Classic Blueberry Lattice Pie

Classic Blueberry Lattice Pie

A deep blueberry filling tucked inside a double-crust pie, finished with a woven lattice top. Lemon and cinnamon complement the berries, while flour and cornstarch help the fruit juices thicken during baking. Give the finished pie the full cooling time before cutting so the filling has a chance to become firm enough for neat slices.

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Course: Dessert

Prep Time: 3

Cook Time: 1 10

Total Time: 4 10

Servings:

Calories: 445kcal

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.

Nutrition

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