Blueberry Pie with a Lemon Pastry Crust
Indulge in the timeless charm of homemade blueberry pie with a zesty twist in this crowd-pleasing recipe for Blueberry Pie with a Lemon Pastry Crust. This dessert pairs the juicy sweetness of fresh blueberries with a delightfully tangy lemon-infused crust, creating a vibrant flavor harmony that will captivate your taste buds. The buttery, flaky pastry, enhanced with aromatic lemon zest, cradles a luscious blueberry filling brightened with a splash of lemon juice and a hint of vanilla. Perfectly golden from an egg wash and customizable with a lattice or full top crust, this pie is as stunning as it is mouthwatering. Ideal for summer gatherings, holidays, or simply satisfying a craving for classic comfort food, this pie bakes to perfection in under an hour and serves eight generously. Whether topped with whipped cream or a scoop of vanilla ice cream, this blueberry pie promises to be a showstopper at any table.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 1 tablespoon Lemon zest
- 6 tablespoons Ice water
- 6 cups Fresh blueberries
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 Egg yolk (for egg wash)
- 1 tablespoon Milk (for egg wash)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt for the crust.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the lemon zest. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together.
Divide the dough into two equal portions. Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375°F (190°C).
In another large bowl, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss until the blueberries are evenly coated.
Roll out one disk of the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Carefully transfer the dough to the pie pan and trim any excess overhang.
Pour the blueberry filling into the prepared crust, spreading it out evenly.
Roll out the second disk of dough and use it to create a lattice top or simply cover the pie completely, cutting slits to vent. Trim and crimp the edges to seal.
In a small bowl, whisk together the egg yolk and milk for the egg wash. Brush it evenly over the top crust.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50–55 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool at room temperature for at least 2 hours before serving to allow the filling to set.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 33.5 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
