Homemade Lattice-Top Wild Blueberry Pie: The Ultimate Summer Dessert Recipe
This Lattice-Top Wild Blueberry Pie highlights wild blueberries in all their deep purple, naturally sweet goodness. A glorious late-summer dessert, it’s a celebration of nature’s finest fruit, transformed into a truly unforgettable treat.
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Wild blueberries are a true culinary treasure, a fruit I consider nothing short of a luxury. Their scarcity and intense flavor make them exceptionally precious. I recall an instance at Montreal’s bustling Jean Talon market where a large basket of these vibrant berries was being sold for an astonishing $150. My jaw dropped as I instantly thought of the sprawling, hidden patch of wild blueberries thriving in the dense woods near my family’s country home. For a fleeting moment, I indulged in the whimsical dream of a lucrative wild blueberry business venture, envisioning myself selling these exquisite berries at such a premium price.
However, for now, the joy comes from a much simpler, more personal ritual. Every summer, we dedicate time to harvest as many of these tiny, potent berries as we possibly can, ensuring our freezer is stocked for months to come. And let me tell you, a stash of wild blueberries has a mysterious way of disappearing far too quickly when you find yourself snacking on them by the handful, captivated by their irresistible sweetness and tart burst!
Baking with wild blueberries is a priority for me, a way to truly showcase their incredible flavor. These tiny berries are genuine flavor bombs, packed with an intense, concentrated sweetness and a delightful tang that sets them apart from their cultivated cousins. I adore incorporating them into various desserts, from delicate financiers and creamy gelato to comforting muffins – essentially, any recipe where you’d typically use regular blueberries. A few years ago, we experienced an exceptionally bountiful harvest, yielding an unprecedented quantity of wild blueberries. It was my partner who wisely suggested that I finally tackle a wild blueberry pie. I had never made one before, and the prospect filled me with a mixture of excitement and apprehension. The thought of potentially “wasting” such a large, delicate, and precious quantity of fruit was daunting.
Determined to do these magnificent berries justice, I embarked on an extensive research journey. I devoured countless recipes and pie-making guides, meticulously comparing techniques and tips. My goal was clear: to create the ultimate lattice-top wild blueberry pie that honored the fruit’s natural brilliance. The process was a deep dive into the art of pie making, focusing on how to achieve that perfect balance of a flaky crust and a beautifully set, yet lusciously juicy, filling.
The wild blueberry pie that emerged from my oven was, without exaggeration, better than any I had ever tasted. The true genius behind this recipe lies in a remarkably simple, yet highly effective technique: creating a wild blueberry “paste.” This involves mashing about a cup of the fresh berries with a carefully measured blend of cornstarch and all-purpose flour. This creates a thick, flavorful binder that is then thoroughly mixed back in with the remaining fresh wild blueberries. This ingenious step is precisely what allows the pie’s filling to set flawlessly, preventing a watery, runny interior and ensuring every slice is firm yet bursting with fruit. The cornstarch acts as a thickening agent, while the flour provides additional structure, creating a filling that holds its shape beautifully while remaining incredibly juicy.
Another absolutely critical step, one that requires immense patience, is to allow the freshly baked pie to cool at room temperature for a minimum of two hours before attempting to slice into it. This waiting period can feel like an eternity because, by then, the entire house is enveloped in the intoxicating aroma of warm wild blueberry compote, and the pie itself looks incredibly luscious, oozing slightly, and invitingly warm – you’ll want to dive in immediately! But you must resist this delicious temptation. This essential resting period is paramount for the filling to properly set and firm up. It allows the starches to fully activate and the juices to thicken, ensuring that when you finally cut a slice, it holds its pristine form, showcasing a perfectly juicy yet stable filling that doesn’t collapse on itself.
Why Choose Wild Blueberries for Your Pie?
Wild blueberries are distinctly different from their cultivated counterparts, offering a superior flavor profile that elevates any dessert. They are smaller, more intensely flavored, and boast a deeper, more vibrant purple hue. This intense color is indicative of their higher antioxidant content, making them not only delicious but also incredibly nutritious. Their smaller size means more berries per bite, leading to a richer, more concentrated burst of flavor with every mouthful. While cultivated blueberries are wonderful, wild blueberries bring an unparalleled sweetness with a complex tartness that is simply unmatched, especially when baked into a pie. They cook down beautifully, creating a jam-like consistency that is the hallmark of a truly great fruit pie, providing a more rustic and intense flavor experience.
