Lattice-Top Blueberry Pie

Lattice-Top Blueberry Pie
Photo by Scott Phillips

Ingredients

  • 6-½ oz. (1-½ cups) bleached all-purpose flour
  • 2 Tbs. cornstarch
  • 2 tsp. finely grated lemon zest (I use a Microplane grater)
  • 3 Tbs. heavy cream
  • ¼ tsp. table salt
  • 3-½ oz. (¾ cup) cake flour
  • 6 oz. (12 Tbs.) cold unsalted butter
  • + 9 more ingredients
    • Pinch table salt
    • 2 Tbs. milk
    • 1 Tbs. turbinado sugar or granulated sugar
    • 4 cups fresh blueberries (2-½ dry pints or 1-¼ lb.), stemmed, rinsed, and dried
    • 2 Tbs. fresh lemon juice
    • 1 Tbs. cider vinegar
    • 4-½ oz. (½ cup plus 1 Tbs.) cold cream cheese
    • ¼ tsp. baking powder
    • ½ cup granulated sugar

Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes. Put the cold flour mixture in a food processor and process for a few seconds to ...

View full recipe at Fine Cooking

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