Blueberry Pie with Lattice Crust

Blueberry pie with lattice crust always brings me back to the first summer I spent picking fresh berries at a local farm because I remember coming home with purple-stained hands and a basket overflowing with blueberries and the excitement of transforming them into a sweet, bubbling pie was unbeatable and it felt like turning sunshine into dessert right in my own kitchen.

After that day, I became obsessed with perfecting my lattice crust skills and twisting and weaving each strip of dough became almost therapeutic for me and when I pull the pie out of the oven and see the juices bubbling up through the golden lattice, it feels like a little celebration of summer and all the small joys it brings.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Fresh blueberries – The star of the show, bursting with sweet and slightly tart flavor.
• Granulated sugar – Sweetens the berries and balances their tartness.
• Cornstarch – Thickens the juicy blueberry filling so it sets up nicely.
• Lemon juice – Brightens the flavor and enhances the berries’ natural taste.
• Lemon zest – Adds a fresh, citrusy aroma and depth.
• Ground cinnamon – Gives a subtle warmth that complements the blueberries.
• Pie crust dough – Provides a flaky, buttery foundation and beautiful lattice topping.
• Egg wash – Helps the lattice crust bake up shiny and golden.
• Coarse sugar – Sprinkled on top for sparkle and crunch.

Tools You’ll Need

• Mixing bowls – For tossing the blueberry filling together evenly.
• Zester or microplane – To get that fine lemon zest without the bitter white pith.
• Rolling pin – Essential for rolling out the pie dough evenly.
• Pastry cutter or sharp knife – To cut the dough into lattice strips.
• 9-inch pie dish – The perfect size for a generous, classic pie.
• Pastry brush – For applying the egg wash to get that golden finish.
• Baking sheet – Placed under the pie to catch any bubbling juices.

Instructions

Step 1: Prepare the crust

I start by rolling out half of my pie dough and carefully fitting it into a 9-inch pie dish, letting the edges hang over slightly.

Step 2: Make the filling

In a large bowl, I combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. I gently toss everything together until the berries are well coated and glossy.

Step 3: Fill the crust

I pour the blueberry mixture into the prepared pie shell, making sure it’s spread out evenly so every slice gets plenty of fruit.

Step 4: Create the lattice

I roll out the remaining dough and cut it into strips about 1/2 inch wide. Then, I carefully weave the strips over and under each other to create that beautiful lattice pattern, tucking the edges into the bottom crust and crimping all around.

Step 5: Add egg wash and sugar

I brush the lattice with a beaten egg wash and sprinkle coarse sugar on top to add a bit of sparkle and crunch.

Step 6: Bake

I place the pie on a baking sheet and bake it at 400°F (200°C) for about 45–50 minutes, until the crust is golden brown and the filling is bubbling nicely.

Step 7: Cool

I let the pie cool completely on a wire rack before slicing, so the filling can set up and not run all over when I cut it.

Tips

If I have extra dough, I sometimes use small cookie cutters to add cute shapes on top of the lattice for a fun twist. I also recommend chilling the assembled pie in the fridge for 10–15 minutes before baking to help the crust hold its shape better. And if your blueberries are very sweet, you can reduce the sugar slightly.

Ways to Serve

I love serving blueberry pie with lattice crust warm with a big scoop of vanilla ice cream or a dollop of freshly whipped cream. It’s also delicious on its own at room temperature, and sometimes I even sneak a slice for breakfast with a cup of hot coffee.

Frequently Asked Questions

Can I use frozen blueberries for Blueberry Pie with Lattice Crust?

Yes, just be sure not to thaw them first, as they’ll release too much liquid.

How do I prevent a soggy bottom crust in Blueberry Pie with Lattice Crust?

You can blind-bake the bottom crust slightly or brush it with a thin layer of egg white before adding the filling to help seal it.

How long does Blueberry Pie with Lattice Crust last?

It stays fresh at room temperature for up to 2 days or refrigerated for about 4–5 days.

See You in the Kitchen

I hope you give this blueberry pie with lattice crust a try and feel the same joy I do every time you slice into those glossy, jammy berries. Share your lattice designs and let me know if you add your own twist to the filling. Save this recipe to bring a bit of summer magic to your table any time of the year.

Happy Cooking!

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