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Blueberry & Almond Lattice Pie

Woodland wedding

Pies are one of my favourite things to eat and bake because they’re crispy and chewy with a delicious filling. This pie in particular is blueberry, but it also has a super yum layer of almond meal and sugar hidden inside. The greatest thing about pies is that they require very little effort but always look stunning. If you’re not up for making a lattice top, just use a single piece of pastry and cut out some cute shapes with a cookie cutter!

woodland wedding

The very tasty looking pictures of the pie (pictured above) are from my recent Woodland Wedding Inspiration food postΒ . If you think that pie looks good you should see the wedding cake! Click here to see the post.

Blueberry and almond lattice pie

The most important thing when baking pies is to get that golden brown colour on top, so if you think you’re pie is too light by the end of the recommended cooking time, turn up the temperature and leave it until it browns. Pie is even better when served with some (or a lot of) homemade custard. You can find my recipe for vanilla custard here!

Blueberry & Almond Lattice Pie recipe adapted from Donna Hay

– 2 x sheets store-bought shortcrust pastry, thawed
– 375g blueberries (frozen are fine)
– 2 tbs caster sugar
– 1 tsp lemon juice
– 1/2 cup almond meal (ground almonds)
– 2 tbs plain/all purpose flour
– 45g unsalted butter, butter
– 1 tsp vanilla extract
– 1 tsp lemon rind
– 1 egg beaten lightly
– granulated sugar for crust topping

Preheat oven to 180C/355F. Grease the base of a 22cm/8″ pie tin and line with a sheet of pastry. Cover with a damp cloth and set aside.

Combine the blueberries, sugar and lemon juice in a bowl and set aside.

Combine the almond meal, flour, butter, vanilla and lemon rind in another bowl. Spoon into the pie and spread evenly. Pour the blueberry mix over the almond mix and level with a spoon.

Cut the second sheet of pastry into 2cm/0.5″ lines. Layer and weave over the blueberry mix to form a lattice top. Press the edges of the pastry against the edges of the tin to cut off the extra pastry. Lightly brush the pastry with the beaten egg and generously sprinkle granulated sugar on top.

Bake in the oven for 20 minutes. Turn the temperature up to 200C/392F and leave to bake until golden brown, about 5 minutes. When at the pie reaches the desired colour take it out and let cool before serving.

Blueberry and almond lattice pie

As far as I’m concerned, you can never have too big a piece, Yummy!

Blueberry and almond lattice pie




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