Blueberry pie is an iconic summer dessert. This recipe adds a squeeze of lime and pinch of allspice for a zesty kick. Opting to finish it off with a coconut-lime crumble adds more tropical punch and texture—but go for the lattice variation if you would prefer a more traditional pie.
We prefer a combo of two cups wild berries and three cups cultivated berries. Wild ones have more intense flavor, but thicker skin, so using only that kind alters the pie's texture.
To Make a Lattice Crust:
1. Omit topping ingredients and step 1. Make a full recipe of pâte brisée; instead of equal disks, divide dough into two pieces, one about 12 ounces, the other 1 pound.
2. Shape smaller one into a round disk and larger one into a rectangle before chilling. In step 3, roll disk into an 11-inch round for bottom crust. Then roll rectangle into a 15- by-11-inch rectangle and cut into 1-inch-wide strips.
3. Weave lattice over top of pie, trimming edges to 1 inch. Crimp as desired and brush with a beaten egg before baking.