There’s just something about a homemade Blueberry Lattice Pie cooling on the counter. This one has a deep, juicy filling of fresh blueberries, brightened with lemon and a pinch of cinnamon, all baked under a golden, woven lattice top. It’s the kind of pie that makes people stop in their tracks.
Now, I’ll be honest with you: this pie takes a little patience. But none of the steps are hard, and I’ll walk you through each one, from mixing the filling to weaving the lattice to knowing exactly when it’s done. The payoff is a pie with a filling that actually holds together when you slice it.
You’ll find more homemade pies and sweets in my dessert recipes.
Why You’ll Love This Recipe
- Bursting with blueberries: Six whole cups of berries go into one pie.
- A filling that sets: Flour and cornstarch thicken the juices so you get neat slices, not soup.
- Bright flavor: Lemon juice, lemon zest, and a little cinnamon make the berries really shine.
- A showstopper lattice: The woven top looks impressive, but it’s easier than you’d think.
- Make-ahead friendly: You can bake it a day ahead, and it even freezes.
Ingredients Breakdown
Here’s what goes into this blueberry pie and why. You’ll find exact amounts in the recipe card at the bottom of the page.
- Pie dough: Enough for a double-crust 9-inch pie, kept cold as two discs: one for the bottom and one for the lattice. Homemade or store-bought both work.
- Fresh blueberries: Six cups, which is about 3 pints or 2 pounds. Frozen berries work too. Just don’t thaw them first.
- Granulated sugar: Two-thirds of a cup is just right for sweet, in-season berries. If yours are on the tart side, you can bump it up to 3/4 cup.
- All-purpose flour and cornstarch: Together, they thicken the berry juices as the pie bakes.
- Ground cinnamon: Just a quarter teaspoon adds a gentle warmth.
- Lemon juice and lemon zest: They brighten the berries and keep the filling from tasting flat.
- Cold unsalted butter: A tablespoon, cut into little cubes and scattered over the filling for richness.
- Egg wash: One egg beaten with a tablespoon of milk gives the crust its golden shine.
- Coarse sugar (optional): Sprinkled on top for a little sparkle and crunch.
Step-by-Step Instructions
1. Get the dough ready
Make or unwrap your pie dough and keep it chilled as two discs, one for the bottom crust and one for the lattice top.
2. Mix the filling
In a large bowl, stir together the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest. Keep stirring until the mixture looks moist, not dry or powdery. If you need to, crush a few blueberries as you go to release a little juice. Set it aside while the oven heats. You can also cover and refrigerate the filling for up to 24 hours.
3. Heat the oven
Set an oven rack in the lower third of the oven and preheat to 425°F (218°C). Put a baking sheet on the bottom rack to catch any juices that bubble over.
4. Roll out the bottom crust and fill it
On a lightly floured surface, roll one disc of dough into a 12-inch circle, keeping the other one in the fridge. Give the dough a quarter turn every few rolls to keep it round. Carefully move it to a 9-inch pie dish (1.5 or 2 inches deep) and gently ease it into place without stretching it. Pour in the blueberry filling, spread it out evenly, and scatter the cubes of cold butter on top. Leave the pie at room temperature or pop it in the fridge while you make the lattice.
5. Weave the lattice
Roll the second disc into a 12-inch circle. Using a pastry wheel, sharp knife, or pizza cutter, cut it into strips. Ten 1-inch-wide strips work nicely. Weave them over the filling, alternating over and under and folding strips back as you go. Press the ends into the edge of the bottom crust, trim off the extra dough with a small paring knife, and flute the edge or crimp it with a fork.
6. Brush with egg wash
Lightly brush the lattice and the edges with the egg wash. Sprinkle with coarse sugar if you like.
7. Bake
Bake at 425°F for 25 minutes. Then, without taking the pie out, turn the oven down to 375°F (190°C) and put a pie crust shield over the edges so they don’t get too dark. Keep baking for another 40 to 50 minutes, until the juices are bubbling all over, including right in the center. An instant-read thermometer in the filling should read about 200°F (93°C). If the top gets too brown near the end, loosely tent the whole pie with foil.
8. Cool completely
Move the pie to a cooling rack and let it sit for at least 4 hours before you cut into it. I know it’s hard to wait, but the filling keeps thickening as it cools.
Tips and Variations
- Don’t underbake: The filling has to be bubbling in the center, not just around the edges. That’s when the flour and cornstarch have done their job.
- Use the baking sheet: Blueberry pie loves to bubble over. A sheet pan on the bottom rack saves you from scrubbing your oven.
- Protect the crust: A pie crust shield or a loose foil tent keeps the edges and top from getting too dark.
- Wait the full 4 hours: Slice it warm and the filling will run. Let it cool and you’ll get beautiful, clean slices.
- Using frozen berries: Don’t thaw them. Just add them straight from the freezer and expect a few extra minutes in the oven.
- Tart berries: Increase the sugar to 3/4 cup (150g) if your blueberries are on the sour side.
How to Serve This Recipe
Serve this blueberry pie at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream on top. It’s lovely for summer cookouts and just as welcome on a holiday dessert table.
If you’re baking for a crowd, set it out alongside an Easy Homemade Apple Pie and a Best Key Lime Pie, so everyone can try a sliver of each. It’s also a sweet finish after a summer supper of Grilled Lemon Chicken.
Frequently Asked Questions
Why is my blueberry pie runny?
It was likely underbaked or sliced too soon. Bake until the juices are bubbling in the center (about 200°F), then let the pie cool for at least 4 hours before slicing.
Can I use frozen blueberries?
