Blackberry Lattice Pie
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This fragrant pie with a rich blackberry filling, topped with a shortcrust pastry lattice, will bring a cozy atmosphere to your teatime. To save time, use ready-made shortcrust pastry. Line a pie pan and fill with a filling of fresh blackberries, sugar, lemon zest for a perfectly balanced flavor, and cornstarch for thickening. Then cover the pie with a shortcrust pastry lattice and bake. Let it cool completely to allow the filling to set, then serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cups (0.8 kg) blackberries
- 1 cup of sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
- 0.5 tsp. grated lemon zest
- 2 sheets frozen pie dough (1 package 400g)
- 2 tablespoons unsalted butter, diced
- 1 large egg
We recommend
Recipes with similar ingredients: blackberry, shortcrust pastry
Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F), placing a baking sheet on the middle rack. In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice, and lemon zest. Let sit, stirring and gently kneading occasionally, for 20 minutes.
- Place one sheet of dough in a 22cm pie pan. Trim the edges, leaving a 1cm overhang. Refrigerate until ready to use. Cut the remaining sheet of dough into approximately 11 strips, each 3cm wide.
- Spread the blackberry mixture on the bottom layer of pastry in the pan. Arrange pieces of butter on top. Lay strips of pastry over the filling in a lattice pattern and trim them closer to the edge of the pan; fold and crimp the edges. Lightly beat an egg with 1 tablespoon of water and grease the pie lattice.
- Place the pie on a hot baking sheet in the oven and bake until the filling is bubbling, 45 minutes to 1 hour. If the crust is darkening too quickly, cover the pie with foil and continue baking. Let the pie cool before serving.
- Find instructions online for making a pie crust, or simply lay half the dough strips evenly spaced over the filling and place the remaining strips diagonally across.
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