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Blueberry Lemon Pie

How to make a delicious blueberry lemon pie with your summertime blueberries! Serve warm and top with vanilla ice cream.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 6 slices
Calories: 258kcal
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.

Notes

  • If using frozen blueberries, defrost them on paper towels
  • A lattice crust works perfectly on this type of pie

Nutrition

Calories: 258kcal | Carbohydrates: 54g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 174mg | Potassium: 114mg | Fiber: 3g | Sugar: 43g | Vitamin A: 229IU | Vitamin C: 16mg | Calcium: 17mg | Iron: 1mg