Rating: 4.5 stars
19 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Looking for a tasty way to use up your blueberry harvest? Your search ends here. This classic, lattice-topped pie is everything a blueberry dessert should be: Vibrant, simple, and absolutely delicious. It is important to note that this 6-ingredient filling is slightly runny—and that's what we love about it. The gooey, decadent, fruity mixture is reminiscent of a warm blueberry sauce you might pour over pancakes, waffles, or even ice cream (we definitely recommend serving up a slice of this pie with a scoop of vanilla). Need a little help perfecting the weave? We've got you covered with our Ultimate Lattice Pie Crust Guide

Recipe by Cooking Light July 2000


Credit: Corey Williams / MyRecipes

Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist. Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap.

  • To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust.

  • Preheat oven to 375°.

  • Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar.

  • Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack.

Nutrition Facts

333 calories; calories from fat 24%; fat 8.9g; saturated fat 2.9g; mono fat 2.7g; poly fat 2.2g; protein 3.2g; carbohydrates 62.3g; fiber 3.6g; cholesterol 6mg; iron 1.3mg; sodium 139mg; calcium 11mg.