Easy Blueberry Pie with Lattice Top - Simple Recipe

This really is the easiest blueberry pie you'll ever make! If you use shop-bought pastry, it's even easier, but I prefer homemade because it just tastes better. Just a handful of ingredients and you're good to go. The filling especially couldn't be simpler, anyone can make it! Frozen blueberries, sugar, cornflour, and lemon create the most delicious jammy filling, all topped with a beautiful lattice crust that looks impressive but is surprisingly easy to do.

Recipe Details:

• Prep Time: 20 minutes (plus pastry making if homemade)
• Cook Time: 50-60 minutes
• Cooling Time: 30 minutes minimum
• Total Time: 1 hour 40 minutes
• Serves: 8-10 slices
• Difficulty: Medium
• Special Equipment: 23cm (9-inch) pie dish, rolling pin, greaseproof paper

There's something absolutely wonderful about a homemade fruit pie, and blueberry pie is one of the best! The filling is incredibly simple - you cook everything together on the stove until thick and jammy, then let it cool completely before filling your pastry. Using frozen blueberries is actually better than fresh for this because they hold their shape and don't turn to mush. The lattice top looks beautiful and lets steam escape during baking, which helps the filling set properly.

Why You'll Love This Recipe

• Incredibly easy filling: Just mix everything and cook until thick - anyone can do it!
• Uses frozen blueberries: No need for fresh - frozen work better and are available year-round
• Beautiful lattice top: Looks impressive but is easier than you think
• Make ahead friendly: The filling can be made the day before
• Shop-bought pastry option: Use shop-bought if you're short on time
• Perfect every time: The method ensures no soggy bottom or runny filling!

Ingredients

For the Pastry:

• Enough shortcrust pastry to line a 23cm pie dish plus a lattice top (about 500-600g total)
• You can use my homemade shortcrust pastry recipe or use shop-bought

For the Blueberry Filling:

• 800g frozen blueberries (must be frozen, don't defrost them!)
• 130g caster sugar
• Good pinch of salt
• 35g cornstarch/cornflour
• Zest of 1 lemon
• Juice of 1 lemon (about 2-3 tablespoons)
• 3-4 small knobs of butter (about 20g total)

For Assembly:

• 1 egg, beaten (for egg wash)
• Extra butter for dotting on the filling

Instructions

1. Make or prepare your pastry: If making homemade pastry, use my shortcrust pastry recipe. You'll need enough to line your pie dish with some overhang, plus a full circle for cutting the lattice strips. If using shop-bought, you'll need 2 sheets or a block. Make the pastry first and chill it while you make the filling.

2. Line your pie dish: Roll out about two-thirds of your pastry on a lightly floured surface until it's about 3mm thick. Line your 23cm pie dish, pressing it into the corners and leaving about 2cm overhang around the edges. Prick the base a few times with a fork. Pop it in the fridge to chill while you make the filling.

3. Make the blueberry filling: Add all the filling ingredients to a medium saucepan, the frozen blueberries (straight from the freezer!), sugar, salt, cornflour, lemon zest, and lemon juice. Mix everything together really well so all the blueberries are coated in the cornflour mixture. This is important for preventing lumps!

4. Cook the filling: Place the pan over low-medium heat. As it warms, the blueberries will start releasing their juices. Stir occasionally at first. Once the juices are flowing freely (after about 5 minutes), turn the heat up to medium-high and stir continuously. The mixture will start to thicken and bubble as the cornflour cooks out. Keep stirring so it doesn't catch on the bottom! Cook for about 5-7 minutes until it's thick and jammy.

5. Cool the filling completely: Spread the hot blueberry filling onto a large tray or baking sheet in a thin layer. This helps it cool down quickly and evenly. Leave it to cool completely, this is really important! If you put hot filling into pastry, it'll make the bottom soggy. While it's cooling, you can prepare your lattice.

6. Preheat your oven: Preheat your oven to 200°C (180°C fan/400°F/Gas Mark 6).

7. Prepare the lattice: Roll out your remaining pastry into a circle about the same size as the top of your pie dish (about 24cm diameter). Using a sharp knife or pizza cutter, cut the pastry into strips about 2cm wide. You should get about 10-12 strips.

8. Create the lattice on paper: On a sheet of greaseproof paper, lay out half the strips vertically, spacing them evenly. Fold back every other strip halfway. Lay one strip horizontally across the middle. Unfold the vertical strips back over it. Now fold back the alternate strips (the ones you didn't fold before) and lay another horizontal strip next to the first. Keep repeating, folding back alternate strips, laying a horizontal strip, unfolding, until you've woven all the strips together. Press where the strips overlap to stick them together.

9. Fill the pie: Once the filling is completely cool, spoon it into your chilled pastry case. Spread it out evenly and dot a few small knobs of butter over the top.

10. Add the lattice top: Carefully slide your greaseproof paper with the lattice on top of the pie. Gently peel away the paper, leaving the lattice on the pie. Trim any excess pastry around the edges, then crimp or press with a fork to seal the edges together.

11. Brush with egg wash: Beat your egg in a small bowl and brush it generously all over the pastry, the lattice strips and the crimped edges. This creates that beautiful golden finish!

12. Bake: Place the pie on a baking tray (in case of drips) and bake at 200°C for 15 minutes. Then reduce the temperature to 180°C (160°C fan/350°F/Gas Mark 4) and bake for a further 35-45 minutes. The pastry should be deep golden brown and you should see the filling bubbling through the lattice. If the edges are browning too quickly, cover them loosely with strips of foil.

