Lattice-Top Blueberry Pie Recipe

Name: Lattice-Top Blueberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: All-purpose flour, for dusting; Pate Brisee (page 322); 2 pounds (about 7 cups) fresh blueberries, picked over and rinsed; 1/2 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon ground cinnamon; 1 tablespoon fresh lemon juice; 1 large egg yolk, for egg wash; 1 tablespoon heavy cream, for egg wash; Fine sanding sugar, for sprinkling

Servings: persons

1
Preheat oven to 400F.
2
On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, about 1/8 inch thick.
3
Fit dough into a 9-inch pie plate.
4
In a large bowl, toss together berries, granulated sugar, cornstarch, cinnamon, and lemon juice until combined.
5
Pour mixture into pie plate, piling in center.
6
On a lightly floured surface, roll out remaining disk of dough as in step 1.
7
To make lattice, cut dough into ten 1-inch-wide strips using a fluted pastry wheel.
8
Lightly brush edge of dough in pie plate with water.
9
Carefully arrange dough strips on top, weaving to form a lattice (see page 328).
10
Trim dough to a 1-inch overhang.
11
Fold edges under as desired, and crimp with a fork.
12
In a small bowl, whisk together egg yolk and cream for egg wash; brush on top of dough strips and edge of pie shell.
13
Generously sprinkle with sanding sugar.
14
Refrigerate or freeze pie until firm, about 30 minutes.
15
Transfer pie plate to a parchment-lined rimmed baking sheet, and bake until crust begins to brown, about 20 minutes.
16
Reduce heat to 350F.
17
Continue baking until crust is deep golden brown and juices bubble, 55 minutes more.
18
(If crust browns too quickly, tent pie with foil.)
19
Transfer pie to a wire rack; let cool completely, at least 3 hours, before serving.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: All-purpose flour, for dusting, Pate Brisee (page 322), 2 pounds (about 7 cups) fresh blueberries, picked over and rinsed, 1/2 cup granulated sugar, and more.

Yes, Lattice-Top Blueberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lattice-Top Blueberry Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions