Name: Juicy Blueberry Pie with Lattice Crust Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 double pie crust recipe (yields two crusts); 6 cups fresh blueberries; 1/2 cup sugar; 2 Tbsp lemon juice; 4 Tbsp cornstarch; 2 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1 Tbsp butter, cut into small cubes; half and half, for brushing pie crust; sugar, for sprinkling

Nothing beats a slice of homemade pie, especially when it’s bursting with fresh berries and wrapped in a golden, flaky crust. If you’re craving a classic dessert, this Juicy Blueberry Pie with Lattice Crust Recipe is a guaranteed crowd-pleaser that’s just as fun to make as it is to eat.

The image shows a slice of blueberry pie on a white plate with a white marbled texture background. The pie slice has a golden-brown, slightly crisp top crust with sugar crystals, and underneath is a thick, deep purple blueberry filling with whole berries visible. On top of the pie slice is a scoop of creamy white vanilla ice cream, slightly melting and smooth. In the background, more of the pie is visible on a white plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Juicy Blueberry Pie with Lattice Crust Recipe
Top Tip
How to Serve Juicy Blueberry Pie with Lattice Crust Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Juicy Blueberry Pie with Lattice Crust Recipe

Why You'll Love This Recipe

I remember the first time I made this pie — the aroma of cinnamon and vanilla mingling with fresh blueberries had the whole kitchen smelling like a dream. The lattice crust isn’t just beautiful; it crisps up to perfection, making every bite a delightful mix of textures.

Perfectly Juicy Filling: The fresh blueberries combine with just the right amount of sugar, lemon, and spices for a balanced, flavorful mouthful.
Buttery, Flaky Crust: Using a double crust lets you create a stunning lattice design while keeping things tender and flaky underneath.
Easy Step-by-Step: You don’t have to be a pie pro to tackle this — I’ll guide you through each step, from rolling out dough to weaving that lattice.
Versatile Serving Options: Serve it warm with vanilla ice cream or cool it for neat, clean slices — both are delicious!

Ingredients & Why They Work

Before you dive in, make sure to gather fresh, ripe blueberries—they’re the heart of this pie. Also, prepping a good double pie crust is a game changer for that perfect lattice top. Each ingredient here plays a crucial role in delivering the best flavor and texture.

Flat lay of fresh plump blueberries spilling from a small white ceramic bowl, a plain round white ceramic plate holding one rolled out disc of pale beige pie crust dough, a small white bowl of granulated white sugar, a small white bowl filled with translucent lemon juice, a smaller white bowl with fine white cornstarch powder, a few light brown whole uncracked eggs with clean shells arranged neatly, a small white bowl containing golden vanilla extract, a tiny pile of ground cinnamon powder beside a small mound of fine white salt, several small cubes of pale yellow butter on the white plate, a small white bowl of creamy half and half for brushing, all ingredients spaced evenly and symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Double pie crust recipe: Provides a tender, buttery base and top; a homemade crust makes all the difference in texture and flavor.
Fresh blueberries: The star of the show—fresh berries yield the juiciest, most vibrant filling.
Sugar: Sweetens the blueberries just right without overpowering their natural tartness.
Lemon juice: Adds a bright zing that balances the sweetness and enhances the berry flavor.
Cornstarch: Thickens the filling to keep it from running, ensuring clean slices.
Vanilla extract: Brings warmth and depth to the filling's flavor.
Ground cinnamon: Adds a subtle spice that complements blueberries beautifully.
Salt: A pinch enhances all the sweet and savory flavors.
Butter: Small cubes dotting the filling melt in for added richness and a silky texture.
Half and half: Used to brush the crust for that perfect golden-brown finish.
Sugar (for sprinkling): Adds a pleasant crunch and extra sweetness on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The Juicy Blueberry Pie with Lattice Crust Recipe is wonderfully versatile, so don’t be afraid to put your own spin on it! Whether you want to add a twist of flavor or adjust it for dietary needs, customizing this pie makes it truly your own.

Adding Lemon Zest: I love adding a teaspoon of lemon zest to the blueberry filling for that extra pop of citrus brightness—it really wakes up the flavors!
Gluten-Free Version: To make a gluten-free pie, swap the traditional pie crust for your favorite gluten-free dough. Just be cautious while weaving the lattice, as gluten-free dough can be a bit more delicate.
Vegan Twist: Use a plant-based butter substitute in the filling and brush the crust with almond or oat milk instead of half and half. This slight change still gives you a golden crust and delicious filling.
Seasonal Spins: If blueberries aren’t in season, try swapping them for blackberries or a mixed berry medley. The lattice crust technique works beautifully with all kinds of fresh fruit fillings.

Step-by-Step: How I Make Juicy Blueberry Pie with Lattice Crust Recipe

A round pie with a golden brown lattice crust sits on a white ceramic dish, showing a deep purple fruit filling beneath the crisscrossed thick strips of crust. The edge of the pie crust is pressed down with fork marks, giving a textured border all around. Fresh blueberries rest beside the pie on a white marbled surface and a white plate with a yellow striped cloth is partially visible in the top right corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare Your Bottom Crust

Start by preheating your oven to 400 degrees Fahrenheit—this high initial heat helps set the crust perfectly. Roll out one of your chilled pie crust discs on a lightly floured surface into a 12-inch circle. Be gentle while transferring it into your 9-inch pie plate, letting the excess dough hang over the edges. Placing the pie plate on a baking sheet is a smart move to catch any filling drips during baking. Pop the whole setup into the fridge while you prepare your filling—this chill helps keep the crust crisp and prevents shrinking.

