A very easy pie crust makes for a very quick dessert.
Dough for 1 x 9" pie
- 1 1/2 c flour
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/2 c + 1 tbsp vegetable shortening
- 1/4 c milk
- 3/4 c sugar
- 1/4 c cornstarch
- 2 tsp lemon zest
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/8 tsp salt
- 6 c blueberries
- 1 dough recipe as above
- 1 egg yolk
- 1 tbsp cream
- 1 tbsp sugar (coarse is best if you have it.)
Whisk together the flour, salt and sugar.
Cut in shortening with 2 knives or pastry cutter.
Drizzle the milk over the flour and mix together with a fork; don't over mix. Form into a ball.
Sprinkle a little flour over a clean tea towel and place the ball of dough in the centre.
Roll dough out until it is slightly larger than the size of your pie plate.
Use the tea towel to help place dough over pie plate; cut extra dough and fix any holes.
Bring to a boil the sugar, cornstarch, zest, spices and 1/2 the blueberries – simmer for five minutes or until thickened.
Remove from heat, add remaining blueberries and spoon into prepared crust.
Refrigerate until lattice dough is ready.
Prepare dough as above and roll out.
Cut 10 x 3/4 " strips.
Place 5 strips evenly spaced over the filled pie.
Carefully fold back strips #2 and #4 and lay another strip perpendicular to them. Unfold #2 and #4 over new strip. Carefully fold back #1 #3 and #5 and lay a 2nd perpendicular strip. Continue in this fashion, keeping spacing even.
Trip extra hanging strip dough to 3/4" and tuck under the edge of the pie. Pinch edge of pie to make a pretty edge.
Mix egg with cream and brush over pie dough.
Sprinkle with sugar.
Refrigerate 2 minutes before baking.
Preheat oven to 400F – position oven racks to lower 3rd of oven and place a baking sheet on the rack.
Bake chilled pie on hot baking sheet for 20 minutes.
Reduce heat to 350F and continue to bake for 40-50 minutes. If browning too quickly, place a piece of foil over pie.
Cool 2-3 hours before cutting to allow filling to set.
To make the recipe vegan, just use non-dairy milk and skip the lattice egg wash.
Also, the lattice strips will be wider than what’s showing in the picture – I had used 1 batch of dough for 2 pies, so had to make strips thinner.