Yes. Don’t thaw them first. Add them frozen and plan on a few extra minutes of baking time.
How do I keep the crust from burning?
After the first 25 minutes, cover the edges with a pie crust shield. If the top gets too dark near the end, loosely tent the whole pie with foil.
Can I make blueberry pie ahead of time?
Yes. You can bake it 1 day in advance. The filling can be made and refrigerated for up to 24 hours, and pie dough keeps in the fridge for up to 5 days.
How do I store or freeze it?
Cover leftovers tightly and refrigerate for up to 5 days. The baked pie can also be frozen for up to 3 months. Thaw it overnight in the fridge and let it come to room temperature before serving.
You May Also Love
- Lemon Blueberry Pound Cake
- Lemon Blueberry Sheet Cake
- Blueberry Sour Cream Coffee Cake
- Classic Homemade Apple Pie
- Best Blueberry Zucchini Bread
Classic Blueberry Lattice Pie
Ingredients
- pie dough for a 9-inch double-crust pie (2 chilled discs) homemade or store-bought
- 6 cup (3 pints; about 860g) fresh blueberries
- 2/3 cup (135g) granulated sugar
- 1/4 cup (31g) all-purpose flour
- 2 tbsp (14g) cornstarch
- 1/4 tsp ground cinnamon
- 2 tbsp (30ml) lemon juice
- 1 tsp lemon zest
- 1 tbsp (14g) cold unsalted butter, cut into small cubes
- 1 large egg beaten with 1 Tablespoon (15ml) milk
- Optional: coarse sugar for sprinkling on crust
Instructions
- Prepare the crust. Make or unwrap your pie dough and keep it chilled as 2 discs: one for the bottom crust and one for the lattice top.
- Mix the blueberry filling. Combine the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest in a large bowl. Stir thoroughly until the mixture is moist rather than visibly dry or powdery. If necessary, crush a few blueberries while mixing to release enough juice to incorporate the dry ingredients. Set the filling aside while the oven heats. If preparing it in advance, cover and refrigerate for up to 24 hours.
- Heat the oven. Position an oven rack in the lower third and preheat the oven to 425°F (218°C). Put a baking sheet on the bottom oven rack so it can catch any juices that escape from the pie during baking.
- Form the bottom crust and fill the pie. On a lightly floured work surface, roll one chilled dough disc into a 12-inch circle, leaving the second disc refrigerated. Rotate the dough roughly a quarter turn after every few passes with the rolling pin to help maintain an even circle. Transfer the dough carefully to a 9 x 1.5 or 2-inch round pie dish. Ease it into the dish with your fingers and smooth it into place without stretching it. Add the blueberry mixture and distribute it evenly. Scatter the pieces of cold butter over the filling. Leave the pie at room temperature or refrigerate it while preparing the top crust.
- Create the lattice top. Take the second chilled dough disc from the refrigerator and roll it into a 12-inch circle. With a pastry wheel, sharp knife, or pizza cutter, slice the dough into strips; 10 strips measuring 1 inch wide can be used. Weave the strips across the filling by alternating them over and under one another and folding strips back as needed while working. Press the ends of the lattice strips against the edge of the bottom crust to join them. Trim away extra dough with a small paring knife, then flute the perimeter or crimp it with a fork.
- Finish the crust. Brush the lattice and exposed crust edges lightly with the egg wash. If desired, scatter coarse sugar over the top.
- Bake. Bake at 425°F for 25 minutes. Without removing the pie from the oven, lower the temperature to 375°F (190°C). Protect the outer crust with a pie crust shield to keep the edges from becoming too dark. Continue baking for another 40–50 minutes, until blueberry juices are actively bubbling throughout the pie, including at the center. Adequate baking time is important because the flour and cornstarch need sufficient heat to thicken the filling properly. For an additional doneness check, an instant-read thermometer inserted into the filling should register around 200°F (93°C). If the top is becoming overly browned near the end of baking, remove the crust shield if necessary and loosely tent the entire pie with foil.
- Cool completely. Transfer the baked pie to a cooling rack and leave it undisturbed for at least 4 hours before cutting. The blueberry juices continue to thicken as the pie cools, so slicing while warm will result in a much looser filling.
- Store leftovers. Cover the remaining pie tightly and refrigerate for up to 5 days.
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- Blueberries: Fresh blueberries work best for this pie. You’ll need 6 cups (3 pints), or about 2 lbs. (860g). Frozen blueberries can also be used, but don’t thaw them first. They may need a few extra minutes in the oven.
- Sugar: 2/3 cup (135g) is just right for sweet, in-season blueberries. If your berries are more tart, you can increase the sugar to 3/4 cup (150g).
- Don’t underbake: The filling should be bubbling around the edges and in the center before you remove the pie from the oven. For an extra check, the filling should reach about 200°F (93°C).
- Let it cool: Give the pie at least 4 hours to cool before slicing. This is important! The filling thickens as it cools and will be much easier to slice once completely set.
- Protect the crust: If the edges start browning too quickly, cover them with a pie crust shield. You can also loosely tent the entire pie with foil if the top gets too dark.
- Make ahead: You can bake the pie 1 day in advance. The filling can be prepared and refrigerated for up to 24 hours, and the pie dough can be refrigerated for up to 5 days.
- Freezing: The baked pie can be frozen for up to 3 months. Thaw it overnight in the refrigerator and bring it to room temperature before serving.
- Storage: Cover leftover pie tightly and refrigerate for up to 5 days.
- Nutrition: Estimated per serving (10 servings), including a standard double pie crust.
