Lattice Top Blackberry Pie Recipes

LATTICE APPLE AND BLACKBERRY PIE

Steps:

• Preheat your oven to 190C or 170C if fan assisted
• To make the pastry, add the sugar, flour and butter to a bowl. Use your finger tips to make it into a breadcrumb consistency and make sure all the butter is thoroughly mixed in. Now add the water and mix until the pastry forms a ball of dough. Cling film and leave in the fridge for at least half an hour
• On a floured surface, roll out two-thirds of the pastry line your pie dish with it. Allow so overhang as pastry shrinks in the oven. Make some holes in the base with a fork and add baking beans and then blind bake in the preheated oven for 15 minutes.
• Wash, peel, core and cut up your apples. Place these and the berries with sugar to taste in the baked pastry. Add the cinnamon.
• Roll the remaining pastry and trimmings together into a square and Cut out 8 strips of pastry that should be long enough to cover both ends of your pie. Weave the strips of pastry evenly over the fruit to create a lattice pattern and push them into the edge of the tart. Trim the overhang of pastry, and use a fork to press down the edges. Brush the top of the lattice with the egg and milk and scatter on a bit of sugar. Bake for around 50 minutes to an hour until lovely and juicy!

LATTICE-TOP BLACKBERRY PIE

Steps:

• Make pastry dough.
• Place a baking sheet in lower third of oven and preheat to 400°F.
• Toss together berries, granulated sugar to taste, cornstarch, butter, lemon juice, water, and tapioca. Let stand, tossing occasionally, 20 minutes.
• Roll out 1 piece of dough into a 14-inch round and fit into a 9-inch pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out top.
• Roll out remaining piece of dough into a roughly 16- by 11-inch rectangle. Cut crosswise into 11 (1 1/4-inch-wide) strips with a fluted pastry wheel or a knife.
• Stir berry mixture, then spoon evenly into shell. Arrange strips in a tight lattice pattern on top of filling and trim strips close to edge of pan. Roll up and crimp edge. Brush top and edge with egg white and sprinkle all over with sugar.
• Bake on hot baking sheet until crust is golden brown and filling is bubbling, 1 hour to 1 hour and 10 minutes. (Check pie after 45 minutes: If edge of crust is browning too quickly, cover edge with foil or a pie crust shield and continue baking.) Cool completely on a rack before serving.