Friday, September 16, 2011

Blueberry lattice pie

Pie crust (Pate Sucree):
2 cups flour
200 g butter (unsalted butter)
3 tbs cold water
3 tbs sugar
1/2 tsp salt

3-4 cups blueberry (my pie plate is around 10 inches)
2/3 cup caster sugar
2 tbs cornstarch

Som oil/butter (optional)

Cut the butter into small pieces and place them back in the refrigerator for about 15 minutes. Mix sugar and flour together. Take the butter out and cut it into the flour with a fork or use your hands. All the flour has to be mixed with the butter. Then add some cold water. Use the least amount of water as possible when preparing the pie crust. You need to work fast so that the butter doesn't melt. Dont knead the dough, you just have to pat/hug it with your hands so that it comes together into a round dough. Cut it into two pieces, one piece slightly larger than the other and wrap them up and refrigerate for about 20-30 minutes.

Meanwhile, prepare the filling. Mix the blueberries gently with sugar (adjust the sugar as you like). Add the cornstarch in the blueberries, mix and put aside. Roll out the bigger of the doughs on a well floured surface with a floured kitchen roller (this is very important, otherwise the dough will break very easily). Don't roll it out too thin. Carefully lift the pie bottom with the roller and place it over the pie plate. Stick the pie bottom with a fork. Put the pie in a preheated oven and bake at 175 C (350 F) for about 10-15 minutes.

Meanwhile take the other pie dough (needed for the lattice) out of the fridge and roll it out. Measure and cut the lattice pieces equally. Take the pie bottom out of the oven, let it rest for 5 minutes. Add the filling and then the lattice pieces. Brush the lattice with some oil or butter, if desired. Put back in the oven and bake for about 15-20 minutes. Serve the pie with cream, custard or a scoop of ice cream!

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