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Lattice-Top Blueberry Pie

Lattice-Top Blueberry Pie

A woven lattice makes a striking top for a blueberry pie, especially colorful fruit. This pie and many others with juicy berry fillings are thickened with cornstarch, which has stronger thickening properties than flour (a more appropriate choice for less juicy apples or pears). You may want to adjust the amount of thickener if the berries are particularly juicy, or if you prefer a firmer or looser pie filling.

Click here to see The Great American Pie Extravaganza.


  • All-purpose flour, for dusting
  • Pâte Brisée
  • 2 pounds (about 7 cups) fresh blueberries, picked over and rinsed
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice
  • 1 large egg yolk, for egg wash
  • 1 tablespoon heavy cream, for egg wash
  • Fine sanding sugar, for sprinkling


Preheat oven to 400 degrees. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, about 1/8-inch thick. Fit dough into a 9-inch pie plate.

In a large bowl, toss together berries, granulated sugar, cornstarch, cinnamon, and lemon juice until combined. Pour mixture into pie plate, piling in center.

On a lightly floured surface, roll out remaining disk of dough as in the first step. To make lattice, cut dough into ten 1-inch-wide strips using a fluted pastry wheel. Lightly brush edge of dough in pie plate with water. Carefully arrange dough strips on top, weaving to form a lattice. Trim dough to a 1-inch overhang. Fold edges under as desired, and crimp with a fork. In a small bowl, whisk together egg yolk and cream for egg wash; brush on top of dough strips and edge of pie shell. Generously sprinkle with sanding sugar. Refrigerate or freeze pie until firm, about 30 minutes.

Transfer pie plate to a parchment-lined rimmed baking sheet, and bake until crust begins to brown, about 20 minutes. Reduce heat to 350 degrees. Continue baking until crust is deep golden brown and juices bubble, 55 minutes more. (If crust browns too quickly, tent pie with foil.) Transfer pie to a wire rack; let cool completely, at least 3 hours, before serving.

Servings: makes one 9-inch pie



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup vegetable shortening
  • 6 tablespoons butter
  • 6 to 8 tablespoons ice water

Blueberry Filling

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon ground cardamom (optional)
  • 1/4 teaspoon salt
  • 5 cups blueberries
  • 1 teaspoon grated orange peel


Make the Crust

Combine flour and salt in medium mixing bowl. Cut shortening and butter into 1/2-inch cubes and work into flour with fingertips or pastry cutter until mixture resembles coarse meal with pea-sized pieces of fat remaining.

Toss with 6 tablespoons of water and, with fingertips, draw together in a ball. Sprinkle with remaining water, if necessary, to gather together. Divide in two. Flatten into disks. Wrap in plastic wrap and refrigerate for 1 hour to firm.

Prepare the Pie

Preheat the oven to 400 degrees F.

Stir together sugar, cornstarch, cardamom and salt in medium mixing bowl. In large mixing bowl, sprinkle blueberries with orange peel, then stir in sugar mixture. Let sit while preparing crust.

On a lightly floured surface, roll out one disk into an 11-inch circle. Line a 9-inch glass pie pan with the dough. Roll your second disk into a 10-inch circle. Cut into 1/2-inch wide strips. Place blueberry mixture in pie pan. Weave the strips into a lattice top. Seal and crimp the edges (alternatively, use any extra dough to make a braided crust, as seen here). Place on foil-lined baking sheet. Bake for 30 minutes.

Lower heat to 350 degrees F and bake for an additional 45 to 60 minutes or until bubbly and thickened. Let cool on wire rack.

NOTE Frozen blueberries may also be used. Prepare crust first, then toss blueberries with sugar mixture, increasing cornstarch to 1/3 cup, and place directly in pan, while still frozen. Baking will take about 30 additional minutes once temperature is reduced.

