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LATTICE-TOPPED
BLUEBERRY PIE
CRUST:
1 1/2 cups all-purpose flour, divided
1/2 cup ice water
1 1/2 teaspoons sugar
1/4 teaspoon salt
4 1/2 tablespoons vegetable shortening
Cooking spray
FILLING:
1 cup sugar, divided
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
6 cups fresh blueberries
1 1/2 tablespoons butter or stick margarine,
melted
3/4 teaspoon vanilla extract
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To
prepare crust, lightly spoon flour into dry measuring
cups; level with a knife. Combine 1/4 cup flour
and ice water, stirring with a whisk until well-blended.
Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar,
and 1/4 teaspoon salt in a bowl; cut in shortening
with a pastry blender or 2 knives until mixture
resembles coarse meal. Add slurry; mix with a
fork until flour mixture is moist. Gently press
two-thirds of dough into a 4-inch circle on heavy-duty
plastic wrap; cover with additional plastic wrap.
Roll dough into a 12-inch circle. Press remaining
dough into a 4-inch circle on heavy-duty plastic
wrap; cover with additional plastic wrap. Roll
dough into a 9-inch circle. Freeze both portions
of dough 10 minutes. Working with larger portion
of dough, remove 1 sheet of plastic wrap; fit
dough into a 9-inch pie plate coated with cooking
spray. Remove top sheet of plastic wrap.
To
prepare the filling, combine 3/4 cup plus 3 tablespoons
sugar, cornstarch, and 1/8 teaspoon salt in a
bowl, and sprinkle over blueberries. Toss gently.
Stir in butter and vanilla. Spoon blueberry mixture
into crust.
Preheat
oven to 375°F.
Remove
top sheet of plastic wrap from remaining dough.
Cut dough into 6 (1 1/2-inch) strips. Gently remove
dough strips from bottom sheet of plastic wrap;
arrange in a lattice design over blueberry mixture.
Seal dough strips to edge of crust. Place pie
on a baking sheet covered with foil. Sprinkle
lattice with 1 tablespoon sugar.
Bake
at 375°F for 1 hour and 15 minutes or until
crust is browned and filling is bubbly. Cool on
a wire rack.
Serves
8.
1
Serving: Calories: 333(Cal. from fat: 24%), Fat:
8.9g (Saturated: 2.9g), Cholesterol: 6mg, Sodium:
139mg, Carbohydrate: 62.3g, Protein: 3.2g.
[Cooking
Light, July 2000]
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