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–+ servings

Blueberry Lattice Pie

This blueberry pie recipe features a thick, glossy filling made with lemon zest and cornstarch, tucked into a flaky double crust and finished with a golden lattice top.
Servings 8 slices
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes

Equipment

  • mixing bowls
  • 9-inch pie dish
  • Rolling Pin
  • Sharp knife or pastry wheel
  • pastry brush
  • baking sheet
  • cooling rack

Ingredients

  • 1 (9-inch) double crust homemade pie crust (enough for top and bottom)
  • 2 pounds fresh blueberries (900 g / about 6 cups)
  • ⅔ cup granulated sugar (130 g)
  • ¼ cup cornstarch (30 g)
  • 2 teaspoons lemon zest
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon fine sea salt
  • 1 tablespoon butter, cut into small squares (14 g)
  • 1 egg yolk
  • 1 tablespoon heavy cream
  • 1 tablespoon coarse sugar (for topping)

Instructions

  • Roll out one chilled dough disk into a 12-inch circle and fit it into a 9-inch pie dish without stretching. Refrigerate while you make the filling.
  • In a large bowl, whisk sugar, cornstarch, lemon zest, cinnamon, allspice, and salt until combined. Add blueberries and gently toss to coat.
  • Pour filling into the chilled bottom crust and refrigerate while you prepare the lattice.
  • Roll out the second dough disk, cut into ¾-inch strips, and weave a lattice over the filling.
  • Trim excess dough, fold edges under, and crimp to seal. Dot exposed filling with butter.
  • Whisk egg yolk with heavy cream, brush over crust, and sprinkle coarse sugar. Chill pie for 10 minutes.
  • Place a baking sheet on the lower oven rack and preheat oven to 400°F (204°C).
  • Bake pie on the hot baking sheet for 20 minutes, then reduce heat to 350°F (177°C) and bake 35–45 minutes more, until crust is golden and filling bubbles vigorously.
  • Cool 2–3 hours before slicing so the filling sets.

Notes

Fresh blueberries bake fastest, but frozen berries work well—use them straight from the freezer and expect a slightly longer bake.
If crust edges brown too quickly, cover with foil and continue baking until the center bubbles confidently.
Store covered at room temperature up to 2 days or refrigerate up to 5 days.
Freeze baked pie up to 3 months, tightly wrapped in plastic wrap and foil. Thaw overnight in the fridge.

Nutrition

Calories: 502kcalCarbohydrates: 63gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 88mgSodium: 160mgPotassium: 110mgFiber: 4gSugar: 24gVitamin A: 450IUVitamin C: 8mgCalcium: 25mgIron: 2mg
Author: Emma Novich
Calories: 502kcal
Course: Dessert
Cuisine: American
Keyword: berry pie, blueberry pie filling, blueberry pie recipe, lattice crust pie