Sunday, June 29, 2014

Make It Monday: Lattice pie for the 4th of July

The inspiration for today's pie was propped front and center at the grocery store check-out and it captured myself and two other foodie friends who couldn't resist the cover - we all vowed to give it a try...

However, we were on our second round of summer house guests, a child up through the night with an ear infection, a handful of other incidents and maladies, 8 people in and out of the hot kitchen looking for lunch, and a hungry dog under foot... was there any hope of turning out a pie that looked anything like the picture? I handed the camera to my little helpers and was caught in the heat of the moment looking a little exasperated...


Lucky for me I had some very sweet and understanding helpers on hand.

 Here's what you'll need: 

Honey-Balsamic-Blueberry Pie

  • 3 cups all-purpose flour
  • 3/4 cup cold butter, sliced
  • 6 Tbsp cold vegetable shortening, sliced
  • 1 tsp kosher salt
  • 4 to 6 Tbsp ice-cold water
  • 7 cups blueberries (we used 4 cups blackberries, 3 cups blueberries for our own twist on this recipe)
  • 1/4 cup cornstarch
  • 2 Tbsp balsamic vinegar
  • 1/2 cup sugar
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp finely ground black pepper
  • 2 Tbsp butter, cut into 1/4-inch cubes
  • 1 large egg
For the complete method for making this amazing pie, go to page 99 of this month's Southern Living magazine. The best part is the balsamic vinegar and black pepper in the filling - really makes the pie unique by taking the overly sweet edge off and giving it a beautiful flavor! There's a great video clip here to help you make the lattice - make sure to watch this before you start the pie (I didn't, and wished I had). There's a real knack to making the lattice, but in the end I think our pie turned out pretty close to the picture even though it bubbled over a bit. This is a fantastic recipe for an absolutely delicious pie! Grab the magazine and give it a try!

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