This past September, one of my very best friends (and the second half of my future business venture in…well, we’re not quite sure what our business will be yet, but it will be great) got married. Their theme was Vintage Travel, and it was a beautifully decorated, attention-to-detailed wedding that was so completely “them”. I don’t think there was much more they could have done to show how in love they are, while also showing off their amazingly unique style as a couple and as individuals. Surrounded by their closest friends and family, they exchanged vows and then we all ate, drank and danced the night away in celebration at the Academy of Spherical Arts (I suggest visiting one day for lunch or dinner…it’s right next to one of my favourite furniture stores, West Elm in Liberty Village).
One of the best parts of their wedding was the cake cutting…because they actually cut a pie! The two met in university and their first date was simply “let’s procrastinate from studying for exams and instead go on a campus-wide hunt for pie”. And pie has been a favourite dessert (and theme) throughout their relationship ever since. In honour of their upcoming second wedding – more of an extended first wedding, really – in New Zealand, I’d like to share my favourite pie recipe:
Blueberry Pie with Lattice Crust
Crust (makes 2 disks, for top and bottom):
- 2 1/2 cups all purpose flour
- 1 1/2 tablespoons sugar
- 1 1/4 teaspoons salt
- 2/3 cup solid vegetable shortening, frozen, then cut into 1/2-inch pieces
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 6 tablespoons (or more) ice water
- 2 teaspoons apple cider vinegar
Blend flour, sugar and salt in processor. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to bowl. Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into 2 balls; flatten each into disk. Wrap each in plastic and chill 30 minutes.
- 4 1/2-pint baskets blueberries
- 3/4 cup sugar
- 1/4 cup all purpose flour
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
Position rack in lowest third of oven and preheat to 400°F. Combine first 6 ingredients in large bowl. Crush a few berries in bowl with back of rubber spatula; toss to blend. Let stand until dry ingredients are moistened, about 15 minutes.
Roll out 1 pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 3/4 inch. Spoon filling into crust. Roll out second pie-crust disk on lightly floured surface to 12-inch round. Using scalloped pastry cutter, cut dough into generous 1/2-inch-wide strips. Arrange dough strips across top of filling. Form lattice by arranging more dough strips at right angle to first strips, weaving strips if desired. Trim dough strips even with overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal. Crimp edges decoratively. Brush edges and lattice lightly with whipping cream.
Place pie on baking sheet. Bake 40 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake until filling bubbles thickly in center, about 50 minutes longer. Cool pie on rack at least 2 hours and up to 8 hours.