How to Make Blueberry Pie:

This classic blueberry pie recipe is simple and easy, and you can make it for any occasion. Some varieties of blueberry pie call for lemon juice or zest (not us), and there are a few different opinions about what kind of pie crust is the best (we’re a fan of the lattice ourselves.)

  • Start off by washing your blueberries.
  • Then, in a large bowl, stir together the sugar, cornstarch, salt and cinnamon and cover the blueberries with the mixture.
  • Once you’ve done that, take your bottom crust and line a pie pan with it, then pour the pie filling into it.
  • Cut pieces of butter and set them on top of the filling.
  • Make the lattice for the top of the pie (don’t worry if you aren’t sure how to do this, we’ll cover that later).
  • Mix together the water and egg to make an egg wash and brush it over the top of the lattice.
  • Mix egg with water and brush on pie crust then sprinkle on sanding sugar.
    Bake pie on middle shelf of oven for about 50 minutes, or until crust is golden brown.


Now when making the lattice top, the first thing to remember is to not be intimidated. Lattice tops look fancy and difficult, but in reality they are easy to make. Here are step-by-step instructions for how to make a perfect lattice top.

  • Roll out your dough and cut it into 1/2 to 3/4 inch strips.
  • Then, lay about five of them vertically across the top of pie, and make sure that they are evenly spaced.
  • Fold every other strip in half, making sure not to the the dough stick to itself (dust the dough with a little flour before you start to keep them from sticking.)
  • Take another strip of dough and lay it horizontally across the pie over the vertical strips that are laying flat, leaving the folded ones alone.
  • Roll the folded strips flat and fold back the ones that are now covered by the horizontal strip.
  • Once they’re flat, lay another strip horizontally across them.
  • Keep doing this until you have half of the pie covered.
  • Turn your pie so that the unfinished side is towards you and repeat this process until the entire pie is covered.

In my best Ina Garten voice, “See? Wasn’t that easy?”

Can you make Blueberry Pie from frozen fruit?

Yes, you can but I wouldn’t. The structure you get from frozen blueberries is less sturdy than you would from fresh. So when you look at the pictures in this pie you can see each blueberry is bright, full and holding up the pie crust beautifully. You will not get this result with from using frozen blueberries.

If you are unconcerned with the look of the pie and you’re craving blueberry pie and don’t mind then yes, use frozen berries. You will have to increase the cornstarch mixture, I’d say by at least 2 tablespoons.

Can you make Blueberry Pie the day before?

Yes, you can and I may even suggest it as it gives the filling a chance to thicken before serving. Let it sit on a pie plate until it reaches room temperature. Do not cut into a warm fruit pie as the filling will still be too loose.

Sometimes the filling on fruit pies can turn out a little runny, and this is because fruit holds a lot of water. The cornstarch is a thickener, and can help dry it out a little, but if you need to you can increase the amount a little bit to help soak up some extra moisture. Also, when you are baking your pie, let the inside of it boil to make sure it cooks into the right consistency (look for bubbles coming up through the pie crust). Our blueberry pie recipe usually doesn’t need any adjustments, but feel free to thicken the filling as much as you’d like.

Origins of Blueberry Pie:

The tradition of blueberry pie goes way back in American history. Blueberries are native to the United States and the colonists that came over from Europe began using them in traditional pie recipes. The Ojibwe Native Americans’ word for blueberry pie is miini-baashkiminasigani-biitoosijigani-bakwezhigan, and the oldest recorded recipe comes from the 1872 Appledore Cook Book. The blueberry quickly became a favorite for pies because you don’t have to core, peel or pit it, which saves a whole lot of time.

Storing Blueberry Pie:

Serve: a blueberry pie can sit out at room temperature for up to 2 days if in an airtight container
Store: You can store blueberry pie, loosely covered for up to 4 days.
Freeze: You can store blueberry pie in the freezer for up to 6-8 months in an airtight container.

Whether you are getting together with some friends or making dinner for a weeknight, blueberry pie is a delicious, hearty dessert classic that is surprisingly easy to make.

