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(598)
Comments
Read comments

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; 1 gram trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 66 grams carbohydrates; 4 grams dietary fiber; 28 grams sugars; 5 grams protein; 476 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.

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Ratings

5 out of 5
598 user ratings
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Comments

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!

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!

Potluck Wonder

Pretty darn good. I’ve definitely made better blueberry pies in my life, but it’s not bad. My blueberries were pretty sweet, so I would have added a bit more citrus to balance out the sweetness. Pie crust eh, I recommend Genevieve Ko’s all-butter pie crust.

Gerald

Family enjoyed this blueberry pie filling with this gluten free buttery pie crust recipe: https://theloopywhisk.com/2021/08/22/extra-flaky-all-butter-gluten-free-pie-crust/ Only alternative I made was using King Arthur gf flour instead of regular flour and about 5 cups of fresh blueberries instead of 6. Key is to carefully toss ingredients together using a spatula spoon to avoid mashing berries. Maybe the gf flour with xanthan gum also helped with thickening the filling. Refrigerated overnight. Turned out great with near perfect thickness and looked amazing with 1” lattices. Wish I could add a photo.

María

I tried this recipe, liked how easy it is. However, the information about sugar for the crust is confusing (ingredientes list is different than what's specified for preparation). Also ended up with a super salty dough and had to add lots of flour. Think the ingredients list amounts are a bit off

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