Blueberry Lattice Pie Recipe (With Video)

Yield:

1 9-inch pie

It's not only beautiful, there's also a practical reason for making a blueberry lattice pie. The open lattice crust allows steam from the filling to vent during baking and cooling. This evaporation means the filling will be thicker and helps to prevent every pie baker's biggest fear: the soggy bottom (crust). Still, the reason most of us bake a lattice pie is for its good looks.

A lattice top is more work than making a regular double-crust pie, but the payoff is worth it. Plan ahead, make the crust, then refrigerate or freeze it. Be patient and allow yourself plenty of time to assemble the lattice—and get ready to enjoy all the compliments you're sure to receive.

5 Tips for Blueberry Lattice Pie Success

Make your pâte brisée ahead: we call for refrigerating the dough for a minimum of an hour—longer is better. Make it the day before you make the pie or up to five days ahead. Alternatively, make it up to a month ahead and store in the freezer.
Don't rush the lattice: The step of assembling the lattice on a parchment-lined baking sheet is essential because it allows you to transfer the sheet to the refirgerator and chill the dough at any point during assembly. (The dough is much easier to work with if cool; when warm it gets sticky.)
Using a pie plate set on a foil-lined baking sheet when the pie is baked is vital. If the pie bubbles over, the baking sheet will catch the juices, preventing a mess all over your oven. And lining the sheet with foil makes it a cinch to clean after.
The pie bakes for a long time and the edges of the crust may start to brown too much: If this is the case, cover the edges with foil or use a pie crust shield.
Let the pie cool completely before slicing—this means waiting as long as four hours, but is important. It allows time for the filling to set up so the pie slices better and the filling does not seem soupy.

Directions

Make the pâte brisée:

Pulse flour, salt, and sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
Divide dough and refrigerate:

Turn out dough onto a clean surface and divide into three equal pieces. Place each on a piece of plastic, flatten into disks, and wrap tightly. Refrigerate at least 1 hour before using. (Dough may be stored, frozen, up to 1 month.)
Preheat oven and prep baking sheet:

Preheat oven to 425°F with rack in center. Line a rimmed baking sheet with foil and place on rack to preheat.
Make filling:

In a medium bowl, gently toss together blueberries, lemon zest and juice, sugar, cornstarch, salt, cinnamon, and butter.
Roll dough and fit into pie dish:

On a lightly floured surface, roll out one disk of dough to a 13-inch round; fit into a 9-inch pie dish. Refrigerate while making lattice.
Make lattice:

Roll out a second disk of dough to an 11-inch square. Trim edges, then cut square into 10 1-inch-wide strips; repeat with remaining disk.
Assemble lattice:

Assemble lattice on a parchment-lined unrimmed baking sheet. You will be alternating between double strips of dough and a single strip to create this pattern. Lay two strips, touching one another, diagonally across the center of the parchment. Lay another strip on top of the two strips, going diagonally in the opposite direction. Continue weaving, following the pattern of double and single strips in opposite diagonal directions. You will need to fold back double strips as you work to lay the single strips, then unfold them to weave a lattice pattern. You may have some dough strips left over. Transfer sheet to freezer until lattice is well chilled, about 30 minutes.
Assemble pie:

Transfer blueberry mixture to prepared pie dish. Brush edges of crust with egg wash. Place chilled lattice over filling; press edges to seal with bottom crust. Using kitchen shears, trim dough to a 1-inch overhang. Tuck overhang under so edges are flush with rim. Brush lattice with egg wash and sprinkle with sanding sugar.
Bake:

Bake on preheated baking sheet 20 minutes, then reduce oven temperature to 375°F and continue baking until filling is bubbling and crust is evenly browned (if browning too quickly, tent edges with foil), 60 to 75 minutes. Transfer to a wire rack and let cool completely.

Credit:
Mike Krautter