For Your Pies Only

A Bite of Summer…

…or “when Sunny learned how to lattice”

In thinking about what pie I would do next, I started to brainstorm some classic winter blueberries-blueberry-pie-baking-classic-sweet-summer-blue-jay-berry-berries-fruit-recipepies.  It’s quite cold here in Syracuse and every morning we wake up to a new layer of snow.  Visions of pumpkin, pecan and gingerbread danced through my head, but then I remembered…I have summer blueberries in the freezer!  Suddenly I was transported to a hot summer day, eating blueberries by the handful and I desperately wanted a taste of the season I longed for.

The blueberries I used were from my aunt’s farm…they are of the Blue Jay variety and are big, blue and delicious.  This pie was also a chance for me to try out my new book PIE by Ken Haedrich from Christmas.  Not only did I try out a recipe, but I also learned how to lattice!  I have tried a few times before, but I felt confused and not as deft with my fingers as when I used to “crochet” my mom potholders on a plastic loom. 

When this pie was done, I couldn’t wait to take a whiff and sure enough, it smelled like summer.  I now have a hankering for sunshine, a pedicure, sandals and a swimming pool.  Enjoy!*

*For Your Pies Only accepts no responsibility for spur of the moment trips booked to tropical places as a result of baking this pie.


The Blue Beauty

(adapted from Ken Haedrich AND my grandma)


  • Pastry for a 9 inch double crust pie, chilled
  • 5 cups blueberries-fresh (picked over for stems) or canned (drained) or frozen (partially thawed)
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon all purpose flour
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon lemon juice
  • 1/4 teaspoon nutmeg
  • milk or light cream
  • sugar (granulated or coarse decorating the kind you might find on muffins)



Roll out bottom pie crust and place into a 9 inch pie pan.

Place berries in a large bowl.  In a small bowl, combine the sugar, cornstarch, flour, cinnamon, nutmeg and salt.  Stir the mixture into the fruit, then stir in the lemon juice.  Pour filling into bottom crust, smoothing the top with a spoon.  Preheat oven to 425 degrees F (218 degrees C).

Roll out a rectangle of chilled pastry dough about 10 inches square. If the dough is not cold enough, trying to put together the lattice will become quite difficult. Use a pastry wheel, pizza cutter, butter knife and cut the pastry into 8 lengthwise strips about 1 inch wide.

Ok, here we go with the lattice:

Lay 5 strips vertically across the pie, like this:


Fold back strips 2 and 4 and lay one strip in the center of the pie, like this:


Unfold the folded strips and fold back strips 1, 3 and 5 at the top.  Place another strip perpendicular across the pie and unfold strips 1, 3 and 5.  Do the same by folding UP strips 1, 3, 5 at the bottom:



Trim the strips and pinch the ends into the edge of the pastry. (I added a snake of crust around the edge and pinched it down, but it fell off…so I don’t recommend it hah!)  Lightly brush the pastry strips with milk and sprinkle sugar over the top of the pie.

Place pie on the center rack and bake for 25 minutes. Put a piece of aluminum foil (about the size of a baking sheet) underneath the pie or on a baking sheet on the rack below to catch any juice spills. 


Reduce the temperature to 350 degrees.  Rotate the pie 180 degrees so the side of the pie that was facing the back of the oven is now facing the front of the oven. Again, this is where I put on my crust shield. Continue to bake 35 to 40 minutes, until golden brown and juice should be bubbling thickly.

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