Sunday, July 19, 2009

Lattice-Top Blueberry Pie

I'm sure I won't be entering pie-baking contests any time soon, but this is my first attempt at a lattice-top pie. I used the recipe from How to Cook Everything with the lattice-top instructions from Betty Crocker.

The pie recipe calls for the optional addition of lemon zest, and I used just part (a third? I didn't measure!) of the amount shown. The lemon added a bright flavor, but I don't think I would have liked the full amount.

Oh, and this project reminded me not to bake pies in hot weather. Even with the air-conditioning on, the 80-degree indoor temperature softened the butter in the crust. As a result, the crust isn't very flaky, but it's still yummy!

1 comment :

  1. I think it looks wonderful! I tend to cut the recommend lemon juice woth certain berries and increase it with others. I like lots of lemon with raspberries or strawberries, but only a little with blackberiies or blueberries.


I love to hear what you're thinking, so thank you for leaving a comment!

Spammers are unwelcome here, and spam comments will be deleted.