Make magic in the kitchen when pairing fresh blueberries with zest lemon to create this incredible Blueberry Lemon Pie. It’s sweet, wholesome, and the perfect dessert to make for any occasion. You can serve it on its own or with a side of vanilla ice cream.
Pie is one of those sweet and flavorful treats that most people look forward to eating. It’s different from cake and cookies with its flaky butter crust and fruit-filled center. If you love pie and always look forward to trying a new and delicious flavor, you’re going to love this Blueberry Lemon Pie.
It’s slightly sweet with a light hint of lemon that takes it up a notch, providing you with a delicious treat to enjoy with family and friends. The addition of lemon in this recipe takes a traditional blueberry pie to the next level, enhancing it even further to give it that extra tang!
Do I use fresh or frozen blueberries?
Use fresh blueberries for this recipe instead of frozen ones. You’ll need five cups of them. Before you get started, carefully rinse your blueberries in the sink with the faucet running over them. Only use frozen blueberries, if you really cannot find fresh ones.
Do I need to use fresh lemon juice?
Yes! Instead of using bottled lemon juice, be sure to use the juice from a fresh lemon. You’ll need to cut it and remove the seeds before using it. When using fresh juice from a lemon, it naturally enhances the taste of this pie, giving it an excellent flavor that you and your family will thoroughly enjoy.
Can I use a premade pie crust?
I doubled my pate sucree recipe for the pie crust. If you want to save yourself some time, it’s fine to use your favorite premade pie crust. You can select any brand of premade pie crust that you like or want to try. No matter which type of pie crust you decide to use, make sure it’s cooled completely before you add the filling to it.
Can I slice this pie while it’s still hot?
No, you should wait until the Blueberry Lemon Pie cools down. Once it cools down, you can slice it and serve it. Of course, if you like your pie hot, you may then place it in the microwave for a few seconds to get it warm again before you serve it. Don’t forget to add a scoop or two of ice cream on the side to complete the dessert!
Storing the pie
Cover your pie with a lid or wrap it in plastic wrap before placing it in the fridge. Keep it in the fridge to maximize freshness. It will stay good for up to five days when stored properly and kept cold.
Just a few more Blueberry Recipes for you to enjoy.
Ingredients
- 5 cups fresh blueberries, divided
- ½ lemon seeds removed and roughly chopped
- Juice from 1/2 lemon
- 2 tablespoons vanilla extract
- 1 ½ cups sugar
- ½ cup flour
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 tablespoons butter
- 2 9-inch pie crusts
- 1 tablespoon milk
- 2 tablespoons coarse sugar
Instructions
- In a medium pot, combine 2 cups of the blueberries, the chopped lemon, lemon juice, and vanilla extract. Stir in 3/4 cup sugar and cook over medium heat. The blueberries will soften and break down, releasing their juice. Cook for 10 minutes then remove from heat.
- Use an immersion blender (or transfer to a food processor or blender) to purée the blueberries and lemon until smooth. You should see no lemon rind remaining.
- Place the blueberry lemon purée back over low heat and simmer for 5 minutes.
- In a small bowl, combine the remaining 3/4 cup sugar, flour, cinnamon, and salt. Sprinkle the mixture into the purée and whisk until the returns to a simmer and begins to thicken. This should happen in 1 to 2 minutes.
- Remove from the heat and stir in the butter followed by the remaining 3 cups of fresh blueberries.
- Transfer to a bowl to cool completely. Cover the pie filling by pressing plastic wrap down over the mixture. Do not allow air bubbles under the wrap. This will allow a skin to form. Store pie filling in the fridge until ready to use.
- Line the pie pan with half the crust. Roll out the second half for the lattice top – or leave flat to a basic disk cover.
- Pour in your cold pie filling. Using the other half of crust, make a fun lattice design. I made three braids and tucked the excess under.
- Brush the milk to the top of the crust and sprinkle on coarse sugar.
- Bake at 425°F for 30 minutes. The top should be golden brown and the filling will bubble.
- Cool completely before slicing. Serve with a scoop of vanilla ice cream.
Notes
Nutrition
Nutrition information isn’t always accurate.
Equipment
Recipe Video
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