This Lattice Topped Blueberry Pie is full of sweet summer berries flavored with lemon zest, cinnamon, and a few grates of nutmeg.

The decorative crust paired with a homemade Blueberry Pie Filling makes this Lattice Pie a show stopper! 

Slice of blueberry pie on a white plate with a red handle fork in front of the remaining pie

Why This Recipe Works

  • The filling is cooked first using only part of the blueberries to allow the cornstarch to thicken the mixture.
  • The crust is made with butter for flavor and shortening for easy rolling and cutting.
  • Simple flavorings of lemon zest, cinnamon, and fresh nutmeg enhance the taste of the pie filling.

Bill has been dropping not-so-subtle hints this summer about his love of blueberry pie. So finally, on the 4th of July, I baked up one of his favorites. Now why I thought July was the perfect time to fiddle with pie crust is beyond me. Pie crusts are not my forte and, as you bakers know, the dough needs to stay cold. And then I decided a lattice crust would be pretty. But weaving over a deep blue filling was also an insane idea. But being the sweet wife (no snickering, family), I trudged ahead and whipped up a top-notch blueberry pie.

Frequently Asked Questions

Can you use frozen berries to make a blueberry pie?

Yes, you may use frozen berries to make a blueberry pie, but they generally release more juice as they cook. Your pie may need some additional thickening agents if using frozen blueberries.

Should you wash blueberries before using them in a pie?

Yes, but don’t do it too far ahead of time as berries are extremely perishable and the moisture can accelerate spoilage. Plus, make sure you spread them out on a towel or paper towels after washing to remove any moisture which can dilute the filling.

How Do You Keep a Blueberry Pie from being Runny?

First, use the proper amount of thickening agent for the number of berries in the recipe. Then after the pie is baked, let it cool completely before slicing. The filling will thicken as it comes to room temperature.

Is it better to use cornstarch or flour to thicken blueberry pie filling?

Some recipes use flour and others cornstarch or even both. It’s a matter of preference. Cornstarch makes a glossy filling and flour creates a more cloudy filling. Both need to be cooked to thicken and cornstarch requires higher heat than flour to thicken.

Flour works better with less juicy fruit like apples. The first time you make a recipe, it’s best to follow its recommendation. 

Overhead view of blueberry pie with a lattice crust

Recipe Tips:

  • PRO-Tip: Cooking the part of the filling ahead of time ensures your pie won’t be too juicy.
  • Using a homemade pie crust pushes this pie over the top. My recipe has butter for flavor and shortening for flexibility. An egg also helps make the dough pliable.
  • If you’ve never made a lattice crust, give it a try! I have the procedure listed below.
  • Summer is the perfect time to make any berry pie. They aren’t as expensive when in season and you might be lucky enough to find local berries at your farmers’ market.
  • Served with a scoop of vanilla ice cream or a dollop of whipped cream will make you swoon. And swoon they did! I served this to a group of neighbors who were over on Independence Day. The pie was basically wiped out despite the other desserts. I love when that happens.

How to Make a Lattice Crust

  1. Make a double crust pie crust recipe
  2. Once your dough is chilled, line your pie plate with half the dough, trimming as needed. Add the filling.
  3. Roll the second half of the dough into a 12+ inch circle on a lightly floured surface.
  4. Using a pizza cutter (or a knife) slice 12-14 strips, about ½ – ¾ -inches wide. I like this fluted pastry wheel (Amazon affiliate link) for decorative strips.
  5. Use half the strips to lay out over the filling in one direction with the longer strips in the center.
  6. Fold back half the strips (every other one) on top of each other.
  7. Take one of the longest remaining strips and lay it perpendicular to the folded strips and butt it up to the folded edges (you’ll start in the middle and work outwards).
  8. Fold back the strips you had folded. Then fold up the strips that were not folded the first time.
  9. Repeat by laying another strip next to the first, then fold back this set of strips. 
  10. Keep going, using slightly shorter strips as you continue.
  11. Once half the crust is done, repeat on the other side.
  12. Trim the ends as needed and pinch to seal the edge crust. Crimp the edges if desired.
  13. If you’d like, brush the crust with an egg wash and sprinkle with coarse sugar.
  14. Bake as directed.
  15. If I’ve totally confused you, here is Simply Recipes‘ photo tutorial so you can visualize the process.
Slice of Lattice Topped Blueberry Pie on a white dessert plate with a red handle fork

