My favourite part of summer is baking with all the fresh seasonal fruit popping up at the farmer's market. And since it's officially blueberry season, we decided to kick things off over here with none other than classic blueberry pie with lattice top. This summery dessert is made with the perfect buttery and flaky pie crust, a delicious jammy blueberry filling with a hint of lemon, and sealed with a beautiful lattice top. You guys, this pie is good. Real good.
What is in Blueberry Pie?
- homemade pie dough - made using all purpose flour, granulated sugar, salt, cold unsalted butter, and ice cold water.
- blueberries - the best way to use 6 cups of blueberries (or 2 lbs.)
- all-purpose flour
- granulated sugar
- lemon juice - freshly-squeezed gives the best flavour, but you can use store-bought lemon juice if that is all you have on hand.
- lemon zest - you can also use orange zest for a hint of orange flavour instead.
- ground cinnamon
- egg - for the egg wash on top.
You will also need mixing bowls, a food processor, plastic cling wrap, and a rolling pin for preparing the pie dough, and a 9-inch pie dish for baking.
How to Make the Best Classic Blueberry Pie with Lattice Top
Make the Pastry Dough:
In a food processor, add flour, sugar, salt and cubed butter. Pulse mix on and off for 1 minute, until the flour mixture turns into a small breadcrumb-like consistency. Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse mix on and off for another 1 minute. If you squeeze the crumbs together and they stick together, that means the crumbs are good to go.
Transfer the dough (crumb-like) into a large ziploc bag and squeeze with your hands to bring all the loose crumbs together until it turns into a nice and smooth dough ball. Divide the dough ball in half and flatten to form 2 equal discs. Wrap the discs separately in plastic wrap and refrigerate for at least 1 hour.
Make the Blueberry Filling
In a large mixing bowl, combine blueberries, flour, sugar, lemon juice, lemon zest, and cinnamon and mix together. Set aside for assembling.
Assemble the Pie
Unwrap each dough disc and place in between 2 pieces of parchment paper or plastic wrap. Roll each dough disc into 12-inch circle using a rolling pin.
Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust. Slowly pour the blueberry mixture into the dough-lined pie pan and use a spatula to spread them evenly across.
Create the Lattice Top
First, slice the second dough circle into 10 strips, measuring 1-inch wide. Place the dough scraps to the side. Place 5 strips of dough on top of the blueberry filling, evenly placed 1-inch apart (make sure to use the longer strips in the centre and shorter strips for the edges).
Fold back the 2nd and 4th strip halfway and place the longest strip in the centre, perpendicular to the first 5 strips. Place the 2nd and 4th strip back over that long strip.
Fold back the 1st and 3rd and 5th strip halfway and place a slightly shorter strip 1-inch away. Place the 1st and 3rd and 5th strip back over the shorter strip. Continue adding and alternating strips to complete the lattice top crust.
Then, press edges together and crimp with your fingers to seal. You can place the scraps along the edge and pinch them into the edges to seal.
Gently brush the egg wash over the lattice crust and edges. If your oven is not ready at this point, store the assembled pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).
Bake the Pie
Preheat the oven to 375 F. Transfer the blueberry pie pan into the oven and bake for 50 minutes until the top crust is golden brown. Leave the blueberry pie in the pan at room temperature for 1 hour before serving. Then, slice it up and serve with a scoop of vanilla ice cream.
FAQ on Making Blueberry Pie
- Can I use frozen blueberries? Fresh blueberries are best when they are in season. You can use frozen blueberries without even thawing first. Just throw them into the filling and continue with the recipe.
- How long will homemade blueberry pie keep? This pie will last for up to 5 days in the refrigerator. Loosely cover with aluminum foil or plastic cling wrap.
- Can you freeze blueberry pie? Yes, you can freeze blueberry pie for up to 3 months. To freeze, simply wrap the pie (or each slice) tightly with aluminum foil or plastic cling wrap. Then place inside a freezer bag for storing.
More Berry Recipes
- Glazed Lemon Blueberry Scones
- Small Batch Strawberry Jam
- Baked Jelly Donuts with Strawberry Jam
- 3-Ingredient Strawberry Sorbet
- Triple Berry French Toast
- 5-Minute Blackberry Milkshake
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Recipe
Classic Blueberry Pie with Lattice Top
- Total Time: 2 hours 30 minutes
- Yield: 1 (9-inch) pie
- Diet: Vegetarian
Description
Summery classic blueberry pie is made with the perfect flaky pie crust, a jammy blueberry filling with a hint of lemon, and sealed with a lattice top.
