This classic blueberry pie is a fresh and delicious dessert that’s made for summertime! This pie is sure to impress any guest, filled with blueberries and topped with the most delicious and beautiful lattice crust.
Blueberry is such a delicious fruit that goes well in everything. Try out the amazing blueberry syrup, this delicious pound cake or this blueberry zucchini bread! They are so delicious, and there is something for every occasion!
Homemade Blueberry Lattice Pie Recipe
This homemade blueberry pie is made with my Grandma’s Perfect Pie Crust and fresh, juicy blueberries. A dessert just doesn’t get much better than that. You will need to have a double pie crust for this recipe because you use an entire pie crust for the lattice on top. Make these ahead of time (or buy some pre-made ones at the store) before you start this recipe.
Blueberries are a hit at our house no matter what I put them in, but this blueberry lattice pie really took them over the top. Plus, it looks stunning with the lattice crust on top. Bring it to any get-together or potluck, and it will be eaten before you get a chance to eat your second slice!
Ingredients in Blueberry Lattice Pie
This pie is simple enough for just about anyone to make! And it will make you look like you bake professionally! Check out the recipe card at the bottom of the post for exact measurements.
- Sugar: You need to sweeten up the overall taste with some delicious sugar.
- Lemon Zest: Fresh lemon zest adds a bright flavor to this pie.
- Pie Crust Recipe: Make your double pie crusts ahead of time by using this favorite recipe of mine! It’s my grandma’s and the absolute BEST!
- Cornstarch: This is used to coat the blueberries
- Flour: I used all-purpose flour in this recipe.
- Lemon Juice: This covers the blueberries and adds a yummy element that marries well with the flavor of blueberries.
- Frozen Blueberries: Before you use your frozen blueberries, thaw them first.
- Butter: I used unsalted butter in this recipe.
- Egg: I always like to use large eggs when I am cooking and baking in the kitchen.
- Water: you will combine this with the egg to create an egg wash. It’s what will make the top look golden brown.
- Coarse Sugar: This is optional, but I love to sprinkle this on top of this blueberry lattice pie!
How to Make a Blueberry Lattice Pie
This blueberry pie is one of the best that I have ever tasted! The lemon combined with the blueberry is so yummy that baking is worth every second!
Crust and Filling
- Combine: In a small bowl, combine the sugar and lemon zest until fragrant. Set aside.
- Line and press: Line a 9-inch pie dish with half of the pie dough. Press into the bottom and sides of the pan. Don’t trim the excess dough just yet. Chill in the freezer for at least 20 minutes.
- Preheat oven: Preheat the oven to 400°.
- Coat blueberries: Add the cornstarch and flour to the lemon sugar and mix until combined. In a large bowl, add the sugar mixture, lemon juice, and blueberries. Stir until the blueberries are evenly coated.
Lattice
- Cut strips: Use a sharp paring knife or a dough lattice roller to cut the second half of the dough into half-inch wide strips.
- Add filling to crust: Pour the blueberry filling into the chilled bottom crust. Using the strips of dough, lay half of the strips across the pie in one direction. Gently fold every other strip back halfway and lay another strip perpendicular across them. Fold the strips back.
- Add lattice strips: Fold the alternate strips back almost halfway and lay another strip perpendicular across them. Repeat the process alternating strips until the lattice is complete across the whole top of the blueberry pie.
- Press: Press the edges of the lattice strips into the edge of the bottom crust and trim the excess dough using a paring knife going around the whole pie pan.
- Make egg wash: Combine the beaten egg with the water. Use a pastry brush to gently brush the lattice strips with egg wash and, if desired, sprinkle with coarse sugar.
- Bake: Place the pie dish on a baking sheet and bake for 45-50 minutes until the filling is bubbling and the crust is golden brown.
- Cool: Let the blueberry lattice pie cool for at least 4 hours so the filling can set up before slicing. Store leftover pie covered tightly in the fridge for up to 5 days.
Tips for Baking a Pie
Baking pies is the best because you can use them for every occasion! Just follow the instructions and these quick tips and your blueberry lattice pie will turn out beautiful and delicious!
- Cold pie crust: Whether you are using a store-bought or homemade crust, you will definitely want to implement this tip! To ensure that you are getting that perfectly flaky crust, make sure to chill your pie crust before filling it up and baking it. The butter in your pie crust will melt while baking. The butter will steam in the oven which causes the crust to separate into several flaky layers. This is exactly what will set your pie apart!
- Runny pie filling: If you open the oven and find that your pihasn’ting hasn’t thickened up, it usually means thathasn’tpie hasn’t baked for long enough. Bake your pie until the filling is visibly bubbling!
Can I Make this Ahead of Time?
Yes! Because this blueberry lattice pie needs to cool for a few hours beforit’sting, it’s the perfect pie to make ahead of time! This makes it a great choice to bring to a party or a get-together. After you make the pie, it needs to cool for at least 4 hours. If you want to make it a few days ahead of time then it can be stored (tightly covered in plastic wrap, foil, or an airtight container) in your fridge for up to 5 days!
More Delicious Blueberry Desserts
Blueberry Lattice Pie
Ingredients
- 3/4 Cup Sugar
- 2 Teaspoons Lemon Zest
- 1 Double Pie Crust Recipe
- 2 Tablespoons Cornstarch
- ¼ Cup All-purpose Flour
- 1 Tablespoon Lemon Juice
- 6 Cups Frozen Blueberries (thawed)
- 1 Tablespoon Unsalted Butter
- 1 Large Egg (beaten)
- 1 Tablespoon Water
- Coarse Sugar (for topping)
Instructions
Crust and Filling
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In a small bowl combine the sugar and lemon zest until fragrant. Set aside.
-
Line a 9-inch pie dish with half of the pie dough. Press into the bottom and sides of the pan. Don’t trim the excess dough just yet. Chill in the freezer for at least 20 minutes.
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Preheat the oven to 400°.
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Add the cornstarch and flour to the lemon sugar and mix until combine. In a large bowl add the sugar mixture, lemon juice and blueberries. Stir until the blueberries are evenly coated.
Lattice
-
Use a sharp paring knife or a dough lattice roller to cut the second half of the dough into half-inch wide strips.
-
Pour the blueberry filling into the chilled bottom crust. Using the strips of dough, lay half of the strips across the pie in one direction. Gently fold every other strip back halfway and lay another strip perpendicular across them. Fold the strips back.
-
Fold the alternate strips back almost halfway and lay another strip perpendicular across them. Repeat the process alternating strips until the lattice is complete across the whole top of the pie.
-
Press the edges of the lattice strips into the edge of the bottom crust and trim the excess dough using a paring knife going around the whole pie pan.
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Combine the beaten egg with the water. Use a pastry brush to gently brush the lattice strips with egg wash and, if desired, sprinkle with coarse sugar.
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Place the pie dish on a baking sheet and bake for 45-50 minutes, until the filling is bubbling, and the crust is golden brown.
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Let the pie cool for at least 4 hours so the filling can set up before slicing. Store leftover pie covered tightly in the fridge for up to 5 days.
Nutrition
from The Recipe Critic https://ift.tt/5sGcJab
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