Saturday, July 31, 2010

Blueberry Lattice Pie kicks off a new tradition - Friday Night Bakes and help for Hospitality House

Over the summer I have gotten into the habit of baking on Friday nights.  Yes, I know I’m a little boring – and I’m okay with that ;)

But this new routine has left me in a bit of a jam… what to do with all these baked goods.  So I started thinking…. I try to give back when I can; donating to Goodwill, running 5Ks for a cause why not kill two birds with one stone: break in my new cookbooks and take my bakes to Hospitality House.  The shelter counts on its volunteers to assist with chores like cooking and cleaning and relies solely on donations from the community for its food supply and cost coverage.  Although they have a large double kitchen [which, btw, I got to cook in when I volunteered with my company this past spring] the staff said it’s not unusual for people to just drop off dinners or baked goods.  Problem solved: my baked goodies go to the guests of Hospitality House
I took the pie over this morning and thought it would be nice to include a little note:

“ ‘Food, like a loving touch or a glimpse of divine power, has that ability to comfort.’
 - Norman Kolpas
I hope you all enjoy this homemade blueberry pie and that it brings you some comfort during your stay at Hospitality House.  J If you’d like the recipe you can find it on my blog at”

If blueberry filling spills a little on your crust its going to cause some discoloring (see the upper right corner and a little on the criss crosses) - Bake the pie on a cookie sheet for easier handling.

Update: I got a handwritten thank you note from Hospitality House in the mail today. :)

Blueberry Lattice Pie
Slightly modified version of Dorie Greenspan’s: Baking from My Home to Yours

2 batches of Alton Brown’s basic pie crust
({or your preferred recipe – or if you need to cheat Pillsbury makes a decent dough ;)

4 cups frozen* or fresh blueberries
(*do not thaw them if they’re frozen)
¾ cups granulated sugar
½ cup flour
The juice and zest of 1 lemon
4 tbs melted butter

1 egg + 1 tsp water
Sugar for extra sparkle

  • You may also want to grab a ruler or have a long blade knife on hand (about ½ inch to 1 inch wide.
  • Toss the blueberries, flour, sugar, lemon zest, and lemon juice in a large bowl. Pour into prepared pie crust.  Drizzle with the melted butter. 
  • Begin to weave your lattice (see directions below under the pie crust recipe). If you want, you can trim the pie with any remaining dough to create an even crust. Brush with egg wash and sprinkle with a few tbs of sugar.
  • Bake at 425F for about 45 minutes.  If the filling does not look thick, no worries, it will set. Allow to cool for at least 1 hour.  
  • Serve with vanilla ice cream or freshly whipped cream.

Alton Brown’s Basic Pie Crust

1 ½ AP flour
½ tsp kosher salt
2 tbs shortening (chilled)
8 tbs unsalted butter, cut into cubes and frozen (or well chilled in freezer)
Ice water (about a ¼ cup) 
  • Combine the flour and salt in a blender. Pulse 3 times.
  • Add butter and pulse 3 times again.
  • Add shortening and blend 3 times (again…)
  • Spritz with about 1-2 tbs ice water – just enough to get the top of the flour moist.
  • Blend 5-7 more times and spritz with about 1-2 tbs of the water. Pulse about 5 more times.
  • Dump the dough onto plastic wrap and press into 5 inch disk. Chill in the refrigerator for 30 minutes.
  • When the dough has been chilled (aka has rested) roll the dough into a 10-12 inch circle. Transfer to pie pan. 
  • Dock (aka. Poke holes) in the bottom with a fork about 10-12 times (this allows the steam to escape so you don’t end up with a bubbly pie crust)
  • Line with a piece of parchment paper and weigh down with pie weights (or beans, rice etc). Bake at 375F for 20 minutes.
  • Remove parchment and continue to bake until the bottom of the crust cooked.

Prepare a second batch of dough to use for the lattice top.  Repeat as above and this time once you’ve rolled out the dough into a 10-12 inch circle use a ruler to make long strips which you will weave to create the lattice. If you need help with how to create this patter you can find a picture tutorial at Simply Recipes.


Tia said...

your lattice looks fantastic!!! beautiful pix.

Stella said...

Hey Chantal, your pie looks perfect. I've been meaning to try a lattice pie-I suppose I'm a bit scared. I've never made a pie that way before;)
Oh, and I'm going to look for your e-mail, so that I can tell you what I know about herbal remedies in reference to allergies/sore throat...!

Flirting with Flour said...

Thank you both for your compliments on my pie! :)

Stella, the lattice is not difficult but still impressive. I'll be excited to see what you come up with! And thanks in advanced for the help!