Name: Fresh Blueberry Pie with Flaky Lattice Crust
Prep time: 45 min
Cook time: 1 h
Total time: 3 h 45 min
Yield: 8 slices
Cuisine: American
Ingredients: 2.5 cups all-purpose flour (plus more for dusting); 1 tbsp granulated sugar; 1 tsp salt; 1 cup unsalted butter (very cold, cut into small cubes); 6 tbsp ice water (add one tablespoon at a time); 6 cups fresh blueberries (rinsed and dried); 0.75 cup granulated sugar (adjust based on berry sweetness); 3 tbsp cornstarch; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 0.5 tsp vanilla extract; 0.25 tsp cinnamon (optional but recommended); 1 pinch salt; 1 large egg (beaten, for egg wash); 1 tbsp milk (mixed into egg wash); 1 tbsp coarse sugar (for sprinkling on top)

Jump to Recipe

This recipe holds a special place in my summer rotation, and once you make it, I think you'll understand why. There is something about fresh blueberries bubbling up through a golden lattice crust that just feels like the best version of summer on a plate.

We are going to work through the crust and filling step by step, and I promise it is more approachable than it looks. The lattice top is the kind of thing that sounds impressive but comes together with a little patience and no special equipment at all.

Fresh Blueberry Pie with Flaky Lattice Crust

A buttery, golden lattice pie packed with jammy fresh blueberries that bubbles beautifully in the oven.

4.6 (84 reviews)

Vegetarian

Prep45 min

Cook1 hr

Chill and cooling time2 hr

Total3 hr 45 min

Serves8 slices

Ingredients

Pie Crust

2.5 cups all-purpose flour , plus more for dusting
1 tbsp granulated sugar
1 tsp salt
1 cup unsalted butter , very cold, cut into small cubes
6 tbsp ice water , add one tablespoon at a time

Blueberry Filling

6 cups fresh blueberries , rinsed and dried
0.75 cup granulated sugar , adjust based on berry sweetness
3 tbsp cornstarch
1 tbsp fresh lemon juice
1 tsp lemon zest
0.5 tsp vanilla extract
0.25 tsp cinnamon , optional but recommended
1 pinch salt

Finishing

1 large egg , beaten, for egg wash
1 tbsp milk , mixed into egg wash
1 tbsp coarse sugar , for sprinkling on top

Instructions

Make the Pie Crust

Whisk the flour, sugar, and salt together in a large bowl until combined.

Add the cold butter cubes and work them into the flour using your fingertips or a pastry cutter. You are looking for pieces that range from pea-sized to almond-sized. Some larger bits are totally fine and actually help create flaky layers.

Drizzle in ice water one tablespoon at a time, tossing the dough with a fork after each addition. Stop when the dough just holds together when you squeeze a small handful. You may not need all the water.

Divide the dough into two equal discs, wrap each one tightly in plastic wrap, and refrigerate for at least one hour. This rest is important because it relaxes the gluten and firms up the butter, which is what gives you a flaky crust.

Make the Blueberry Filling

Tips & Notes

Keep your butter genuinely cold throughout the process. If the dough starts feeling greasy or warm while you work, pop it in the fridge for 10 minutes before continuing.
Fresh blueberries vary a lot in sweetness. Taste a few before you make the filling and adjust the sugar up or down by a tablespoon or two based on what you find.
Do not skip the cornstarch. It is what turns all those blueberry juices into a luscious, sliceable filling instead of a soggy mess.
Placing a baking sheet on the lower oven rack is not just for cleanliness. The radiant heat from below also helps cook the bottom crust through so it does not stay pale and doughy.
A lattice crust that is not perfectly even is still a beautiful crust. Uneven strips and slightly messy weaving look rustic and homemade, which is exactly what this pie should be.
Letting the pie cool fully is non-negotiable if you want clean slices. Serve it at room temperature or just barely warm for the best texture.

Storage: Cover leftover pie loosely with foil and store at room temperature for up to two days, or refrigerate for up to five days. Reheat individual slices in a 350 degree oven for about 10 minutes to refresh the crust.

Nutrition per serving · estimated

485 Cal

24g Fat

65g Carbs

5g Protein

3g Fiber

32g Sugar

210mg Sodium

Fresh Blueberry Pie with Flaky Lattice Crust step-by-step

This page contains affiliate links and I earn a commission if you make a purchase through one of the links, at no cost to you.

Why Fresh Blueberries Make All the Difference

Frozen blueberries work in a pinch, but fresh ones are genuinely worth seeking out for this pie. They hold their shape better during baking, which means you get distinct, juicy berries in every slice rather than a uniform purple mash.

Fresh berries also release their liquid more gradually in the oven, giving the cornstarch time to do its job properly. The result is a filling that is thick and glossy, not watery. When you see that filling bubbling up through the lattice and smell the lemon and vanilla mixing with the berries, you will know exactly why we go fresh here.

Getting Comfortable with Lattice

A lot of home bakers skip the lattice because it looks complicated, and I completely understand that instinct. But here is the thing, the weaving itself takes maybe five minutes once you have your strips cut. The rest is just patience.

Start with wider strips if you are nervous, around an inch and a half. They are easier to handle and forgive small tears. And if a strip breaks while you are weaving, just press the two ends back together gently. Once it bakes, nobody will ever know. This recipe is a great place to build that confidence, because the blueberry filling is so flavorful that even a perfectly imperfect crust is going to earn you serious compliments.