6/23/2011

#29 Blueberry + Lime Lattice Pie

Posted by Chrisi


I asked my research students to take pictures of themselves “hard at work” for a department report.  When they downloaded the pictures, they downloaded ALL the pictures from my camera.  Afterward they said, “Dr. Hughey, you sure do have a lot of pie porn on your camera.”  Thankfully there was nothing more incriminating than fruit, chocolate, butter and the occasional (clothed) shot of B and I.  So here’s to the next installment of pie porn…

This pie was inspired by the sweet and supple blueberries at last Saturday’s Farmer’s Market (if it’s porn, I better use all the right adjectives). The lime juice and zest added a zingy tartness to the pie that offset the luscious, ripe berries.  The cornstarch, used as thickener, caused the berries to glisten through the peek-a-boo lattice top. (Oooh, now I'm on a roll).  This was one hot pie.  After cooling off from a naughty romp in the oven, it was left feeling lonely and restless.  Fortunately, it was destined for a party where it was ravenously consumed by an orgy of eaters.  One man (who I did not know) let his pleasure be known. He moaned after every bite!

Recipe adapted from the Wyman’s Wild Blueberry Lattice-Top Pie from the Pie Bible.

Crust: 9” double crust.  Unfortunately, I failed to take pictures while I make the lattice top but this site shows exactly how it’s done.

Filling
·       5 cups fresh blueberries, rinsed and picked over for stems
·       1/4 cup sugar
·       2 tablespoons of cornstarch
·       1 tablespoon all-purpose flour
·       1/4 teaspoon cinnamon (original recipe called for 1/8)
·       1/8 teaspoon salt
·       1/2 teaspoon lime zest
·       1 tablespoon freshly squeezed lime juice (original recipe used lemon juice and zest)
·       turbinado sugar

Directions:
In a small bowl, mix the sugar, cornstarch, flour, cinnamon and salt.  Stir the mixture into blueberries and allow it to sit while you prepare the crust.

Roll out the bottom pie crust and place it in the pie pan.  Curl the excess dough under (away from the center of the pie) to create a standing ridge.  Pour in the filling.  Roll out the top crust into a square that is at least 10” wide.  Cut the dough into eight to ten 1” strips.  (I cut the dough with a pizza cutter and made the strips the width of a ruler.  I used the edge of the ruler to guide the pizza cutter).  Lay 5 strips vertically across the pie.  Fold back strips 2 and 4 and lay one strip horizontally in the middle of the pie.  Unfold strips 2 and 4.  Then fold back strips 1, 3 and 5 and place a second strip horizontally.  Unfold the strips. Then fold back strips 1, 3 and 5 on the other side of the pie. Place a horizontal strip and then unfold 1, 3 and 5.  Once all the strips are in place, pinch the ends of the strips to the standing ridge and crimp the crust with your fingers.  Brush the top of the pie with milk and sprinkle with turbinado sugar.  Bake at 425F for 50-55 minutes.  I used an aluminum collar to keep the crust from burning.




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