Citrus Scented Blueberry Pie With Oatmeal Lattice Crust

Name: Citrus Scented Blueberry Pie With Oatmeal Lattice Crust
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Yield: 1 pie, 8 serving(s)
Ingredients: 4 1/2 tablespoons ice water; 1 large egg yolk; 2 1/4 cups all-purpose flour; 1/3 cup old fashioned oats; 1/4 cup packed light brown sugar; 1 tablespoon grated lemon peel; 1/2 teaspoon salt; 1/2 cup chilled butter, cut into pieces; 1/4 cup chilled vegetable shortening, cut into pieces; 1 egg, beaten to blend, for glazing crust; 1 cup sugar; 1 tablespoon sugar; 2 1/2 tablespoons cornstarch; 2 teaspoons grated orange peel, or; 1 teaspoon grated lemon peel; 1/4 teaspoon grated nutmeg; 4 cups blueberries; 1/4 cup seedless raspberry preserves

Submitted by cathyfood

"This is my youngest son’s favorite birthday treat – he doesn’t really like cake. The oatmeal crust is quite a challenge, to say the least! This is one dough that needs to warm up a little bit after chilling in order to roll it without cracking all over the place. The final result is so worth it, though. It’s beautiful and delicious!"

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Ready In:: 3hrs
Ingredients:: 18
Yields:: 1 pie
Serves:: 8

ingredients

Crust
4 ¹⁄₂ tablespoons ice water
1 large egg yolk
2 ¹⁄₄ cups all-purpose flour
¹⁄₃ cup old fashioned oats
¹⁄₄ cup packed light brown sugar
1 tablespoon grated lemon peel
¹⁄₂ teaspoon salt
¹⁄₂ cup chilled butter, cut into pieces
¹⁄₄ cup chilled vegetable shortening, cut into pieces
1 egg, beaten to blend, for glazing crust
Pie Filling
1 cup sugar
1 tablespoon sugar
2 ¹⁄₂ tablespoons cornstarch
2 teaspoons grated orange peel, or
1 teaspoon grated lemon peel
¹⁄₄ teaspoon grated nutmeg
4 cups blueberries
¹⁄₄ cup seedless raspberry preserves

directions

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!