Blueberry pie lives or dies on its filling: too loose and the slice floods the plate, too firm and it eats like jam in pastry. This one aims for the middle you can see in the photograph — berries that hold together in a glossy, jammy layer under a golden lattice, soft enough to spoon but set enough to slice. The tricks are a proper amount of cornstarch, a squeeze of lemon, and a full cooling rest before anyone is allowed near it with a knife.
It joins our Desserts shelf beside Classic Apple Pie — the other lattice pie on the site — and borrows the make-ahead spirit of Peach Cobbler for summer fruit. The lattice looks like work but is really just strips laid over and under; a slightly uneven weave, like the one in the photograph, is part of the charm.
Use fresh berries when they are good and cheap, frozen the rest of the year — the filling method is identical, and frozen fruit needs no thawing. What matters more than the fruit source is the bake: the centre of the filling must be bubbling, not just the edges, before the pie comes out, because that boil is what activates the thickener and sets the slice.
Setting the filling so slices hold
Blueberries release a flood of juice as they bake, and cornstarch is the thickener that handles it best — flour leaves the filling cloudy and tapioca can set almost too firmly. Six tablespoons sounds like a lot until the first slice stands up. The lemon juice is not just flavour: its acid brightens the berries and helps the set. The final guarantee is patience. A blueberry pie cut after one hour will always slump; after three to four hours at room temperature, the same pie slices like the photograph promises.
A lattice without the stress
Roll the top crust and cut it into strips about 3/4 inch (2 cm) wide with a knife or pizza wheel — ruler-straight is not required. Lay five strips across the pie in one direction, fold back alternate strips, lay one strip across, and repeat; the over-under pattern weaves itself as you go. Chill the assembled pie for 15 minutes before baking so the strips hold their edges, and brush with egg wash for the deep golden shine in the photograph. Any pastry scraps can be rerolled for a simple crimped edge instead if a lattice is not the day for it.
Ingredients
- 2 1/2 cups all-purpose flour (300 g), plus more for rolling
- 1 cup cold unsalted butter (225 g), cut into cubes
- 1 tablespoon granulated sugar (12 g), for the pastry
- 1 teaspoon fine salt (6 g), for the pastry
- 6 tablespoons ice water (90 ml), as needed
- 6 cups blueberries (900 g), fresh or frozen
- 3/4 cup granulated sugar (150 g), for the filling
- 6 tablespoons cornstarch (48 g)
- 1 tablespoon fresh lemon juice (15 ml)
- 1 teaspoon lemon zest (2 g)
- 1/4 teaspoon fine salt (1.5 g), for the filling
- 1 large egg (50 g), beaten with 1 tablespoon water, for the wash
- 1 tablespoon coarse sugar (12 g), for sprinkling
Amounts are for the yield below. US customary measures first, grams in brackets for scale users.
Step-by-step instructions
- Make and chill the pastry. Rub the butter into the flour, sugar and salt until pea-sized pieces remain, then mix in ice water a spoonful at a time until the dough just holds together. Divide into two discs, wrap and chill for at least 30 minutes. Cold butter in distinct pieces is what bakes into flakes, so work quickly and keep everything cold.
- Mix the filling. Toss the blueberries with the sugar, cornstarch, lemon juice, lemon zest and salt until every berry is coated and no dry cornstarch shows. If using frozen berries, mix them in still frozen — they will thaw in the oven, and pre-thawing only loses juice into the bowl instead of the pie.
- Line the dish and weave the lattice. Roll the larger disc into the base of a 9-inch (23 cm) pie dish, leaving an overhang. Fill with the blueberry mixture. Roll the second disc, cut it into strips, and weave a lattice over the top. Trim, fold the overhang over the strip ends, and crimp. Chill the assembled pie for 15 minutes.
- Bake until the centre bubbles. Brush the lattice with egg wash and sprinkle with coarse sugar. Bake at 400°F (200°C) for 20 minutes, then at 375°F (191°C) for 30 to 35 minutes more, until the crust is deeply golden and the filling bubbles in the centre, as in the photograph. Shield the edges with foil if they brown early.
- Cool completely before slicing. Cool the pie on a rack for at least 3 to 4 hours — this rest is when the filling sets, and cutting early undoes it. Serve at room temperature or barely warm, with vanilla ice cream or whipped cream.
Nutrition estimate
| Nutrient | Per serving |
|---|---|
| Calories | 385 kcal |
| Protein | 4 g |
| Carbohydrates | 52 g |
| Fat | 19 g |
| Saturated fat | 11 g |
| Sodium | 330 mg |
| Fiber | 4 g |
| Sugar | 26 g |
Nutrition figures are estimates calculated from standard ingredient data for the yield stated. Your actual values will vary with brands, substitutions and portion sizes — treat them as a guide, not a guarantee.
Storage & reheating
Blueberry pie keeps, loosely covered, at room temperature for 2 days, or refrigerated for up to 5 days — bring slices back to room temperature or warm them briefly at 325°F (163°C) for 10 minutes before serving. The whole baked pie freezes well for up to 3 months; thaw overnight in the refrigerator and refresh in the oven. Unbaked, the assembled pie can be frozen and baked from frozen with 15 to 20 minutes added.
Easy Blueberry Pie with Lattice Crust
Jammy blueberries under a golden lattice — slices clean, tastes like summer.
Ingredients
Tick ingredients off as you prep, and tap a step below to mark it done as you cook. Scaling adjusts the listed amounts - seasoning to taste stays your call.
Instructions
- Make and chill the pastry. Rub the butter into the flour, sugar and salt until pea-sized pieces remain, then mix in ice water a spoonful at a time until the dough just holds together. Divide into two discs, wrap and chill for at least 30 minutes. Cold butter in distinct pieces is what bakes into flakes, so work quickly and keep everything cold.
- Mix the filling. Toss the blueberries with the sugar, cornstarch, lemon juice, lemon zest and salt until every berry is coated and no dry cornstarch shows. If using frozen berries, mix them in still frozen — they will thaw in the oven, and pre-thawing only loses juice into the bowl instead of the pie.
- Line the dish and weave the lattice. Roll the larger disc into the base of a 9-inch (23 cm) pie dish, leaving an overhang. Fill with the blueberry mixture. Roll the second disc, cut it into strips, and weave a lattice over the top. Trim, fold the overhang over the strip ends, and crimp. Chill the assembled pie for 15 minutes.
- Bake until the centre bubbles. Brush the lattice with egg wash and sprinkle with coarse sugar. Bake at 400°F (200°C) for 20 minutes, then at 375°F (191°C) for 30 to 35 minutes more, until the crust is deeply golden and the filling bubbles in the centre, as in the photograph. Shield the edges with foil if they brown early.
- Cool completely before slicing. Cool the pie on a rack for at least 3 to 4 hours — this rest is when the filling sets, and cutting early undoes it. Serve at room temperature or barely warm, with vanilla ice cream or whipped cream.
Recipe by Ahsan ul Haq · FryDaily. Printing? This card is designed to print cleanly on its own.
