Big, sweet summer berries are the heart and soul of this classic pie. The filling is thickened with just enough flour that the pie can be sliced without the filling running out. The lattice top is easy to put together if you construct it on a piece of parchment. Then you simply invert the lattice onto the pie, trim, crimp, and bake.
I had pretty much given up on blueberry pie. Compared to cherry rhubarb or sour apple or key lime, it just didn't have that "je ne sais quoi"! I am such a fan of Fine Cooking, though, that I decided to give it one more shot, and I am so glad I did! Smashing some of the blueberries with the flour, sugar and lemon zest is ingenious! It does wonders for the thickening of the pie. I love the turbinado sugar on top, too. The sparkle and little bit of extra sweetness is so nice, both for taste and presentation. Because of allergies in the family, I cannot use butter in my crusts, so I can't speak to that at all. But, we do love this recipe. I have another gorgeous pie in the oven as I type this...and we can hardly wait to cut into it with company tomorrow!
Recipe is very complicated. Doesn’t even have pictures or total time or even a video
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