Ingredient Notes:

  • Double Pie Crust Recipe (see my favorite below)
  • Blueberries – Rinse and dry right before using. Look for fresh, plump blueberries with smooth unbroken skins.
  •  Sugar – Granulated white sugar
  •  Cornstarch – Thickening agent that gives the classic glossiness to the blueberry filling
  •  Water – Mixed with the cornstarch to make a “slurry.” This prevents lumps of cornstarch in the filling.
  •  Grated Lemon  Zest – Always use freshly grated, never zest from a jar
  •  Cinnamon – Cassia cinnamon, like in McCormick’s cinnamon
  •  Fresh nutmeg – Grate a small amount into the blueberries. If you don’t have a fresh nutmeg, use a pinch of dried.
  •  Butter – Salted butter is fine.

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Slice of Lattice Topped Blueberry Pie on a white dessert plate with a red handle fork

Lattice Topped Blueberry Pie

Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Yield 8 servings

A delectable blueberry pie recipe for your summer berries!

Ingredients

Filling:

  • 2 pints blueberries (4+ cups), rinsed
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon cinnamon
  • A few gratings of fresh nutmeg
  • 2 tablespoons butter
  • Homemade or storebought double pie crust

Egg wash:

  • 1 egg well beaten with a pinch of salt
  • Sugar to sprinkle over top before baking

Instructions

  1. Make your favorite double pie crust recipe. Divide the dough in half, wrap each in plastic wrap, and chill as directed in 2 disks.
  2. To make the filling, combine 1 cup of the blueberries with the sugar in a saucepan. Bring to a simmer, stirring occasionally, until sugar is melted, about 5 minutes.
  3. Combine the cornstarch and water in a small bowl and whisk the blueberry and sugar mixture. Return mixture to the pan and cook, constantly stirring, over low heat, until it boils, thickens, and becomes clear.
  4. Pour into a large bowl and mix in the lemon zest, cinnamon, nutmeg, and butter. Mix in the rest of the blueberries. Cool.
  5. Preheat to 400º.
  6. Roll out the bottom crust and fit it into the bottom of the pie plate.
  7. Trim the edges, then add the blueberry filling.
  8. Roll out the top crust into a rectangle and into 8-10 strips to make the lattice topping. You can get fancy and weave the strips or just place half in one direction and top diagonally with the other half.
  9. Seal and crimp the edges as desired. Sprinkle the top of the pie with sugar.
  10. Place the pie on a parchment-lined baking sheet (to catch drips) and put it on a lower shelf of your oven.
  11. Immediately reduce the temperature to 375º.
  12. Bake for about 40 minutes, until the crust is golden and the filling is bubbling. Cool the pie on a rack.

Notes

If you don't want to make a lattice crust, add a solid crust, but make sure to cut some slits for the steam to escape as the pie bakes.

Recipe adapted from Nick Malgieri.

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Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 165Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 50mgCarbohydrates: 33gFiber: 2gSugar: 27gProtein: 1g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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Please leave a comment on the blog or share a photo on Pinterest

Close up of top crust of leaf topped apple pie

Best Pie Crust Recipe

Prep Time 5 minutes
Additional Time 1 hour
Total Time 1 hour
Yield 8

This is the best pie crust for decorative toppings. The egg and combination of butter and shortening make it easy to work with.

Ingredients

  • 3 cups all-purpose flur
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup cold butter, cut into pieces
  • 1/4 cup cold shortening, cut into pieces
  • 1 egg, slightly beaten
  • 5 tablespoons ice cold water
  • 1 tablespoon cider vinegar

Instructions

  1. In a food processor, pulse together the flour salt, and sugar.
  2. Add the butter and shortening and pulse until the mixture resembles cornmeal.
  3. Whisk together the egg, water, and vinegar
  4. Add the egg mixture to the food processor and pulse until the mixture just comes together, pulling away from the sides.
  5. Divide the dough into two discs, wrap them in plastic, and refrigerate for about an hour.
  6. When chilled, use as directed.

Notes

Keep a stick of shortening in the freezer to have at the ready for making pie crust.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 277Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 88mgSodium: 457mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 1g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest