again after I put the top on.
If you’re looking for a tasty berry pie, give this one a try! And the crust was phenomenal (same recipe as my galette! you just need flour, salt, butter and ice cold water). This is seriously the only way I am making pie crust ever again. It’s so good. I hope you enjoy!
Lattice-Top Blueberry Pie for #SundaySupper
Ingredients
For the crust:
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoon sea salt
- 2 sticks 1 cup very cold unsalted butter; cubed and immediately added
- 3/4 cup cold ice water
- 1 egg yolk; slightly beaten + 1 tablespoon water for egg wash
- 2 tablespoons turbinado sugar
For the filling:
- 3-4 cups fresh blueberries
- 1 cup fresh blackberries feel free to use raspberries here too if desired
- 3/4 cup granulated sugar
- 1/3 cup corn starch
- 1 tablespoon grated lemon zest
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- pinch of sea salt
Instructions
For the crust:
- Using your food processor, combine the flour, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces or specks of butter in it.
- Transfer the pastry dough to a lightly floured work surface, gather it together to combine everything, divide the dough in half, shape into two balls. Wrap one and place into the refrigerator.
- With the other, roll out to a 12 inch circle. Transfer the dough to a pie plate or pie pan and trim any excess and place into the refrigerator while you prepare the filling.
For the filling:
- Combine all of the ingredients for the filling in a large bowl. Stir to mix well, gently mashing the berries with the back of a spoon to slightly release their juices. Cover with a clean kitchen towel and let sit for 15 minutes.
- When ready, remove your pie crust from the refrigerator and fill it with the mixed berry filling.
Assemble the pie:
- Remove the other pastry dough from the refrigerator, transfer to a lightly floured work surface and roll it out to a 12-inch circle. Using your pastry wheel or pizza cutter, cut twelve 1-inch wide strips of dough.
- Arrange the lattice strips over the pie in alternating rows, weaving the strips horizontally and vertically. Trim the strips to an 1 inch overhang and tuck the tuck under the bottom crust. Crimp the edges of your pie as desired. I used a fork to make decorative marks.
- Whisk the egg yolk with the water in a small bowl and brush over the lattice top and edges of the crust. Sprinkle on the turbinado sugar over the entire top of the pie.
- Place your pie in the refrigerator for at least 20 minutes. At this time, preheat your oven to 425 degrees.
- When ready, transfer your pie to a parchment or foiled lined baking sheet and bake for 15 minutes.
- Reduce the oven temperature to 375 and bake for an additional 35-40 minutes, or until the crust is golden brown and the juices are bubbling in the center. COOL FOR AT LEAST 4 HRS BEFORE CUTTING AND SERVING.
Recipe adapted from A Year of Pies by Ashley English. I love this cookbook!!
Ready to get your BERRY recipes on? Take a look at all of these wonderful recipes! This week is hosted by the lovely Nicole from Daily Dish Recipes.
Breakfast & Brunch
- Angel Food French Toast with Blueberry Lemon Sauce by Neighborfood
- Blueberry Lemon Baked Doughnuts by Small Wallet, Big Appetite
- Blueberry Rhubarb Baked Oatmeal by Pies and Plots
- Overnight Strawberry Stuffed French Toast by In The Kitchen With KP
- The Best Blueberry Muffin by Supper For a Steal
Sweet & Savory Berry Recipes
- Herbed Pork Tenderloin with Wild Blueberry Sauce by Noshing With The Nolands
- Red, White, and Blue Chicken Salad by MarocMama
- BBQ Strawberry Pizza by Jane’s Adventures in Dinner
Jams, Jelly, Sauces & More
- Blackberry Ketchup by Healthy. Delicious
- Four-Berry Jelly by Blueberries and Blessings
- Mixberry Jam with Merlot by The Urban Mrs
- Roasted Strawberry Tarragon Butter by Gourmet Drizzles
- Strawberry Freezer Jam by Growing Up Gabel
Desserts
- Strawberry Crumb Bars by The Girl in the Little Red Kitchen
- No-Bake Frozen Berrylicious Cracker Cake by Shockingly Delicious
- Strawberry Cream Cheese Dessert by That Skinny Chick Can Bake
- Fruit Salsa with Cinnamon Sugar Chips by Hezzi-D’s Books and Cooks
- Lattice-Top Blueberry Pie by Hip Foodie Mom
- Caramelized White Chocolate Raspberry Cheesecake by Vintage Kitchen
- Strawberry Shortcakes by Juanita’s Cocina
- Berrylicious Ice Cream by NinjaBaking.com
- Stove Top Berry Crumble by Peanut Butter and Peppers
- Strawberry Yogurt Popsicle by Mama’s Blissful Bites
- Peggy’s Cove Blueberry Grunt by Kudos Kitchen By Renee
- Chocolate-Raspberry Yoghurt Cookies by What Smells So Good?
- Strawberry Ice Cream by Basic N Delicious
- Financiers with a Summer Berry Salad by The Lovely Pantry
- Strawberry Pretzel Salad by Curious Cuisiniere
- Strawberry-Chocolate Frozen Yogurt Parfaits by The Weekend Gourmet
- Summer Berry Salad with a Honey Citrus Dressing by Runner’s Tales
- Strawberry Pop-Tart Ice Cream by Foxes Love Lemons
- Strawberries with Cannoli Cream by Comfy Cuisine
- Almond Cake with Blackberry Mascarpone Filling by Ruffles & Truffles
- Oregon Strawberry Sundae {Dairyfree} by The Not So Cheesy Kitchen
- Blackberry Pie w/Brandied Whipped Cream by Webicurean
- Vo-Vo’s Famous Strawberry Cheesecake by Family Foodie
- Raspberry Mousse by Cindy’s Recipes and Writings
- Mini Strawberry Cheesecake with Walnut Crust by Soni’s Food
- Salted Caramel Strawberries With a Crunchy Nut Coating by Sue”s Nutrition Buzz
- Strawberry Blueberry Stuffed Monkey Bread by Daily Dish Recipes
Cocktails, Drinks & Smoothies
- Berry Berry Smoothie by Momma’s Meals
- Blueberry Infused Vodka by Big Bear’s Wife
- Blueberry Moscow Mule with Homemade Ginger Beer by I Run For Wine
- Goji Berry Martini by Magnolia Days
- Irish Cobbler by girlichef
Party Planning
- Recipes + Tips to Create A Summer Berry Cocktail Bar by An Appealing Plan
We’d love if you joined our #SundaySupper chat on Twitter today! We’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we’ll start our weekly chat. Please jump in anytime and join us! To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.
Come join us in sunny Orlando, this July! Learn more at www.foodandwineconference.com
