BLUEBERRY PIE WITH LATTICE CRUST

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
2 Flaky Pie Crust disks (recipe follows)
Whipping cream (for glaze)
Vanilla ice cream (to serve)

Position rack in lowest third of oven and preheat to 400 degrees 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 over-browning. 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.

Serve with vanilla ice cream.

Makes 8 servings

FLAKY PIE CRUST
This recipe makes enough dough for two crusts (one for the bottom of the pie and one for the top).

2 1/2 cups all purpose flour
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
1/8 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. (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using.)

Makes 2 pie-crust disks
Source: Bon Appetit Magazine, June 2000