Classic Blueberry Pie with Lattice Crust

Adapted from: Bon Appétit

Total Time: 2 hours + 4 hours cooling | Serves: 8

This is a serious blueberry pie — the kind with a properly flaky, butter-rich crust and a filling that sets up thick and jammy without being gluey. The vodka in the crust is the secret: it creates flakiness without developing gluten. The result is a crust that shatters when you cut it.

Ingredients

Pie Dough (makes top and bottom):

• 3½ cups (437g) all-purpose flour
• 2 Tbsp granulated sugar
• 1½ tsp Diamond Crystal kosher salt (or ¾ tsp Morton)
• 1½ cups (3 sticks) cold unsalted butter, cut into pieces
• ¼ cup chilled vodka
• 2 Tbsp fresh lemon juice
• ¼ cup ice water

Blueberry Filling:

• 4 pints fresh blueberries, rinsed and drained
• 5 Tbsp (35g) cornstarch
• 1 tsp finely grated lemon zest
• 2 Tbsp fresh lemon juice
• ¼ tsp kosher salt
• ¾ cup raw sugar (or granulated sugar), plus more for sprinkling

For Assembly:

• 1 large egg + 1 tsp water (egg wash)

Instructions

Make the Dough:

1. Whisk together flour, sugar, and salt in a large bowl.
2. Add the cold butter pieces and work them into the flour with your fingertips, flattening and breaking down the butter until you have a mix of pea-sized and flat, thin pieces.
3. Stir together the vodka, lemon juice, and ¼ cup ice water. Drizzle over the dough and mix with a fork until shaggy. Knead briefly in the bowl until it just comes together.
4. Divide the dough in half, shape each half into a ¾-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or overnight).

Make the Filling:

1. Toss blueberries with cornstarch, lemon zest, lemon juice, salt, and sugar in a large bowl. Let sit 30 minutes to soften and release juices.

Assemble and Bake:

1. Preheat oven to 425°F with a foil-lined baking sheet on the center rack.
2. Roll one dough disk to ⅛-inch thickness (about 16 inches in diameter). Transfer to a deep 9-inch pie dish, letting the dough slump down into the dish. Trim to a ½-inch overhang.
3. Roll the second disk and cut into twelve 1-inch strips for the lattice.
4. Scrape the blueberry filling into the crust and smooth the top.
5. Weave or lay the lattice strips over the filling. Fold the strip ends under the bottom crust edge and crimp to seal.
6. Brush the crust and lattice with egg wash, then sprinkle generously with sugar.
7. Freeze the assembled pie for 10 minutes before baking.
8. Bake at 425°F for 5 minutes, then reduce to 375°F. Continue baking 75–90 minutes until the crust is deep golden and the filling is vigorously bubbling. Tent with foil if overbrowning.
9. Cool on a wire rack for at least 4 hours before cutting. This step is non-negotiable — the filling needs time to set.

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