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Perfect Blueberry Pie Recipe with Easy Lattice Crust for Summer Parties

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A simple yet special blueberry pie with a buttery, flaky lattice crust and a sweet, tangy filling bursting with fresh fruit flavor. Perfect for summer gatherings and easy enough for beginners.

Ingredients

Scale
  • 2 1/2 cups (312 grams) all-purpose flour, sifted
  • 1 cup (226 grams) unsalted butter, cold and cubed
  • 1/2 cup (113 grams) vegetable shortening, chilled
  • 1 tablespoon granulated sugar (for crust)
  • 1 teaspoon salt
  • 6 to 8 tablespoons ice water
  • 5 cups (about 750 grams) fresh blueberries, washed and drained
  • 3/4 cup (150 grams) granulated sugar (for filling)
  • 1/4 cup (50 grams) brown sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, cut into small pieces (for dotting filling)
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Make the crust dough: In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter and shortening using a pastry cutter or food processor until mixture resembles coarse crumbs with pea-sized pieces. Gradually add ice water, one tablespoon at a time, mixing gently until dough just holds together. Avoid overworking.
  2. Chill the dough: Divide dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  3. Prepare the filling: In a large bowl, combine blueberries, granulated sugar, brown sugar, cornstarch, lemon zest, lemon juice, cinnamon, and vanilla extract. Toss gently to coat evenly. Set aside to macerate.
  4. Roll out the bottom crust: On a lightly floured surface, roll one dough disc into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish, letting edges hang over. Trim excess dough to about 1 inch beyond rim.
  5. Fill the pie: Pour blueberry filling evenly into crust. Dot filling with small pieces of butter.
  6. Make the lattice top: Roll out second dough disc into a 12-inch circle. Cut into 1/2-inch wide strips. Lay half the strips parallel across the pie. Fold back every other strip and place a perpendicular strip across. Unfold folded strips over it to create woven lattice. Trim edges and seal with bottom crust. Crimp or flute edges decoratively.
  7. Apply egg wash and sugar: Brush lattice and crust edges with beaten egg wash. Sprinkle with coarse sugar.
  8. Bake the pie: Preheat oven to 375°F (190°C). Place pie on baking sheet and bake 50-60 minutes, rotating halfway, until crust is golden and filling bubbly. Cover edges with foil if browning too fast.
  9. Cool completely: Let pie cool on wire rack at least 3 hours to set filling before slicing.

Notes

Keep butter and shortening cold for flaky crust. Do not overwork dough to avoid toughness. Chill dough before rolling and baking. Use foil to protect crust edges from burning. Let pie cool completely before slicing for clean cuts. Frozen blueberries can be used if thawed and drained. Variations include gluten-free crust, vegan substitutions, and mixed berry filling.

Nutrition

Keywords: blueberry pie, lattice crust, summer dessert, easy pie recipe, fresh blueberries, homemade pie, fruit pie, baking

Find it online: https://junomeals.com/perfect-blueberry-pie-recipe-with-easy-lattice-crust-for-summer-parties/