Classic Lattice Blueberry Pie

Indulge in the quintessential taste of summer with this delightful Lattice Topped Blueberry Pie. Each bite is a symphony of sweet, juicy berries, perfectly complemented by a hint of bright lemon zest, warm cinnamon, and a whisper of freshly grated nutmeg. This isn’t just a dessert; it’s a celebration of seasonal flavors, wrapped in a beautifully decorative crust that promises to impress.

Crafting a homemade pie can be a truly rewarding experience, especially when the result is as stunning and delicious as this Blueberry Pie. The intricate lattice top, a testament to classic pie-making artistry, paired with a rich, perfectly thickened Homemade Blueberry Pie Filling, elevates this dessert from simple to spectacular. Prepare to enchant your guests and satisfy every sweet craving with this show-stopping, Best Blueberry Pie Recipe.

A delectable slice of lattice topped blueberry pie resting on a white plate, with a red-handled fork beside it, in front of the remaining whole pie.

Why This Blueberry Pie Recipe Works Flawlessly

Achieving the perfect blueberry pie often comes down to a few key techniques and ingredients. This recipe incorporates tried-and-true methods to ensure your pie is consistently delicious, visually appealing, and boasts a filling that’s never too runny or overly firm.

The Secret to a Perfect Filling: Pre-Cooking the Blueberries. Many pie recipes simply toss raw berries with sugar and thickener, leading to unpredictable results. Our method involves cooking only a portion of the blueberries with cornstarch first. This crucial step allows the cornstarch to fully activate and thicken the mixture before it enters the oven, ensuring a beautifully set and glossy filling without excess moisture.
A Flaky, Flavorful, and Flexible Pie Crust. The foundation of any great pie is its crust. Our recommended homemade pie crust masterfully combines the best of both worlds: butter for its incomparable rich flavor and golden flakiness, and shortening for ease of handling, creating a dough that’s wonderfully pliable and easy to roll and cut. An egg in the dough further enhances its flexibility, making it ideal for crafting a delicate lattice.
Harmonious Flavor Profile with Simple Enhancements. While blueberries are the star, the supporting cast of flavors truly makes this pie shine. A touch of fresh lemon zest provides a bright, acidic counterpoint to the berries’ sweetness, while cinnamon adds a warm, comforting note. A delicate grating of fresh nutmeg introduces an aromatic depth, enhancing the natural blueberry flavor without overpowering it.

I remember one summer, my husband Bill couldn’t stop hinting about his craving for blueberry pie. It was the Fourth of July, a day usually dedicated to grilling and outdoor fun, and I decided it was the perfect occasion to surprise him. While baking a pie crust in the peak of summer heat, especially a delicate one that demands to stay chilled, felt like a slightly mad endeavor, the thought of his delight propelled me forward. And then I thought, “Why not a lattice crust?” The idea of weaving pastry strips over a deep blue, bubbling filling seemed daunting, almost an insane challenge, but as a devoted (and sometimes overly ambitious) baker, I pressed on. The result? A truly top-notch blueberry pie that was devoured by our Independence Day guests, proving that a little effort (and a lot of love) goes a long way. This recipe, born from that memorable summer day, guarantees a show-stopping dessert that’s worth every moment spent in the kitchen.

Essential Ingredients for Your Blueberry Pie

Crafting the perfect blueberry pie starts with selecting the right ingredients. Here’s a detailed look at what you’ll need and some tips for best results:

Double Pie Crust: While store-bought crusts offer convenience, a homemade pie crust truly elevates this dessert. Our favorite recipe (detailed below) provides the ideal balance of flavor and workability.
Fresh Blueberries: The star of the show! Aim for fresh, plump blueberries with smooth, unbroken skins. Rinse and gently dry them just before use to maintain their freshness and prevent excess moisture in the filling. If fresh aren’t available, frozen can be used with slight adjustments (see FAQ section).
Granulated White Sugar: Provides the perfect level of sweetness, balancing the natural tartness of the blueberries.
Cornstarch: This is our preferred thickening agent, giving the blueberry filling a beautiful, classic glossy sheen and ensuring it sets up perfectly.
Water: Used to create a “slurry” with the cornstarch. Mixing cornstarch with cold water before adding it to hot liquids is crucial to prevent lumps and ensure smooth thickening.
Freshly Grated Lemon Zest: Absolutely essential for brightening the flavor profile. Always use freshly grated zest, as jarred versions lack the vibrant aroma and essential oils needed for this recipe.
Cinnamon: A warm, aromatic spice that beautifully complements blueberries. We recommend a good quality cassia cinnamon for its robust flavor.
Fresh Nutmeg: For an extra layer of nuanced flavor, a few gratings of fresh nutmeg are incomparable. If fresh isn’t available, a tiny pinch of dried ground nutmeg can be substituted.
Butter: A small amount of butter added to the filling enhances its richness and smoothness. Salted butter is perfectly fine here.

Overhead view of a perfectly baked blueberry pie with a golden brown lattice crust, showcasing the rich blue filling underneath.

