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Lattice-Top Blueberry Pie for #SundaySupper

This recipe is for a 9-inch berry pie. See note re: cooling time after baking: COOL FOR AT LEAST 4 HRS BEFORE CUTTING AND SERVING.
Course: Dessert
Author: Hip Foodie Mom


For the crust:

  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoon sea salt
  • 2 sticks 1 cup very cold unsalted butter; cubed and immediately added
  • 3/4 cup cold ice water
  • 1 egg yolk; slightly beaten + 1 tablespoon water for egg wash
  • 2 tablespoons turbinado sugar

For the filling:

  • 3-4 cups fresh blueberries
  • 1 cup fresh blackberries feel free to use raspberries here too if desired
  • 3/4 cup granulated sugar
  • 1/3 cup corn starch
  • 1 tablespoon grated lemon zest
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • pinch of sea salt


For the crust:

  • Using your food processor, combine the flour, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces or specks of butter in it.
  • Transfer the pastry dough to a lightly floured work surface, gather it together to combine everything, divide the dough in half, shape into two balls. Wrap one and place into the refrigerator.
  • With the other, roll out to a 12 inch circle. Transfer the dough to a pie plate or pie pan and trim any excess and place into the refrigerator while you prepare the filling.

For the filling:

  • Combine all of the ingredients for the filling in a large bowl. Stir to mix well, gently mashing the berries with the back of a spoon to slightly release their juices. Cover with a clean kitchen towel and let sit for 15 minutes.
  • When ready, remove your pie crust from the refrigerator and fill it with the mixed berry filling.

Assemble the pie:

  • Remove the other pastry dough from the refrigerator, transfer to a lightly floured work surface and roll it out to a 12-inch circle. Using your pastry wheel or pizza cutter, cut twelve 1-inch wide strips of dough.
  • Arrange the lattice strips over the pie in alternating rows, weaving the strips horizontally and vertically. Trim the strips to an 1 inch overhang and tuck the tuck under the bottom crust. Crimp the edges of your pie as desired. I used a fork to make decorative marks.
  • Whisk the egg yolk with the water in a small bowl and brush over the lattice top and edges of the crust. Sprinkle on the turbinado sugar over the entire top of the pie.
  • Place your pie in the refrigerator for at least 20 minutes. At this time, preheat your oven to 425 degrees.
  • When ready, transfer your pie to a parchment or foiled lined baking sheet and bake for 15 minutes.
  • Reduce the oven temperature to 375 and bake for an additional 35-40 minutes, or until the crust is golden brown and the juices are bubbling in the center. COOL FOR AT LEAST 4 HRS BEFORE CUTTING AND SERVING.