The Best Blueberry Pie With Lattice Crust

A slice of blueberry pie served à la mode with a scoop of vanilla ice cream on top, melting slowly.

5 from 1 vote

The Best Blueberry Pie With Lattice Crust

Here's a recipe for the best blueberry pie with a lattice pie crust made with an all-butter pie crust and a filling that sets perfectly without being starchy or overly thick. Perfect pie shouldn't be hard with this recipe!

Prep Time1

Cook Time1 45

Chill time1

Total Time3 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 527kcal

Author: Janice Lawandi

Equipment

Ingredients

Blueberry pie filling thickened with arrowroot starch

900 grams fresh blueberries I used 250 grams wild blueberries and 650 grams regular blueberries
250 grams granulated sugar
60 grams arrowroot starch also called arrowroot flour
30 mL lemon juice
1.25 mL Diamond Crystal fine kosher salt
15 mL pure vanilla extract

Easy all-butter pie dough made in food processor

312 grams bleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon Diamond Crystal fine kosher salt
173 grams unsalted butter cut into cubes, very cold, plus extra to butter the pie plate
100 mL water

Pie assembly

15 mL whole milk (3.25 % fat)
15 mL Turbinado sugar

Metric - US

Instructions

Blueberry pie filling

In a large bowl with a wooden spoon, mix the blueberries with the sugar, arrowroot starch, lemon juice, and salt. Stir the mixture really well, mashing some of the fruit with the spoon to release some of their juices.
Let the filling rest for 20 minutes, stirring every few minutes to help release more of the fruit juice. You can start the crust while this is resting.
Transfer half the filling to a mediuam saucepan. Bring the mixture up to a boil on medium heat and cook until glossy and thick, letting the berries burst.
Remove the pan from the heat and transfer the mixture back to the bowl with the rest of the fruit. Add the vanilla. Stir well, then chill in the fridge until you are ready to use it.

Easy all-butter pie dough in the food processor

In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, and salt. Add the cold butter and pulse to form a coarse crumble.
Add the water and pulse it in, then let the food processor run just until the dough comes together. I use my Cuisinart Food Processor from Amazon for this recipe.
Divide the dough in two and transfer both pieces to your work surface. Shape one piece into a disk. Shape the other into a rectangle. Wrap both in plastic wrap and chill for 1 hour.

Pie assembly and baking

After 45 minutes of chilling. Retrieve the rectangle of dough. Roll it to a 10x15 rectangle on a floured surface. Transfer to a big cookie sheet and chill again.
Roll the disk to a 14 inch (35.5 cm) circle. Transfer to 9-inch (23 cm) metal pie plate and fit it in place. Pour the chilled filling into the pie and smooth it so it's even. Place in the fridge.
Retrieve the big 10x15-inch (25.4x38 cm) rectangle of dough. Cut it into seven 2-inch (5 cm) strips.
Take the pie out of the fridge and place 4 strips side by side vertically.
Now weave in the other 3 strips horizontally to form a lattice (check out the video). Trim, tuck, and crimp the edges.
Chill the pie in the fridge for 30 minutes until the dough is cold and hard.
While the pie chills, preheat the oven to 425 °F (225 °C) with an oven rack set to the lowest position.
When the pie has chilled enough and when the oven is preheated to 425 ºF (225 °C), take the pie out of the fridge and set it on a parchment-lined sheet pan. Brush the surface of the lattice with milk and sprinkle with turbinado. Meanwhile, place a large cookie sheet on the bottom rack of the oven.
Bake the pie on the before-last or bottom rack for 30 minutes at 425 °F (220 °C) to set the crust. Lower the oven temperature to 400 °F (200 °C) and continue baking until the edges and top of the pie crust are golden brown. The filling should be bubbling through the lattice and very hot in the middle as well as the edges of filling. This takes about 45 minutes more of baking.
Let the pie cool to room temperature, preferably overnight so that the pie sets properly before serving. Serve à la mode with vanilla ice cream.

Video

Notes

Please read the entire blog post for detailed notes, tips, and step-by-step photos.

Make the pie crust in the food processor to ensure that the butter is broken down into smaller, even pieces. This type of crust might be slightly less flaky but it will hold its shape much better in the oven, without oozing butter or puffing too much to hold the crimped edge better
Use arrowroot starch and precook a portion of the filling to ensure the pie sets properly
This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Use a metal pie plate not glass because metal is a better heat conductor and will help the crust bake properly and brown evenly.
Bake your pie the day before to give the blueberry filling ample time to set so that you can slice the pie cleanly without any risk of the filling running out!
Bake your pie for at least one hour, starting at 425 °F for the first 30 minutes to ensure the filling thickens and comes to a boil and the crust browns.

Nutrition