Rustic Lattice Blueberry Pie

Blueberries have really numbered the days of summer. In the heat of July, we were picking our own for the grilled muffins I made for Robert's birthday. In August, we had a hard time finding local ones, noticing the container labels were coming from further north. Now, in September the local berry season has ended as summer comes to a close. I wanted to bring a pie to our labor day cookout with friends, and classic blueberry just seemed fitting. 

Since I love a pie that looks a bit more rustic, the lattice topping can be as uniform, or unruly as you see fit. My strips were certainly not perfect, and I opted to leave them a bit mismatched on the sides, rather than pressing the lattice edges together with a fork. Adding a pinch of cinnamon may sound weird, but it helps retain the blueberry flavor that usually cooks off by the time it's finished baking and ready to eat.

And just like that, we're saying so long to summer.    

Blueberry Pie Filling
2 pints fresh blueberries
zest of 1 lemon
sprinkle of cinnamon, about 1/8 teaspoon
3 tablespoons cornstarch
1/2 cup granulated sugar
1 egg, beaten with a pinch of salt, for pie crust topping
raw sugar, for pie crust topping

Rinse the blueberries, discarding any stems. Place in a large mixing bowl with lemon zest, cinnamon, cornstarch and sugar. Mix until the berries are coated and set aside. Place the mixture in chilled pie crust bottom and refrigerate until ready to assemble the lattice crust. Once the pie is assembled, refrigerate for 10 minutes and preheat oven to 425°.  Remove from the refrigerator and brush the crust with egg wash, and sprinkle with raw sugar generously. Refrigerate another 10 minutes before placing in the oven to bake. Bake at 425° for 20 minutes, reduce heat to 350° and continue baking another 25 minutes until the crust is brown and the blueberries are bubbling. Set aside to cool at least one hour before serving. 

Pie Crust
12.5 ounces all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
2 1/2 sticks unsalted butter, chilled and cut into 1/4 inch pieces
4-5 tablespoons cold water

Using a stand mixer with the paddle attachment add flour, sugar, salt and butter to the bowl. Coat the butter with the flour, and begin mixing on low-medium speed until a coarse meal forms. Slowly add cold water to the mixture until a dough begins to gather, adding the extra water if the dough seems too dry. If you've found your dough is on the wet side, add flour, an additional tablespoon at a time until dough is easy to handle. Divide the dough in half and form each into a disk. Wrap in plastic and refrigerate for 2 hours or overnight before baking.

to assemble pie
Roll out the bottom pie crust about 12" in diameter, 1/8th-inch and place in 9" pie plate. Pour in blueberry filling and refrigerate. Meanwhile, roll out the top pie crust to the same dimensions and cut into about 12, 1" strips. A straight edge or ruler is helpful to ensure similar pieces, but don't worry about them being perfectly uniform. The strips will overhang the edge depending on where they land across the pie plate, and can vary in length as you cut them. Remove the pie from the refrigerator to begin assembling the lattice top crust. 

Once the strips are cut, lay half across the pie vertically. Turn the pie plate so the strips are horizontal, and turn every other strip halfway back, this way you'll be able to weave the other pie strips going the opposite direction. Place a dough strip vertically in the center of the pie, and fold the pieces back over. Next, fold back the other vertical strips that were not previously woven through, placing another horizontal strip on top, finishing by folding the vertical strips back over. Repeat this weave with remaining pie strips, until the top of the pie is covered with the woven pie strips. Trim the excess pie dough from the sides and press down as needed. Feel free to score the edges together with a fork if desired.