Blueberry Maple Lattice Pie

I’m celebrating the unofficial end of summer with this mouth-watering treat. This pie-filling is amazing because it uses high-quality grade B maple syrup which is unrefined and we use less than normal. When blueberries are in season late summer, there’s no need for heavy amounts of sugar. They are naturally sweet!

I also use a gluten-free flour but feel free to sub in a regular unbleached flour for the crust.

See the video here to quickly learn how to weave a lattice pie crust.


Makes 8 servings

For the Crust

  • cups gluten-free flour

  • ¼

    tsp sea salt

  • 2

    sticks or 16 tbsp high-quality European butter-frozen

  • ½

    cup iced water or more if needed

  • 1

    egg beaten with 1 tbsp milk or water.

  • 1

    tbsp sprinkling sugar (optional)

For the filling

For the crust

  1. In a large mixing bowl, sift the flour and salt.

  2. Using a box grater, grate the frozen butter through the largest holes into the flour & salt mixture.

  3. Mix with your hands until the butter and flour are combined and form pea-sized pieces of dough.

  4. Slowly add the iced water, a tbsp at a time until the dough can be gently pressed into a ball.

  5. Separate into two even balls, flatten into discs, wrap each with saran wrap and refrigerate for an hour or up to two days.

Make the Filling

  1. Combine the all ingredients in a large bowl and mix well.  Set aside.

Roll out the Dough & Bake

  1. Preheat oven to 400°F

  2. Roll out one ball of dough on a lightly floured surface and fit into a 9-inch pie plate. Make sure there is enough dough to extend over the sides ¼ inch.

  3. Place the filling in the dish. 

  4. Roll out the remaining dough, cut ½-inch-wide strips and weave into a lattice top. See video. 


  5. Seal, trim and crimp the edges. 

  6. If you have stamp pie decorators, roll out the remaining dough scraps and press out the cutout leaves, etc.  and place on the rim of the pie dough.

  7. Brush the top pastry with the egg wash and sprinkle it with the sugar (optional)

  8. Bake in the oven for 30 minutes, then reduce the heat to 350°F for 35-45 minutes or until the fruit is bubbling and the crust is golden.

  9. Allow the ie to cool for 1 hour before enjoying. 

Samantha Binkley