Homemade Blueberry Pie with Lattice Top

Homemade Blueberry Pie with Lattice Top is a delightful dessert that combines a buttery, flaky crust with a sweet, juicy blueberry filling. The succulent berries bubble over the edges, tempting anyone who catches a glimpse of this beautiful pie. With a lattice top that adds a charming touch, this pie captures the essence of summer in every slice.

I fondly remember the first time I attempted to make this pie. The smell of blueberries wafting through my kitchen had me entranced. It was a simple recipe that seemed almost magical as the crust turned golden-brown and the filling bubbled enticingly. Whether you’re celebrating a special occasion or just satisfying a mid-week craving, this pie truly shines. I can’t wait for you to give it a try; it’s a delicious way to bring a little bit of joy to your day.

How to Make Homemade Blueberry Pie with Lattice Top

1. Prepare the Pie Dough: In a food processor, combine 2 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon salt. Add the 1 cup cold, cubed unsalted butter and pulse until the mixture resembles breadcrumbs. Drizzle in 7 tablespoons ice cold water gradually, pulsing until the mixture holds together when pressed.
2. Chill the Dough: Transfer the crumbly dough into a large Ziploc bag, squeezing to form a ball. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
3. Prepare the Blueberry Filling: In a large mixing bowl, toss together 2 pounds blueberries, 1/4 cup all-purpose flour, 1/4 cup granulated sugar, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 1 teaspoon ground cinnamon. Set aside for assembly.
4. Roll the Dough: Unwrap each dough disc and place between two sheets of parchment paper. Roll out each disc to a 12-inch circle.
5. Assemble the Pie: Transfer the first rolled dough into a 9-inch pie pan, pressing it gently to form the bottom crust. Pour the blueberry filling into the crust, spreading it evenly.
6. Create the Lattice Top: Cut the second dough circle into 10 strips, each about 1-inch wide. Lay out 5 strips over the blueberry filling, spaced apart. Fold back the 2nd and 4th strips and place a longer strip across the center. Fold the 2nd and 4th strips over it.
7. Complete the Lattice: Fold back the 1st, 3rd, and 5th strips halfway, then place a shorter strip parallel. Fold them back over the shorter strip. Repeat this process until the lattice top is fully formed.
8. Seal the Edges: Press the edges together and crimp with your fingers to seal. Use any remaining dough scraps to reinforce the edges if necessary.
9. Apply the Egg Wash: Brush the lattice and edges of the pie with the beaten egg. If you’re not baking immediately, refrigerate to prevent the dough from warming up too much.
10. Bake the Pie: Preheat your oven to 375°F (190°C). Bake the pie for about 50 minutes, or until the lattice crust is golden and the filling is bubbling around the edges.
11. Cool and Serve: Let the pie cool in the pan at room temperature for about an hour before slicing. Serve warm or at room temperature, with a scoop of vanilla ice cream for a special touch.

Storing & Reheating

Store leftover blueberry pie at room temperature for up to 2 days, covered loosely with foil or plastic wrap. For longer storage, refrigerate in an airtight container for up to 5 days. You can also freeze the pie for up to 3 months. To reheat, preheat your oven to 350°F (175°C) and warm the pie for about 15-20 minutes, until warmed through. The texture might change slightly, but a scoop of ice cream will enhance the experience!

Eating a slice of Homemade Blueberry Pie with Lattice Top is a treat you won’t forget. Each bite brings together the buttery crust and the sweet, tart berries, making it a delightful centerpiece at any gathering. I encourage you to let your creativity shine—experiment with spices or add a scoop of your favorite ice cream for an indulgent twist. Happy baking!

Recipe FAQs

Can I use frozen blueberries for this pie?

Yes, frozen blueberries can work well! Just make sure to thaw and drain excess liquid before using. You may need to increase the flour in the filling slightly to absorb extra moisture.

How long does it take to chill the pie dough?

Ideally, chilling the pie dough for at least one hour is recommended. This helps the butter solidify, resulting in a flakier crust. If you can, chill the dough overnight for even better results.

Can I make this pie ahead of time?

Absolutely! You can assemble the pie a day in advance and refrigerate it. Just remember to brush with the egg wash before baking. Alternatively, you can bake it, let it cool completely, and store it covered in the fridge for up to 5 days.

What’s the best way to reheat leftovers?

Preheat your oven to 350°F (175°C) and reheat the pie for about 15-20 minutes. This will keep the crust crisp and rewarm the filling, making it delicious all over again!

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• Apple Blueberry Pie with Flaky Lattice Crust

📖 Recipe Card

Homemade Blueberry Pie with Lattice Top

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• Author: Peter
• Prep Time: 1 hour 40 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours 30 minutes
• Yield: 1 pie 1x
• Category: Desserts
• Method: Baking
• Cuisine: American

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Description

Experience the delightful taste of Homemade Blueberry Pie with Lattice Top. This pie features a buttery, flaky crust filled with juicy blueberries, making it an ideal dessert for gatherings or simply enjoying at home. It’s easy to make with key ingredients like fresh blueberries and a touch of lemon, perfect for anyone seeking a homemade treat.

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Ingredients

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• 2 1/2 cups all purpose flour (325 grams)
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed into 1/2-inch pieces
• 7 tablespoons ice cold water
• 2 pounds blueberries (6 cups)
• 1/4 cup all purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons lemon juice, freshly-squeezed
• 1 teaspoon lemon zest (or orange zest)
• 1 teaspoon ground cinnamon
• 1 egg, beaten (for egg wash)

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Instructions

1. Add flour, sugar, salt, and cubed butter to a food processor. Pulse for about 1 minute until the mixture resembles a breadcrumb-like consistency.
2. Slowly drizzle in ice water while continuing to pulse the mixture for another minute. Check if the crumbs stick together when squeezed.
3. Transfer the crumb mixture into a large ziplock bag and squeeze gently until it forms a smooth dough ball.
4. Divide the dough into two equal portions, flatten into discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.

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Notes

For an extra burst of flavor, consider using a mix of blueberries and raspberries.
Be sure your butter is very cold to achieve the best flaky texture in the dough.
Let the pie cool for a short while before slicing to help maintain its shape.

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Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 15g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 75mg

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