Blueberry Lattice Pie

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.

Ingredients

The crust:

• 2 ½ cups all-purpose flour
• 2 teaspoons plus 2 tablespoons sugar
• 2 teaspoons kosher salt
• ½ cup cold unsalted butter, cut in small pieces
• 6 tablespoons cold vegetable shortening
• 6 to 8 tablespoons ice water
• 1 egg, beaten with 1 teaspoon water

The filling:

• ½ cup sugar
• ½ teaspoon ground cinnamon
• ¼ cup all-purpose flour
• 1 teaspoon grated orange zest
• 6 cups fresh blueberries, cleaned

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    472 calories; 21 grams fat; 9 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 65 grams carbohydrates; 3 grams dietary fiber; 27 grams sugars; 5 grams protein; 32 milligrams cholesterol; 586 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. To 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.
2. To 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.
3. Divide the dough in half and roll out 1 piece on a lightly floured surface and fit into a 9-inch pie plate. Place the filling in the dish. Roll out the remaining dough, cut 1/2-inch-wide strips and weave into a lattice top. Seal, trim and crimp the edges. Brush the top pastry with the egg wash and sprinkle it with the remaining sugar.
4. Bake for 30 minutes. Reduce temperature to 325 and bake until crust is browned and filling is set, about 20 minutes longer. Cool on a rack. Cut into wedges and serve.

2 hours 30 minutes