Blueberry Pie with Lattice Crust

Blueberry pie with lattice crust always takes me back to summer visits at my grandma’s house when the blueberry bushes were full and the sun seemed to stay out all evening so we’d pick bowls of berries in the late afternoon and by dinnertime that unmistakable scent of bubbling fruit and flaky crust would be drifting through the kitchen. Watching her weave those golden pastry strips over the pie always felt like magic to me then when we finally cut into it so the juices would run beautifully and each bite tasted like love.

These days I make this pie anytime I want to bring a bit of that warm, joyful feeling to the table because the mix of sweet, juicy blueberries and buttery crust is as classic as it gets. And that simple lattice on top so it turns a humble pie into something truly special without much effort at all.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Fresh blueberries – The heart of the pie, bringing juicy sweetness and a vibrant color.
• Sugar – To enhance the natural sweetness of the berries.
• Cornstarch – Helps thicken the filling to the perfect pie consistency.
• Lemon juice – Brightens the flavor and balances the sweetness.
• Lemon zest – Adds a citrusy aroma that pairs beautifully with blueberries.
• Ground cinnamon – A hint of spice that deepens the flavor.
• Salt – Just a pinch to bring everything into balance.
• Pie dough – Homemade or store-bought works as the base and lattice topping.
• Egg – For brushing the crust to get that perfect golden finish.
• Coarse sugar – Optional, but I love the little sparkle and crunch it gives to the top.

Tools You’ll Need

• Pie dish – The base for baking and serving the pie.
• Mixing bowl – To combine and toss the filling ingredients.
• Rolling pin – For rolling out the pie dough evenly.
• Pastry brush – To brush the crust with egg wash.
• Knife or pastry cutter – For slicing lattice strips.
• Zester or grater – To get fresh lemon zest.
• Cooling rack – To let the pie set properly after baking.

Instructions

Step 1:

I begin by preheating the oven to 400°F and placing a baking sheet on the bottom rack to catch any drips.

Step 2:

In a large bowl, I gently toss the blueberries with sugar, cornstarch, lemon juice, lemon zest, cinnamon, and a pinch of salt until the berries are well coated.

Step 3:

I roll out one pie crust and place it into a 9-inch pie dish, letting the excess hang over the edge. Then I spoon in the blueberry mixture, spreading it out evenly.

Step 4:

Next, I roll out the second crust and cut it into even strips using a sharp knife or pastry cutter. I weave the strips over the filling in a simple lattice pattern, folding the edges under and crimping to seal.

Step 5:

I beat an egg with a splash of water, then brush it over the lattice crust. If I’m feeling fancy, I sprinkle coarse sugar on top for sparkle.

Step 6:

I bake the pie for 20 minutes at 400°F, then reduce the temperature to 350°F and continue baking for another 35–40 minutes until the filling is bubbly and the crust is golden brown.

Step 7:

Once baked, I let the pie cool completely on a wire rack this helps the filling set and slice neatly.

Tips

To keep the bottom crust from getting soggy, I sometimes chill the assembled pie in the fridge for 15–20 minutes before baking. If the crust browns too quickly, I cover the edges with foil halfway through baking. And if your berries are extra juicy, you can increase the cornstarch just a bit for a firmer filling.

Ways to Serve

Serve warm with a scoop of vanilla ice cream for a classic dessert.

Pair with whipped cream or lemon curd for a creamy, tangy finish.

Slice and pack into containers for a picnic treat.

Enjoy chilled with a cup of tea or coffee in the afternoon.

Frequently Asked Questions

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

Yes! Just use them straight from frozen and add 1 extra tablespoon of cornstarch to handle the extra moisture.

Can I make the Blueberry Pie with Lattice Crust in advance?

Absolutely. You can make it a day ahead and keep it covered at room temperature or chilled, depending on your climate.

Do I have to make a lattice crust for this pie?

Not at all. You can use a full top crust with slits or even cut out shapes for a decorative twist.

Can I freeze leftover Blueberry Pie with Lattice Crust?

Yes, wrap slices tightly and freeze for up to 2 months. Reheat in the oven for best texture.

See You in the Kitchen

I hope you try this Blueberry Pie with Lattice Crust and make it a tradition in your kitchen too! It’s simple, beautiful, and bursting with flavor and I’d love to hear how it turns out or see your own lattice creation!

Happy Cooking!

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