Description
A classic blueberry lattice pie with a crisp, buttery homemade pastry and a thick, juicy sweet-tart blueberry filling brightened with lemon. The golden lattice crust makes it an impressive dessert for summer gatherings and celebrations.
Ingredients
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
800g blueberries
125g golden granulated sugar
25g plain flour
2 tablespoons cornflour
2 tablespoons lemon juice
20g cold unsalted butter, cut into small pieces
1 medium egg
1 tablespoon milk
2 teaspoons golden granulated sugar, for sprinkling
Vanilla ice cream, for serving (optional)
Instructions
- Place 400g plain flour, 200g cold cubed butter, and the salt in a food processor. Pulse until the mixture resembles fine breadcrumbs. Add the icing sugar and pulse briefly to combine.
- Beat the egg yolks with 3 tablespoons of ice-cold water. Add 4 tablespoons of this mixture to the food processor and pulse until the pastry begins to clump together, adding a little more liquid if needed.
- Turn the dough onto a clean work surface and gently bring it together without overworking. Divide into two equal portions, flatten into discs, wrap separately, and refrigerate for 40 minutes.
- Lightly flour the work surface and roll one chilled pastry disc to approximately 3mm thick. Use it to line a 23cm deep pie dish, leaving a little pastry overhanging the edge. Cover loosely and refrigerate for at least 1 hour.
- Roll the second pastry disc into approximately a 25cm square. Transfer to a lightly floured tray or board, cover, and refrigerate until needed.
- Preheat the oven to 220°C (200°C fan/Gas Mark 7). In a large bowl, gently combine the blueberries, 125g golden granulated sugar, 25g plain flour, cornflour, and lemon juice until evenly coated.
- Cut the chilled pastry square into strips approximately 2cm wide. Beat the whole egg with the milk and brush a little of this egg wash around the edge of the chilled pie shell.
- Spoon the blueberry mixture into the pastry shell and spread evenly. Scatter the 20g cold butter pieces over the filling.
- Arrange the pastry strips over the filling in an alternating over-and-under lattice pattern. Press the strip ends against the pastry edge, trim away excess pastry, and crimp or flute the edge.
- Brush the lattice and edges with the remaining egg wash and sprinkle with 2 teaspoons of golden granulated sugar.
- Bake for 25 minutes at 220°C (200°C fan/Gas Mark 7). Reduce the oven to 190°C (170°C fan/Gas Mark 5) and bake for another 40–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling, including near the center.
- Allow the pie to cool for at least 4 hours so the filling can thicken and set. Slice and serve at room temperature, with vanilla ice cream if desired.
Notes
Keep the pastry and butter cold and avoid overworking the dough for a tender, flaky crust.
Allow the baked pie to cool for at least 4 hours before slicing so the blueberry filling sets properly.
Frozen blueberries can be used without thawing first; the pie may require a little additional baking time.
For a mixed berry variation, replace part of the blueberries with raspberries, blackberries, or sliced strawberries while keeping the total fruit quantity similar.
Add finely grated lemon zest, a small pinch of cinnamon, or a little vanilla extract to the filling for a flavor variation.
Coarse decorating sugar can replace the granulated sugar on the lattice for extra crunch.
Store covered for about 1 day at cool room temperature or refrigerate for up to 4 days.
Reheat individual slices in a 180°C oven for 10–15 minutes to help restore the pastry’s crispness.
The baked pie can be wrapped securely and frozen for up to 3 months. Thaw in the refrigerator before reheating gently in the oven.
Serve on its own or with vanilla ice cream, whipped cream, or pouring cream.
- Prep Time: 50 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 24 g
- Sodium: 170 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 105 mg
