Lattice-top Blackberry Pie Recipe

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Lattice-top Blackberry Pie
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Ingredients
16
Count
Nutrition
733
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Make Pastry Dough:
  2. Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with rest in small (roughly pea-size) lumps.
  3. Drizzle 4 tablespoons ice water evenly over and gently stir with a fork (or pulse in processor) until incorporated.
  4. Gently squeeze a small handful: It should hold together without crumbling apart. If it doesn't, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Careful - do not overwork dough or it will become tough.)
  5. Turn dough out onto a work surface and divide into 2 portions.
  6. With heel of your hand, smear each portion once in a forward motion to help distribute fat.
  7. Gather each portion of dough and form it, rotating on a work surface, into a disk.
  8. Wrap disks separately in wax paper and chill until firm, at least 1 hour.
  9. NOTE: Dough can be chilled, wrapped in plastic wrap, up to 1 day.
  10. ~~~~
  11. Place a baking sheet in lower third of oven and preheat to 400°F.
  12. ~~~~
  13. Make Pie Filling:
  14. Toss together berries, granulated sugar to taste, cornstarch, butter, lemon juice, water, and tapioca. Let stand, tossing occasionally, 20 minutes.
  15. ~~~~
  16. Put Pie Together:
  17. Roll out 1 piece of dough into a 14-inch round and fit into a 9-inch pie plate (4-cup capacity).
  18. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out top.
  19. 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.
  20. Stir berry mixture, then spoon evenly into shell.
  21. Arrange strips in a tight lattice pattern on top of filling and trim strips close to edge of pan. Roll up and crimp edge.
  22. Brush top and edge with egg white and sprinkle all over with sugar.
  23. Bake on hot baking sheet (covered with foil for easier cleanup) until crust is golden brown and filling is bubbling, 1 hour to 1 hour and 10 minutes.
  24. (**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.)
  25. Cool completely on a rack before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 733.17 Kcal (3070 kJ)
Calories from fat 401.66 Kcal
% Daily Value*
Total Fat 44.63g 69%
Cholesterol 103.14mg 34%
Sodium 170.76mg 7%
Potassium 261.25mg 6%
Total Carbs 78.52g 26%
Sugars 37.66g 151%
Dietary Fiber 6.73g 27%
Protein 6.2g 12%
Vitamin C 24.3mg 40%
Vitamin A 0.5mg 15%
Iron 1.6mg 9%
Calcium 64mg 6%
Amount Per 100 g
Calories 280.93 Kcal (1176 kJ)
Calories from fat 153.9 Kcal
% Daily Value*
Total Fat 17.1g 69%
Cholesterol 39.52mg 34%
Sodium 65.43mg 7%
Potassium 100.1mg 6%
Total Carbs 30.09g 26%
Sugars 14.43g 151%
Dietary Fiber 2.58g 27%
Protein 2.37g 12%
Vitamin C 9.3mg 40%
Vitamin A 0.2mg 15%
Iron 0.6mg 9%
Calcium 24.5mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.6
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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