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Homemade Blueberry Pie with Lattice Crust

Homemade Blueberry Pie with Lattice Crust

Looking to impress your friends and family with a classic dessert that screams summer? This Homemade Blueberry Pie with Lattice Crust is your answer! Bursting with juicy blueberries and encased in a flaky, golden crust, this pie is not just a treat for the taste buds but also a feast for the eyes. Perfect for picnics, barbecues, or cozy nights in, this pie will have everyone coming back for seconds.

Why You’ll Love This Recipe

This blueberry pie is a delicious blend of sweet and tart flavors, making it a refreshing dessert choice. The lattice crust not only looks stunning but also allows the juices to bubble up, creating a beautiful presentation. Plus, it’s surprisingly easy to make!

  • Classic summer flavors that everyone loves
  • Simple ingredients that are easy to find
  • Visually impressive with a lattice top
  • Perfect for gatherings or a cozy night in
  • Great way to use fresh or frozen blueberries

Ingredients

  • 2 ½ cups fresh or frozen blueberries
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, cut into small cubes
  • 1 recipe for double pie crust (store-bought or homemade)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)

How to Make Blueberry Pie Slice

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to mix, then set aside to let the mixture sit for about 15 minutes, allowing the blueberries to release some juices.
  3. Roll out one of the pie crusts and fit it into a 9-inch pie pan. Trim any excess crust hanging over the edges.
  4. Pour the blueberry filling into the prepared pie crust, spreading it evenly. Dot the filling with small cubes of butter.
  5. Roll out the second pie crust and cut it into ¾-inch strips to create a lattice pattern. Lay half of the strips across the pie, then weave the remaining strips over and under the first half to create a lattice effect. Trim and crimp the edges to seal.
  6. In a small bowl, whisk together the beaten egg and milk. Brush this egg wash over the lattice crust for a golden finish.
  7. Bake in the preheated oven for 15 minutes, then reduce the heat to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
  8. Remove the pie from the oven and let it cool for at least 2 hours before slicing. This cooling time allows the filling to set properly.

Tips for the Best Results

  • Use a mix of fresh and frozen blueberries for added flavor and texture.
  • Make sure your butter is cold when making the crust for a flaky texture.
  • If the edges of the crust brown too quickly, cover them with aluminum foil during baking.
  • For a sweeter pie, adjust the sugar based on the sweetness of the blueberries.

Easy Variations

  • Swap out blueberries for other berries like raspberries, blackberries, or a mix.
  • Add a sprinkle of cinnamon or nutmeg to the fruit filling for extra warmth.
  • Drizzle a simple glaze made of powdered sugar and lemon juice over the pie after it cools for a sweet finish.

What to Serve With It

  • A scoop of vanilla ice cream for a classic pairing
  • Fresh whipped cream for a light touch
  • A dollop of Greek yogurt for a tangy contrast
  • A drizzle of caramel sauce for added sweetness

Storage and Reheating

Store leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, simply place slices in a microwave for a few seconds or warm in an oven at 350°F (175°C) until heated through.

Recipe Card

Homemade Blueberry Pie with Lattice Crust
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings
Ingredients:

  • 2 ½ cups fresh or frozen blueberries
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, cut into small cubes
  • 1 recipe for double pie crust (store-bought or homemade)
  • 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 the blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss gently and set aside for 15 minutes.
  3. Roll out one pie crust and fit it into a 9-inch pie pan. Trim excess crust.
  4. Pour the blueberry filling into the crust and dot with butter.
  5. Roll out the second crust, cut into strips, and create a lattice on top. Crimp edges.
  6. Brush with egg wash and bake for 15 minutes. Reduce heat to 350°F (175°C) and bake for another 30-35 minutes.
  7. Let cool for at least 2 hours before slicing.

Notes: Use a mix of fresh and frozen blueberries for added flavor. Cover crust edges if browning too quickly.

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