Bake a Lattice-Top Blueberry Pie

I love pie, all pies, but this one stands above the rest. I'm not even a huge blueberry fan, but when they are baked up in a pie shell, with just a bit of lemon, some sugar and pats of butter, I could eat the whole thing. I prefer to use fresh wild blueberries. They tend to be smaller, are just a bit tart and have a more intense flavor, but the larger variety works as well and I've baked this pie using frozen berries with great success.

1 1/2 cups (3 sticks) unsalted butter, cut into small pieces and well chilled

1 cup, plus 1 tablespoon sugar (more for sprinkling over the top crust)

1 1/2 teaspoons freshly grated ginger (or 1 teaspoon ground dry ginger)

Have all of your ingredients ready and chilled. If it is hot out I even put the flour in the freezer for a little while, which makes it easier to work with.

Combine the flour, salt and sugar. Add the butter.

Use a pastry cutter or your hands to work the butter into the flour, until it looks like cornmeal and starts to stick together when squeezed. You want to keep some of the butter in pea-sized pieces. If the butter is too soft and it won't stay in pieces, place the bowl in the freezer for about 15 minutes and then try again.

Mix together the water and vodka and add to the flour-butter mixture. Stir this with your hand or a wooden spoon, but be very gentle. The goal is to keep the pea-sized chunks of butter in tact.

When most of the flour is coming together, gently knead the dough into a ball. It should not be perfectly smooth, but it should also not seem dry or crumbly.

Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.

When you are ready to prepare the pie, roll one of the disks out on a well floured surface. If the dough seems hard, let it sit at room temperature for about 10 to 15 minutes. This will prevent the edges from cracking too much. You still want the dough to be chilled, so the butter doesn't get too soft.

As you are rolling, you can round out the edges with your hands. Cracking edges are part of the beast, but this will help to keep them smoother.

Once you have it rolled out to about 1/8-inch thick round, measure the dough to make sure it will fit the 12-inch pie plate. I usually just hold the plate over the dough and eye it. There should be about 2-inches of extra dough beyond the bottom of the plate.

Fold the dough over the rolling-pin to lift it.

Lift it over the plate and gently fit the crust into the plate. Do NOT trim the edges yet. Set the crust in the refrigerator while you prepare the filling.

Preheat the oven to 425°F, with the rack at the bottom 1/3 of the oven.

To prepare the filling, toss together the berries, sugar, cornstarch, nutmeg, freshly grated ginger, lemon zest, and lemon juice in a large bowl.

Roll out the second disk of dough to 1/8-inch thick and use a pastry cutter to make strips for the lattice top.

Pour the blueberry mixture into the chilled pie shell. Lay out strips of dough over the blueberries, about 1/2-inch apart. Fold every other strip in half and lay more strips across the ones that are not folded. Unfold the first strips over the ones you just put down. Repeat this, but alternate which strips you fold, until the whole pie is covered.

Fold the bottom crust over the lattice top, trimming any extra so it isn't too bulky.

Crimp a design into the edge. If the dough has gotten very soft while working, place it in the freezer for a few minutes before baking.

Brush the top with egg wash and place the butter between the lattice work. Sprinkle with sugar. Place the pie on a baking sheet in case the juices from the pie bubble over the edge of the pie place and slip it into the oven.

Bake for 20 minutes and then drop the temperature to 400°F and continue baking for about 40 or until the crust is golden brown and the filling is bubbling. If the crust is nicely colored, but the filling isn't bubbling, tent the pie with foil.

Allow the pie to cool to room temperature and serve with ice cream or whipped cream.


Step 1

Put the flour, sugar, and salt in a food processor and pulse briefly to combine. Add the butter and shortening and pulse until the pieces are slightly larger than pea-size, 10 to 12 pulses. Drizzle the water and lemon juice evenly over the flour mixture. Pulse until the dough forms moist crumbs that just begin to clump together, 8 to 10 more pulses. If dough seems a bit sandy add tiny amounts of iced water until dough holds together more easily. Try not to over work.

