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Blueberry Lattice Pie

5.0(603)

Here's a showstopper of a summer pie if there ever was one. In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown. Don't be intimidated by the lattice top. Just take your time, and do your best. No matter what it looks like, it'll taste delicious.

by Molly O'Neill

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Dessert

Servings

8 servings

Total time

2h 30m

Calories / serving

471 kcal

Ingredients (12)

serves

2 1/2 cups all-purpose flourflour
2 teaspoons plus 2 tablespoons sugarsugar
2 teaspoons kosher saltsalt
1/2 cup cold unsalted butter, cut in small piecesbutter
6 tablespoons cold vegetable shorteningshortening
6 to 8 tablespoons ice waterwater
1 egg, beaten with 1 teaspoon wateregg
1/2 cup sugarsugar
1/2 teaspoon ground cinnamoncinnamon
1/4 cup all-purpose flourflour
1 teaspoon grated orange zestorange
6 cups fresh blueberries, cleanedblueberry

Instructions (4 steps)

01To make the crust, combine the flour, 2 teaspoons of sugar and salt in a large bowl. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal. Gradually and lightly mix in just enough ice water so the dough can be gently pressed into a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.
02To make the filling, preheat the oven to 400 degrees. Combine the sugar, cinnamon, flour and orange zest. Place the blueberries in a large bowl and toss with the sugar mixture.

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