Fresh Blueberry Lattice Pie Recipe


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This classic blueberry pie is a fresh and delicious dessert that’s made for summertime! This pie will impress all guests. It is filled with blueberries, and topped with the most beautiful lattice crumb.

Blueberry is a delicious and versatile fruit that works well with everything. The amazing Blueberry syrupThis delicious! One pound cakeOr this blueberry zucchini bread! They are delicious and have something for everyone!

The side view of a blueberry lattice pie in a pie pan with a slice taken out.

Homemade Blueberry Lattice Pie Recipe

My homemade blueberry pie recipe is made with my Grandma’s Perfect Pie CrustBlueberries are fresh, juicy and delicious. A dessert just doesn’t get much better than that. For this recipe, you will need a double pie dough. The lattice is made from the whole pie crust. You can make these ahead of the time, or buy premade ones from the store, before you start this recipe.

Blueberries are always a big hit in our house, no matter what they’re put into. But this blueberry lattice pies really made them stand out. It looks amazing with the lattice crust. It will be a hit at any gathering or potluck.

Blueberry Lattice Pie Ingredients

This pie is easy enough to make for anyone! It will make you look professional! You can find exact measurements in the recipe card located at the bottom.

  • Sugar:Sugar can sweeten the overall flavor.
  • Lemon Zest:This pie has a bright, fresh lemon zest.
  • Pie Crust RecipeDouble pie crusts can be made ahead of time using this recipe This is my favorite recipeMine! It’s my grandma’s and the absolute BEST!
  • Cornstarch: This is used for coating the blueberries
  • Flour:This recipe was made with all-purpose flour.
  • Lemon Juice This adds flavor to blueberries by covering them.
  • Frozen Blueberries:Thaw frozen blueberries first before you can use them.  
  • ButterThis recipe was made with unsalted butter.
  • EggWhenever I’m baking or cooking in the kitchen, I prefer to use large eggs.
  • Water: you will combine this with the egg to create an egg wash. It’s what will make the top look golden brown.
  • Coarse sugar: This can be left out, but it is a great way to make blueberry lattice pies!

How to Make a Blueberry Lattice Pie

Blueberry pie is my favorite! Baking is so worth it!

Fillings and Crust

  1. CombineCombine the sugar and lemon zest in a small bowl until well combined. Set aside.
  2. Press and line: Fill a 9-inch pie plate with half the pie dough. Press down on the sides and bottom of the pan. Don’t trim the excess dough just yet. Allow to chill in the freezer for at minimum 20 minutes.
  3. Preheat oven: Preheat the oven to 400°.
  4. Blueberries should be coated with cornstarch and flour. Mix the flour and lemon sugar until well combined. Mix the sugar mixture with the lemon juice and blueberries in a large bowl. Mix until blueberries are well coated.


  1. Take strips and cutCut the dough in half using a sharp paring knife, or a dough lattice roll.
  2. To make the crust more delicious, add filling. The blueberry mixture should be poured into the bottom crust. Place half of the dough strips on top of the pie. Fold every other strip in half backwards and lay another perpendicularly on top. Fold the strips back.
  3. Add lattice strips:Lay another strip perpendicularly across the alternate strips. Fold them back about halfway. Keep going with the same process, folding the alternate strips back to about half-way and placing another strip perpendicularly across them. This completes the lattice for the whole blueberry pie.
  4. Press:The edges of the lattice strips should be pressed into the crust’s edge. Trim excess dough with a paring knife.
  5. Make egg washCombine the water and the beaten egg. Use a pastry brush and brush the lattice strips lightly with the egg wash. Sprinkle with coarse sugar if desired.
  6. Bake:Bake the pie in a pan for 45-50 mins until the filling is bubbling.
  7. Cool:Allow the blueberry lattice pie to cool down for at least four hours before you slice it. This will allow the filling to set up properly. You can keep the leftover pie in the fridge covered for up 5 days.
6 pictures showing how to assemble a blueberry pie and add on the lattice crust.

Tips for Baking a Pie

Baking pies can be used for all occasions! Follow these simple tips and you will have a beautiful blueberry lattice pie!

  • Cold pie crust Whether you are using a store-bought or Homemade crustThis tip will be a great one! Make sure your pie crust is chilled before you fill it with butter and bake it. The butter will melt in your pie crust While baking. Bake the butter in the oven until it steamed, which will cause the crust to split into multiple flaky layers. This is exactly how you will make your pie stand out!
  • Make sure to use a good quality pie filling If you open the oven and find that your pihasn’ting hasn’t thickened up, it usually means thathasn’tpie hasn’t baked for long enough. Bake your pie until the crust is bubbly.

The topview of a blueberry lattice pie.

What can I do to make this happen before the time?

Yes! Because this blueberry lattice pie needs to cool for a few hours beforit’sting, it’s the perfect pie to make ahead of time! This makes it an excellent choice for bringing to parties or get-togethers. It should cool for at most 4 hours after you have made the pie. It can be made a few days in advance and stored in plastic wrap, foil, or an oven-safe container in the refrigerator for up 5 days.

A slice of blueberry pie with a scoop of vanilla ice cream on a periwinkle colored plate.

Fillings and Crust

  • Combine the sugar and lemon zest in a small bowl until they become fragrant. Set aside.

  • Place half of the pie batter in a 9-inch pie pan. Press the dough into the bottom and sides. Don’t trim the excess dough just yet. Allow to chill in the freezer for at minimum 20 minutes.

  • Preheat the oven to 400°.

  • Mix the flour and cornstarch together with the lemon sugar. Add the sugar mixture, lemon juice, and blueberries to a large bowl. Mix until blueberries are well coated.


  • To cut the second portion of the dough into pieces measuring half an inch wide, use a sharp paring blade or a lattice roller.

  • The blueberry mixture should be poured into the bottom crust. Place half of the dough strips on top of the pie. Fold each strip in half and place another one perpendicularly across them. Fold the strips back.

  • Lay another strip perpendicularly across the alternate strips. Fold them back about halfway. Continue this process, alternating strips, until you have a lattice across the entire top of your pie.

  • Use a paring blade to trim excess dough from the entire pie pan. Press the edges of lattice strips into bottom crust.

  • Mix the egg whites and water. Use a pastrybrush to lightly brush the lattice with egg wash. If desired, sprinkle with coarse salt.

  • Bake the pie in a dish for 45 to 50 minutes on a baking tray, or until the filling is bubbling and the crust turns golden brown.

  • Allow the pie to cool down for at least four hours before cutting. You can keep the leftover pie in the refrigerator up to 5 days.

Serves: 8

Calories275kcal (14%)Carbohydrates50g (17%)Protein3g (6%)Fat8g (12%)Saturated Fat3g (15%)Polyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.1gCholesterol24mg (8%)Sodium97mg (4%)Potassium121mg (3%)Fiber3g (12%)Sugar30g (33%)Vitamin A134IU (3%)Vitamin C12mg (15%)Calcium16mg (2%)Iron1mg (6%)

All nutrition information is based upon third-party calculations. It is an estimation only. Each recipe’s nutritional value and brand will vary depending upon the measuring methods used and the household size.

Course Dessert

Cuisine American

Keyword Blueberry pie, blueberry lattice pie


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