Step 2: Mix the Juicy Blueberry Filling

In a large bowl, toss together 6 cups of fresh blueberries with ½ cup sugar, 2 tablespoons lemon juice, 4 tablespoons cornstarch, 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Take your time tossing gently but thoroughly so every berry is coated with this flavorful mix. This ensures your filling thickens beautifully and has that perfect balance of sweet and subtle spice.

Step 3: Cut and Weave Your Lattice Top Crust

Roll out your second chilled pie crust disc into a 10-inch circle. Using a sharp knife or pizza cutter, slice the dough into eight even strips. After filling your bottom crust with the blueberry mixture and dotting evenly with 1 tablespoon butter cubes, arrange four vertical strips spaced evenly across the top. Then carefully weave the remaining four strips horizontally over and under the vertical ones to craft a beautiful lattice pattern. Take your time—it’s easier than it looks, and the lattice crust not only looks gorgeous but also lets steam escape during baking.

Step 4: Seal, Brush, and Bake

Fold the excess bottom crust over the edges of your lattice strips, pressing firmly to seal with your fingers or fork tines—this decorative crimping locks in all those juicy blueberries. Next, brush the top crust and edges generously with half and half, then sprinkle with sugar for a lovely crunch and sparkle. Bake at 400 degrees Fahrenheit for 30 minutes, then reduce heat to 350 degrees Fahrenheit and bake for 45 to 55 minutes more. Keep an eye on your pie and tent it loosely with foil halfway through to prevent over-browning. You’ll know it’s ready when the filling is bubbling and the crust shines with golden perfection.

Step 5: Cool and Enjoy

After baking, patience is key! Let your pie cool completely before slicing to let the filling set for the neatest slices. But if you’re like me and love warm pie, serve it right away with a scoop of vanilla ice cream—utter bliss in every bite.

Top Tip

Mastering the Juicy Blueberry Pie with Lattice Crust Recipe is all about precision and patience. These tips will help ensure your pie is as beautiful as it is delicious every time you bake it.

Chill Your Dough Thoroughly: From experience, chilling your pie crust both before rolling and after lining the pie plate really helps prevent shrinking and cracking during baking, giving you that perfect flaky texture.
Keep an Eye on Browning: I learned the hard way that tenting the pie with foil about halfway through baking prevents the lattice crust from becoming too dark while the filling finishes cooking through.
Even Lattice Strips: Cut your dough strips evenly and weave them carefully to create that beautiful lattice top that not only looks impressive but also lets steam escape so the filling bubbles perfectly.
Brush and Sprinkle Like a Pro: A gentle brush of half and half followed by a sprinkle of sugar adds that golden, slightly crunchy finish that makes each slice irresistible.

How to Serve Juicy Blueberry Pie with Lattice Crust Recipe

A round pie with a lattice top made of thick, pale dough strips crossed over each other forming a grid pattern, partially covering the dark blue, round blueberries inside. The pie crust edges are thick and slightly folded over, and a few fresh blueberries are scattered on the white marbled surface next to the pie. The overall colors are soft beige from the dough and deep blue from the blueberries, creating a simple but appealing contrast. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a charming presentation, sprinkle fresh whole blueberries on top or add a dusting of powdered sugar right before serving. A few sprigs of fresh mint can add pop of color and a refreshing hint. For an extra touch of indulgence, serve each slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the pie’s warm, juicy flavors.

Side Dishes

This pie pairs wonderfully with light, complementary sides such as a crisp green salad for balance or a simple cup of hot tea or coffee. For an all-out dessert spread, consider serving alongside lemon bars or a creamy cheesecake to contrast the fruity goodness of the pie.

Make Ahead and Storage

Storing Leftovers

Once your Juicy Blueberry Pie with Lattice Crust Recipe has cooled completely, cover it loosely with plastic wrap or foil and store it at room temperature for up to 2 days. For longer storage, keep it refrigerated where it will stay good for up to 4 days. This helps maintain the freshness of the crust and filling.

Freezing

You can freeze the pie either before or after baking. To freeze unbaked, assemble the pie and wrap it tightly with plastic wrap followed by a layer of foil, then freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed. For baked pie, wrap cooled slices individually and freeze for up to 2 months. Thaw in the fridge before reheating.

Reheating

Warm your leftover slices in a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes to revive that flaky crust and juicy filling. Avoid microwaving if possible, as it can make the crust soggy. Serving warm with vanilla ice cream brings that fresh-baked experience back to life.

Frequently Asked Questions:

Can I use frozen blueberries for this pie?

Yes, you can use frozen blueberries if fresh ones aren’t available. Just be sure to thaw and drain them well to avoid excess liquid in your filling, which can affect the pie’s texture.

How do I prevent the pie crust from getting soggy?

Chilling the bottom crust before filling and using cornstarch in the filling help thicken juices and reduce sogginess. Also, baking the pie on a sheet pan catches drips and promotes even heat distribution for a crisp crust.

Why do I need to tent the pie with foil while baking?

Tenting the pie halfway through baking prevents the lattice crust from over-browning or burning while allowing the filling to cook fully and bubble up, ensuring a beautiful golden top and perfect filling consistency.

Can I add lemon zest to the filling?

Absolutely! Adding a teaspoon of fresh lemon zest brightens the flavor of the filling with a lovely citrus note, complementing the blueberries beautifully.

Final Thoughts

Baking this Juicy Blueberry Pie with Lattice Crust Recipe is such a rewarding experience — from the buttery, flaky crust to the sweet, spiced blueberry filling bubbling beneath that charming lattice top. Whether you're serving it warm with ice cream or at room temperature, this classic dessert fills your kitchen with delicious aromas and your moments with joy. I hope this recipe becomes a cherished staple in your home as it is in mine. Happy baking!