Summer is a great time to find new ways to use the abundance of berries available in stores. One of my favorite things I’ve made with blueberries is this pie. The combination of citrus, cinnamon, and fresh fruit made the flavor spot-on, and the lattice crust made for a stunning finished product.

If you haven’t attempted to make a lattice crust before, don’t fret. Roll the dough into a circle large enough to cover the top of the pie, then cut it into strips using a knife. Overlap them on the filled bottom crust before popping it into the oven. I recommend checking on the crust about halfway through baking to make sure it’s not burning. If it’s getting brown sooner than you want it to, you can brush it with eggwash.

It’s a beautiful dessert to share.

Crust
2 1/2 cups all-purpose flour
1 1/4 teaspoon salt
3/4 cup butter or shortening + 3 tablespoons cold unsalted butter
6 tablespoons ice water
1 teaspoon to 1 tablespoon ice water

Preheat the oven to 425 F.

Combine the flour and salt in medium bowl. Cut half of the butter into the mixture, working it in with the tips of your fingers until it has the consistency of cornmeal. Cut the rest of the butter into the dough and work in until the dough turns into pea-sized balls. Sprinkle the dough with 6 tablespoons of ice water.

Using a fork, blend the water into the dough. If needed to hold the ingredients together, add the remaining water.

Line a 9-inch pan with half the dough. Position a rack in the lower third of the oven. Combine in a bowl and let sit for 15 minutes:

Ingredients
5 cups blueberries, picked over
3/4 cup sugar
4 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon grated orange zest
1/4 teaspoon salt
1/4 teaspoon cinnamon

Pour the mixture into the bottom crust and dot with 2 tablespoons unsalted butter, cut into small pieces. Shape the remaining dough into a top crust or cut into strips and form a lattice crust. Place on top of pie.

Bake for one hour. Cool completely on a rack.