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This blueberry lemon pie combines two of my favorite ingredients, making it a treat that I love. It combines the tangy brightness of lemon with the sweet, juicy blueberries. The pie features a buttery, flaky crust that is homemade.
Why I Think You’ll Love This Recipe
- The tartness of the lemon balances the sweetness of the blueberries and is a great twist to the classic blueberry pie!
- Using pre-made pie shells makes this ready in no time!
Choosing the Blueberries
When choosing blueberries for a pie, it’s best to opt for the smaller/medium sized ones as they cook more evenly and blend into the filling more consistently. Larger blueberries can release more juice during cooking, which may result in a runnier pie.
If you are using frozen blueberries, defrost them on paper towels to absorb excess moisture then use in the recipe.
Easy Blueberry Lemon Pie
This is another great summer pie when the berries are plentiful, sweet, and more affordable than the rest of the year. It can also be made quickly with premade frozen pie crusts. The berries are mixed in a bowl, poured in, and the top pie crust completes the dish.
Adjust the Sugar as Needed
Since we are using a lot of lemon zest, if you do not have sweet blueberries, you will need to add 1-2 additional tablespoons of granulated sugar into the filling. Taste-test your blueberries first, then add sugar if you have tart berries.
How To Make A Blueberry Lemon Pie
- Preheat your oven to 425°F
- Prepare your crusts and place them in a pie dish.
- Add 1/2 cup of white sugar, cornstarch, salt, and cinnamon, then toss with the blueberries.
- Add the blueberry mix to the prepared pie plate, sprinkle the lemon juice on top, dab the butter on top, and sprinkle the remaining lemon zest over the top.
- Top with the remaining pie crust. Cut vents into the top or make a lattice.
- Brush the egg and water mixture over the top of the pie crust. Sprinkle with the coarse sugar so it sticks.
- Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 350 °F for 30-40 minutes. Remove and cool.
Karlynn’s Tips
- One trick is to make a lattice top on the pie. This helps the moisture evaporate more than a normal full crust, making the pie less runny.
- You should cover the pie edges like I do so they don’t get too browned until the top and bottom are browned beautifully. Then, you can remove the covers for the last 10 minutes of baking.
- This pie must set, so it must sit for a few hours before serving. Otherwise, the blueberry filling will be runny.
Blueberry pie has to be one of my favorite pies ever. I decided to jazz it up a bit and go hard on the lemon flavor, something I have wanted to do for a long time. I hope you will try this pie and love it as much as we do!
Happy Baking
Love,
Karlynn
More Perfect Pies!
Blueberry Lemon Pie
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Total Time
- 1 hour
- Course
- Dessert
- Cuisine
- American
- Servings
- 6 slices
- Calories
- 258
- Author
- Karlynn Johnston
Ingredients
- 1 batch pie pastry for a 9.5 – 10 inch double crust pie
- ¾ cup white sugar divided
- 4 tablespoons cornstarch
- ⅓ teaspoon salt
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 5 cups blueberries fresh or frozen see notes
- 2 tablespoons salted butter
Egg Wash Topping
- 1 large egg
- 1 tablespoon water
- 1- 2 tablespoons coarse white sugar
Instructions
- Preheat your oven to 425°F.
- Prepare your crusts. Take 1- 2 teaspoons of the lemon zest and sprinkle over top of the piece meant for the bottom crust. Press into the bottom crust gently. Place the crust into the bottom and up the sides of the pie dish. Sprinkle 1/4 cup of the sugar onto the bottom crust.
- Combine the remaining 1/2 cup of white sugar, cornstarch, salt, and cinnamon then toss with the blueberries.
- Place your blueberry mixture into the prepared pie plate, sprinkle the lemon juice on top, dab the butter on top and sprinkle the remaining lemon zest all over.
- Top with the remaining pie crust. Cut vents into the top. Combine the egg and water and beat until mixed thoroughly.
- Using a pastry brush, brush the egg mixture over top of the pie crust. Sprinkle with the coarse sugar.
- Bake in the preheated oven for 15 minutes then reduce the oven temperature to 350 °F and bake until the crust is golden brown and the blueberry filling is bubbling, around 30-40 minutes more. If the top is browning too fast, lightly place aluminum foil on top to prevent it from burning.
- Remove and cool. This pie has to set, so it must sit for a few hours before serving.
Recipe Notes
- If using frozen blueberries, defrost them on paper towels
- A lattice crust works perfectly on this type of pie
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Backroad Bakery says
Cinnamon is not listed in ingredients lists but mentioned in directions.
Clare says
How much cinnamon should be used? You mention it in the instructions but not in the ingredients. 🙂
Shubhangi says
Can we substitute the fresh blueberries for blueberry jam?! I got a new bottle and I need an excuse to use it (other than toast) 😀
Karlynn says
I wouldn’t for pie, but it’s good in turnovers! Or maybe in the small fried pies? Check out the recipe I have on here for the Apricot Fried Pies. Jam is just too “much” for full pie size.
Shubhangi says
Thanks!! 🙂