Bumbleberry Rhubarb Lattice-Topped Pie

Recipe by

Christine Burns Rudalevige

Bumbleberry Rhubarb Lattice-Topped Pie

Makes 1 (9-inch) pie

1 recipe Maine Grains Double Crust Pie Dough, wrapped in 2 disks

3 cups highbush blueberries or 2 ½ cups Maine wild blueberries

1 cup sliced strawberries

1 cup raspberries

1 cup fresh blackberries

1 cup diced rhubarb

½ cup granulated sugar

⅓ cup all-purpose flour

2 tablespoons lemon juice

¼ teaspoon salt

1 large egg, beaten with 2 tablespoons warm water and a pinch of salt

2 tablespoons coarse sugar, for garnish

Roll out 1 disk of dough into a 12-inch circle. Fit the pastry into a 9-inch pie plate. Refrigerate the whole pie plate while preparing filling.

In a large bowl, combine blueberries, strawberries, raspberries, blackberries, and rhubarb. Add sugar, flour, lemon juice, and salt. Gently mix to combine. Remove pie crust from fridge and scoop in fruit mixture. Leave any extra juice in the bowl as adding it to the pie now will result in a soggy pie bottom.

Instructional video for making a lattice top pie HERE.

Roll out the second pie disk into a 10-inch circle. Cut dough into 12 strips. Lay 6 strips vertically and evenly spaced on top of the filled pie. Use longer strips in the center of the pie and shorter strips on the ends. Fold every other strip (3 in total) back so they are almost falling off the pie. Lay 1 of the 6 unused strips perpendicular and over the top of the 3 vertical strips still laid over the filling. Pull down the 3 vertical strips you previously lifted to the edge of the pie, so they lie over the perpendicular strip.

Take the 3 vertical strips you have not touched yet and fold them back to the single horizontal strip on the pie. Lay 1 unused strip perpendicular to the 3 strips already on the pie. of the filling. Pull down the 3 vertical strips you previously lifted so they lie over the newest perpendicular strip; you can now start to see the woven pattern. Repeat this process with the remaining 4 strips of dough until the entire pie is covered. Fold the excess dough that lies over the edges of the pie back and pinch it with the bottom pie crust. Brush the edges and latticework with egg wash and sprinkle with a little coarse sugar.

Refrigerate unbaked pie for at least 30 minutes prior to baking.

Position a rack in the middle of the oven and preheat the oven to 375°F.

Transfer the pie from the refrigerator onto a rimmed baking sheet. Slide pie into the oven and bake until the top is golden brown, and the filling is bubbling and thick, 50–60 minutes. Remove pie from oven and cool for 45 minutes before slicing.

From Issue

No. 13 / Summer 2020