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Classic Homemade Blueberry Pie with Lattice Crust

This showstopping dessert features a perfectly balanced sweet-tart blueberry filling encased in a buttery homemade pastry. The beautiful lattice top not only looks impressive but allows just the right amount of steam to escape during baking, ensuring your pie filling achieves that perfect consistency.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 366
Ingredients Method Nutrition

Ingredients
  

  • 6 cups fresh blueberries
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1 tablespoon butter cut into small pieces
  • 2½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter cubed
  • ¼ to ⅓ cup ice water
  • 1 egg for egg wash
  • 1 tablespoon water for egg wash
  • 1 tablespoon coarse sugar for topping

Method
 

Making the Pie Crust
  1. In a large bowl, whisk together flour, sugar, and salt.
  2. Add cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until the dough begins to come together. The dough should hold together when squeezed but should not be sticky.
  4. Divide the dough into two equal portions and form each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Preparing the Blueberry Filling
  1. In a large mixing bowl, gently toss the blueberries with sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt until evenly coated.
  2. Let the mixture sit for 15 minutes to allow the blueberries to release some of their juices.
Assembling and Baking Your Pie
  1. Preheat your oven to 375°F (190°C) and position a rack in the lowest position of the oven.
  2. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer it to a 9-inch pie plate, gently pressing it into the bottom and sides. Trim the edges, leaving about a ½-inch overhang.
  3. Pour the blueberry filling into the pie crust. Dot the top of the filling with small pieces of butter.
  4. Roll out the second disk of dough and cut it into 10-12 strips for the lattice top.
  5. Arrange the strips in a lattice pattern over the filling, weaving them over and under each other. Trim any excess dough and fold the bottom crust over the lattice edges, pressing to seal. Crimp the edges decoratively.
  6. In a small bowl, whisk together the egg and 1 tablespoon of water. Brush this egg wash over the lattice top and edges of the pie. Sprinkle with coarse sugar.
  7. Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes.
  8. Reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes more, or until the crust is golden brown and the filling is bubbling through the lattice.
  9. If the edges are browning too quickly, cover them with aluminum foil or a pie crust shield.
  10. Allow the pie to cool completely on a wire rack for at least 3 hours before slicing to allow the filling to set.

Nutrition

Calories: 366kcalCarbohydrates: 53gProtein: 3gFat: 17gSaturated Fat: 5gCholesterol: 4mgSodium: 318mgFiber: 4gSugar: 26g
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