13. Cool before slicing: This is crucial! Leave the pie to cool for at least 30 minutes before slicing. This allows the filling to set properly. If you cut it too soon, the filling will be too runny and won't slice nicely. I know it's hard to wait, but it's worth it!

14. Serve: Serve warm or at room temperature with vanilla ice cream and a little drizzle of cream. Absolutely delicious! Naughty but so worth it!

Chef's Tips

Frozen blueberries are best: Don't defrost them! If you use defrosted or fresh blueberries, they'll turn to purée. Frozen berries hold their shape perfectly.

Cool the filling completely: Hot filling in pastry = soggy bottom. Always let it cool completely before filling the pie.

Don't skip the cornflour: This is what thickens the filling. Without it, you'll have blueberry soup!

Coat berries in cornflour: Mix the cornflour through the frozen berries before heating to prevent lumps in your filling.

Stir constantly when thickening: Once those juices are flowing and you've turned up the heat, stir continuously to prevent catching and burning.

Make lattice on paper: Creating the lattice on greaseproof paper first makes it SO much easier to transfer onto the pie without breaking.

Generous egg wash: Really brush that egg wash on well for a beautiful golden, shiny finish.

Watch the edges: If they're browning too fast, cover with foil strips to prevent burning while the filling finishes cooking.

Cool before slicing: At least 30 minutes! The filling needs time to set or it'll run everywhere.

Substitutions & Variations

Different berries: Use frozen raspberries, blackberries, or a mixed berry blend instead

Mixed fruit: Combine 400g blueberries with 400g other berries for variety

Add spice: Mix ½ teaspoon cinnamon or cardamom into the filling for warmth

Orange instead of lemon: Use orange zest and juice for a different citrus note

Shop-bought pastry: Absolutely fine to use! Just make sure you buy enough for both base and lattice

Solid top: If you can't be bothered with a lattice, just use a full pastry lid with a few slits for steam

Crumble top: Top with a buttery crumble topping instead of pastry for a hybrid pie-crumble

Individual pies: Make in small tart tins for individual portions, adjust baking time to 25-30 minutes

Storage & Reheating

Room temperature: Once cooled, the pie can sit at room temperature for up to 24 hours (cover loosely with foil).

Refrigerator: Store covered in the fridge for up to 4 days. The pastry will soften slightly but it's still delicious.

Freezing: Freeze a baked and cooled pie (well wrapped) for up to 3 months. Defrost overnight in the fridge.

Reheating: Warm individual slices in a 160°C oven for 10-15 minutes. The whole pie can be reheated at 160°C for 20-25 minutes.

Serving temperature: Delicious warm, at room temperature, or even cold straight from the fridge!

Make ahead: The filling can be made the day before and stored in the fridge. Assemble and bake on the day of serving.

Frequently Asked Questions

Q: Can I use fresh blueberries instead of frozen? A: Frozen work better because they hold their shape and release the right amount of juice. Fresh can work but may turn to mush. If using fresh, add an extra 10g cornflour.

Q: Why must the blueberries be frozen when I start? A: Frozen berries release their juice gradually as they heat, which is perfect for this method. Defrosted berries will turn to purée.

Q: My filling is too runny. What happened? A: Either you didn't cook it long enough to activate the cornflour, or you didn't use enough cornflour. It should be thick and jammy before cooling.

Q: Can I make the filling ahead? A: Yes! Make it the day before, cool it, cover it, and store in the fridge. Assemble the pie on the day you want to bake it.

Q: What if I don't want to make a lattice? A: Use a solid pastry lid instead! Just remember to cut a few slits in the top for steam to escape.

Q: The pastry edges are burning but the pie isn't done. A: Cover the edges with strips of foil to protect them while the rest of the pie finishes baking.

Q: Can I freeze the unbaked pie? A: Yes! Assemble completely (don't egg wash yet), wrap well, and freeze. Bake from frozen, adding 15-20 minutes to the baking time. Egg wash just before baking.

Q: What's the difference between cornstarch and cornflour? A: They're the same thing! Just different names in different countries. Both work perfectly.

Q: Do I have to use a lattice top? A: Not at all! A solid top with slits, a crumble topping, or even just the filling with no top all work beautifully.

Serving Suggestions

Classic combination: Vanilla ice cream and a drizzle of double cream, naughty but perfect!

With custard: Traditional British style with hot custard poured over

Whipped cream: Freshly whipped cream with a little vanilla

Crème fraîche: The tang works beautifully with the sweet berries

Greek yogurt: For a slightly healthier option that's still delicious

On its own: Honestly, it's so good you don't need anything else!

You Might Also Like

Shortcrust Pastry Recipe: Make your own pastry for this pie using my recipe.

Cheat's Pastel de Nata: Another brilliant pastry recipe using shop-bought puff pastry for easy Portuguese tarts.

Christmas Mince Pies: If you love making pies, try these festive treats with homemade mincemeat! Plus there is a different type of sweet pastry that you might like to try for this recipe if you are making small pies. 

Enjoy!

Del x

This easy blueberry pie is absolutely delicious and simpler than you think! The filling is foolproof - just cook everything together until thick, then cool completely. Top with a beautiful lattice crust (easier than it looks!), bake until golden, and you've got the perfect pie. Serve warm with ice cream and cream for the ultimate treat!