Dump the moist crumbs onto two large overlapping pieces of plastic wrap and gather into a pile. With the heel of your hand, push and gently smear the dough away from you, rotating the plastic so you smear a different section each time, until the crumbs come together 2 or 3 smears should do it. Divide the dough in half (about 12 oz. for each piece) shape one piece into a 5-inch disk and the other into a 4x6-inch rectangle. Wrap each tightly in plastic and refrigerate until firm, at least 2 hours and up to 2 days (or freeze for up to 1 month).

Position a rack in the center of the oven and set a foil-lined heavy-duty rimmed baking sheet on the rack. Heat the oven to 425°F.

Remove the rectangle of dough from the refrigerator if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 20 minutes. (If the disk of dough is also very firm, let it sit at room temperature while you make the pre-formed lattice.)

On lightly floured parchment, roll the dough with a floured rolling pin into a 9-1/2 x14-1/2-inch rectangle that’s 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or bench knife under the dough to be sure it isn’t sticking, and give the dough a quarter turn. Reflour the parchment and the rolling pin only as needed—excess flour can make the crust tough.

Using a fluted pastry wheel or a chef’s knife, trim the dough into a 9x14-inch rectangle. With the wheel or knife, cut 12 strips of dough that are 14-inches long and 3/4-inch wide. If at any point while making the lattice the dough becomes too soft to work with, slide the parchment onto a cookie sheet and chill the dough until firm.

Line a cookie sheet with parchment. Arrange 6 of the dough strips horizontally 3/4-inch apart these will be the “bottom” strips.

Fold back every other bottom strip to the left slightly more than halfway. Slightly left of center, lay down one “top” strip vertically over the bottom strips, dabbing the bottom strips with a wet finger where the top strip will overlap them. Dab the top strip where the folded strips will overlap it, then unfold the strips. Fold back the other 3 bottom strips to the left. Lay a second top strip 3/4-inch to the right of the first, dabbing with water as before. These are the two center strips. Unfold the bottom strips. Repeat the process on both sides with the remaining top strips of dough.

Press gently where the strips overlap to seal. Loosely cover the lattice with plastic wrap and refrigerate on the cookie sheet while you roll out the bottom crust and make the filling.

On lightly floured parchment, roll the disk of dough into a 14-1/2-inch circle that’s 1/8 inch thick.

Carefully and gently roll the dough around the rolling pin and position the pin over a 9-inch glass pie plate. Unroll, easing the dough into the pan. Gently press the dough against the side and bottom of the pan, being careful not to stretch or tear it, and allowing the excess dough to hang over the edges. Let sit at room temperature while assembling the filling.

In a large bowl, combine the sugar, flour, lemon zest and juice, and salt. Add 1 cup of the blueberries and crush them into the dry ingredients with a potato masher or fork to make a paste. Add the rest of the berries and toss to coat. Scrape the filling into the crust with a rubber spatula, spreading evenly.

In a small bowl, beat the egg and 1 tablespoon water until blended. Using a small pastry brush, brush the egg mixture evenly over the lattice and edge, and then sprinkle generously with the coarse sugar.

Put the pie on the heated baking sheet and reduce the oven temperature to 375°F. Bake until the edges are pale golden, about 30 minutes, then cover the edges with foil and continue to bake until the lattice is golden-brown and the filling is bubbling about 2-inches from the center, 80 to 90 minutes total. (If the lattice is golden-brown before the filling is bubbling, cover it loosely with foil.)

Let the pie cool on a rack to room temperature, about 3 hours, before serving. It’s best eaten on the day it’s made, but you can make it up to 1 day ahead and store it, covered when cool, at room temperature. Leftovers keep in the refrigerator for up to 5 days.

