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Homemade Blueberry Pie with Lattice Crust

Homemade Blueberry Pie with Lattice Crust

Looking for a classic summer dessert that will have everyone coming back for seconds? This Homemade Blueberry Pie with Lattice Crust is the answer. Bursting with juicy blueberries, sweetened just right, and elegantly topped with a flaky lattice crust, this pie is a showstopper that’s surprisingly easy to make. Perfect for gatherings, it’s the ultimate way to celebrate fresh summer berries.

Why You’ll Love This Recipe

This blueberry pie is not just a treat for the taste buds but also a feast for the eyes. With its golden-brown lattice crust and vibrant filling, it brings the charm of homemade goodness to any table.

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  • Fresh Ingredients: Made with ripe blueberries and zesty lemon for a burst of flavor.
  • Visual Appeal: Lattice crust adds an elegant touch that’s sure to impress.
  • Easy to Make: Simple steps make this pie accessible for bakers of all levels.
  • Perfect for Gatherings: A crowd-pleaser that pairs beautifully with ice cream or whipped cream.

Ingredients

  • 2 cups fresh blueberries
  • 1 cup granulated sugar, divided
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 package (14 oz) refrigerated pie crusts (or homemade pie crust)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)

How to Make Blueberry Pie

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine 2 cups of blueberries, 3/4 cup of sugar, cornstarch, lemon juice, and salt. Gently toss to coat the blueberries without crushing them. Set aside to let the mixture thicken while you prepare the crust.
  3. Roll out one pie crust and fit it into a 9-inch pie pan, leaving some overhang. Pour the blueberry mixture into the crust, and dot with small pieces of butter.
  4. Roll out the second pie crust and cut it into strips for the lattice top. Lay half of the strips across the pie in one direction, then fold back every other strip to create a lattice pattern. Repeat with the remaining strips in the opposite direction.
  5. Trim the excess crust from the edges and crimp to seal. Brush the lattice top with the beaten egg mixed with milk for a golden finish.
  6. Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the filling is bubbly and the crust is golden brown.
  7. Remove from the oven and let the pie cool for at least 2 hours before slicing to allow the filling to set.

Tips for the Best Results

  • Use fresh, ripe blueberries for the best flavor and texture.
  • Don’t skip the cooling time; it helps the filling thicken and makes for cleaner slices.
  • If you prefer a sweeter pie, adjust the sugar to your taste.
  • For a touch of nostalgia, add a sprinkle of cinnamon to the blueberry filling.

Easy Variations

  • Substitute half of the blueberries with raspberries or blackberries for a mixed berry pie.
  • Add a teaspoon of vanilla extract to the blueberry mixture for extra depth of flavor.
  • For a fun twist, incorporate a tablespoon of almond extract for a nutty undertone.

What to Serve With It

  • Vanilla ice cream or whipped cream for a classic pairing.
  • A dollop of crème fraîche for a slightly tangy contrast.
  • Fresh mint leaves for garnish to elevate the presentation.

Storage and Reheating

Store leftover pie in the refrigerator for up to 4 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also enjoy it cold!

Recipe Card

Homemade Blueberry Pie with Lattice Crust
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Ingredients:

  • 2 cups fresh blueberries
  • 1 cup granulated sugar, divided
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 package (14 oz) refrigerated pie crusts (or homemade pie crust)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine blueberries, 3/4 cup sugar, cornstarch, lemon juice, and salt. Let it sit.
  3. Roll out one crust into a 9-inch pie pan. Pour in the blueberry filling and dot with butter.
  4. Roll out the second crust, cut into strips, and create a lattice top. Seal the edges.
  5. Brush with egg wash and bake for 15 minutes at 425°F, then reduce to 350°F and bake for an additional 30-35 minutes.
  6. Cool for 2 hours before serving.

Note: Allowing the pie to cool fully helps the filling set for cleaner slices.

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