American
Classic Blueberry Lattice Pie
A lemon-bright blueberry filling bubbles beneath a flaky lattice crust, setting into glossy, berry-rich slices after a patient four-hour cool.
8 servings · 45 minutes prep · 75 minutes cook
Ingredients
Blueberry Filling
- 6 cups fresh or frozen blueberries (do not thaw frozen berries), fresh, or frozen and not thawed
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon Diamond Crystal kosher salt
- 1 tablespoon unsalted butter, cut into small pieces
Pastry and Finish
- pastry for one 9-inch double-crust pie
- 1 large egg, beaten with 1 teaspoon water
Directions
Build the Pie
- Heat the oven to 425°F (220°C) with a rimmed sheet pan on the lower rack. Divide the double-crust pastry into two disks if needed. Roll one disk to a 13-inch round, fit it into a 9-inch metal pie plate, and chill. Roll the second disk and cut ten 3/4-inch lattice strips.
- Whisk the sugar, cornstarch, lemon zest, cinnamon, and salt. Fold in the blueberries and lemon juice until no dry starch remains. Transfer immediately to the shell and dot with the butter.
- Weave the strips over the fruit, trim to a 1-inch overhang, fold the edges together, and crimp. Brush only the pastry with the egg wash. Chill 15 minutes.
Bake Until Bubbling
- Set the pie on the hot sheet pan and bake 15 minutes. Reduce the oven to 350°F (175°C) without opening the door and continue 40 to 50 minutes for fresh berries or up to 60 minutes for frozen berries, until the crust is deep golden and thick blueberry bubbles break at the center for at least 5 minutes. Shield the edge if needed.
Cool and Slice
- Cool on a wire rack for at least 4 hours so the filling sets. Slice with a sharp thin knife, wiping between cuts. After serving, refrigerate any remaining pie promptly; once cold, cover without pressing on the lattice and use within 4 days.
