Blueberry Lattice Pie

This blueberry lattice pie is one of my favorite desserts to make when blueberries are in season. I fill a buttery homemade pastry crust with juicy blueberries, a touch of lemon, and just enough sugar to balance their natural sweet-tart flavor. I finish the pie with a classic lattice crust that turns beautifully golden and crisp in the oven.

Also I especially like serving this pie for summer gatherings, holidays, and family celebrations. Once the blueberry filling has cooled and set, every slice has a thick, vibrant fruit center surrounded by flaky pastry. I sometimes serve it simply as it is, but a scoop of vanilla ice cream makes it even more indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pastry:

400g plain flour, plus extra for dusting

200g cold unsalted butter, cubed

½ teaspoon fine salt

40g icing sugar

2 medium egg yolks

Ice-cold water, as needed

For the Blueberry Filling:

800g blueberries

125g golden granulated sugar

25g plain flour

2 tablespoons cornflour

2 tablespoons lemon juice

20g cold unsalted butter, cut into small pieces

For Finishing:

1 medium egg

1 tablespoon milk

2 teaspoons golden granulated sugar, for sprinkling

Vanilla ice cream, for serving (optional)

Directions

Make the Pastry:

I place the 400g plain flour, cubed cold butter, and salt in a food processor. I pulse everything together until the mixture resembles fine breadcrumbs.

Then I add the icing sugar and pulse briefly until evenly combined.

In a small bowl, I beat the egg yolks with 3 tablespoons of ice-cold water. I add 4 tablespoons of this mixture to the food processor and pulse until the pastry starts to clump together. If it still seems too dry, I add a small amount of the remaining liquid.

Chill the Dough:

I turn the dough onto a clean work surface and gently bring it together into a ball without overworking it. Then I divide the dough into two equal portions and flatten each one into a disc.

I wrap the discs separately and refrigerate them for 40 minutes. Keeping the butter cold at this stage helps me achieve a tender, flaky pastry.

Prepare the Pie Shell:

I lightly flour my work surface and roll one chilled pastry disc to approximately 3mm thick. I use it to line a 23cm deep pie dish, leaving a small amount of pastry hanging over the edge.

Then I loosely cover the pastry shell and refrigerate it for at least 1 hour.

Prepare the Lattice Pastry:

I roll the second pastry disc into approximately a 25cm square. I transfer it carefully to a lightly floured tray or board, cover it, and refrigerate it alongside the pie shell.

Prepare the Oven and Filling:

I preheat the oven to 220°C (200°C fan/Gas Mark 7).

In a large bowl, I combine the blueberries, 125g golden granulated sugar, 25g plain flour, cornflour, and lemon juice. I gently mix everything until the blueberries are evenly coated.

Create the Lattice:

I remove the chilled pastry square from the refrigerator and cut it into strips approximately 2cm wide.

In a small bowl, I beat the whole egg with the milk to create an egg wash. I brush a little of this mixture around the edge of the chilled pie shell.

Assemble the Pie:

I spoon the blueberry mixture into the prepared pastry shell and spread it evenly. I scatter the small pieces of cold butter over the blueberry filling.

Then I arrange the pastry strips over the filling in an alternating over-and-under pattern to create the lattice. I press the ends of the strips gently against the pastry around the edge of the dish, trim away excess pastry, and crimp or flute the edge.

I brush the lattice and edges with the remaining egg wash and sprinkle the top with the extra 2 teaspoons of granulated sugar.

Bake:

I bake the pie for 25 minutes at 220°C (200°C fan/Gas Mark 7).

Then I reduce the oven temperature to 190°C (170°C fan/Gas Mark 5) and continue baking for another 40–45 minutes. I know the pie is ready when the pastry is deeply golden and the blueberry filling is visibly bubbling.

Cool and Serve

I allow the baked pie to cool for at least 4 hours before cutting it. I find this resting time particularly important because the blueberry filling continues to thicken and set as the pie cools.

Once set, I slice the pie and serve it at room temperature. I like adding a scoop of vanilla ice cream when I want an extra-creamy contrast to the sweet-tart blueberry filling.

Servings and Timing

This recipe makes 8 servings.

