Blueberry Lattice Pie

By Molly O'Neill

Blueberry Lattice Pie
Danny Ghitis for The New York Times
Total Time
2 hours 30 minutes
Rating
5(512)
Notes
Read community notes

Here's a showstopper of a summer pie if there ever was one. In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown. Don't be intimidated by the lattice top. Just take your time, and do your best. No matter what it looks like, it'll taste delicious.

Featured in: On Blueberry Hill

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Ingredients

Yield:8 servings

    The Crust

    • 2½cups all-purpose flour
    • 2teaspoons plus 2 tablespoons sugar
    • 2teaspoons kosher salt
    • ½cup cold unsalted butter, cut in small pieces
    • 6tablespoons cold vegetable shortening
    • 6 to 8tablespoons ice water
    • 1egg, beaten with 1 teaspoon water

    The Filling

    • ½cup sugar
    • ½teaspoon ground cinnamon
    • ¼cup all-purpose flour
    • 1teaspoon grated orange zest
    • 6cups fresh blueberries, cleaned
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

471 calories; 22 grams fat; 10 grams saturated fat; 2 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 66 grams carbohydrates; 4 grams dietary fiber; 28 grams sugars; 5 grams protein; 475 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To make the crust, combine the flour, 2 teaspoons of sugar and salt in a large bowl. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal. Gradually and lightly mix in just enough ice water so the dough can be gently pressed into a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.

  2. Step 2

    To make the filling, preheat the oven to 400 degrees. Combine the sugar, cinnamon, flour and orange zest. Place the blueberries in a large bowl and toss with the sugar mixture.

  3. Step 3

    Divide the dough in half and roll out 1 piece on a lightly floured surface and fit into a 9-inch pie plate. Place the filling in the dish. Roll out the remaining dough, cut ½-inch-wide strips and weave into a lattice top. Seal, trim and crimp the edges. Brush the top pastry with the egg wash and sprinkle it with the remaining sugar.

  4. Step 4

    Bake for 30 minutes. Reduce temperature to 325 and bake until crust is browned and filling is set, about 20 minutes longer. Cool on a rack. Cut into wedges and serve.

Ratings

5 out of 5
512 user ratings
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Cooking Notes

C

While I personally continue to struggle with making a consistently good pie crust, I found the blueberry filling of this recipe to be incredibly delicious. Berries can be so variable in their qualities but the lot I used and the combination of these simple and common ingredients in baking created a flavor that was, to me, unique. Perhaps, ephemeral? You never know what you've been missing. Pretty great.

katherine oconnor

I make a blueberry pie that's very similar to this, except I use about 3 1/2 Tbs of cornstarch and about 3/4 cup of sugar. Also, I use a Tbs of lemon juice and the grated rind from a whole lemon. The pie is runny, but we all like it that way. Use local blueberries in season. Every year I freeze one unbaked and we have it at Thanksgiving. Delicious!

Jerry, Kingston, Rhode Island

Fine recipe. Here's a link for assembling the lattice: https://www.simplyrecipes.com/recipes/how_to_make_a_lattice_top_for_a_pie_crust/

Dee

Taste test outstanding but runny. Will add a bit of cornstarch next time.

Anne

Easy, delicious, and beautiful! Substituted fresh cherries for 1/2 the blueberries (it was 4th of July) and turned out well. I would have liked the fruit to be slightly hotter/juicier but the lattice was perfectly cooked so don't want to mess with the time. Maybe I'll try 3-3 1/2 c. fruit next time? Would definitely make again. Thanks for the recipe!

K

I have also struggled with pie crust- Martha Stewart’s pate brisee is the only one that works for me. I always bake the crust first for about 15 minutes at 425. I then add whatever fruit filling and topper and bake according to the instructions in the filling recipe. Can’t wait to try this filling!

Helene

I always include a ¼ tsp Cardamon in with sugar. It seems to kick the flavor up a notch.

Kiki

This was okay. I kept thinking it was bland and my bf said it is great but isn't sweet enough. I think I would double the sugar and I haven't eaten sugar in a couple weeks so I am surprised how lacking I found it.