Crafting the Perfect Pie Crust for a Wild Blueberry Pie
A phenomenal filling deserves an equally phenomenal crust. For this lattice-top wild blueberry pie, I always recommend a homemade shortcrust pastry. While store-bought crusts can save time, the flaky, buttery texture of a homemade crust provides the perfect counterpoint to the sweet-tart blueberry filling. The lattice top isn’t just for aesthetics; it allows steam to escape efficiently during baking, preventing a soggy bottom crust and ensuring the filling thickens correctly. Creating a beautiful lattice can seem intimidating at first, but with a little practice and patience, it becomes a meditative and rewarding part of the pie-making process. The golden-brown, slightly crisp pastry provides a delightful textural contrast to the soft, warm, and juicy blueberries within, making every bite a complex delight.
I genuinely can’t imagine a more exquisite way to showcase the preciousness of wild blueberries. This pie beautifully highlights them in all their deep purple splendor and naturally sweet, slightly tangy goodness. It’s more than just a dessert; it’s a glorious celebration of late summer, a culinary masterpiece in its simplicity that captures the essence of the season. Once you’ve tasted a slice of this pie, perhaps served with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream, the anticipation for next year’s wild blueberry harvest will feel incredibly long and eagerly awaited.
VIDEO: Watch how to make shortcrust pastry IN SECONDS using your food processor
Mastering a homemade pie crust is easier than you think! Watch my Foolproof Shortcrust Pastry recipe video to discover how effortlessly you could be making perfect shortcrust pastry from scratch, in mere minutes, using your food processor. This method guarantees a consistently flaky and tender crust every single time, making pie-making a breeze!
Pin Recipe
Lattice-Top Wild Blueberry Pie
Ingredients
For the crust
- 2 batches Foolproof Shortcrust Pastry
For the wild blueberry filling
- 8 cups 2 L wild blueberries, picked over, rinsed and thoroughly dried
- 1/2 cup 125 ml cane sugar, or granulated sugar
- 2 tbsp 30 ml cornstarch
- 2 tbsp 30 ml all-purpose flour
- Juice and zest of 1/2 lemon
- Pinch of kosher salt or fine sea salt
To assemble
- 1 egg yolk
- 1 tbsp 15 ml water
- 2 tbsp 30 ml cane sugar (or any other coarse sugar)
Instructions
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For the crust: Begin by preparing both batches of shortcrust pastry separately, following the recipe instructions meticulously. Proper preparation of the crust is fundamental for a flaky, delicious pie. Once prepared, wrap each batch tightly in plastic wrap and refrigerate for at least 30 minutes. This resting period is crucial for the gluten to relax, making the dough easier to roll and preventing shrinkage during baking.
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Once chilled, remove one batch of pastry from the refrigerator. Place it on a lightly floured surface to prevent sticking. Roll it out into a large, even circle, ensuring it’s slightly larger than your pie plate. Carefully fit the rolled dough into a lightly greased 9-inch (23-cm) pie plate, gently pressing it down so it conforms perfectly to the bottom and sides of the plate. Trim any excess dough, leaving a generous 1-inch (2.5-cm) overhang all around. This overhang will be used to crimp the edges later. Return the pie shell to the refrigerator to keep it cool while you prepare the lattice.
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Now, unwrap the second batch of shortcrust pastry and transfer it to a lightly floured work surface. Roll out this pastry into a rough rectangular shape, aiming for a consistent thickness of about 1/8-inch (0.3-cm). Using a sharp knife (a ruler can be very helpful for precision), cut approximately 20 strips of dough, each 1/2-inch (1.25-cm) wide. To create the lattice, line a baking sheet with parchment paper. Arrange 10 of these dough strips horizontally across the parchment, spaced about 1/2-inch (1.25-cm) apart. These will form the “bottom” layer of your lattice.
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To weave the lattice, gently fold back every other bottom strip (e.g., strips 1, 3, 5, 7, 9) to the left, slightly more than halfway across their length. Carefully lay one “top” strip vertically over the remaining unfolded bottom strips, positioning it slightly left of the center. Then, unfold the bottom strips you previously folded back, laying them over the newly placed vertical strip. Next, fold back the *other* 5 bottom strips (e.g., strips 2, 4, 6, 8, 10) to the left. Lay a second vertical strip 1/2-inch (1.25-cm) to the right of the first vertical strip. These two are your center strips. Unfold the bottom strips again. Continue this weaving process, alternating which bottom strips you fold back, working outwards from the center on both sides with the remaining vertical strips of dough. This creates a classic woven lattice pattern. (For instructions to create more intricate or elaborate lattice patterns, refer to the notes section at the end of this recipe.)
