Friday, November 28, 2008
The crust I use for lattice pies has 3 cups flour, 10 tbsp butter & 7 tbsp shortening (put in the freezer 15-30 minutes before starting), 1 tsp salt, 2 tbsp sugar, and 8-10 tbsp ice water. I generally food-process the dry ingredients and the fats, use a large spatula to fold in the ice water until it's just a bit tacky to the touch, smoosh it into two disks (one a little bigger than the other), wrap them in cling film, and refrigerate for 45-60 minutes before rolling it out. Once it's in the pie pan I refrigerate it again for about 30 minutes (along with the rolled out and cut strips of lattice), before filling and baking.
Filling: 2 bags frozen blueberries, one peeled and coarsely grated Granny Smith apple (wrung dry), juice and zest of one large lemon, 3/4 cup sugar, 2 tbsp finely ground tapioca, 1 pinch salt, 2 tbsp butter (cubed).
Thaw the blueberries and cook 1/2 of them, mashing them to break down about half the berries, until thickened, about 10 minutes. Add the uncooked berries, apple, lemon juice and zest, salt, and tapioca and combine. Pour into unbaked bottom crust. Scatter butter pieces on top and close top crust. Bake at 400 for 30 minutes and 350 for another 30-40.
Posted by Amber at 12:08 PM