• Lattice-Top Blueberry Pie


Blueberry Pie with Lattice Crust

By Andrew Zimmern

Flavored with orange zest and cardamom, this pie is a great use for summer’s plump, juicy blueberries. As far as pie fillings go, this one is pretty easy—no pitting, peeling or slicing required.

Lattice-Top Blueberry Pie

Servings: makes one 9-inch pie



  • 2  1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup vegetable shortening
  • 6 tablespoons butter
  • 6 to 8 tablespoons ice water

Blueberry Filling

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon ground cardamom (optional)
  • 1/4 teaspoon salt
  • 5 cups blueberries
  • 1 teaspoon grated orange peel


Make the Crust

Combine flour and salt in a medium mixing bowl. Cut shortening and butter into 1/2-inch cubes and work into flour with fingertips or pastry cutter until the mixture resembles a coarse meal with pea-sized pieces of fat remaining.

Toss with 6 tablespoons of water and, with fingertips, draw together in a ball. Sprinkle with remaining water, if necessary, to gather together. Divide in two. Flatten into disks. Wrap in plastic wrap and refrigerate for 1 hour to firm.

Prepare the Pie

Preheat the oven to 400 degrees F.

Stir together sugar, cornstarch, cardamom and salt in medium mixing bowl. In large mixing bowl, sprinkle blueberries with orange peel, then stir in sugar mixture. Let sit while preparing crust.

On a lightly floured surface, roll out one disk into an 11-inch circle. Line a 9-inch glass pie pan with the dough. Roll your second disk into a 10-inch circle. Cut into 1/2-inch wide strips. Place blueberry mixture in pie pan. Weave the strips into a lattice top. Seal and crimp the edges (alternatively, use any extra dough to make a braided crust, as seen here). Place on foil-lined baking sheet. Bake for 30 minutes.

Lower heat to 350 degrees F and bake for an additional 45 to 60 minutes or until bubbly and thickened. Let cool on wire rack.

NOTE  Frozen blueberries may also be used. Prepare crust first, then toss blueberries with sugar mixture, increasing cornstarch to 1/3 cup, and place directly in pan, while still frozen. Baking will take about 30 additional minutes once temperature is reduced.

Photographs by Madeleine Hill.

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