Expert Pie Baking Tips for Success

Baking a show-stopping blueberry pie is within reach, even for novice bakers. These expert tips will guide you to a perfect pie every time:

PRO-Tip for a Set Filling: Pre-Cook Your Blueberries. As highlighted earlier, partially cooking the blueberry filling before baking is a game-changer. This ensures that the cornstarch fully thickens the mixture, preventing a watery, runny pie—a common pitfall with berry pies. You’ll achieve a firm, sliceable filling that holds its shape beautifully.
Embrace Homemade Pie Crust for Unmatched Quality. While convenient, pre-made pie crusts often fall short in flavor and texture compared to a homemade version. Our pie crust recipe, featuring both butter for its rich taste and shortening for its incredible flexibility, plus an egg for added pliability, creates a dough that’s a dream to work with and bakes up into a divinely flaky, golden crust. Don’t be intimidated; it’s easier than you think and makes a world of difference.
Dare to Create a Lattice Crust! A lattice crust not only looks impressive but also allows steam to escape efficiently, contributing to a perfectly baked filling and a crispier top crust. If you’ve never attempted one, now’s the time! We’ve provided detailed, easy-to-follow instructions below to guide you through each step.
Capitalize on Seasonal Berries. Summer is prime time for berry pies! Blueberries are at their peak freshness, flavor, and often most affordable during this season. Visiting your local farmers’ market is an excellent way to find the freshest, ripest local berries, which will undoubtedly enhance the taste of your pie.
Serve with a Sweet Indulgence. A warm slice of blueberry pie, fresh from the oven, is heavenly on its own. But for an extra touch of decadence, serve it with a generous scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The creamy coolness perfectly contrasts the warm, fruity filling, creating an unforgettable dessert experience. My neighbors, who enjoyed this pie on Independence Day, can attest to the swoon-worthy combination – it vanished despite other dessert options!

How to Make a Stunning Lattice Crust

A lattice crust adds an elegant touch to any pie, and while it may look complicated, it’s surprisingly simple to create. Follow these steps for a beautiful, woven pastry top:

Prepare Your Dough: Begin by making your favorite double-crust pie recipe (or use our recommended recipe below). Ensure the dough is thoroughly chilled, as cold dough is much easier to handle.
Line the Pie Plate: Roll out one half of your chilled dough and carefully fit it into your pie plate. Trim any excess dough from the edges, leaving a slight overhang. Pour your prepared blueberry filling into the crust-lined plate.
Roll the Top Crust: On a lightly floured surface, roll out the second half of the chilled dough into a circle at least 12 inches in diameter. The larger size gives you ample dough to create longer strips.
Cut the Strips: Using a pizza cutter or a sharp knife, slice 12-14 strips of dough, each about ½ to ¾ inch wide. For a more decorative edge, consider using a fluted pastry wheel.
Lay the First Set of Strips: Take half of your cut strips and lay them parallel over the filling, in one direction. Start with the longest strips in the center and use shorter ones towards the edges. Leave a small space between each strip.
Begin Weaving: Fold back every other strip (e.g., strips 1, 3, 5, etc.) halfway onto themselves.
Place a Perpendicular Strip: Take one of the longest remaining strips and lay it perpendicular over the unfolded strips, butting it up against the folded edges. This forms the start of your weave.
Unfold and Fold: Carefully unfold the strips you folded back in step 6. Now, fold back the *other* set of strips (e.g., strips 2, 4, 6, etc.) halfway.
Continue Weaving: Lay another long strip perpendicular to the folded strips, next to the previous perpendicular strip, and butt it up against the folded edges. Unfold the strips.
Repeat the Process: Keep repeating steps 6-9, working outwards from the center. As you move towards the edges of the pie, use slightly shorter strips for a neat finish.
Complete the Other Side: Once one half of the lattice is complete, repeat the weaving process on the other side of the pie, starting from the center again.
Seal and Crimp: Once all strips are woven, trim any excess dough from the ends. Press the ends of the lattice strips firmly onto the bottom crust to seal the edge. For a decorative finish, crimp the edges using your fingers or a fork.
Optional Egg Wash and Sugar: For a beautiful golden-brown crust and a touch of sparkle, brush the lattice with an egg wash (one beaten egg with a pinch of salt) and sprinkle generously with coarse sugar before baking.
Bake as Directed: Place your pie in the preheated oven and bake according to the recipe instructions.
Visual Aid: If these instructions feel confusing, a photo tutorial can be incredibly helpful for visualizing the weaving process.

A delicious slice of Lattice Topped Blueberry Pie served on a pristine white dessert plate with a vibrant red-handled fork.

Frequently Asked Questions About Blueberry Pie

Can you use frozen berries to make a blueberry pie?

Yes, absolutely! Frozen blueberries can be a great option, especially when fresh ones are out of season or expensive. However, frozen berries tend to release more juice as they thaw and cook. To counteract this, you might need to increase the amount of thickening agent (cornstarch) slightly, or thaw and drain them thoroughly before adding them to your filling.

Should you wash blueberries before using them in a pie?

