Blueberry lattice pie is a classic dessert featuring a golden, flaky crust woven into a beautiful lattice pattern, encasing a luscious blueberry filling. The combination of sweet and slightly tart blueberries with a buttery crust creates a perfect balance of flavors, making it an irresistible treat for any occasion.
Why You’ll Love This Recipe
- The homemade lattice crust adds a decorative and impressive touch.
- Fresh or frozen blueberries can be used, making it a year-round dessert.
- A perfect balance of sweetness and tartness with a hint of spice.
- Great for gatherings, holidays, or a comforting family dessert.
- Can be served warm with ice cream or enjoyed at room temperature.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Blueberries (fresh or frozen)
- Granulated sugar
- Cornstarch
- Lemon juice
- Lemon zest
- Ground cinnamon
- Vanilla extract
- Pie crust (homemade or store-bought)
- Egg wash (egg yolk mixed with water or milk)
- Coarse sugar (optional, for topping)
Directions
- Preheat the oven to 375°F (190°C).
- Prepare the filling by combining blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and vanilla extract in a bowl. Stir until well combined and set aside.
- Roll out the pie crust and place one portion into a 9-inch pie dish. Trim any excess overhang.
- Fill the pie shell with the prepared blueberry mixture, spreading it evenly.
- Create the lattice crust by cutting the second portion of dough into strips and weaving them over the filling in a crisscross pattern.
- Seal the edges by pressing the lattice strips into the bottom crust and crimping or fluting as desired.
- Brush with egg wash to give the crust a golden color when baked. Sprinkle with coarse sugar if desired.
- Bake for 45-50 minutes, or until the filling is bubbling and the crust is golden brown.
- Cool before serving for at least 2 hours to allow the filling to set.
Servings and Timing
- Servings: 8 slices
- Preparation Time: 30 minutes
- Baking Time: 45-50 minutes
- Cooling Time: 2 hours
- Total Time: Approximately 3 hours 20 minutes
Variations
- Mixed Berry Pie: Combine blueberries with raspberries, blackberries, or strawberries for a mixed berry filling.
- Spiced Blueberry Pie: Add a pinch of nutmeg or allspice for a deeper flavor.
- Gluten-Free Option: Use a gluten-free pie crust for a gluten-free version.
- Sugar-Free Option: Substitute granulated sugar with a sugar alternative like monk fruit or erythritol.
- Crumble Topping: Instead of a lattice crust, top with a buttery streusel crumble.
Storage/Reheating
- Room Temperature: The pie can sit at room temperature for up to 24 hours, loosely covered.
- Refrigerator: Store leftovers in an airtight container or covered with plastic wrap for up to 4 days.
- Freezer: Wrap the fully baked and cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: Warm slices in the oven at 350°F (175°C) for 10-15 minutes or microwave for 20-30 seconds.
FAQs
How do I prevent a soggy bottom crust?
To prevent a soggy crust, brush the bottom crust with egg white before adding the filling, or pre-bake the crust for a few minutes before filling.
Can I use frozen blueberries?
Yes, but do not thaw them before using, as they will release too much liquid. Increase the cornstarch slightly to account for extra moisture.
How do I make the lattice crust easier to handle?
Chill the dough before cutting and weaving the strips to make them easier to work with.
What can I use instead of cornstarch?
You can substitute cornstarch with tapioca starch or flour to thicken the filling.
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance and store it in the refrigerator before baking or bake it and store it at room temperature for up to 24 hours.
Why is my blueberry pie filling too runny?
If the filling is too runny, it may need more thickener. Also, ensure the pie has cooled completely before slicing.
Can I use store-bought pie crust?
Yes, store-bought pie crust works well if you want to save time.
How do I know when the pie is done baking?
The filling should be bubbling, and the crust should be golden brown. If the crust browns too quickly, cover the edges with foil.
What is the best way to serve blueberry pie?
Serve it warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
Can I add other fruits to the filling?
Yes, adding raspberries, blackberries, or diced apples can enhance the flavor.
Conclusion
Blueberry lattice pie is a timeless dessert with a beautiful presentation and rich, fruity flavor. Whether served warm with ice cream or enjoyed on its own, it is a delightful treat perfect for any season. With simple ingredients and a few baking techniques, you can create a pie that is both visually stunning and delicious. Try this recipe for your next gathering or a comforting homemade dessert.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hr 15 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Enjoy the classic Blueberry Lattice Pie, a buttery, flaky crust filled with juicy, sweet blueberries. Perfect for a summer dessert or holiday treat!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 tsp salt
- 6 tbsp ice water
For the filling:
- 4 cups fresh blueberries
- 3/4 cup sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Mix flour, salt, and butter until crumbly. Add ice water gradually until dough forms. Chill for 30 minutes.
- Roll out half the dough and fit into a pie dish.
- Toss blueberries with sugar, cornstarch, lemon juice, and vanilla. Pour into crust.
- Roll out remaining dough, cut into strips, and weave into a lattice pattern.
- Bake at 375°F (190°C) for 40-45 minutes until golden.
Notes
- Serve warm with vanilla ice cream.
- Refrigerate for up to 3 days.
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