Blueberry Maple Lattice Pie
DATE: September 27, 2022
- Serves: 8
Featured product
Spice Spice Baby
Asian 6 Spice
FOR THE CRUST
- 2½ cups gluten-free flour
- ¼ tsp sea salt
- 2 sticks or 16 tbsp high-quality European butter-frozen
- ½ cup iced water or more if needed
- 1 egg beaten with 1 tbsp milk or water.
- 1 tbsp sprinkling sugar (optional)
FOR THE FILLING
- 6 cups fresh, washed blueberries
- ¼ cup maple syrup (grade b, if possible)
- 2 tsp Healthy On You® Spice Spice Baby spice blend (mix of cinnamon, anise, cloves)
- ¼ cup gluten-free flour
- 2 tsp lemon or orange zest
Directions
FOR THE CRUST
- In a large mixing bowl, sift the flour and salt.
- Using a box grater, grate the frozen butter through the largest holes into the flour & salt mixture.
- Mix with your hands until the butter and flour are combined and form pea-sized pieces of dough.
- Slowly add the iced water, a tbsp at a time until the dough can be gently pressed into a ball.
- Separate into two even balls, flatten into discs, wrap each with saran wrap and refrigerate for an hour or up to two days.
MAKE THE FILLING
- Combine the all ingredients in a large bowl and mix well. Set aside.
ROLL OUT THE DOUGH & BAKE
- Preheat oven to 400°F
- Roll out one ball of dough on a lightly floured surface and fit into a 9-inch pie plate. Make sure there is enough dough to extend over the sides ¼ inch.
- Place the filling in the dish.
- Roll out the remaining dough, cut ½-inch-wide strips and weave into a lattice top. See video.
- Seal, trim and crimp the edges.
- If you have stamp pie decorators, roll out the remaining dough scraps and press out the cutout leaves, etc. and place on the rim of the pie dough.
- Brush the top pastry with the egg wash and sprinkle it with the sugar (optional)
- Bake in the oven for 30 minutes, then reduce the heat to 350°F for 35-45 minutes or until the fruit is bubbling and the crust is golden.
- Allow the ie to cool for 1 hour before enjoying.
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