Blueberry Lattice Pie
The ultimate summer dessert, Blueberry Lattice Pie brings a burst of juicy blueberries enveloped in a flaky crust. Each slice is a perfect blend of sweetness and tartness, making it a delightful treat for gatherings. Simple to make and utterly satisfying, why not enjoy a slice tonight?
Equipment
- Frying Pan
- Food Processor
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- ¾ cup Sugar
- 2 teaspoons Lemon Zest
- 1 double pie crust recipe Double Pie Crust Recipe
- 2 tablespoons Cornstarch
- ¼ cup All-purpose Flour
- 1 tablespoon Lemon Juice
- 6 cups Frozen Blueberries (thawed)
- 1 tablespoon Unsalted Butter
- 1 large egg (beaten) Large Egg (beaten)
- 1 tablespoon Water
- Coarse Sugar (for topping)
Instructions
- In a small bowl, combine ¾ cup sugar and 2 teaspoons lemon zest. Set aside.
- Line a 9-inch pie dish with half of the double pie crust dough. Press into the bottom and sides of the pan. Chill in the freezer for at least 20 minutes.
- Preheat the oven to 400°.
- Add 2 tablespoons cornstarch and ¼ cup all-purpose flour to the lemon sugar and mix until combined.
- In a large bowl, add the sugar mixture, 1 tablespoon lemon juice, and 6 cups frozen blueberries. Stir until the blueberries are evenly coated.
- Use a sharp paring knife to cut the second half of the dough into half-inch wide strips.
- Pour the blueberry filling into the chilled bottom crust. Using half of the strips of dough, lay them across the pie in one direction.
- Gently fold every other strip back halfway and lay another strip perpendicular across them. Fold the strips back.
- Fold the alternate strips back almost halfway and lay another strip perpendicular across them. Repeat until the lattice is complete.
- Press the edges of the lattice strips into the edge of the bottom crust and trim the excess dough.
- Combine the beaten egg with 1 tablespoon water. Use a pastry brush to brush the lattice strips with egg wash.
- Place the pie dish on a baking sheet and bake for 45-50 minutes, until the filling is bubbling, and the crust is golden brown.
- Let the pie cool for at least 4 hours before slicing. Store covered tightly in the fridge for up to 5 days.
Notes
To keep your pie fresh, store it tightly covered in the fridge. It’s best within the first few days but can last up to five days.