one image of pie with a slice cut out of it next to an image of a slice of blueberry pie
Audiobooks À La Mode

We could all use something to make our Summer days a little sweeter, and the Blueberry Lattice Pie from Eventide by Arlin Smith, Andrew Taylor, Mike Wiley, and Sam Hiersteiner makes for the perfect treat (that may even make you feel transported to Maine). Get the full recipe here, or find it printed below.

Pair your beautiful blueberry bake with one of these romances that are sweet as, well, pie.

Author: E. Lockhart
Read By: Tavia Gilbert

After a near-fatal family catastrophe and an unexpected romantic upheaval, Adelaide Buchwald finds herself catapulted into a summer of wild possibility, during which she will fall in and out of love a thousand times–while finally confronting the secrets she keeps, her ideas about love, and the weird grandiosity of the human mind.

Rosalind Porter has always defied expectations–in her work as a physicist on the Manhattan Project and in her passionate love affair with colleague Thomas Weaver. Five years after the end of both, her guilt over the bomb and her heartbreak are intertwined. Then Weaver gets back in touch–and so does the FBI. Special Agent Charlie Szydlo wants Roz to spy on Weaver, whom the FBI suspects of passing nuclear secrets to Russia. But can she spy on a man she still loves, despite her better instincts? At the same time, something about Charlie draws her in.

Author: kc dyer
Read By: Lauren Ezzo

Born and raised in New York City, Ramona Keene dreams of attending photography school and traveling to Paris, but her reality never quite catches up with her imagination. Instead, she works at her uncles’ quaint bookstore. But then the new landlord arrives with his Evil Nephew who plans to triple the rent, something her uncles can’t afford. In order to earn the money to help save the bookstore, Romy snags the oddest internship ever: retrace the journey from Around the World in 80 Days and plan an adventure for a client. Romy takes on the challenge, only to discover she’s got competition who happens to be the–unfortunately hot–nephew of her family’s worst enemy.

Blueberry Lattice Pie

Maine’s sweet little wild blueberries are one of the world’s greatest products, so it would be criminal negligence not to include this pie in the book. Served warm, with the vanilla ice cream on top, it is an incredible taste of summer. Almost every restaurant in Maine will have some form of this (and apple pie) pie on the menu, so who are we to buck the trend? — Andrew

MAKES ONE 9- INCH PIE

5 cups fresh wild Maine blueberries or cultivated blueberries 1 1⁄3 cups (300 grams) granulated sugar 3 tablespoons (43 grams) fresh lemon juice 1 teaspoon (6 grams) kosher salt Pie Dough (recipe follows), doubled batch Finely grated zest of 1 large lemon
1⁄4 cup (30 grams) cornstarch
1 egg, beaten
Turbinado sugar for sprinkling

In a large nonreactive bowl, mix the blueberries with 1 cup (200 grams) of the sugar, 2 tablespoons (29 grams) of the lemon juice, and 1/2 teaspoon (3 grams) of the salt. Let sit for about 30 minutes, stirring occasionally. Pour into a colander and let drain for 10 to 15 minutes, until the berries are clumped in a mass and not swimming in liquid.

Spray cooking spray in a deep- dish 9- inch pie plate and generously flour a work surface. Divide the pie dough in half, and re- wrap one half and return it to the fridge. Roll out one half into a circle about 1 inch wider than the rim of the pie plate. Center the dough over the plate and lay it down, gently pushing down in the center first, then moving to the corners, and finally up the sides of the dish, pressing it firmly to avoid trapping any air bubbles underneath the crust. Drape the excess dough over the edge of the pie plate, wrap the whole thing tightly with plastic wrap, and chill in the refrigerator for 1 hour.

Dust the work surface with more flour and roll out the second portion of dough to the same size as the first. Transfer to a baking sheet, wrap tightly in plastic wrap, and chill for 1 hour.

Transfer the dough to a lightly floured work surface. Using a fluted pastry wheel or sharp knife, cut the dough into 1- inch strips. Transfer the pieces back to the baking sheet, wrap in plastic wrap, and chill in the refrigerator again for 1 hour.

Place a baking sheet in the middle of the oven and preheat to 400°F. (The pan will catch any pie filling that might bubble over the edge.)
In a mixing bowl, combine the drained blueberries with the remaining 1/2 cup (100 grams) of sugar, 1 tablespoon (14 grams) of lemon juice, 1/2 teaspoon (3 grams) of salt, and the lemon zest. Taste a bit of the filling and adjust the seasoning as needed. Sift the cornstarch over
the berries and stir well to thoroughly incorporate.

Remove the pie plate with the dough from the refrigerator and pour in the filling, leaving a little bit of space between the top of the filling and the top of the plate (you may have some filling left over). Brush some of the beaten egg onto the edges of the dough hanging over the edge of the plate (to act as glue for the lattice strips), then lay half of the strips out evenly in one direction on top of your filling, leaving 1/2 inch between strips. Rotate the pie plate 90 degrees and weave the remaining strips through the first ones by lifting up the strips and laying them down, spacing them the same distance apart as the first.

Trim the overhanging bottom dough and lattice strips to a uniform length, leaving 1/2 inch beyond the edge for crimping the edges. Starting in one spot, use your fingers to crimp the bottom dough edge and lattice edges together. Work your way around the edge of the pie plate. Then go back around and, using a fork or your fingers, crimp or flute the edges to make the edge look even and uniform. Brush the remaining beaten egg over the top of the lattice and the crust and sprinkle with the turbinado sugar.

Place the pie plate on the preheated baking sheet and bake for about 30 minutes, until the edges of the crust are light golden brown. Tear a piece of aluminum foil slightly larger than the diameter of the plate and place it on a cooling rack. Remove the pie from the oven and place it in the center of the foil, then carefully roll the foil up and over the crust to help prevent it from getting too dark. Return the pie to the oven, lower the temperature to 350°F, and bake for another 45 to 60 minutes, until the filling is bubbly and thickened (or the center of the pie reads 200°F).

Remove the pie from the oven and let cool to room temperature completely before serving. Leftovers can be wrapped in plastic and kept at room temperature for up to 3 days or in the fridge for up to 5 days.

PIE DOUGH
MAKES 1 PIE SHELL

1 1⁄2 cups (210 grams) all- purpose flour 2⁄3 teaspoon (4 grams) kosher salt 1 teaspoon (4 grams) sugar 1 tablespoon plus 2 teaspoons (13.3 grams) vegetable shortening
8 1⁄2 tablespoons (1 stick plus 1⁄2 tablespoon/ 121 grams) cold unsalted butter, cubed
2 tablespoons (30 grams) ice water

In a large bowl, mix the flour, salt, and sugar. Add the shortening and rub it into the flour mixture between the palms of your hands until you have a crumbly, sandy texture, around 3 minutes. Add the butter, toss to coat in the flour mixture, and then use your fingers to break up the butter into pea- size or smaller pieces. Make a small well in the center of the bowl and add the water a little at a time, gently mixing and tossing until the dough just holds together when squeezed. You may end up not using all of the water.

Press the dough together into one piece, wrap it tightly in plastic wrap, then flatten it into a disk and chill for at least 1 hour. You can make this ahead and hold it in the fridge for up to 3 days, or freeze it for up to 1 month, thawing completely before using.

Note: We use a combination of butter and shortening in our pie dough to achieve a light, flaky, and rich (but not too rich) crust. Feel free to play around with the ratio of butter to shortening to find out what you like the best. We’ve found that macerating and draining the fruit before making the pie filling helped to make a more consistently set filling. Double this recipe for the blueberry lattice pie to make the lattice top.