Lattice Top Blueberry Pie

The summer is here and that usually means there’s berries around. Strawberries, blueberries, raspberries, blackberries. . if you don’t have them in abundance at your local grocery store now, you will soon. Of all the fruits, berries are definitely a favorite of mine. Not only do I love baking with them but I also just love munching on them. Soon after Phoebe, my oldest, was eating solids, we introduced blueberries to her. Every time one would hit her tray or plate, she would devour it in a second. So, my husband and I had the brilliant idea of planting our own blueberry bush to see if we could grow our own. HA! I think we got 2 or 3 blueberries max. It was so sad.

But I’m hoping it was just the excessive heat and high temperatures in the Santa Clarita Valley (about 30-40 miles north of Los Angeles). . so now that we are in lovely Washington. . where the summers are much milder and hopefully the climate is a little more of what the blueberries like. We planted a big blueberry bush so we’ll see if we get any good fruit this season. Fingers crossed!!

Random fact: Did you know Blueberries are packed with more cancer-fighting, anti-aging, eyesight-saving and disease-fighting antioxidants than foods like spinach and salmon?? What?!

So, when I found out we were celebrating berries this week for Sunday Supper, I knew I was going to do something that involved blueberries. I wanted to do something different. Something I’ve never attempted before. I’ve already done the (freaking delicious) Lemon Blueberry Bread, Blueberry Cupcakes and Blueberry Crumb bars. . . but not a Blueberry Pie . . and certainly not a lattice-top pie.

These have always intimidated the hell out of me.

Not sure why but I thought this would be super difficult and hard to do. It’s not. It really isn’t. But you don’t have a cool pastry wheel with a cool looking crimped egde? Don’t sweat it. Just use a pizza cutter. Everyone should have one of those. And here’s a cool trick to ensure your strips are all relatively the same size, use a ribbon! (I apologize for the horrible photo!)

A little weaving is involved and you’re done.

As you can see, I did my little herringbone-ish design before the lattice-top. . and again after I put the top on.

If you’re looking for a tasty berry pie, give this one a try! And the crust was phenomenal (same recipe as my galette! you just need flour, salt, butter and ice cold water). This is seriously the only way I am making pie crust ever again. It’s so good. I hope you enjoy!

Recipe Summary

  • 1/4 cup all-purpose flour, plus more for dusting
  • Piecrust
  • 1 large egg
  • 1 tablespoon milk
  • 3 pints blueberries, picked over
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, cut into small pieces

On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.

Heat oven to 425 degrees. Whisk together egg and milk to make egg wash, and set aside. Combine blueberries, lemon juice, sugar, flour, and cinnamon, and turn onto chilled bottom crust. Dot with butter. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Brush with the egg wash, and bake for 20 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.

Blueberry Lattice Pie

REGINA -- A showy pie that is a stand-out dessert! In this version, a portion of the filling is cooked and mixed with fresh blueberries to create a delicious texture. *If you are using frozen blueberries, increase the cornstarch amount by another 1-2 tbsp.

  • 1 ½ cups fresh blueberries*
  • ¼ cup water
  • 2/3 cup sugar
  • 3 tbsp cornstarch
  • 5 cups fresh blueberries*
  • Zest of 1 lemon
  • Juice of ½ a lemon
  • ¼ tsp almond extract
  • 1 egg, beaten
  • 1 double crust pie recipe for one 10” pie, ideally using 3 cups of flour
  • 1 beaten egg, for brushing
  • 1 tbsp sugar, for the sprinkling

Combine the filling ingredients before you start the pie crust to allow the mixture to come together and the sugar to start to dissolve.

In a small pot, combine 1 1/2 cups blueberries with the water. Bring to a boil and simmer about 3 minutes, mashing the berries frequently to create a jam-like mixture (mixture will be runny). Set aside to cool.

In a large bowl, whisk together the sugar and cornstarch. Add the 5 cups of fresh blueberries with the zest, lemon juice, almond extract, and egg. Combine well. Set aside to macerate while you make the pastry.

