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Blueberry Raspberry Lattice Pie
Blueberry Raspberry Lattice Pie
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Indulge in a delightful homemade berry pie!
Ingredients:
  • 2/3 cup plus 2 tablespoons shortening
  • 2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 4 to 6 tablespoons cold water
  • 3/4 cup sugar
  • 1/2 cup cornstarch
  • 1/2 teaspoon ground cinnamon, if desired
  • 2 1/2 cups fresh blueberries
  • 2 1/2 cups fresh raspberries
  • 1 tablespoon lemon juice
  • 2 tablespoons butter or margarine
Instructions:
  • Preheat oven to 425°F. In a medium bowl, blend shortening with the flour and salt using a pastry blender or by crisscrossing two knives, until the mixture resembles small peas. Add cold water one tablespoon at a time, stirring with a fork until the dough is moistened and almost cleans the side of the bowl (add 1 to 2 more teaspoons of water if needed).
  • Shape the pastry into two flattened rounds on a lightly floured surface. Roll each into a circle 2 inches larger than a 9-inch pie plate. Gently fold the pastry into fourths, then unfold and place into the pie plate, pressing firmly against the bottom and sides.
  • Combine sugar, cornstarch, and cinnamon in a large bowl. Add blueberries and raspberries, gently fold them in. Transfer the berry mixture into a pastry-lined pie plate. Drizzle lemon juice on top. Scatter small pieces of butter over the berries.
  • Roll out another piece of pastry and cut it into strips that are 1/2 to 1 inch wide. Use a pastry wheel if you want decorative edges. Place 5 to 7 strips across the filling in the pie plate. Weave a strip through the center by folding back every other strip. Keep weaving until the lattice is complete, folding back alternate strips each time you add a new strip. If you want to save time, skip weaving and simply lay the remaining strips across the first ones. Trim the ends of the strips and fold the bottom pastry edge over them to create a high edge. Seal and flute the edges.
  • Cover the lattice top with aluminum foil to protect it from getting too browned; remove the foil for the final 10 minutes of baking. Bake for 50 to 60 minutes, or until the crust is a beautiful golden brown and the juices start bubbling through the lattice crust.

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