Citrus Scented Blueberry Pie With Oatmeal Lattice Crust Recipes

BLUEBERRY PIE WITH OATMEAL CRUST

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, cream together the butter and brown sugar.
• Stir in flour, salt and oats.
• Mix until well combined.
• Pat 2/3 of the mixture into an ungreased 9 inch pie pan to form the bottom crust.
• Spread blueberries evenly into crust.
• Pat the remaining oat mixture onto top of blueberries.
• Bake in preheated oven for 40 to 50 minutes.

MIXED BERRY PIE WITH PECAN-ORANGE LATTICE CRUST

Steps:

• Finely grind pecans in processor. Add 2 1/4 cups flour, 1/2 cup sugar, grated orange peel and salt and process until well blended. Add butter and process until mixture resembles coarse meal. Using on/off turns, blend in enough water by tablespoonfuls to form moist clumps. Gather dough together and divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each disk in plastic and chill 1 hour. (Dough can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out.)
• Position rack in bottom third of oven and preheat to 375°F. Combine 1 1/3 cups sugar, orange marmalade, cornstarch, orange peel and allspice in large bowl. Add all berries and toss gently.
• Roll out larger dough disk on floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 1/2 inches.
• Roll out remaining dough disk on floured surface to 12-inch round. Cut dough into fourteen 1/2-inch-wide strips.
• Mound filling in crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips atop and at right angle to first 7 strips. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal and forming high-standing rim. Brush lattice with egg glaze. Sprinkle with remaining 1 tablespoon sugar.
• Line baking sheet with foil; place on bottom of oven under rack to catch any drippings. Place pie on rack and bake until crust is golden brown and filling bubbles thickly, covering crust edge with aluminum foil if browning too quickly, about 1 hour 15 minutes. Transfer pie to rack to cool. Serve pie slightly warm or at room temperature.

BLUEBERRY LATTICE PIE

Steps:

• Pate Brisee: Pulse flour, salt, and sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
• Turn out dough onto a clean surface and divide into three equal pieces. Place each on a piece of plastic, flatten into disks, and wrap tightly. Refrigerate at least 1 hour before using. Dough may be stored, frozen, up to 1 month.
• Filling: Preheat oven to 425 degrees with rack in center. Line a rimmed baking sheet with foil and place on rack to preheat.
• In a medium bowl, gently toss together blueberries, lemon zest and juice, sugar, cornstarch, salt, cinnamon, and butter.
• On a lightly floured surface, roll out one disk of dough to a 13-inch round; fit into a 9-inch pie dish. Refrigerate while making lattice. Roll out a second disk of dough to an 11-inch square. Trim edges, then cut square into ten 1-inch-wide strips; repeat with remaining disk.
• Assemble lattice on a parchment-lined unrimmed baking sheet. You will be alternating between double strips of dough and a single strip to create this pattern. Lay two strips, touching one another, diagonally across the center of the parchment. Lay another strip on top of the two strips, going diagonally in the opposite direction. Continue weaving, following the pattern of double and single strips in opposite diagonal directions. You will need to fold back double strips as you work to lay the single strips, then unfold them to weave a lattice pattern. You may have some dough strips left over. Transfer sheet to freezer until lattice is well chilled, about 30 minutes.
• Transfer blueberry mixture to prepared pie dish. Brush edges of crust with egg wash. Place chilled lattice over filling; press edges to seal with bottom crust. Using kitchen shears, trim dough to a 1-inch overhang. Tuck overhang under so edges are flush with rim. Brush lattice with egg wash and sprinkle with sanding sugar.
• Bake on preheated baking sheet 20 minutes, then reduce oven temperature to 375 degrees and continue baking until filling is bubbling and crust is evenly browned (if browning too quickly, tent edges with foil), 60 to 75 minutes. Transfer to a wire rack and let cool completely.

CITRUS-SCENTED MIXED BERRY PIE WITH OATMEAL LATTICE CRUST

Steps:

• Make crust:
• Whisk 4 1/2 tablespoons ice water and yolk in small bowl to blend. Blend flour, oats, brown sugar, lemon peel and salt in processor 30 seconds. Add butter and shortening and process until coarse meal forms. Add yolk mixture and process using on/off turns until moist clumps form. Gather dough together; divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each in plastic and chill 1 hour or up to 1 day. Let soften slightly at room temperature before rolling.
• Preheat oven to 375°F. Roll out larger dough disk on floured surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under, forming double-thick rim. Crimp, forming high-standing rim. Freeze 15 minutes.
• Line crust with foil. Fill with dried beans or pie weights. Bake 10 minutes. Remove foil and beans. Continue to bake until crust is set and looks dry, about 8 minutes. Cool to room temperature. Maintain oven temperature.
• Roll out remaining dough disk on floured surface to 12-inch round. Cut into 1/2-inch-wide strips.
• Make filling:
• Mix 1 cup sugar, cornstarch, orange peel and nutmeg in large bowl. Add all berries and preserves and toss to blend.
• Mound filling in crust. Place dough strips atop pie, forming lattice; trim excess. Gently press strip ends to crust. Brush lattice with glaze. Sprinkle with 1 tablespoon sugar.
• Place pie on baking sheet. Bake until crust is golden brown and filling bubbles thickly in center, covering edges with foil collar if browning too quickly, about 1 hour 15 minutes. Cool on rack. Serve lukewarm or at room temperature edges with aluminum foil collar if browning too quickly, about 1 hour 15 minutes. Transfer pie to rack and cool. Serve pie lukewarm or at room temperature.