Lattice Pie Crust: Second Attempt

I decided to make a Blueberry and Raspberry pie this time instead. The pie top came out much better than the first attempt. It looks like a lattice pie this time. The sweetness of the berries really came through.

Blueberry and Raspberry Lattice Pie
adapted from Betty Crocker
If you want to make a fresh pastry use the directions from the first Apple Pie. I used ready made again.
I bought 2 ready made pastry blocks for 86p each

3/4cup sugar
1/2 cup cornstarch
600g Blueberries (fresh or frozen)
600g Raspberries (fresh or frozen)
1 tbs lemon juice
2 tbs butter

1. Heat oven to 425 C/220 C. Gather pastry into a ball. Divide pastry in half and shape into two flattened rounds on lightly floured surface. Roll pastry into circle 2 inches larger than upside down 9 inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Rolling out the pastry for the bottom of the pie plate

Fold it ready to transfer
Press into the pie plate and leave an overhang that will be folded up later
2. In a large bowl, mix sugar, cornstarch. Gently stir in blueberries and raspberries. Spoon berry mixture into pastry-line pie plate. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over berry mixture.

3. Roll second round of pastry; cut into strips ½ inch to 1 inch wide. Place 5 to 7 strips across filling. Weave cross strip through center by folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. Trim ends of strips and fold trimmed edge of bottom pastry over ends of strips, building up a high edge. Seal and flute.

Roll out the second block into a shape suitable for strips

I measured each strip just larger than 1/2 inch each. If you have a pastry cutter use this. A knife won’t give as clean an edge

After the weaving is complete. The edges will need trimming
Trimmed and the overhang folded over the edges of the strips. I used a fork to press them together. I sprinkles some granulated sugar on the top to give the crust a little extra sweetness
4. Cover lattice top with aluminum foil to prevent burning; remove foil for last 10 minutes of baking. Bake 50 to 60 minutes or until crust is golden brown and juice begins to bubble through lattice crust.

Cover the entire top with foil

Bake 40-50 minutes and then remove foil

That looks like a proper piece of pie!
Serve with a scoop of ice cream
This pie came out 100 times better than the pie I made last week. The only improvement I would make would be to invest in a pastry cutter and fusing the strips with the overhang a little more neatly.
I’m thinking about making a meringue pie next!

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