Blueberry Lattice Pie

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 45 mins


1 (15-ounce) package refrigerated pie dough
2/3cup sugar
1/4cup cornstarch
2teaspoons grated lemon rind
5cups blueberries
1 egg whisked with 1 teaspoon water


  1. Preheat oven to 425F.
  2. On floured surface, roll half of pie dough into a 12-inch circle; fit into a 9-inch pie plate.
  3. In a large bowl, combine sugar, cornstarch and lemon rind. Add blueberries and mix gently. Spoon into pie plate. Roll remaining pastry into a 10-inch circle. Cut into 8 strips.  Arrange strips in lattice pattern over fruit. Press edges of dough together and fold under. Brush pastry with egg mixture (some will be leftover.) Bake 15 minutes. Reduce oven temperature to 375F and bake 30 minutes or until pastry is nicely glazed and fruit is bubbling. Cool on wire rack. Sift confectioners’ sugar over top before serving.

Recipe by Greg Patent

Nutritional Info *per serving

  • Glycemic Load 11
  • Calories 360
  • Fat 15g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 30mg
  • Sodium 290mg
  • Potassium 80mg
  • Carbohydrate 58g
  • Fiber 2g
  • Sugars 26g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 15%
  • Calcium 0%
  • Iron 2%