I discovered this terrific combination of blueberries and rhubarb long ago while I was doing a radio show to publicize
|dough for a 9 inch standard 10 strip lattice pie||.|
|lemon zest, finely grated||.|
|fine sea salt||.||.|
|blueberries, fresh or frozen|
|fresh rhubarb, cut into ½ inch pieces|
One 9 inch pie plate | An expandable flan ring or 12 inch round cardboard template | A pastry jagger or pizza wheel for cutting the lattice strips | A baking stone or baking sheet | A foil ring to protect the edges of the crust
Remove the dough for the bottom crust from the refrigerator. If necessary, let it sit for about 10 minutes, or until it is malleable enough to roll.
On a floured pastry cloth, pastry mat, or between two sheets of lightly floured plastic wrap, roll the bottom dough into a ⅛ inch thick disc, 12 inches in diameter or large enough to line the bottom of the pie plate and enough to turn about halfway under the border. Lift the dough from time to time and add flour as necessary to keep it from sticking. Before measuring the dough, make sure to lift it from the surface to allow it to shrink in so that it doesn’t retract when set in the pie plate. Use the expandable flan ring, or a small sharp knife with the cardboard template as a guide, to cut a 12 inch disc of dough. Layer the scraps on top of the refrigerated dough for the lattice crust.
Transfer the dough to the pie plate, easing it into place. If necessary, trim the edge to make it even. Turn under the dough so that it is even with the edge of the pie plate. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or up to 3 hours.
In a medium saucepan, stir together the sugar, cornstarch, lemon zest, and salt. Stir in the water, then the blueberries and rhubarb. Let the mixture macerate for at least 15 minutes. Over medium heat, stirring constantly, bring the mixture to a boil. Simmer for 1 minute, stirring gently.
Scrape the mixture into a bowl and let it cool completely at room temperature or refrigerated. (It is best not to stir the mixture after cooking to maintain the firm texture of the rhubarb.)
Transfer the mixture to the dough-lined pie plate, making sure to distribute the blueberries and rhubarb evenly.
Roll the second disc of dough into a 10½ by 8 inch oval (about ⅛ thick) and cut ten ¾ inch strips, using a ruler and the pastry jagger or pizza cutter. (If you are right-handed, start from the left side.)
To create a woven lattice, arrange half of the strips evenly over the filling, starting in the center (see Sour Cherry Pie). Gently curve back every other strip,
Apply the remaining
Use sharp kitchen scissors to trim the strips to a
Refrigerate the pie for at least 30 minutes, loosely covered with plastic wrap. Just before baking, if a crunchy and sparkling effect is desired, spritz or brush the lattice with a little milk or water (avoid the border because it will get too dark on baking) and dust it lightly with granulated sugar.
Forty-five minutes or longer before baking, set an oven rack at the lowest level and place the baking stone or baking sheet on it. Place a large sheet of nonstick aluminum foil or foil lightly coated with nonstick cooking spray on top of the stone to catch any juices.
Place the foil ring on top of the pie to protect the edges from overbrowning and set the pie on the foil-topped baking stone.
Cool on a wire rack for at least 3 hours before cutting. When set, the filling will remain juicy with just a little flow. Serve warm or at room temperature.
Room temperature, 2 days; refrigerated, 4 days.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.