Elizabeth

This was the first blueberry pie I ever made and it was splendidly delicious with fresh Washington Blueberries. I found the pastry to be quite difficult to work with, but it tasted and looked fantastic (though I did a mock lattice, I am not sure the crust would have worked as a lattice given how crumbly it was)

Jenn S

Based on the other comments about this needing more sugar and being a bit bland, I made some adjustments to the filling: 3/4 Cup sugar, added 2 Tbsp Grand Marnier, and used cornstarch instead of flour for thickening. Smelled and tasted amazing, a new favorite!

AbbyZ.

I baked the pie as directed and it came out runny, even after cooling completely. After my guests left, I put the pie back into the oven for another 30 minutes at 350 and the filling firmed up perfectly. The berries also broke down a little more, which is my preference, since they seemed too whole and underdone with the recommended baking time. Also, I wanted to accentuate the orange aspect of the pie, so I did a simple orange glaze over the lattice top. The glaze survived the second baking.

louise gilley

Used pie filling enhancer. 1/2 Cup, 1/4 cup sugar, 2 Tbsp lemon jc, no orange Zest, added 1/4 tsp aLL spice

A

So delicious! We just went blueberry picking and I was hesitant because of the whole blueberries but it's divine! I followed the recipe exactly except I swapped the orange zest for lemon zest since that's what I had on hand but it was still amazing!!! Thank you!! :)

JH

Fabulous! Loved it more than Martha Stewart's or my mom's blueberry pie. The crust was great and I loved the addition of cinnamon. My husband likes things sweet so I added 1 cup of sugar to the berries before baking, but didn't sprinkle any on the top. It was a big hit withe our guests and us on July 4th.

carol.alper25

Use half flour and half corn starch

Jennifer B

I added an apple finely grated to the filling after reading the comments, and the pie came out perfectly, it was the beat blueberry pie I have eaten. Thank you!

Annie

After reading the comments, I increase the sugar to ascent 2/3 cup. I like a tart pie and this one was still very tart. I would definitely increased to 3/4.

Linda

My blueberries are frozen. What alterations will that require?

Morgan

I used frozen wild Maine blueberries which are tiny. All I did was thaw them in the fridge, but I also used a bit of corn starch and that was a mistake! My issue was a lack of juice! Also I’m doing lemon rind & juice instead of orange rind next time and want to try the cardamom as well. Might not try this dough again but if I do I’ll use as little ice water as possible to form a ball. It was impossibly sticky and I had to keep using flour. Not yummy. Maybe fridge it longer too..?

KC Canada

Wonderful pie. Pretty to look at and a joy to eat. I reduced the cinnamon by half, omitted the orange and added 2 T lemon juice. I added 1 extra T of flour to the berry mixture. My oven is a bit slow and I found I needed to increase both the cooking temp and time in order for the filling to set and for the crust to be thoroughly cooked. Did 400 for 30 mins and 350 for 30 mins using convection.

Christine O

Best blueberry pie! The orange zest and cinnamon add a wonderful flavor.

Natalie S

DELICIOUS! Added 2 TBS of cornstarch instead of flour for the filling. Cornstarch is more of an intense thickener than flour and makes the filling look glossy. DON'T change anything else about this recipe!!

Kevin

I thought this recipe was pretty tough if your new to baking. These flavors are really good and the pie itself tasted great. I struggled making a nice looking lattice, probably because I’m new to baking.

Ruby :)

Really yummy but I could just barely fit 5 c blueberries in my deepdish 9-incher... I made again with just 4 cups berries and had more success+better filling-to-crust ratio there

Sue Hughes

Wonderfully Delicious. I added 1 T cornstarch and changed nothing else. The crust was easy and wonderful . I can’t wait to make another (will definitely make 2).

jenni

Did I do something wrong with this crust? Is was very difficult to work with and crumbled apart when I rolled it out. I had to piece it together in the pie plate. Did anyone else have this issue? Do you have a guess what went wrong?

Christine O

Sounds like you didn't add enough ice water for the dough to come together.

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