Yes, it’s always a good idea to gently rinse your blueberries before use to remove any dirt or debris. However, do this immediately before baking, not too far in advance, as excess moisture can accelerate spoilage. After washing, spread them out on a clean kitchen towel or paper towels to thoroughly dry them. This step is crucial to prevent diluting your pie filling and ensuring a perfectly thick consistency.

How Do You Keep a Blueberry Pie from being Runny?

Preventing a runny blueberry pie involves a few key strategies. First, ensure you’re using the correct amount of thickening agent (like cornstarch) relative to the quantity of berries in your recipe. Our method of pre-cooking a portion of the filling also greatly helps. Second, and equally important, allow your pie to cool completely at room temperature after baking before slicing into it. The filling continues to thicken and set as it cools, so patience is truly a virtue here!

Is it better to use cornstarch or flour to thicken blueberry pie filling?

Both cornstarch and flour are common thickening agents for pie fillings, and the choice often comes down to personal preference and the type of fruit. Cornstarch typically results in a very clear, glossy, and vibrant filling, while flour tends to produce a more opaque or cloudy finish. Cornstarch generally requires a higher temperature to thicken effectively. For less juicy fruits like apples, flour might be a better fit. For juicy berries like blueberries, cornstarch is often preferred for its clear, shimmering effect. When trying a new recipe, it’s generally best to stick to the recommended thickener for optimal results.

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Classic Fresh Peach Pie
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The Recipe:

Lattice Topped Blueberry Pie Recipe

Prep Time
40 minutes

Cook Time
50 minutes

Total Time
1 hour 30 minutes

Yield
8 servings

A delectable blueberry pie recipe for your summer berries!

Ingredients

Filling:

2 pints blueberries (approximately 4+ cups), rinsed
¾ cup granulated sugar
3 tablespoons cornstarch
3 tablespoons cold water
1 teaspoon freshly grated lemon zest
½ teaspoon ground cinnamon
A few gratings of fresh nutmeg (or a pinch of dried)
2 tablespoons unsalted or salted butter
Homemade or good quality store-bought double pie crust

Egg wash:

1 large egg, well beaten with a pinch of salt
Granulated sugar to sprinkle over the top before baking

Instructions

Prepare your favorite double pie crust recipe. Divide the dough into two equal halves, shape each into a disk, wrap tightly in plastic wrap, and chill in the refrigerator as directed.
To prepare the filling, combine 1 cup of the fresh blueberries with the ¾ cup of sugar in a medium saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the sugar has fully dissolved and the berries begin to release their juices, about 5 minutes.
In a small separate bowl, whisk together the 3 tablespoons of cornstarch and 3 tablespoons of cold water to create a smooth slurry. Pour this cornstarch mixture into the simmering blueberry and sugar mixture in the saucepan. Return the saucepan to low heat and cook, stirring constantly, until the mixture boils, thickens considerably, and becomes clear.
Transfer the thickened blueberry mixture into a large bowl. Stir in the lemon zest, cinnamon, nutmeg, and the 2 tablespoons of butter until the butter is melted and fully incorporated. Gently fold in the remaining fresh blueberries. Allow the filling to cool completely before assembling the pie.
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out one disk of the chilled pie dough. Carefully transfer the rolled dough into the bottom of a 9-inch pie plate.
Trim the edges of the bottom crust, leaving about a ½-inch overhang. Pour the cooled blueberry filling into the crust-lined pie plate.
Roll out the second disk of pie dough into a rectangle. Cut the dough into 8-10 strips of even width to create your lattice topping. You can choose to intricately weave the strips (refer to our “How to Make a Lattice Crust” section above for detailed instructions) or simply lay half the strips in one direction and then place the other half diagonally over them for a simpler criss-cross pattern.
Once the lattice is formed, press the edges of the top and bottom crusts together to seal them securely. Crimp the edges decoratively as desired. If using, brush the lattice crust with the beaten egg wash and generously sprinkle with granulated sugar.
Place the assembled pie on a parchment-lined baking sheet (this will catch any potential drips and keep your oven clean) and carefully place it on a lower rack in your preheated oven.
Immediately reduce the oven temperature to 375°F (190°C).
Bake the pie for approximately 40-50 minutes, or until the pie crust is beautifully golden brown and the filling is visibly bubbling through the lattice. Once baked, remove the pie from the oven and cool completely on a wire rack. This cooling period is essential for the filling to fully set.

Notes

If you prefer not to make a lattice crust, a solid top crust can be used instead. Just remember to cut several slits or a decorative pattern into the top crust before baking to allow steam to escape, which prevents the pie from becoming soggy or bursting.

Recipe adapted from Nick Malgieri.

Recommended Baking Tools:

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Roul’Pat Silicone Counter-Sized Mat
OXO Good Grips 11-Inch Balloon Whisk
Ceramic Pie Plate

Nutrition Information:

Yield:

Serving Size:

1 slice

Amount Per Serving:
Calories: 165Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 50mgCarbohydrates: 33gFiber: 2gSugar: 27gProtein: 1g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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The Recipe:

Best Pie Crust Recipe

Prep Time
5 minutes

Additional Time
1 hour

Total Time
1 hour

Yield
2 crusts

This is the best pie crust for decorative toppings. The egg and combination of butter and shortening make it easy to work with.