Blueberry Cinnamon Lattice Pie

Recipe Collection: Dessert

Blueberry Cinnamon Lattice Pie is a vegetarian American classic that combines sweet, juicy blueberries with a warm hint of cinnamon. This gluten and dairy-free dessert features a flaky, buttery lattice crust that beautifully showcases the vibrant filling. Perfect for gatherings or a cozy night in, this pie is versatile enough to be served warm with a scoop of dairy-free ice cream or chilled for a refreshing treat.

Easily select this recipe from your easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Organize your ingredients and follow our step-by-step guide to create this stunning pie today! Enjoy effortless meal prep with easyChef Pro!

Overview

This Luscious Blueberry Lattice Pie is a delightful twist on a classic dessert, featuring a perfectly balanced filling of fresh blueberries and a hint of cinnamon, all encased in a flaky, buttery lattice crust. The addition of quick-cooking tapioca ensures a clear, glossy filling that holds together beautifully, making each slice as visually appealing as it is delicious. Perfect for any occasion, this pie is sure to impress with its vibrant flavors and stunning presentation.

Diet Type

Vegetarian

Allergies

Gluten, Dairy

Cuisine

American

Serving Size: 8

Cooking Time: 60 minutes

Ingredients

• 1 1/4 Cups (cups) white sugar
• 3 Tablespoons (tbsp) quick-cooking tapioca
• 0.5 Teaspoons (tsp) cinnamon, ground
• 3 Cups (cups) fresh blueberries
• 1 Tablespoon (tbsp) lemon juice, freshly squeezed
• 1 Tablespoon (tbsp) unsalted butter, divided
• Prepared pastry for a 9-inch double-crust pie

Steps

1. Preheat your oven to 375 degrees F (190 degrees C) to ensure even baking and prevent over-browning of the crust. Roll out half of the prepared pastry and line a 9-inch pie pan, trimming the crust to the rim. Cover loosely with plastic wrap and refrigerate to keep the dough firm.
2. In a large mixing bowl, combine white sugar, quick-cooking tapioca, and ground cinnamon. Gently toss this mixture with fresh blueberries, ensuring even coating. Sprinkle the mixture with freshly squeezed lemon juice and let it stand for 15 minutes to allow the flavors to meld.
3. Roll out the remaining pastry into a 10-inch circle. Using a sharp knife or pastry cutter, cut the dough into half-inch strips for the lattice top.
4. Pour the blueberry mixture into the chilled pie shell, ensuring an even distribution. Dot the filling with small pieces of unsalted butter to enhance the richness of the pie.
5. Carefully weave the pastry strips over the filling to create a lattice pattern. Flute the edges of the pie to seal the crust and add a decorative touch.
6. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40 to 50 minutes, or until the filling is bubbly and the crust is a light golden brown. If the crust begins to brown too quickly, cover the edges with foil.
7. Allow the pie to cool completely on a wire rack before serving. This cooling period helps the filling set, ensuring clean slices when served.

Enjoy your homemade Blueberry Cinnamon Lattice Pie!