Divide the pastry in two. Roll out the bottom crust and line a pie plate. Trim the pastry to the edge of the pie plate, leaving no overhanging pastry.

Finish the filling by adding the cooked blueberries to the fresh mixture and stir well. Transfer to the pastry-line pie plate.

To create a lattice top, roll out the second ball of dough. Using a pizza cutter, cut out strips of dough in varying widths, or all the same widths – it’s your choice depending on the look you would like. Lay the strips parallel to each other in a vertical fashion across the top of the filling - lay them as close as you wish. Fold back every second strip so they overhang the side of the pie plate.

Place one strip of dough horizontally across the unfolded vertical strips. Fold back the strips of dough. Fold back the other strips of dough and lay another strip horizontally across the unfolded vertical strips. Fold the strips back. A lattice top will start to appear. Continue folding the strips back and forth and laying horizontal strips of dough until the top is complete. Trim the edge of the top crust to the edge of the pie plate. Brush the top with beaten egg.

To make flowers: Using a small 1 ½” scalloped cookie cutter, cut out pieces of pastry. Holding the pastry in your fingers, gently press the end of a clean pen (a pen seems to works well) into the centre of the flower without pushing all the way through. Pinch the pen and the crust together with your fingers. Remove the pen tip and brush the top of the flower with a bit of egg wash and set on the top of the lattice crust.

Generously sprinkle the top with sugar. Set the pie plate on a cookie sheet (to catch any overflowing juices). Bake for 15 minutes. Reduce the heat to 350°F and bake another 45 minutes. If the crust begins to brown too much, drape a sheet of aluminum foil across the top to shield it from the heat.

When the pie is cooked, remove to a wire rack and let cool completely. Serve with vanilla ice cream.

These Key Lime Pie Bars Are The Salty-Sweet Dessert We're Craving RN

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Directions for recipe: Blueberry Lattice Top Pie

Double Crust Fruit Pie Dough - Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.

Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour.

The dough can be made up to 2 days ahead and stored chilled, or can be frozen for up to 3 months, thawing in the fridge before rolling.

Cooked Blueberry Filling - Bring the blueberries, apple, sugar, citrus juice, zest and cinnamon up to a simmer over medium heat, stirring occasionally, cooking until the blueberries are soft and tender, about 10 minutes. Whisk the cornstarch with a few tablespoons of cold water and add this to the blueberry filling, stirring and returning to a simmer until the filling has thickened and is glossy. Set aside to cool to room temperature. If making ahead, store the filling chilled, but bring it up to room temperature before baking into a pie.

Preheat the oven to 400 F. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry, leaving the edges untrimmed. Spoon the blueberry filling into the crust.

Roll out the second disk of pastry slightly thinner than the bottom crust, about 1/8 - inch, but into more of a square shape. Use a knife or pastry wheel to cut long strips about ½ -inch wide (you should have between 12 and 18 strips). Lay half of the strips over the blueberry pie filling, leaving a ½ -inch between them. Gently lift alternating strip of pastry, folding them halfway back. Place a new strip of pastry perpendicular against where the strips are folded back, then fold those very pieces over the newly laid strip. Now lift the opposite alternating strips and fold them back as far as they can go (to the edge of that newly laid strip) and place a second perpendicular strip beside it. Repeat this technique moving toward one side of the pie shell, and then repeat towards the other side, until the top has a complete lattice top. Trim away the excess pastry and pinch the edges to create a fluted design. Brush the lattice top with the egg wash and sprinkle with sugar.

Bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and cook for about another 40 minutes, until the pastry is golden brown. Cool the pie to room temperature and then chill until ready to serve.

Watch the video: Τυρόπιτα χωρίς φύλλο με λαχανικά. foodaholics. NO CRUST CHEESE PIE WITH VEGETABLES (January 2022).