Lemon Blueberry Pie Recipe
Introduction
This Lemon Blueberry Pie combines bright citrus flavors with juicy, sweet berries for a refreshing dessert. With a flaky pie crust and a vibrant filling, it’s perfect for spring and summer gatherings.
Ingredients
- 1 pie crust (store-bought or homemade)
- 3 cups fresh blueberries
- 1 tablespoon lemon zest
- 3/4 cup sugar
- 2 tablespoons cornstarch
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a large bowl, gently toss the blueberries with lemon zest, sugar, and cornstarch until well combined.
- Step 2: Pour the blueberry filling into the prepared pie crust, spreading it evenly. Place the pie on a baking sheet to catch any drips and bake for 40-45 minutes, or until the filling is bubbly and the crust is golden brown. Let cool before serving.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the filling.
- Use frozen blueberries if fresh are not available, but reduce the sugar slightly to balance moisture.
- Top with a lattice crust or crumb topping for added texture and visual appeal.
Storage
Store leftover pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or enjoy chilled for a refreshing taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries for this pie?
Yes, frozen blueberries work well. Thaw and drain any excess liquid before mixing with the other ingredients to prevent a soggy crust.
How do I prevent the crust from getting soggy?
To avoid a soggy bottom, ensure your filling is well coated with cornstarch and bake the pie on a lower oven rack or on a baking sheet to promote even heat and catch drips.
PrintLemon Blueberry Pie Recipe
This Lemon Blueberry Pie combines the tart brightness of fresh lemon zest with the sweet juiciness of blueberries, all encased in a flaky pie crust. Perfect for spring and summer gatherings, this pie offers a refreshing balance of citrus and berry flavors with a luscious, slightly thickened filling that sets beautifully in the oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pie Crust
- 1 prepared pie crust (homemade or store-bought)
Filling
- 4 cups fresh blueberries
- 1 tablespoon lemon zest (from about 1 lemon)
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the pie.
- Prepare Filling: In a large bowl, combine the fresh blueberries, lemon zest, granulated sugar, and cornstarch. Stir gently to coat the berries evenly without crushing them. The cornstarch will act as a thickener during baking.
- Fill Pie Crust: Roll out the pie crust if not already prepared, and fit it into a 9-inch pie dish. Pour the blueberry-lemon filling into the crust, spreading it evenly.
- Bake the Pie: Place the filled pie on the middle rack of the oven. Bake for about 45 to 50 minutes until the filling is bubbly and the crust is golden brown. You can cover the edges of the crust with foil if they are browning too quickly.
- Cool Before Serving: Allow the pie to cool for at least 2 hours at room temperature. This cooling time helps the filling to set properly for cleaner slices.
Notes
- Use fresh or frozen blueberries, but if using frozen, do not thaw before mixing to prevent excess liquid.
- For a more pronounced lemon flavor, add a tablespoon of fresh lemon juice to the filling mixture along with the zest.
- To prevent a soggy crust, you may blind-bake the pie crust for 10 minutes before adding the filling.
- Serve with whipped cream or vanilla ice cream for an extra special dessert.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: Lemon Blueberry Pie, berry pie, spring dessert, summer pie, fruit pie, lemon zest pie
