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Lemon Blueberry Pie

A delightful Lemon Blueberry Pie with juicy blueberries and a tangy lemon filling tucked in a buttery crust, perfect for any gathering!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups fresh blueberries Use fresh blueberries for best results.
  • 1 cup granulated sugar Adjust based on your sweetness preference.
  • 3 tablespoons cornstarch Adjust if using frozen blueberries.
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest More zest can enhance the flavor.
  • 1/4 cup lemon juice
  • 2 tablespoons butter Dot on top of the filling.
For the crust
  • 1 pie crust pie crust Can use store-bought or homemade.
  • 1 tablespoon water For sealing the pie crust edges.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the blueberries, sugar, cornstarch, salt, lemon zest, and lemon juice.
  3. Pour the blueberry mixture into the pie crust and dot with butter.
  4. Cover with a second pie crust, seal the edges with water, and cut slits in the top to allow steam to escape.
Baking
  1. Bake for 15 minutes in the preheated oven.
  2. Decrease the temperature to 350°F (175°C) and bake for an additional 30-35 minutes or until the crust is golden and the filling is bubbly.
Cooling
  1. Allow to cool before serving.

Notes

Store the pie in the fridge for 3-4 days, or freeze for up to 2 months. Reheat in the oven to restore crispness. For a variation, try adding a teaspoon of lavender to the filling.