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Blueberry pie with lattice crust Recipe

American · Dessert · 80 min total

A classic American blueberry pie with a buttery, flaky lattice crust, filled with sweet and tangy blueberry filling. Perfect for summer gatherings or a comforting dessert.

Ingredients

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

Instructions

1. Make the crust: In a large bowl, whisk together flour, salt, and 1 tbsp sugar. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse meal with pea-sized butter pieces. Drizzle ice water over mixture, 1 tbsp at a time, tossing with a fork until dough just holds together. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
2. Make the filling: In a large bowl, gently toss blueberries with 3/4 cup sugar, cornstarch, lemon juice, lemon zest, and cinnamon until well combined. Set aside.
3. Preheat oven to 400°F (200°C). On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing into bottom and sides. Trim excess dough, leaving a 1/2-inch overhang. Refrigerate while preparing lattice.
4. Roll out the second disc of dough to a 12-inch circle. Cut into 10-12 strips, about 1/2 to 3/4 inch wide.
5. Pour the blueberry filling into the pie crust, mounding slightly. Dot with the 1 tbsp butter pieces.
6. Create lattice top: Lay half of the strips evenly across the pie. Fold back every other strip, then place a perpendicular strip across. Unfold the folded strips. Repeat with remaining strips, weaving over and under. Trim strips to match the overhang, then fold the bottom crust over the strips and crimp edges decoratively.
7. Brush lattice and edges with beaten egg, then sprinkle with coarse sugar.
8. Place pie on a baking sheet to catch drips. Bake at 400°F for 20 minutes, then reduce temperature to 375°F (190°C) and continue baking for 30-35 minutes, until crust is golden and filling is bubbly. If edges brown too quickly, cover with foil.
9. Cool pie on a wire rack for at least 2 hours before slicing to allow filling to set.

Tips

• Serve warm with vanilla ice cream or whipped cream.
• For a frozen blueberry pie, do not thaw blueberries before using; increase baking time by 10-15 minutes.
• Store leftover pie covered at room temperature for up to 2 days.

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