Blueberry Pie with Lattice Crust
KB Mixes Needed:
Butterflake Pie Crust, Berry Pie Filling Mix
Ingredients:
- 1 package KB Pie Crust
- 5 tbsp butter
- 1 egg
Pie Filling:
- 5 cups blueberries, frozen
- Berry Pie Filling Mix
Directions:
1. Make pie crust according to the package directions. Divide dough in half - press the bottom pie crust into a 9" tart tin, making sure to press up sides of the pie dish. Let chill in the fridge.
2. Roll out the the second pie crust between 2 pieces of parchment, using your hands if necessary. Make sure the crust mix is room temp for easier spreading. We like to roll it out on a large flat baking sheet.
3. Using a pizza cutter, cut out 10 equal size strips to make your lattice. Once cut, place in freezer for at least15 minutes.
4. To make the filling, follow directions on the back of the Berry Filling & Jam Mix for pie filling. (Add frozen or fresh berries to pot and heat on medium/high. Stir occasionally until the juice has released from the berries and everything is hot. Sprinkle the mix in and whisk until completely dissolved and the mixture starts to thicken. Take off the heat and let sit until the lattice has frozen.)
5. Start to assemble the pie by adding the pie filling into the cooled pie crust. Then, working quickly, add the lattice to the top of the pie in the lattice pattern. (Left, center, right- 90 degree turn; Left, center, right- 90 degree turn; center, center- 90 degree turn; center, center-done).
6. Gently press on the lattice that overhangs the pie pan to cut it off. Bake for 35-45 minutes at 350.
7. Take out of oven when golden (not light golden), then cool on the counter. The pie will firm the more that it cools. (Plus the sweetener flavor develops as it cools).
8. Serve with sugar-free whipped cream or KetoBakes Dreamy Vanilla Ice Cream.
