A blueberry pie, to be exact. It all started a few days ago when Arturo walked in to work, and said that someone from his church had given him some random baking ingredients that he was never going to use. Did I want them? Um. Duh. Of course I wanted them.
In the mix were two cans of blueberry pie filling. Yes, I know that this means that I sort of cheated in my pie making endeavor, because it’s not 100% homemade. HOWEVER, the point of this pie making escapade was that I learn how to make a homemade crust with a lattice top. Since I was doubtful of my abilities in the crust department, I really didn’t want to risk the lives of innocent fresh fruits on this fateful day.
So. I didn’t.
Alrighty, here’s what you need to get started:
- 3 cups of flour mixed with 1 tsp. salt
- 1 cup and 2 Tbs butter. Cold butter.
- 6 Tbs ice water. Make sure it’s cold. If it’s not, this won’t work.
First, preheat your oven to 425. Second, chop your buttah into tablespoon chunks, and then in half so that it’s more manageable.
Put the chopped butter chunks (all 1 cup and 2 Tbs of them) into a bowl and proceed to cut the butter into the flour. You can do this a myriad of ways. Had I been listening to my father, I would have bought one of these. But I didn’t. A fork or a stiff wisk will get the job done with a little more effort on your part.
What you’re going for is crumbly dough.
Like that. Then, add ice water 1 Tbs at a time. And mix it in until the dough is moist. When you can form it into a ball, you’re done and have successfully just mixed enough dough for 3 pie crusts. Chop your lovely ball of pie dough into three equal chunks, of which, you will need two. The other may be frozen for later use. (EDIT: for a little thicker of a pie crust, and prettier edges on your pie, only slice the dough into two chunks, one for the top and one for the bottom.)
Take one chunk and roll it out. If you don’t have a rolling pin, and wine or beer bottle or really any glass jar will work surprisingly well. You’ll want to sprinkle a small amount of flour on the counter/table where you’re rolling, as well as on the top of the dough so that it doesn’t stick to the table or your roller. Ideally, you’ll roll it out to a size slightly larger than your pie pan.
Grease the pie pan with some butter, and lay your rolled out crust in it. Trim the edges and fill with your filling of choice. I used a 9 inch pan, and so needed two cans of blueberry pie filling.
Now, roll that other chunk that you have to roughly the same size as the one before. Cut into 1/2″ to 3/4″ strips and create your lattice.
Bake for about 25 minutes, until the crust is golden brown.
Beautimous! Allow to cool before serving. I highly recommend Breyers all natural vanilla ice cream on the side and/or some cool whip. Also tasty.