Fourth of July Desserts: Martha Stewart's Lattice-Top Blueberry Pie Recipe


Preparing the Blueberry Pie:

1. Preheat oven to 400 degrees F. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, about 1/8 inch thick. Fit dough into a 9-inch pie plate.

2. In a large bowl, toss together berries, granulated sugar, cornstarch, cinnamon, and lemon juice until combined. Pour mixture into pie plate, piling in center.

3. On a lightly floured surface, roll out remaining disk of dough as in step 1. To make lattice, cut dough into ten 1-inch- wide strips using a fluted pastry wheel. Lightly brush edge of dough in pie plate with water. Carefully arrange dough strips on top, weaving to form a lattice. Trim dough to a 1-inch overhang. Fold edges under as desired, and crimp with a fork.

4. In a small bowl, whisk together egg yolk and cream for egg wash; brush on top of dough strips and edge of pie shell. Generously sprinkle with sanding sugar. Refrigerate or freeze pie until firm, about 30 minutes.

"Martha Stewart's Pies and Tarts"
Courtesy of Publisher Clarkson Potter

5. Transfer pie plate to a parchment-lined rimmed baking sheet, and bake until crust begins to brown, about 20 minutes. Reduce heat to 350°F. Continue baking until crust is deep golden brown and juices bubble, 55 minutes more. If crust browns too quickly, tent pie with foil. Transfer pie to a wire rack; let cool completely, at least 3 hours, before serving.

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