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Showcase fresh blueberries in this classic, lattice-topped blueberry pie recipe featuring a tender homemade pie crust.

This Story Originally Appeared On sunset.com


Credit: Thomas J. Story

Recipe Summary

1 hr 30 mins
Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • In a food processor fitted with a metal blade, pulse 3/4 cup flour, 1/4 teaspoon salt, and 1 teaspoon sugar with the butter until mixture resembles coarse cornmeal. Add 3 tablespoons cold water and pulse until dough just comes together. Quickly shape the dough into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes.

  • Preheat oven to 450°. In a large bowl, combine blueberries with the remaining 1/3 cup flour, 1/4 teaspoon salt, 3/4 cup sugar, and the lemon juice and cinnamon. Pour into a 1 1/2- to 2 1/2-quart soufflé dish.

  • Unwrap chilled dough on a floured surface and roll to a 1/8-inch thickness. Cut dough into 1/2-inch-thick strips, then arrange over blueberries in a lattice pattern (see "Weave a Lattice Crust," below). Press edges to seal.

  • Bake 15 minutes, then reduce heat to 350° and bake until top is golden brown and berries are tender, about 45 minutes.

  • Weave a Lattice Crust: The secret to a perfect lattice piecrust is simple: Work from the middle. Here's how to make a crust using five horizontal and five vertical strips.

  • Lay down five horizontal strips, making sure that they're evenly spaced.

  • Working from the right side, fold back every other horizontal strip (numbers 1, 3, and 5).

  • Lay down a vertical strip in the center, next to the fold.

  • Unfold horizontal strips 1, 3, and 5 back over the vertical strip.

  • Working once more from the right, fold back horizontal strips 2 and 4 by one-third.

  • Lay down a second vertical strip next to this fold. Unfold strips 2 and 4 back over the vertical strip.

  • Once more, from the right, fold back horizontal strips 1, 3, and 5, about a quarter of the way over. Lay your third vertical strip next to this fold and fold the horizontal strips back over it.

  • Repeat this process with two strips on the other side, working from the center.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

286 calories; calories from fat 38%; protein 2.6g; fat 12g; saturated fat 7.2g; carbohydrates 44g; fiber 2.2g; sodium 267mg; cholesterol 31mg.