Lattice-Top Blackberry Pie {lattice top pie photo tutorial}

Lattice-Top Blackberry Pie {lattice top pie photo tutorial} might be just the dessert you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 281 calories, 3g of protein, and 10g of fat per serving. For $1.05 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of ground cinnamon, flour, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. 1774 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Crazy for Crust. With a spoonacular score of 59%, this dish is solid. Similar recipes are Lattice-Top Blackberry Pie, Lattice-Top Blackberry Pie, and Blackberry & Blueberry Lattice-top Pie With Lemon-cornmeal Crust.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Roll out your two pie crusts into circles with approximately 9-10 diameter. Place one pie crust in your 9 pie plate (standard size, not deep dish). Chill both the pie plate and the rolled out pie crust for at least 30 minutes. Remove the rolled out pie crust from the refrigerator. Slice it into strips, about 1/2-3/4 per strip. Chill for 10 more minutes. Make your filling: mix the berries, 1 cup sugar, lemon juice, cinnamon, and flour in a medium bowl. Make sure your berries are thawed and drained before using them so your pie isnt too liquidy. Place the berries in the chilled pie plate. Remove the sliced crust from the refrigerator. Starting at one edge of the pie, use every other strip from the cut slices and place them equally distant from each other on your pie (space them about the same distance as the width of each strip). Starting at one end of the pie, fold back every other strip and place the shortest remaining strip perpendicular to the strips already on the pie. Lay the folded strips flat. Now, working at the opposite end of the pie, fold back the strips you didnt fold back the first time. Take the next smallest strip of crust and place it parallel to the strip you just put down. Re-lay the folded strips flat. Continue this process until all the crust has been used. Crimp the edges of the pie as desired. Chill while the oven preheats to 350F. Brush the crust with heavy whipping cream and sprinkle sugar on top. Bake on an cookie sheet (in case of spillover) for 45-55 minutes until the crust starts to turn golden brown. It wont get fully golden but some parts will start to turn. Cool completely before slicing. To help the pie not run, its best to chill the cooled pie for a few hours before cutting. Serve with ice cream and/or whipped cream, for garnish.

 

Step by step:

1. Roll out your two pie crusts into circles with approximately 9-10 diameter.

2. Place one pie crust in your 9 pie plate (standard size, not deep dish). Chill both the pie plate and the rolled out pie crust for at least 30 minutes.

3. Remove the rolled out pie crust from the refrigerator. Slice it into strips, about 1/2-3/4 per strip. Chill for 10 more minutes. Make your filling: mix the berries, 1 cup sugar, lemon juice, cinnamon, and flour in a medium bowl. Make sure your berries are thawed and drained before using them so your pie isnt too liquidy.

4. Place the berries in the chilled pie plate.

5. Remove the sliced crust from the refrigerator. Starting at one edge of the pie, use every other strip from the cut slices and place them equally distant from each other on your pie (space them about the same distance as the width of each strip). Starting at one end of the pie, fold back every other strip and place the shortest remaining strip perpendicular to the strips already on the pie. Lay the folded strips flat. Now, working at the opposite end of the pie, fold back the strips you didnt fold back the first time. Take the next smallest strip of crust and place it parallel to the strip you just put down. Re-lay the folded strips flat. Continue this process until all the crust has been used. Crimp the edges of the pie as desired. Chill while the oven preheats to 350F.

6. Brush the crust with heavy whipping cream and sprinkle sugar on top.

7. Bake on an cookie sheet (in case of spillover) for 45-55 minutes until the crust starts to turn golden brown. It wont get fully golden but some parts will start to turn. Cool completely before slicing. To help the pie not run, its best to chill the cooled pie for a few hours before cutting.

8. Serve with ice cream and/or whipped cream, for garnish.

Nutrition Information:

covered percent of daily need