Lattice-Top Blackberry Pie

Total Time:
1 hr 25 min
Prep:
25 min
Cook:
1 hr

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 6 cups (1 3/4 pounds) blackberries
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 2 disks refrigerated pie dough (one 14-ounce package)
  • 2 tablespoons unsalted butter, diced
  • 1 large egg
Directions
  • Preheat the oven to 400 degrees F with a baking sheet on the middle rack. In a large bowl, toss the blackberries, sugar, cornstarch, lemon juice and lemon zest. Let stand, mixing and coarsely mashing occasionally, 20 minutes.

  • Fit one round of dough into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 11/4-inch-wide strips.

  • Spoon the blackberry mixture into the pie shell. Dot the top with the butter. Arrange the dough strips in a lattice pattern on top of the filling and trim the strips close to the edge of the pan; roll up and crimp the edge. Lightly beat the egg with 1 tablespoon water and brush on the top and edge of the pie.

  • Place the pie on the hot baking sheet in the oven and bake until the filling is bubbling, 45 minutes to 1 hour. If the crust browns too quickly, cover it with foil and continue baking. Let the pie cool before serving.

  • Find a lattice how-to at HYPERLINK "http://www.foodnetwork.com/lattice" foodnetwork.com/lattice , or just lay half of the dough strips evenly on the pie and arrange the remaining strips diagonally across them.

  • Photograph by Steve Giralt


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    WU0304H_bruschetta

    This recipe is featured in:

    Summer Parties