Apple Blueberry Pie with Flaky Lattice Crust

We're talking a ridiculously flaky, all-butter crust packed with a filling bursting with tender apples and fresh blueberries. Every bite is a perfect mash-up of summer sunshine and cozy fall comfort. Trust me, one slice and you'll be hooked.

Whether you call it blueberry apple pie or apple and blueberry pie, one thing's certain; once they see it, everyone will suddenly have room for dessert.

Why This Is The Apple Blueberry Pie Recipe For You!

• It's Two Amazing Pies In One! Can't decide which pie to make? Now you don't have to! This recipe combines two classics into one unforgettable dessert.
• That Stunning Lattice Top. We're making a delicate, thin-strip lattice that not only looks gorgeous but creates the perfect crust-to-filling ratio. You can actually see the apples and blueberries peeking through.
• An Easy Recipe With Showstopping Results. This easy apple and blueberry pie recipe proves that if you can stir fruit and roll dough, you can bake a pie that looks like it came straight from a bakery window. No fancy skills required!
• Enjoy It All Year Long. Fresh blueberries are wonderful, but frozen work beautifully too. That means you don't have to wait for summer to enjoy this pie.
• The Perfect Crowd-Pleasing Dessert. Whether you call it blueberry apple pie or apple and blueberry pie, this dessert disappears fast! Serve it warm with a scoop of vanilla ice cream or alongside a hot cup of coffee, and don't be surprised when people ask you to bring it to every gathering.

Tools You’ll Need

• 9″ Pie Plate
• Rolling Pin
• Lattice Pie Crust Cutter – If you want a lattice style similar to the pie crust in my photos, I recommend using a Lattice Pie Crust Cutter. However, you could also use a Pizza Cutter or sharp knife.
• Pastry Brush
• Pie Server

Step-by-Step: How to Make Blueberry Apple Pie

Step 1: Preheat oven to 400°F (200°C). Place a baking sheet on the lowest oven rack to catch drips.

2. Prepare Bottom Crust.
   Roll out one pie crust and fit it into a 9-inch pie dish. Let the edges hang over slightly, then trim so there's about an inch overhang. Fold the extra dough under itself and crimp with your fingers or a fork for a neat edge. 

3. Make the apple blueberry filling.
   In a large bowl, mix the sliced apples, blueberries, sugars, cornstarch, lemon juice and zest, cinnamon, nutmeg, and salt. Toss until everything is coated.

4. Fill the pie.
   Pour the fruit mixture into the prepared crust, mounding it slightly in the center. Dot the filling with the small cubes of butter.

5. Add 2nd pie crust on top.
   Roll out the second crust and place it over the filling. Trim excess crust, crimp to seal. Cut slits in the dough or see below to learn how to create a lattice design for steam to escape.

6. Brush the Top Crust
   Brush the top pie crust with an egg wash.

7. Add Sanding Sugar.
   Sprinkle with coarse sugar if you like.

🍎🫐 How to Use a Lattice Roller for a Mesh-Style Top Pie Crust

This is the exact method I use to get that delicate "fishnet hose" lattice.

1. Unroll: Position over the pie and unroll gently. Adjust the pattern, trim excess, and press edges to seal.
2. Roll: Roll the second crust into a large, even circle (about ⅛-inch thick).
3. Cut: Glide the lattice roller firmly and evenly across the dough to create clean slits.
4. Stretch: If the lattice openings look too small, you can gently widen them with the tip of a knife; just slide it into the slits and nudge them open. Be careful not to pull too hard, or the dough may tear.
5. Transfer: Carefully unroll the patterned crust over the pie filling.
6. Trim: Trim any excess and gently press the edges into the bottom crust to seal.

💡 Pro Tips

• Keep it cold. Cold dough = flaky layers. Chill your crust before baking.
• Use a lower oven rack. It helps keep the bottom crust crisp and golden.
• Taste test your fruit. If it's extra tart, add a little more sugar.
• Don't skip the egg wash. That golden, glossy finish makes your pie bakery-worthy.
• Cool completely. Waiting at least 2 hours helps the filling set up so it slices beautifully.

❄️ How To Store & Freeze

• Room Temperature: Cover loosely and store up to 2 days.
• Refrigerator: Keep covered in the fridge for up to 5 days.
• Freezer: Wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven for 10-15 minutes for that just-baked flavor.

🥧 More Recipes You'll Love

If you're craving more fruity desserts, try these reader favorites:

• Blueberry Hand Pies - sweet, flaky hand-held treats packed with blueberry filling.
• Dutch Oven Peach Cobbler - a campfire classic that works just as well in the oven.
• Cherry Almond Pie - tart cherries and nutty almond flavor in one stunning pie.
• Apple Walnut Cranberry Salad - a light, fresh side that pairs beautifully with a slice of pie.
• Apple Empanadas (Apple Hand Pies) - portable little pies filled with spiced apple goodness.
• Apple Pie Turnovers – You will love these easy, bakery style apple turnovers
• Apple Butter Pie – It’s a pie made with apple butter; almost like a custard pie.

This Apple Blueberry Pie really is the best of both worlds - sweet, spiced apples and juicy blueberries baked under a golden, flaky lattice crust. It's as gorgeous on the table as it is delicious on the fork.

If you bake this pie, I'd love to hear how it turned out for you! Be sure to leave a comment and a ⭐⭐⭐⭐⭐ rating below - your feedback not only helps me, it also helps other readers find and fall in love with this recipe too.

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