Favourite Blueberry Lattice Pie
Blueberry lattice pie with a bright, fresh filling: a portion of berries is cooked into a glossy cornstarch glaze, then the rest fold in whole, so it sets clean instead of soupy. Lemon, cinnamon, and nutmeg.
YIELD
16 servingsPREP
20 minCOOK
40 minREADY
1 hrsThe difference between a great blueberry pie and a soupy one comes down to a clever trick this recipe gets right. Instead of dumping raw berries into the crust and hoping, you cook just one cup of them with sugar and a cornstarch slurry until the mixture turns thick and clear, the signal that the starch has fully set.
Then the magic: three more cups of fresh berries fold into that cooled glaze. Most stay plump and whole for bright, just-picked flavor, while the cooked portion binds the juices so every slice holds its shape. Lemon zest, cinnamon, and nutmeg round out the filling.
Spooned into the crust under a woven lattice top, brushed with egg wash and a sprinkle of sugar, it bakes to a deep golden, gently bubbling pie that slices clean and never runs across the plate.
Pro Tips
- Cook the berry-cornstarch base until it turns clear, not just thick; cloudy means the starch hasn’t fully cooked and the filling may not set.
- Cool the filling completely before pouring it into the crust, so it doesn’t melt the bottom pastry.
- Bake until the filling bubbles gently in the center, which confirms the starch has set and the pie won’t run.
- Brush the lattice with egg wash and sprinkle with sugar for a glossy, sparkling, golden top.
Variations
- Skip the lattice and finish with an almond crumble topping instead.
- Add more lemon, or a splash of vanilla, to brighten the filling.
- Mix blackberries or raspberries in with the blueberries.
Ingredients
Directions
Prepare and chill the dough.
To make the filling, combine 1 cup of the blueberries with the sugar in a nonreactive saucepan.
Bring to a simmer over low heat, stirring occasionally, until the sugar is melted and the mixture is very liquid about 5 minutes. Combine the cornstarch and water in a small bowl and whisk the blueberry and sugar mixture into it.
Return everything to the pan and cook, stirring constantly, over low heat, until the mixture comes to a boil, thickens and becomes clear. If it does not become clear, continue to cook over low heat for a few more minutes, until it does.
Pour into a large bowl and stir in the remaining filling ingredients, except the blueberries, then add the remaining 3 cups blueberries. Cool.
Set a rack at the upper and lower thirds of the oven and preheat to 400℉ (200℃).
Roll out the bottom crust and arrange in pan. Pour the cooled filling into the bottom crust. Prepare a lattice top crust. Flute the edge of the pie and carefully brush it with egg wash. If you wish, sprinkle the top of the pie with sugar.
Place the pie in the oven on the lower rack and reduce the temperature to 375℉ (190℃). Bake for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling.
If the top crust has not colored sufficiently after 30 minutes of baking, move the pie to the upper rack of the oven for one 9-inch pie.
Let pie cool and serve warm or at room temperature.
Variation:
Top with Almond Crumble topping.
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