Homemade Blueberry Lattice Top Pie

This thick, flaky, lattice top pie crust is filled with fresh blueberries coated in sugar making this the ultimate recipe for a fresh and delicious homemade pie dessert! This fresh blueberry pie is the best!

Homemade Blueberry Lattice Top Pie | Gathered In The Kitchen

Do certain foods remind you of people in your life? They definitely do for me!

When I think of classic blueberry pie, I immediately think of my husband. This is his most favorite pie in the world!

As a kid, he didn’t want cake, he wanted blueberry pie! HAHA! He’s always been an old soul! I love it!

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Over the years, the kiddos and I have become quite the experts at making various blueberry pies! Some years we bake his birthday blueberry pie with lemon juice or lemon zest added, some years we omit it. Some years we use fresh blueberries we’ve picked in blueberry season, blueberries fresh from the store or even frozen blueberries! Some years, we are camping and make Campfire Blueberry Birthday Pies!

Blueberry Bush | Gathered In The Kitchen

But the one thing that remains the same, is we always make homemade pie crust! Honestly, that’s the secret to making the best homemade pie! Flaky, delicious, buttery pie crust! Yes ma’am!!

Years ago, I referenced one of my Julia Child cookbooks to learn how to make homemade pastry dough and I’ve since used it in every homemade pie crust since!

The Best Blueberry Recipes Cookbook | Free Download

The second secret to making the world’s best pie is baking it with love! This little beauty made this entire pie all by her 11 year old self! How awesome is that! (also, ignore the mess and the less than amazing looking photos…we were temporarily living in a 2 bedroom apartment (5 people! ugh!) because our house had been struck by lightning and caught fire and couldn’t live at our real house, an 1886 Victorian 😢 )

Homemade Blueberry Lattice Top Pie | Gathered In The Kitchen

Homemade Pie Crust

I will always recommend making your own homemade pastry dough at home rather than buy the premade store-bought pie crusts. There is such a difference in the flavor…a difference you don’t want to miss out on! Once you experience the rich, flavorful homemade pie crust, you’ll never want to use store-bought again! I promise!

While I’ve created a graphic to show how easy it is to make flaky pie crust at home, check out this blog post: Julia Child’s Pastry Dough, Pie Crust Recipe (Pizza Dough, etc) to get the full recipe and a detailed step by step tutorial. This recipe makes a double pie crust, meaning you have a bottom pie crust and a top pie crust.

  • In a large mixing bowl combine all-purpose flour, salt and granulated sugar
  • Add chilled butter cut into small cubes
  • Add shortening
  • Use a pastry blender to incorporate the butter to create a coarse meal
  • Add ice cold water and incorporate again with pastry blender
  • Place dough on a lightly floured surface and incorporate all of the ingredients using the palm of your hands
  • Form into a ball and divide dough in half. Roll each half into a ball and wrap with plastic wrap. Flatten and chill in the refrigerator until ready to use

Pro Tip: Always leave the pastry dough wrapped in plastic wrap in the refrigerator right until you are ready to use it. The key to a good flaky pie dough crust is to keep it very cold before baking it.

Homemade Pie Crust Recipe | Gathered In The Kitchen

Blueberry Pie Filling

  • For this particular recipe, we used fresh blueberries that we purchased at Walmart
  • Place blueberries in a colander and run under cold water to wash off any dirt and debris left on the blueberries
  • Next allow the blueberries to air dry or place them on a dry kitchen towel so speed up the drying process
  • Once the blueberries are dried (or close to 😂 ) place the blueberries in a large mixing bowl with 1 tablespoon of all-purpose flour. With a rubber spatula, gently toss the blueberries to coat the blueberries with flour. The flour will help absorb some of the liquid when baking as well as making them less likely to sink to the bottom of the pie
  • Combine blueberries with granulated sugar and toss again
Homemade Blueberry Lattice Top Pie | Gathered In The Kitchen

Assembling The Blueberry Pie

  • Roll out one pie crust on a lightly floured surface with a rolling pin. My daughter rolled this pie crust thick (such a genius idea!), it was about 1/2″ thick. Ensure that the unbaked pie shell is rolled large enough to fit in the pie dish. We used a 9-inch pie plate
  • Pour the blueberry mixture into the pie dish and spread out evenly
  • Roll out the second pie dough on a lightly floured surface and cut long strips 1 1/2-inch to 2-inch wide using a pizza cutter or sharp knife. Arrange each lattice piece on top of the blueberry filling to create a lattice pattern top
  • In a small dish, beat egg yolk with a fork. Lightly brush the top of the lattice dough with egg wash using a pastry brush
  • Sprinkle with either brown sugar or baking sugar (a more coarse sugar – similar in size to kosher salt)
Homemade Blueberry Lattice Top Pie | Gathered In The Kitchen

Baking The Blueberry Pie

  • When you start to roll out the first pie crust, turn the oven on and preheat it to 425°F
  • Bake the pie on the lower rack for 25 minutes. Pro Tip: Place the pie dish on top of a baking sheet to avoid any spill over of the bubbling blueberries
  • When the 25 minutes is over, leave the pie in the oven, reduce the heat to 350°F and bake for an additional 25-30 minutes. Checking occasionally to ensure the pie crust is not getting too crispy or burnt. Each oven bakes differently!
  • Bake until the pie crust is a deep golden brown. Transfer pie from the oven and allow to cool for at least 20 minutes before slicing into!
Homemade Blueberry Lattice Top Pie | Gathered In The Kitchen

Unfortunately I didn’t get a chance to snap any photos of the full pie once it was baked…because we all dug into it and by the time I grabbed my camera, there was one piece left! 😆

Optional: Serve with a scoop of vanilla ice cream!

More Delicious Homemade Fruit Pies

Homemade Blueberry Lattice Top Pie | Gathered In The Kitchen

Homemade Blueberry Lattice Top Pie

Stephanie | Gathered In The Kitchen
This thick, flaky pie crust filled with fresh blueberries coated in sugar make this the ultimate recipe for a fresh and delicious dessert!
5 from 5 vote
Prep Time 3 hours 30 minutes
Cook Time 55 minutes
Course Dessert
Cuisine American
Servings 6 people
Calories 345 kcal

Equipment

  • 9" pie dish
  • Pizza Cutter

Ingredients
  

Instructions
 

  • Preheat oven to 425°F

Pie Filling

  • Place blueberries in a colander and run under cold water to wash off any dirt and debris left on the blueberries. Allow the blueberries to air dry or place them on a dry kitchen towel so speed up the drying process
  • Once the blueberries are dried, place the blueberries in a large mixing bowl with 1 tablespoon of all-purpose flour. With a rubber spatula, gently toss the blueberries to coat the blueberries with flour. The flour will help absorb some of the liquid when baking as well as making them less likely to sink to the bottom of the pie
  • Add granulated sugar and toss again

Assembling The Blueberry Pie

  • Roll out one pie crust to 1/2" thick on a lightly floured surface with a rolling pin it was about 1/2" thick. Ensure that the pie crust is rolled large enough to fit in the pie dish
  • Pour the blueberry pie filling into the pie dish and spread out evenly
  • Roll out the second pie crust on a lightly floured surface and cut into 1.5-2" lattice strips using a pizza wheel cutter or sharp knife
  • Arrange each lattice piece on top of the blueberry filling to create a lattice pattern top
  • In a small dish, beat egg yolk with a fork. Lightly brush the top of the lattice dough with egg wash using a pastry brush
  • Sprinkle with either brown sugar or baking sugar (a more coarse sugar – similar in size to kosher salt)

Baking The Pie

  • Bake the pie on the lower rack for 25 minutes at 425°F
  • When the 25 minutes is over, leave the pie in the oven, reduce the heat to 350°F and bake for an additional 25-30 minutes. Checking occasionally to ensure the pie crust is not getting too crispy or burnt. Each oven bakes differently!
  • Bake until the pie crust is a deep golden brown, remove from the oven and allow to cool for at least 20 minutes before slicing into!

Nutrition

Calories: 345kcalCarbohydrates: 46gProtein: 4gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 32mgSodium: 234mgPotassium: 98mgFiber: 3gSugar: 13gVitamin A: 70IUVitamin C: 5mgCalcium: 18mgIron: 2mg
Keyword blueberry muffin, pie, pie crust
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