Lattice Topped Blueberry Pie
A delightful blueberry pie with a flaky lattice crust, bursting with sweet blueberries and warm cinnamon, perfect for summer gatherings and dessert lovers alike.
Ingredients
Instructions
- Combine sugar, flour, cinnamon, and orange peel in a bowl.
- Lightly toss the mixture with blueberries.
- Place the blueberry mixture in a pastry-lined pie plate.
- Sprinkle orange juice over the filling.
- Dot the filling with small pieces of butter or margarine.
- Roll out the remaining pastry and cut into 1/2 inch strips.
- Arrange the strips in a lattice pattern over the filling.
- Moisten the edge of the lower crust with water and fold over the lattice ends.
- Seal and flute the edges of the crust.
- Bake at 425°F for 10 minutes, then reduce temperature to 350°F and bake for an additional 35 to 40 minutes until the crust is golden brown and filling bubbles.
Tips & Substitutions
For a sweeter pie, consider increasing the sugar to 1 cup. If blueberries are unavailable, you can substitute with frozen blueberries, but make sure to thaw and drain them first. To enhance the flavor, a pinch of nutmeg can be added to the filling. For a gluten-free option, use a gluten-free flour blend in place of regular flour.
Serving Suggestions
Serve the lattice-topped blueberry pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience. It pairs beautifully with Pineapple Waldorf Salad as a refreshing side. Enjoy it warm for a cozy treat or cold for a refreshing finish to your meal.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. To reheat, place slices in a preheated 350°F oven for about 10-15 minutes until warmed through. This will help maintain the crust's crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Lattice Topped Blueberry Pie contains roughly 623 calories, with 7g protein, 72g carbohydrates, and 35g fat. It is a good source of calcium (18% of the Daily Value), protein (14% of the Daily Value), and iron (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of blueberries?
Yes, feel free to experiment with other berries such as raspberries or blackberries. You can also mix different fruits, like adding sliced peaches or cherries, to create a unique flavor profile.
How do I prevent the crust from getting soggy?
To avoid a soggy crust, pre-bake the bottom crust for about 5-7 minutes before adding the filling. Additionally, make sure to ensure your fruit is not overly wet, and consider sprinkling a thin layer of flour or cornstarch on the crust before adding the filling.
What can I do if the crust is browning too quickly?
If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning while allowing the filling to continue cooking. This will help ensure an evenly baked pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).