The Best Flaky Crust Blueberry Pie Recipe Summer Lattice Top

Instructions:

1. Whisk dry ingredients (flour, sugar, salt) for the pastry in a large bowl. Cut in the cold butter until mixture resembles coarse crumbs with pea-sized pieces remaining.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just holds together. Do not overwork. Divide dough in half, form into two flat discs, wrap, and chill for at least 30 minutes.
3. Roll out one dough disc into a 12-inch circle and carefully transfer it to a 9-inch pie dish. Trim the overhang to about 1 inch. Chill while preparing the filling.
4. Gently combine blueberries, filling sugar, cornstarch, lemon juice, zest, cinnamon, and nutmeg in a bowl until lightly coated. Set aside.
5. Roll out the second dough disc to about an 11-inch circle and cut into even strips (¾ inch wide) for the lattice.
6. Place half the strips vertically over the filling, spaced evenly. Brush edges lightly with egg wash. Weave the remaining strips horizontally over the vertical strips to create the lattice pattern.
7. Trim strips and crimp the top and bottom crust edges together securely. Chill the assembled pie for 15 minutes.
8. Preheat oven to 400°F (200°C). Place the pie on a preheated baking sheet. Brush the lattice top with egg wash and sprinkle generously with coarse sugar.
9. Bake for 15 minutes at 400°F. Reduce heat to 375°F (190°C) and continue baking for 45–55 minutes, or until the crust is deep golden brown and the filling is bubbling thickly. Use foil shields if edges brown too fast.
10. Crucially, cool the pie completely on a wire rack for at least 4 hours before slicing to allow the juices to set properly.