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Blueberry Lemon Pie

A tangy and sweet pie that combines fresh blueberries with a lemon filling, perfect for any summer gathering.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pre-made pie crust
  • 2 cups fresh or frozen blueberries
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon butter cut into small pieces
  • 1 egg beaten (for egg wash)

Equipment

  • 9-inch pie pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rolling pin
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Place the pie crust in the 9-inch pie pan, pressing it firmly against the bottom and sides.
  3. In a mixing bowl, combine the blueberries, sugar, cornstarch, salt, and cinnamon. Toss gently until well coated.
  4. Stir in the lemon juice and lemon zest.
  5. Pour the blueberry mixture into the prepared pie crust and dot with butter.
  6. Cover with another pie crust or create a lattice top. Trim and crimp the edges to seal.
  7. Brush the top with beaten egg for a shiny finish.
  8. Bake for 45 minutes, or until the filling is bubbly and the crust is golden brown.
  9. Let the pie cool for at least 2 hours before slicing.

Notes

Serve with whipped cream or vanilla ice cream for an extra treat.