Homemade Blueberry Pie With Lattice Pie Crust

This deep-dish Homemade Blueberry Pie is an absolute show-stopper.  Made with fresh, plump blueberries, a splash of bourbon, and a lattice pie crust, it’s the perfect dessert for any occasion.

We love pie…maybe even more than cake! From cream pies and fruit pie to cobblers, crisps, and no-bake pie, they’re all favorites. If you’re looking for more fruit pie recipes, blueberry galette, and cherry crumb pie are easy and always a crowd-pleaser.

Why We Love This Blueberry Pie Recipe

Blueberries are a delicious and nutritious fruit that are packed with antioxidants and other important nutrients. When baked into a pie, they become even sweeter and juicier, making for a delicious dessert that is perfect for any occasion.

• Taste: Blueberries are a delicious fruit with a sweet, tart flavor that pairs well with the crisp, flakey pie crust of a deep-dish pie. The addition of bourbon can add a complex, smoky flavor to the blueberry pie filling that enhances the overall taste.
• Nostalgia: The scent of fresh blueberries and warm pie crust can evoke happy memories and a sense of comfort.
• Creativity: Adding bourbon to a classic blueberry pie recipe can be a fun way to put a unique twist on a traditional dessert.

Gather These Ingredients For Homemade Blueberry Pie

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Granulated sugar – Sugar is used to sweeten the pie filling. It also helps to thicken the filling by preventing the cornstarch from clumping together.
• Cornstarch – Cornstarch is used to make the pie filling thicker. It’s a natural thickener that is gluten-free. Make sure your cornstarch is fresh and has not expired.
• Cinnamon – Add flavor to the pie filling with this warm spice. It also helps to enhance the flavor of the blueberries.
• Fresh or frozen whole blueberries – Blueberries are the star of the show! They are used to make the pie filling. Fresh blueberries are best, but frozen blueberries can be used as well. Just be sure to thaw them completely before using them.
• Bourbon – Bourbon is a type of whiskey that is used to flavor the pie filling. It gives the pie a unique flavor that is both sweet and complex.
• Egg – The beaten egg is used to brush the top of the pie crust before baking. This helps to give the crust a golden brown color and a shiny finish.
• Water – The water is used to thin the beaten egg before brushing it on top of the pie crust. This helps to prevent the egg from forming a crust on the top of the pie.
• Unbaked pie crusts – Homemade pie crust or use pre-made pie crusts for a great time-saver.

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How To Make An Impressive Blueberry Pie With Lattice Crust

Gather your ingredients and tools:

• 9-inch deep dish pie plate
• pastry wheel, pizza cutter, or sharp knife
• mixing bowls
• whisk
• pastry brush

we’re making blueberry pie!

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. PREP: Fit one unbaked crust into a 9-inch deep pie plate. Press gently into the bottom of the pan. Flute the edge, or crimp using a fork. Slice the other unbaked pie crust into strips for a lattice top.
2. Preheat oven to 400°F.
3. BLUEBERRY PIE FILLING: In a large bowl, combine blueberries, sugar, cornstarch, cinnamon, and bourbon. Toss to combine, until evenly coated. Add the blueberry pie filling into a prepared, unbaked pie shell. 
4. LATTICE CRUST: Basket weave the pastry strips over the top of the blueberry pie filling in the pie dish and brush with egg wash.
5. CHILL CRUST: Place the pie in the fridge for 30 mins or in the freezer for 15 mins. Due to the long bake time, the pastry is best going into the oven chilled. Preheat oven.
6. BAKE: Place the chilled blueberry pie in the oven for 20 minutes then reduce the heat and bake for an additional 60-70 minutes. If the pastry starts to get too dark, cover the edges of the pan with tin foil.
7. COOL & SERVE: Remove from the oven and allow the blueberry pie to cool completely before slicing and serving. Cool at room temperature for 2+ hours, or allow the pie to cool at room temperature for 1 hour, then 1 hour in the refrigerator before serving.

PRO TIP: If your crust starts to brown quicker than your pie filling bubbles, cover it with foil. If you are baking pie with frozen fruit, you will definitely need to cover the crust with foil, due to the longer baking time.

Blueberry Pie Recipe Notes And Tips

With these tips in mind, you should be able to make a delicious and impressive deep-dish fresh or frozen blueberry pie with bourbon and a lattice-top crust.

• Use fresh blueberries. Fresh blueberries will give your pie a brighter color and a more intense flavor than frozen berries. Be sure to rinse the berries to remove any dirt or debris.
• Blueberry bourbon pie. The bourbon really brings out the sweetness of the berries. The pie tastes a little bit sweeter than traditional blueberry pie.
• Although most of the alcohol is baked off, if you would like to omit the alcohol, simply replace the bourbon with equal amounts of apple juice or lemon juice.
• Frozen blueberries. You CAN thaw frozen blueberries but it’s not necessary. You can use frozen blueberries to bake your pie – you will just need to bake the blueberry pie a little longer
• To Lattice or Not. The lattice pie crust is not necessary.  If you are looking for an easier route, keep the second pie crust whole.  After you refrigerate the pie, prior to baking, cut slices or shapes into the top to allow steam to escape.  Do not forget to vent the top of the pie.
• Lattice pie crust. you’ll want to roll the dough to about 1/8-inch thickness and cut into 1-inch strips. This will ensure that the lattice strips are thin enough to weave together easily.
• Egg Wash. To give the crust a shiny, golden-brown finish be sure to brush the top crust with egg wash (egg and a little water). This will also help to seal the edges of the crust and prevent the filling from leaking out. Now is when you can sprinkle the crust with coarse sugar if desired.
• Bake pie on a sheet pan. It prevents a mess if the filling happens to bubble over, ensures even heating, and makes it easier to handle and transfer the pie in and out of the oven.