Prep Time: 50 minutes

Cooking Time: 1 hour 10 minutes

Chilling and Cooling Time: approximately 4 hours or more

Total Time: approximately 6 hours

Servings: 8

Calories: approximately 480 kcal per serving

I plan ahead when making this pie because much of the total time comes from chilling the pastry and allowing the baked filling to cool completely. Although waiting several hours can be tempting to skip, I find that the cooling period makes a significant difference when I want neat slices that hold their shape.

Variations

Mixed Berry Lattice Pie:

I sometimes replace part of the blueberries with raspberries, blackberries, or sliced strawberries. I keep the overall quantity of fruit close to the original recipe so the ratio of fruit to thickener remains balanced.

Lemon Blueberry Pie:

When I want a brighter citrus flavor, I add some finely grated lemon zest to the blueberry filling along with the lemon juice. I find that lemon zest enhances the blueberries particularly well.

Cinnamon Blueberry Pie:

For a warmer flavor, I add a small pinch of ground cinnamon to the blueberry mixture. I use it sparingly because I still want the blueberry flavor to remain dominant.

Coarse Sugar Topping:

Instead of regular granulated sugar on the lattice, I sometimes use a coarse decorating sugar. It gives the baked crust a little extra crunch and sparkle.

Vanilla Blueberry Filling:

I can add a small amount of vanilla extract to the blueberry mixture for a softer, more aromatic flavor. I especially like this variation when I plan to serve the pie without ice cream.

Storage/Reheating

I let the blueberry pie cool completely before storing it. Once cooled, I cover it well or transfer individual slices to an airtight container.

I can keep the pie at room temperature for about a day if my kitchen is cool. For longer storage, I prefer refrigerating it, where it can generally be kept for up to 4 days. The pastry gradually softens in the refrigerator, but the flavor remains delicious.

When I want to warm a slice, I place it in a 180°C oven for around 10–15 minutes, or until warmed through. I prefer the oven to the microwave because it helps restore some crispness to the pastry. If I use a microwave for convenience, I heat individual portions only briefly.

Also I can freeze the baked pie. I wrap it securely and freeze it for up to 3 months. I thaw it in the refrigerator before warming it gently in the oven.

FAQs

Can I Use Frozen Blueberries for Blueberry Lattice Pie?

I can use frozen blueberries when fresh ones aren’t available. Generally I add them while still frozen rather than thawing them first, since thawed berries can release a lot of liquid before the pie reaches the oven. I may also need a little extra baking time to ensure the filling becomes hot and bubbly.

Why Does My Blueberry Pie Need to Cool for So Long?

I let the pie cool for at least 4 hours because the filling is very fluid immediately after baking. As it cools, the thickened blueberry juices set. I find that cutting the pie too early usually results in a runnier filling, while a fully cooled pie produces much cleaner slices.

How Do I Know When the Blueberry Filling Is Cooked?

I look for bubbling juices in the center of the pie rather than only around the edges. The bubbling indicates that the filling has become hot enough for the starches to properly thicken the fruit juices.

Can I Make the Pastry Ahead of Time?

I can prepare the pastry in advance and keep the wrapped dough in the refrigerator until I am ready to assemble the pie. This makes the recipe much easier to divide into stages, especially when I am preparing the dessert for a celebration or holiday meal.

What Can I Serve With Blueberry Lattice Pie?

I love serving this pie with vanilla ice cream because the cold, creamy ice cream contrasts beautifully with the fruity filling and buttery pastry. I can also serve it with softly whipped cream, pouring cream, or simply enjoy a slice on its own.

Conclusion

This blueberry lattice pie is the kind of classic dessert I enjoy making when I want something that looks special while still letting simple ingredients shine. The buttery homemade pastry provides a crisp, flaky shell for the juicy sweet-tart blueberry filling, while the golden lattice gives the finished pie its traditional appearance.

I find that the most important part of the recipe is giving the pastry enough time to chill and the finished pie enough time to cool. With those steps taken care of, I get a beautifully set filling and crisp pastry that slice neatly. Whether I serve it for a summer gathering, a holiday, or an ordinary family dessert, I think this homemade blueberry pie is especially satisfying with a generous scoop of vanilla ice cream.

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