Name: Blueberry Lattice Pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 3/4 cup Sugar (Essential for sweetness and balance.); 2 teaspoons Lemon Zest (Adds a fresh, citrusy note.); 1 double pie crust recipe Pie Crust (Homemade or store-bought, for a flaky base and top.); 2 tablespoons Cornstarch (Helps thicken the blueberry filling.); 1 cup All-purpose Flour (For dusting and ensuring a tender crust.); 1 tablespoon Lemon Juice (Enhances the blueberry flavor.); 6 cups Frozen Blueberries (Thawed; the star of the pie!); 1 tablespoon Unsalted Butter (For a rich finish.); 1 large Egg (Beaten, for egg wash to achieve a golden crust.); 1 tablespoon Water (To mix with the egg for the wash.); Coarse Sugar (For topping, adds a delightful crunch.)

Jump to Recipe Print Recipe

There’s something incredibly comforting about a homemade pie, especially when it’s a beautiful Blueberry Lattice Pie. This pie is not only visually stunning with its intricate lattice top but also bursting with juicy blueberries that sing of summer. Using frozen blueberries means you can enjoy this delightful dessert any time of the year, and the combination of lemon zest and sugar creates a perfect balance of sweetness and tartness. This recipe is a family favorite, and it’s sure to become a staple in your home too!

What Makes This Recipe Special

The magic of this Blueberry Lattice Pie lies in its simplicity and the bright flavors of fresh blueberries combined with a hint of lemon. The lattice crust not only adds a decorative touch but also allows the steam to escape while baking, ensuring a perfectly cooked filling. The use of cornstarch thickens the blueberry juices, resulting in a slice that holds its shape beautifully. Whether served warm with a scoop of ice cream or at room temperature, this pie is a delightful addition to any dessert table.

Shopping List

3/4 Cup Sugar: Essential for sweetness and balance.
2 Teaspoons Lemon Zest: Adds a fresh, citrusy note.
1 Double Pie Crust Recipe: Homemade or store-bought, for a flaky base and top.
2 Tablespoons Cornstarch: Helps thicken the blueberry filling.
1 Cup All-purpose Flour: For dusting and ensuring a tender crust.
1 Tablespoon Lemon Juice: Enhances the blueberry flavor.
6 Cups Frozen Blueberries (thawed): The star of the pie!
1 Tablespoon Unsalted Butter: For a rich finish.
1 Large Egg (beaten): For egg wash to achieve a golden crust.
1 Tablespoon Water: To mix with the egg for the wash.
Coarse Sugar (for topping): Adds a delightful crunch.

Gear Up: What to Grab

Mixing Bowls: For combining ingredients.
Rolling Pin: Essential for rolling out the pie crust.
9-inch Pie Dish: The perfect size for this pie.
Pastry Brush: For applying the egg wash.
Sharp Knife: To cut the lattice strips.
Measuring Cups and Spoons: For precise measurements.

Method: Blueberry Lattice Pie

Step 1: Prepare the Pie Crust

Begin by making your double pie crust recipe. If using store-bought, let it sit at room temperature for about 15-20 minutes. If making from scratch, roll out half of the dough on a lightly floured surface until it’s about 1/8-inch thick. Carefully place it into your pie dish, ensuring it covers the bottom and sides.

Step 2: Make the Blueberry Filling

In a large mixing bowl, combine the thawed blueberries, sugar, lemon zest, lemon juice, and cornstarch. Gently toss the mixture until the blueberries are evenly coated. Let it sit for about 10 minutes to allow the flavors to meld.

Step 3: Assemble the Pie

Pour the blueberry filling into the prepared pie crust, spreading it evenly. Dot the filling with small pieces of unsalted butter for added richness.

Step 4: Create the Lattice Top

Roll out the second half of the pie dough and cut it into strips about 1-inch wide. Lay half of the strips across the pie in one direction, leaving gaps for the lattice. Then, carefully weave the remaining strips over and under the first set to create the lattice pattern.

Step 5: Brush and Sprinkle

In a small bowl, whisk together the beaten egg and water. Brush the lattice top with the egg wash, then sprinkle with coarse sugar for a beautiful finish.

Step 6: Bake the Pie

Preheat your oven to 425°F (220°C). Place the pie on a baking sheet to catch any drips and bake for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 7: Cool and Serve

Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This will help the filling set up properly. Serve warm or at room temperature with whipped cream or vanilla ice cream!

Seasonal Adaptations

Summer: Use fresh blueberries for an even brighter flavor.
Fall: Add a pinch of cinnamon or nutmeg for a warm spice note.
Winter: Incorporate cranberries for a tart twist.
Spring: Mix in strawberries for a delightful berry medley.

Author’s Commentary

This Blueberry Lattice Pie has a special place in my heart. It’s not just a dessert; it’s a celebration of family gatherings and summer picnics. I love how versatile this recipe is—the filling can be adjusted to include different fruits based on what’s in season. Don’t be intimidated by the lattice crust; once you get the hang of it, it’s really quite fun! I often make this pie for holidays and special occasions, and it never fails to impress. Remember, the key is in letting the pie cool completely before slicing to avoid a runny filling.

Keep-It-Fresh Plan

To store your Blueberry Lattice Pie, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. If you want to enjoy it later, this pie freezes beautifully! Just wrap it well in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To reheat, bake it in a 350°F (175°C) oven until warmed through.

Troubleshooting Q&A

Why is my pie crust soggy?

A soggy crust can occur if the filling is too watery. Make sure to use cornstarch to thicken the juices, and consider pre-baking the bottom crust for a few minutes before adding the filling.

How do I prevent my lattice from falling apart?

Ensure that your strips are evenly cut and that you weave them tightly. The egg wash will also help the strips adhere to each other as they bake.

What can I do if my filling is too runny?

If your filling is runny, you may not have used enough cornstarch. Next time, try increasing the amount slightly, and ensure you allow the pie to cool completely before slicing to let it set.

Can I use fresh blueberries instead of frozen?

Absolutely! Fresh blueberries work wonderfully in this recipe. Just remember that fresh berries may release more juice, so you might want to add a bit more cornstarch to keep the filling thick.

Quick Weeknight Wins

Easy Chicken Pot Pie: A comforting classic for busy nights.
Easy Apple Pie: Another fruit pie that’s perfect for any occasion.
30-Minute Pumpkin Pie: A quick and tasty dessert for fall.
Veggie Pizza: A fun twist on pizza night!

Let’s Eat

Indulging in a slice of Blueberry Lattice Pie is a true treat for the senses. The fragrant aroma of baked blueberries mingling with the warm, buttery crust creates an inviting atmosphere that draws everyone to the table. Each bite is a perfect combination of sweet and tart flavors, complemented by the flaky, golden crust. Whether you’re serving it at a summer barbecue, holiday gathering, or simply enjoying a quiet evening at home, this pie is sure to bring joy and satisfaction. So roll up your sleeves, gather your ingredients, and let’s get baking!