Ingredients
Pie Dough:
- 2 + ½ cups all purpose flour (325 grams)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed into ½-inch pieces
- 7 tablespoons ice cold water
Pie Filling:
- 2 lbs. blueberries (6 cups)
- ¼ cup all purpose flour
- ¼ cup granulated sugar
- 2 tablespoons lemon juice, freshly-squeezed
- 1 teaspoon lemon zest (or orange zest)
- 1 teaspoon ground cinnamon
- 1 egg, beaten (for egg wash)
For serving:
Instructions
Make the Pastry Dough:
- In a food processor, add flour, sugar, salt and cubed butter. Pulse mix on and off for 1 minute, until the flour mixture turns into a small breadcrumb-like consistency.
- Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse mix on and off for another 1 minute. If you squeeze the crumbs together and they stick together, that means the crumbs are good to go.
- Transfer the dough (crumb-like) into a large ziploc bag and squeeze with your hands to bring all the loose crumbs together until it turns into a nice and smooth dough ball.
- Divide the dough ball in half and flatten to form 2 equal discs. Wrap the discs separately in plastic wrap and refrigerate for at least 1 hour.
Assemble the Pie:
- In a large mixing bowl, combine blueberries, flour, sugar, lemon juice, lemon zest, and cinnamon and mix together. Set aside for assembling.
- Unwrap each dough disc and place in between 2 pieces of parchment paper or plastic wrap. Roll each dough disc into 12-inch circle using a rolling pin.
- Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust.
- Slowly pour the blueberry mixture into the dough-lined pie pan and use a spatula to spread them evenly across.
Create the Lattice Top:
- Slice the second dough circle into 10 strips, measuring 1-inch wide. Save the dough scraps to the side.
- Place 5 strips of dough on top of the blueberry filling, evenly placed 1-inch apart (make sure to use the longer strips in the centre and shorter strips for the edges).
- Fold back the 2nd and 4th strip halfway and place the longest strip in the centre, perpendicular to the first 5 strips. Place the 2nd and 4th strip back over that long strip.
- Fold back the 1st and 3rd and 5th strip halfway and place a slightly shorter strip 1-inch away. Place the 1st and 3rd and 5th strip back over the shorter strip.
- Continue adding and alternating strips to complete the lattice top crust.
- Press edges together and crimp with your fingers to seal. You can place the scraps along the edge and pinch them into the edges to seal.
- Gently brush the egg wash over the lattice crust and edges. If your oven is not ready at this point, store the assembled pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).
Bake the Pie:
- Preheat the oven to 375 F.
- Transfer the blueberry pie pan into the oven and bake for 50 minutes until the top crust is golden brown.
- Leave the blueberry pie in the pan at room temperature for 1 hour before serving.
- Serve a slice of blueberry pie with a scoop of vanilla ice cream.
Notes
Equipment used: mixing bowls, a food processor, plastic cling wrap, a rolling pin for preparing the pie dough, and a 9-inch pie dish for baking.
How to use frozen blueberries: Fresh blueberries are best when they are in season. You can use frozen blueberries without even thawing first. Just throw them into the filling and continue with the recipe.
How to store blueberry pie: This pie will last for up to 5 days in the refrigerator. Loosely cover with aluminum foil or plastic cling wrap.
How to freeze blueberry pie: You can freeze blueberry pie for up to 3 months. To freeze, simply wrap the pie (or each slice) tightly with aluminum foil or plastic cling wrap. Then place inside a freezer bag for storing.
- Prep Time: 40 minutes (+1 hour chill time)
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Lisalia says
I'm so impressed with myself THANKS to you!! Thanks for the instructions to make a lattice pie top. It's been on my bucket list and I've always been too intimidated to pull it off. Thanks for the great instructions. The pie was delicious!
Sam Hu | Ahead of Thyme says
Thank you so much! That totally made my day Lisalia!
wilhelmina says
This recipe made a perfect blueberry pie! It was the hit of the meal!
Sam Hu | Ahead of Thyme says
Yay that makes me so happy to hear, thank you!