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Lattice-Topped Blueberry Pie 


  • 1 1/2 cups all-purpose flour, divided
  • 1/2 cup ice water
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 4 1/2 tablespoons vegetable shortening
  • cooking spray
  • 1 cup sugar, divided
  • 3 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 6 cups fresh blueberries
  • 1 1/2 tablespoons butter or stick margarine, melted
  • 3/4 teaspoon vanilla extract

Temperature: 375 ° F


Lightly spoon flour into dry measuring cups; level with knife. Combine 1/4 cup flour and ice water, stirring with whisk until well blended. Combine 1-1/4 cups flour, 1-1/2 teaspoons sugar and 1/4 teaspoon salt in bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse meal. Add liquid mixture to flour mixture and mix with fork until flour mixture is moist. Gently press 2/3 dough into 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into 12-inch circle. Freeze both portions of dough for 10 minutes. Working with larger portion, remove 1 sheet plastic wrap; fit dough into 9-inch Emile Henry pie dish. Combine 3/4 cup + 3 tablespoons sugar, cornstarch and 1/8 teaspoon salt in bowl and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust. Preheat oven to 375 degrees. Remove remaining dough and cut dough into 6 1-1/2-inch strips. Gently remove strips from bottom sheet of plastic wrap; arrange in lattice design over blueberry mixture. To form lattice top, alternate horizontal and vertical strips of dough. Seal dough strips to edge of crust. Place pie on baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar. Bake at 375 degrees for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on wire rack. Makes 8 servings.

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