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Classic State Fair Blue Ribbon Pie with Flaky Lattice Crust

classic state fair blue ribbon pie - featured image
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A nostalgic and approachable pie featuring a buttery, flaky lattice crust and a balanced sweet berry filling. Perfect for gatherings and impressing without stress.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 1 cup (227 g) unsalted butter, cold and cubed
  • 6 to 8 tablespoons (90–120 ml) ice water, chilled
  • 1 tablespoon granulated sugar (optional)
  • 1 teaspoon salt
  • 4 cups (600 g) fresh or frozen mixed berries (blueberries, raspberries, blackberries)
  • ¾ cup (150 g) granulated sugar
  • 3 tablespoons (24 g) all-purpose flour
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • 1 large egg beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Make the Pie Dough (15-20 minutes + chilling): In a large bowl, combine 2 ½ cups all-purpose flour, 1 tablespoon sugar (if using), and 1 teaspoon salt. Add cold, cubed butter and cut into flour using a pastry blender or food processor until mixture resembles coarse crumbs with some pea-sized pieces. Slowly drizzle in ice water starting with 6 tablespoons, stirring with a fork until dough just comes together. Add more water if needed, 1 tablespoon at a time. Gather dough into two discs, wrap in p…
  2. Prepare the Filling (10 minutes): While dough chills, mix berries, ¾ cup sugar, 3 tablespoons flour, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, and ½ teaspoon cinnamon in a large bowl. Toss gently to combine and set aside to macerate.
  3. Roll Out Bottom Crust (10 minutes): On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer to 9-inch pie dish, gently pressing into bottom and sides. Trim excess dough leaving about ½ inch overhang.
  4. Add Filling (5 minutes): Pour berry filling evenly into crust.
  5. Create Lattice Top (20-25 minutes): Roll out second dough disc to 12 inches. Cut dough into ½-inch strips using sharp knife or pizza cutter. Lay half strips horizontally across pie. Fold back every other strip halfway, lay a vertical strip, then unfold folded strips over it. Repeat weaving until lattice covers pie. Trim and crimp edges to seal.
  6. Apply Egg Wash (5 minutes): Brush lattice and edges with beaten egg wash for golden finish.
  7. Bake (50-60 minutes): Place pie on baking sheet and bake in preheated 375°F (190°C) oven until crust is golden and filling bubbles, about 50-60 minutes. Cover edges with foil halfway if browning too fast.
  8. Cool Completely (2 hours): Let pie cool on wire rack for at least 2 hours before slicing to allow filling to set.

Notes

Keep ingredients cold for flaky crust. Handle dough gently to avoid toughness. Use sharp knife for neat lattice strips. Cover edges with foil if browning too fast. Let pie cool fully before slicing to prevent runny filling. Use frozen berries thawed and drained to avoid soggy crust. Dough can be made and chilled up to 2 days ahead.

Nutrition

Keywords: blue ribbon pie, state fair pie, flaky lattice crust, berry pie, classic pie recipe, easy pie, homemade pie, fruit pie

Find it online: https://zorbmeal.com/classic-state-fair-blue-ribbon-pie-recipe-easy-flaky-lattice-crust-guide/