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Blueberry Lattice Pie Recipe

American · Dessert · 85 min total

A classic American summer pie filled with juicy blueberries and topped with a beautiful lattice crust. This recipe uses fresh or frozen berries and a flaky, buttery pastry.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1/4 cup ice water, plus more if needed
• 6 cups fresh or frozen blueberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon ground cinnamon
• 1 tablespoon unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions

1. Make the crust: In a large bowl, whisk together flour, salt, and 1 tablespoon sugar. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse meal with pea-sized butter pieces. Drizzle ice water over mixture and stir with a fork until dough just holds together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate at least 1 hour.
2. Preheat oven to 400°F (200°C). Place a baking sheet on the bottom rack to catch drips.
3. Make the filling: In a large bowl, gently toss blueberries with 3/4 cup sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Let stand 15 minutes.
4. Roll out one dough disk on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish. Trim edges, leaving a 1/2-inch overhang. Pour filling into crust and dot with butter pieces. Refrigerate while preparing lattice.
5. Roll out second dough disk to a 12-inch circle. Cut into 10-12 strips (about 3/4-inch wide). Lay half the strips evenly across the pie. Fold every other strip back halfway, then place a perpendicular strip. Unfold the folded strips. Repeat with remaining strips to create a lattice. Trim strips to overhang, then fold bottom crust over strips and crimp edges.
6. Brush lattice and edges with beaten egg and sprinkle with coarse sugar.
7. Bake at 400°F for 20 minutes. Reduce temperature to 375°F (190°C) and bake 35-40 minutes more, until crust is golden and filling is bubbly. If edges brown too quickly, cover with foil.
8. Cool on a wire rack at least 2 hours before slicing to allow filling to set.

Tips

• If using frozen blueberries, do not thaw them before using; add an extra tablespoon of cornstarch.
• Serve warm with vanilla ice cream or whipped cream.
• Store leftovers covered at room temperature for up to 2 days.

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