Plump and juicy blackberries explode with flavour in this perfect Tenderflake lattice pie.
|1.75 cups||(425 mL) All-purpose flour|
|.75 tsp||(3 mL) Salt|
|.75 cup||(175 mL) Tenderflake® Lard|
|4 tbsp||to 5, (60-70 mL) Ice water|
|6 cups||(1.5 L) Fresh blackberries|
|.75 cup||(175 mL) Sugar|
|Zest & juice of 1 lemon|
|.5 tsp||(2 mL) Ground allspice|
|.25 tsp||(1 mL) Nutmeg|
|5 tbsp||(75 mL) Quick cooking tapioca|
|2 tbsp||(30 mL) Diced, cold unsalted butter|
MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with finger tips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate 30 minutes.
PREHEAT oven to 400°F (200°C).
TOSS fruit with sugar, lemon zest, juice, spices and tapioca. Let stand 15 minutes.
ROLL out one round of pastry on a lightly floured surface until slightly larger than an upside down 9-inch (23 cm) pie plate. Transfer into pie plate leaving a ½-inch (1.5 cm) overhang of pastry. Fill with blueberry mixture and dot with diced butter.
ROLL out remaining pastry and cut into ½-inch (1.5 cm) strips. Weave strips on top of pie in lattice fashion. Trim ends of strips flush with edge of bottom crust. Tuck bottom crust over strips and flute edge with floured fork or fingers. Brush crust lightly with egg and sprinkle with coarse sugar. Place pie on a baking sheet.
BAKE in preheated oven for 20-25 minutes. Reduce heat to 350°F (180°C) and continue to bake until juices bubble and crust is golden brown, about 30-35 minutes longer. Allow pie to rest 1 hour to allow juices to set.
Show More Comments
No Comments yet