Blueberry lattice pie
Prep time: 50 minsTotal time: 
Blueberry lattice pie
Sweet, tart and unmistakably American, this deep-dish pie is spot-on for summer gatherings. Blueberries, one of the few fruits native to North America, have long been used in Indigenous cooking, and when European settlers brought their pie-making traditions, the two came together to create a now-iconic dish. For the perfect slice, let the pie cool for four hours before serving
Prep time: 50 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 800g blueberries
- 125g golden granulated sugar, plus 2 tsp extra to sprinkle
- 25g plain flour
- 2 tbsp cornflour
- 2 tbsp lemon juice
- 1 medium egg
- 1 tbsp milk
- 20g cold unsalted butter, cut into small pieces
- vanilla ice cream, to serve (optional)
For the pastry
- 400g plain flour, plus extra to dust
- 200g cold unsalted butter, cubed
- ½ tsp fine salt
- 40g icing sugar
- 2 medium egg yolks
Step by step
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To make the pastry, put the flour, butter and salt in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the icing sugar and pulse to combine. Beat the egg yolks with 3 tablespoons of ice-cold water, then add 4 tablespoons of this to the processor and pulse again until clumps start to form. Add a little more egg mixture if needed. Tip out, bring together into a ball and cut in half. Flatten each half into a disc, then wrap separately and chill for 40 minutes.
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Roll out one dough on a floured surface until 3mm thick and use to line a 23cm-diameter deep pie dish, leaving some pastry to overhang the sides. Loosely cover and chill for at least 1 hour (and up to 12 hours ahead). Roll out the other half of the pastry into about 25cm square, then lift onto a lightly floured flat baking sheet or chopping board, loosely cover and chill with the pastry case.
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Preheat the oven to 220°C, fan 200°C, gas 7. For the filling, put the blueberries, granulated sugar, both flours and the lemon juice in a large bowl. Stir until no white bits of flour remain, then set aside.
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Remove the sheet of pastry from the fridge. Using a sharp knife, cut into 2cm-wide strips (you should get 10-12). Beat the egg with the milk in a mug, then lightly brush the egg wash over the edges of the chilled pastry case. Spoon in the blueberry filling, then dot with the 20g butter pieces.
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Put a pastry strip vertically on top of the tart on one side, then lay a strip horizontally across it. Repeat with the remaining strips, alternately laying them under and over each other, working your way across the tart to create a lattice pattern. Press the strips onto the pastry tart case to seal, then trim off the excess pastry. Flute the edges of the pie crust or crimp with a fork. Brush the lattice with egg wash, then sprinkle with extra granulated sugar.
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Bake for 25 minutes, then reduce the oven temperature to 190°C, fan 170°C, gas 5 and bake for a further 40-45 minutes. Once the pastry is deep golden brown and the filling is bubbling, remove the pie from the oven and leave to cool for at least 4 hours. The filling thickens as it cools, so if you slice the pie any earlier, it’ll be too juicy. Slice and serve with a scoop of vanilla ice cream, if you like.
