Homemade Blueberry Pie with Lattice Top

This Homemade Blueberry Pie with Lattice Top is the ultimate warm-weather dessert. It features a flaky, golden-brown crust, a jammy and vibrant blueberry filling kissed with lemon zest and cinnamon, and a show-stopping lattice top. It's comforting, classic, and downright irresistible. Serve warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream, it's the summer dessert of dreams.

My favorite part of summer is baking with all the fresh, seasonal fruit overflowing at the farmer's market. And when blueberry season arrives, there's only one thing on my mind: pie. This lattice crust blueberry pie is the perfect balance of sweet and tart, rich and buttery, rustic and elegant. Whether you're a pie pro or first-time baker, this recipe is easy to follow and sure to impress.

Why You'll Love this Homemade Blueberry Pie Recipe

• Flaky, buttery homemade crust. This easy homemade crust bakes up golden, buttery, and perfectly crisp around the edges. It holds up beautifully to the juicy blueberry filling and tastes so much better than store-bought. Once you make it from scratch, there's no going back.
• Lattice top for a beautiful finish. A woven lattice crust gives this pie a charming, classic look that's impressive but surprisingly simple to do. It also allows steam to escape, ensuring the filling thickens just right without becoming soggy.
• Sweet-tart filling with fresh blueberries. Fresh, juicy blueberries shine in this pie thanks to a simple filling that highlights their natural sweetness and bursts of flavor. A little lemon zest and cinnamon brings just enough depth and balance.
• Perfect for summer gatherings. This pie is always a crowd-pleaser and makes a stunning dessert centerpiece at any picnic, potluck, or backyard barbecue. It travels well and can be made ahead, making entertaining easy and stress-free.

Ingredient Notes

To make this delicious homemade Blueberry Pie with Lattice Top, you will need the following ingredients (full measurements in recipe card below):

• all purpose flour - used in both the pie crust and filling to create structure and thicken the juices. You can substitute with pastry flour for a more delicate crust.
• granulated sugar - sweetens both the crust slightly and the blueberry filling. Feel free to reduce slightly if your berries are extra sweet.
• salt - enhances the flavor of the crust and balances the sweetness of the filling.
• unsalted butter - cold, cubed butter creates those flaky layers in the crust. If using salted butter, reduce the added salt.
• ice cold water - helps bind the dough without melting the butter.
• blueberries - fresh blueberries are ideal, but you can use frozen ones straight from the freezer.
• lemon juice + zest - adds brightness and enhances the blueberry flavor. You can also use orange zest for a different citrus note.
• ground cinnamon - adds a subtle warmth to the filling.
• egg - used for egg wash to give the crust a glossy golden finish. You can substitute with milk or cream for a similar effect.

You will also need measuring cups and spoons, 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 Homemade Blueberry Pie with Lattice Top

First, 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.

Next, 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.

Now, let's 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.

How to 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).

Finally, let's 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.

How to Serve

This classic Blueberry Pie with Lattice Top is delicious served on its own with a scoop of Vanilla Ice Cream or a dollop of whipped cream. It also pairs well with other summer treats such as:

• Ice Cream Sandwiches
• French Lemon Tart
• Strawberry Sorbet
• Jam Thumbprint Cookies
• Fresh Fruit Tart
• Homemade Lemonade

For more recipes, see our 40 Best Summer Desserts.

Storing and Freezing Instructions

How to Store

Cover and store pie at room temperature for up to 2 days or refrigerate for up to 5 days. Loosely cover with aluminum foil or plastic cling wrap

How to Reheat

Warm slices in a 300°F oven for 10-15 minutes or microwave for 15-30 seconds.

How to Freeze

Let pie cool completely, wrap tightly in aluminum foil and then place in a freezer bag or airtight container, and freeze for up to 3 months. Thaw overnight in the fridge before serving.

FAQ

More Blueberry Recipes

• 15 Best Blueberry Recipes
• Blueberry Cheesecake
• Lemon Blueberry Bread
• Blueberry Cupcakes
• Blueberry Crisp
• Glazed Lemon Blueberry Scones