Blueberry Lemon Pie - Pint Sized Baker

Blueberry Lemon Pie

4.50 from 4 votes

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.

Prep Time 45

Total Time 4 20

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Course Homemade Pie

Cuisine American

Servings slices

Calories 252 kcal

Ingredients
US Custom - Metric

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.
Prepare your pie crusts. Double this
Pate Sucree Recipe or use a premade pie crust.
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

Recipe from The Book on Pie

Nutrition

Nutrition information isn’t always accurate.

Equipment

Glass Pie Plate 9" x 1.2"

Recipe Video

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