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Once your beautiful lattice is complete, loosely cover it with plastic wrap to prevent drying. Carefully transfer the baking sheet containing the lattice into the freezer. Allowing the lattice to chill thoroughly or even freeze slightly will make it much easier to handle and transfer onto the pie later, ensuring it maintains its shape. Let it firm up while you prepare the wild blueberry filling.
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For the wild blueberry filling: Before you begin preparing the filling, preheat your oven to 400°F (200°C). This ensures the oven is at the correct temperature when the pie is ready to bake, which is crucial for achieving a perfectly golden and crisp crust.
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In a large bowl, place the majority of the wild blueberries. Scoop out about 1 cup (250 ml) of these berries and transfer them to a separate medium-sized bowl. To this smaller bowl, add the sugar, cornstarch, all-purpose flour, fresh lemon zest, lemon juice, and a pinch of kosher or fine sea salt. Using a potato masher or a sturdy fork, thoroughly mash the blueberries with these ingredients. Continue mashing until the cornstarch and flour are completely dissolved, and the mixture achieves an almost homogeneous, paste-like consistency. It’s perfectly fine to have small bits of blueberries remaining throughout – this adds texture and rustic charm to the filling. This “blueberry paste” is the secret to a perfectly set pie.
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Carefully pour the blueberry paste mixture from the medium bowl into the large bowl containing the remaining whole blueberries. Using a spatula or your hands, gently fold the paste into the whole blueberries until every single berry is thoroughly coated with this “glue.” This ensures that each berry is encapsulated in the thickening agent, leading to a consistently firm filling. Transfer the entire luscious mixture into your chilled pie shell, gently pressing down on the berries if necessary to ensure they all fit snugly. Remember, the berries will cook down a little, so a full filling is desirable.
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To assemble: Retrieve your frozen lattice from the freezer. It should be quite stiff and easy to handle. Carefully invert the lattice directly over the wild blueberry filling in the pie shell. If it’s too stiff, let it rest for about 5 minutes at room temperature to soften slightly, making it more pliable. Once positioned, trim any excess lattice dough, leaving a 1/2-inch overhang all around the pie. This overhang is crucial for creating a proper seal. Gently tuck the edge of the lattice between the edge of the bottom pie dough and the rim of the pie pan. Using your fingers, firmly press both layers of dough along the entire edge to seal them together securely. Then, crimp the edges as desired to create a beautiful finish and further seal the pie. Place the assembled pie on a parchment-lined baking sheet to catch any potential spills during baking, ensuring easy cleanup.
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In a small bowl, whisk together the egg yolk and water to create an egg wash. Lightly brush the entire lattice-top with this egg mixture. This step gives the crust a beautiful golden sheen and helps the coarse sugar adhere. Generously sprinkle coarse sugar (such as cane sugar or turbinado sugar) all over the brushed lattice. This adds a delightful crunch and sparkle to the finished pie. Transfer the pie to the preheated 400°F (200°C) oven and bake for about 20 minutes, or until the crust just begins to turn a light golden color. Then, reduce the oven temperature to 350°F (175°C). Continue baking, rotating the pie halfway through to ensure even browning, for an additional 40 to 50 minutes. The pie is done when the crust is a deep, rich golden brown and the blueberry juices are visibly bubbling thickly through the lattice, indicating they are fully cooked and set.
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Once baked to perfection, carefully transfer the hot lattice-top wild blueberry pie to a wire rack. This is the most crucial step for a well-set pie: allow it to cool completely for at least 2 hours before attempting to slice and serve it. This extended cooling period allows the filling to fully set, ensuring clean, beautiful slices. The pie is truly at its best when eaten the day it is baked, warm or at room temperature. However, you can prepare it up to 1 day in advance. Once completely cool, store it loosely covered with plastic wrap at room temperature. Any leftovers can be refrigerated in an airtight container for up to 5 days, though it’s unlikely to last that long! Serve with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for an even more decadent experience.
Notes
When selecting wild blueberries, prioritize freshness. If fresh wild blueberries are unavailable, frozen wild blueberries can be used; simply do not thaw them before adding them to the filling mixture. Ensure they are picked over for any stems or debris and rinsed gently.
For an extra hint of warmth, consider adding a tiny pinch of ground cinnamon or nutmeg to the blueberry filling alongside the other spices. This can complement the natural sweetness of the berries beautifully.
To prevent the pie crust edges from over-browning, especially during the longer baking time, you can loosely cover the edges with aluminum foil about halfway through the baking process. This helps achieve a perfectly golden crust without burning the delicate edges.
Don’t be afraid to experiment with the coarse sugar on top. Turbinado sugar offers a lovely crunchy texture and sparkling finish, but demarara sugar or even regular granulated sugar can be used for a slightly different, yet equally delicious, result.
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