Citrus Scented Mixed Berry Pie With Oatmeal Lattice Crust Recipes

CITRUS-SCENTED MIXED BERRY PIE WITH OATMEAL LATTICE CRUST

Steps:

• Make crust:
• Whisk 4 1/2 tablespoons ice water and yolk in small bowl to blend. Blend flour, oats, brown sugar, lemon peel and salt in processor 30 seconds. Add butter and shortening and process until coarse meal forms. Add yolk mixture and process using on/off turns until moist clumps form. Gather dough together; divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each in plastic and chill 1 hour or up to 1 day. Let soften slightly at room temperature before rolling.
• Preheat oven to 375°F. Roll out larger dough disk on floured surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under, forming double-thick rim. Crimp, forming high-standing rim. Freeze 15 minutes.
• Line crust with foil. Fill with dried beans or pie weights. Bake 10 minutes. Remove foil and beans. Continue to bake until crust is set and looks dry, about 8 minutes. Cool to room temperature. Maintain oven temperature.
• Roll out remaining dough disk on floured surface to 12-inch round. Cut into 1/2-inch-wide strips.
• Make filling:
• Mix 1 cup sugar, cornstarch, orange peel and nutmeg in large bowl. Add all berries and preserves and toss to blend.
• Mound filling in crust. Place dough strips atop pie, forming lattice; trim excess. Gently press strip ends to crust. Brush lattice with glaze. Sprinkle with 1 tablespoon sugar.
• Place pie on baking sheet. Bake until crust is golden brown and filling bubbles thickly in center, covering edges with foil collar if browning too quickly, about 1 hour 15 minutes. Cool on rack. Serve lukewarm or at room temperature edges with aluminum foil collar if browning too quickly, about 1 hour 15 minutes. Transfer pie to rack and cool. Serve pie lukewarm or at room temperature.

MIXED BERRY PIE WITH PECAN-ORANGE LATTICE CRUST

Steps:

• Finely grind pecans in processor. Add 2 1/4 cups flour, 1/2 cup sugar, grated orange peel and salt and process until well blended. Add butter and process until mixture resembles coarse meal. Using on/off turns, blend in enough water by tablespoonfuls to form moist clumps. Gather dough together and divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each disk in plastic and chill 1 hour. (Dough can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out.)
• Position rack in bottom third of oven and preheat to 375°F. Combine 1 1/3 cups sugar, orange marmalade, cornstarch, orange peel and allspice in large bowl. Add all berries and toss gently.
• Roll out larger dough disk on floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 1/2 inches.
• Roll out remaining dough disk on floured surface to 12-inch round. Cut dough into fourteen 1/2-inch-wide strips.
• Mound filling in crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips atop and at right angle to first 7 strips. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal and forming high-standing rim. Brush lattice with egg glaze. Sprinkle with remaining 1 tablespoon sugar.
• Line baking sheet with foil; place on bottom of oven under rack to catch any drippings. Place pie on rack and bake until crust is golden brown and filling bubbles thickly, covering crust edge with aluminum foil if browning too quickly, about 1 hour 15 minutes. Transfer pie to rack to cool. Serve pie slightly warm or at room temperature.

CITRUS SCENTED BLUEBERRY PIE WITH OATMEAL LATTICE CRUST

Steps:

• Make Crust:.
• Whisk 4 ½ TB ice water and egg yolk in a small bowl to blend.
• Combine flour, oats, brown sugar, lemon peel and salt in food processor; blend for 30 seconds.
• Add butter and shortening pieces and process until mixture looks like coarse meal.
• Add water/egg yolk mixture and pulse until moist clumps form. Remove dough from processor.
• Gather dough together with hands; divide into 2 pieces, 1 slightly larger than the other. Flatten into disks, wrap each in plastic and chill 1 hour or up to 1 day. Let soften slightly at room temperature before rolling.
• Preheat oven to 375 degrees F.
• Roll out larger dough disk on floured surface to 12" or 13" round. Transfer dough to 9" or 10" glass pie pan.
• Fold overhanging dough under, forming double-thick rim. Crimp, forming a high-standing rim. Brush inside of crust (below rim) lightly with beaten egg glaze. Freeze crust for 15 minutes.
• Roll out remaining dough disk on floured surface to 12" round. Cut into ½ inch wide strips with pastry wheel; set aside.
• Make Filling:.
• Mix 1 cup sugar, cornstarch, orange or lemon peel, and nutmeg in a large bowl. Add berries and preserves, and toss to blend. Avoid crushing berries if possible.
• Remove pie shell from freezer. Mound berry filling into crust. Place dough strips atop pie, forming lattice. Trim excess. Gently press strip ends to crust rim. Brush lattice with beaten egg glaze. Sprinkle with remaining tablespoon of sugar.
• Place pie on baking sheet lined with foil. Bake in preheated oven until crust is golden brown and filling bubbles thickly in center, about 1 hour 15 minutes.
• Cover edges with a foil collar if it appears to be browning too quickly. Cool on rack.
• Serve lukewarm or at room temperature, with vanilla ice cream.
• Happy Birthday!