A blueberry lattice pie that's perfect for Thanksgiving.
Ingredients
For the Pastry:
3 cups plain flour
2 tbs icing sugar
pinch salt
250g chilled butter cut into cubes
2 chilled eggs
2 tbs iced water
For the Pie Filling:
6 cups blueberries (fresh or frozen but if frozen, allow to thaw then remove the liquid)
juice of 1 lemon
1 cup castor (superfine) sugar plus 1 heaped tbsp extra
½ cup plain flour
½ tsp mixed spice
For the Pie:
1 egg, lightly beaten
Instructions
Place flour, sugar and salt in a food processor. Add butter and process until mixture resembles breadcrumbs. Add eggs and water and pulse until pastry starts to come together (but stop before the pastry forms a ball).
Turn out onto a lightly floured surface and knead until pastry comes together. Wrap in clingfilm and place in the fridge for at least 1 hr.
Pour blueberries into a large bowl and pour over lemon juice.
Lightly grease a 24cm (9½ inch) pie tin.
Divide pastry into two lots and roll out first lot into a large circle then when about 3mm thick, place in pie tin.
Add sugar, flour and spice to the blueberries and stir to combine. Pour into pie shell.
Roll out remaining pastry and cut into 1cm (1/2 inch) thick straps.
To create lattice, place horizontal strips on pie first. Fold back alternate strips. Place vertical strip in middle of pie, fold down horizontal strips then fold back alternate horizontal strips. Repeat process until blueberries are covered in lattice.
Brush pastry with beaten egg. Sprinkle pastry with sugar.
Place pie on the middle shelf of a pre-heated oven at 180C (375F) for 40 minutes or until pastry is golden.
Recipe by Hotly Spiced at http://hotlyspiced.com/blueberry-lattice-pie/