Blueberry Pie with Lattice Crust Recipe
KB Mix Needed:
Butterflake Pie Crust
Ingredients:
- 1 package KB Pie Crust
- 5 tbsp butter
- 1 egg
- 18 grams gelatin
Pie Filling:
- 5 cups blueberries, frozen
- ½ cup PopSweet
- ¼ tsp salt
- 1 tbsp lemon juice
- 2 tsp xanthan gum
Directions:
1. Make pie crust according to the package directions. Use half the crust mix to make the bottom pie crust, making sure to press into the bottom and 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.
3. Using a pizza cutter, cut out 10 equal size strips to make your lattice. Once cut, place on a baking sheet and add to the freezer for 25 minutes.
4. To make the filling, add the blueberries, PopSweet, salt and lemon juice to a pot and
heat on medium/high. Stir occasionally until the juice has released from the berries and everything is hot. Sprinkle in the xanthan gum and stir or 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 chilled 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. Brush the top with an egg wash, if desired, then bake for 25 minutes at 350.
7. Take out of oven when done, then cool on the counter. The pie will firm the more that it cools.
8. Serve with sugar-free whipped cream or KetoBakes Dreamy Vanilla Ice Cream.
