Lattice-Top Blackberry Pie
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
61
Spice
46
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 cups
Blackberry (1 3/4 lb)1 cup
Cornstarch2 tbsps
Unsalted Butter (melted)2 tbsps
Lemon Juice (fresh)2 tbsps
Water1 tbsp
Tapioca (quick-cooking)Directions:
1
Make pastry dough
2
Make pastry dough
3
Place a baking sheet in lower third of oven and preheat to 400°F
4
Toss together berries, granulated sugar to taste, cornstarch, butter, lemon juice, water, and tapioca
5
Let stand, tossing occasionally, 20 minutes
6
Roll out 1 piece of dough into a 14-inch round and fit into a 9-inch pie plate (4-cup capacity)
7
Trim edge, leaving a 1/2-inch overhang
8
Chill shell while rolling out top
9
Roll out remaining piece of dough into a roughly 16- by 11-inch rectangle
10
Cut crosswise into 11 (1 1/4-inch-wide) strips with a fluted pastry wheel or a knife
11
Stir berry mixture, then spoon evenly into shell
12
Arrange strips in a tight lattice pattern on top of filling and trim strips close to edge of pan
13
Roll up and crimp edge
14
Brush top and edge with egg white and sprinkle all over with sugar
15
Bake on hot baking sheet until crust is golden brown and filling is bubbling, 1 hour to 1 hour and 10 minutes
16
(Check pie after 45 minutes: If edge of crust is browning too quickly, cover edge with foil or a pie crust shield and continue baking
17
) Cool completely on a rack before serving
18
Place a baking sheet in lower third of oven and preheat to 400°F
19
Toss together berries, granulated sugar to taste, cornstarch, butter, lemon juice, water, and tapioca
20
Let stand, tossing occasionally, 20 minutes
21
Roll out 1 piece of dough into a 14-inch round and fit into a 9-inch pie plate (4-cup capacity)
22
Trim edge, leaving a 1/2-inch overhang
23
Chill shell while rolling out top
24
Roll out remaining piece of dough into a roughly 16- by 11-inch rectangle
25
Cut crosswise into 11 (1 1/4-inch-wide) strips with a fluted pastry wheel or a knife
26
Stir berry mixture, then spoon evenly into shell
27
Arrange strips in a tight lattice pattern on top of filling and trim strips close to edge of pan
28
Roll up and crimp edge
29
Brush top and edge with egg white and sprinkle all over with sugar
30
Bake on hot baking sheet until crust is golden brown and filling is bubbling, 1 hour to 1 hour and 10 minutes
31
(Check pie after 45 minutes: If edge of crust is browning too quickly, cover edge with foil or a pie crust shield and continue baking
32
) Cool completely on a rack before serving