#Pie lattice how to
We’ll talk about later how to pick perfect, sweet blackberries. You can certainly use frozen if you don’t have access to fresh blackberries, but I highly suggest using fresh blackberries.
#Pie lattice full
This fresh blackberry pie is full of sweet berries, a little lemon, and a bit of sugar. If I didn’t kill everything I tried to grow, I’d have myself a nice blackberry bush on every corner. I’ve always loved the flavor of sweet blackberries (because they can be very, very tart as well), and those homegrown ones were some of the best I have ever had. Technically, we used to turn them into milkshakes but after semi-killing two milkshake machines with our over abundance of berries, we settled for spoons and ice cream (and thanked our lucky stars they didn’t pull anything from our paychecks 😅). I’m not 100% sure who these blackberry bushes belonged to-whether it was the camp or a resident who lived on the outskirts of the camp, but on our breaks we’d often pick the berries and throw them in some vanilla ice cream. When I worked at a summer camp in college, blackberry bushes lined a portion of the river near the camp. The best blackberry pie is loaded with fresh blackberries, fresh lemon, and sugar, and it’s all baked in a perfect flaky lattice pie crust. Serve the pie warm or at room temperature with dollops of the whipped topping.This homemade Blackberry Pie with a Lattice Crust is made with simple, fresh ingredients. Cover and refrigerate until ready to use. (If the crust browns too quickly during baking, cover the pie loosely with foil.) Let cool.įor the topping: Meanwhile, whip the cream, sour cream and brown sugar in a large bowl to medium peaks. Bake until the crust is golden brown and the filling is bubbly, 45 to 55 minutes. Trim the the lattice ends leaving an overhang, Press together the ends and the bottom edge of the crust to seal, then fold and crimp the edge as desired.īrush the lattice and edge of the crust with the cream and sprinkle generously with some granulated sugar. Weave the remaining strips diagonally across the first strips to make a lattice pattern. Lay half the strips diagonally across the entire pie, about 1-inch apart. With a chef's knife or a pizza cutter, cut each crust into 1-inch-wide strips. Dot the top with the butter.įor the lattice crust: Repeat rolling the remaining 2 pie crusts into two 14-inch rounds. Transfer the filling to the crust and spread in an even layer. Press together the overlapping crusts to make a tight seal. Lay it over the remaining exposed side of the baking sheet so that the two crusts overlap in the center of the pan there will be overhang on the edges. Repeat the rolling process with a second pie crust. Lay the round over half of the prepared baking sheet there will be overhang on the edges. Grease the bottom and sides of a 10-by-15-inch baking sheet with butter.įor the crust: To form the bottom crust, place 1 pie crust between two large pieces of floured parchment paper and roll into a 14-inch round. (If using frozen cherries, leave them frozen and toss them with the above ingredients).Īdjust an oven rack to the lower third of the oven and preheat the oven to 375 degrees F.
Let stand at room temperature until juicy, about 30 minutes. For the filling: Put the cherries, granulated sugar, chocolate, cornstarch, lemon juice, vanilla and almond extracts and salt in a large bowl.
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