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It’s last-minute but I am posting my recipe for pie day! I know that this is literally by the skin of my teeth time wise, but darn it, I am getting this done.
I would like to point out that I am writing this after an afternoon at WineFest Edmonton so this is short, sweet and possibly full of spelling mistakes.
In retrospect, leaving my pie post for the evening after I partake in alcoholic beverages for three hours wasn’t the wisest choice ever, but let’s face it, you aren’t here because I’m normal in any way, shape or form. So I am going to get this recipe out and proceed to go to sleep. Three hours of drinking wine was really, really hard work, let me tell you. I deserve lots of sympathy and admiration for all my effort and determination.
But seriously, what fun Wine Fest is! The husband and I decided that it most definitely was an event that we would purchase tickets to, the wines available to taste were amazing and Shaw put on some yummy appetizers and desserts to go alongside your wine consumption.
But now. let’s get back to pie.
Blueberry pie has to be one of my favorite pies ever. I decided to jazz the pie up a bit and go hard on the lemon flavor, something I have done before but wasn’t smart enough to actually write down what I did. I made this lemony supreme blueberry pie last summer but didn’t write down a single thing. This time, since I decided to punish myself with a weekly PieDay, I wrote it down.
I add a lot of lemon and it rocks my socks.
Ingredients Needed:
3/4 cup white sugar
4 tablespoons cornstarch
1/3 teaspoon salt
2-3 tbsp lemon zest
1 tbsp lemon juice
4 1/2 cups fresh blueberries
1 recipe pastry for a 9.5 – 10 inch inch double crust pie
2 tablespoons butter
1- 2 tbsp coarse white sugar
Preheat your oven to 425 degrees.
Prepare your crust and place the bottom into the pie dish. Combine 1/2 cup of the white sugar, cornstarch, salt and cinnamon then toss with the blueberries. I leave out some sugar and sprinkle the remaining 1/4 cup on the bottom of the pie crust, supposedly it keeps the crust from getting too soggy and it seems to work. The big blueberries from the store are very large and full of water, so I try to do as many tricks as possible when using them to keep the pie from getting soggy.
Another trick is to make a lattice top on the pie. This helps the moisture evaporate out more so than a normal full crust will.
I also wanted to make my lattice top more lemony, so what I did was take the lemon zest and press it into the crust before I started cutting the lattice strips out. Roll out your top crust, sprinkle 1-2 tbsp of lemon zest on it, followed by coarse sugar if you like. Press gently to “set” them into the pasty and cut your strips.
If you look closely below, you will see the lemon in the top crust. You know me, I add lemon to everything I possibly can.
Place your blueberry mixture into the prepared pie plate, sprinkle the lemon juice on top, dab the butter on top and sprinkle the lemon zest all over. Top with your lattice – or full- pie crust. I do really recommend that you use coarse white sugar on top to offset the tart lemon we have added to the pie. It gives such a great flavor but those store-bought blueberries aren’t exactly the sweetest, so we need to counter that tartness from the lemon.
Bake at 425 for 40-50 minutes, most likely covering the pie edges like I do so they don’t get too browned, until the top and bottom are browned beautifully.
This pie has to set, so it must sit for a few hours before serving, otherwise blueberries will be running amok.
Happy PieDay everyone, have a fantastic weekend and for those who are heading to Wine Fest, oh boy. Enjoy!
Love.
If I Ever See Wine Again It’ll Be Too Soon Magpie
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Blueberry Lemon Pie
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Total Time
- 1 hour
- Course
- Dessert
- Cuisine
- American
- Servings
- 8
- Calories
- 275
- Author
- Karlynn Johnston
Ingredients
- 1 recipe for pie pastry for a 9.5 – 10 inch inch double crust pie
- 3/4 cup white sugar
- 4 tablespoons cornstarch
- 1/3 teaspoon salt
- 2-3 tablespoons lemon zest
- 1 tablespoon lemon juice
- 4 1/2 cups fresh blueberries
- 2 tablespoons butter
- 1- 2 tablespoons coarse white sugar
Instructions
- Preheat your oven to 425 degrees.
- Prepare your crust and place the bottom into the pie dish.
- Combine 1/2 cup of the white sugar, cornstarch, salt and cinnamon then toss with the blueberries. I leave out some sugar and sprinkle the remaining 1/4 cup on the bottom of the pie crust.
- Roll out your top crust, sprinkle 1-2 tbsp of lemon zest on it, followed by coarse sugar if you like. Press gently to “set” them into the pasty and cut your strips.
- Place your blueberry mixture into the prepared pie plate, sprinkle the lemon juice on top, dab the butter on top and sprinkle the lemon zest all over.
- Top with your lattice – or full- pie crust.
- Bake at 425 for 40-50 minutes, most likely covering the pie edges like I do so they don’t get too browned, until the top and bottom are browned beautifully.
- This pie has to set, so it must sit for a few hours before serving, otherwise blueberries will be running amok.
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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Please rate this recipe in the comments below to help out your fellow cooks!
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!! 🙂