Lemon Blueberry Pie
Indulge in the sweet-tart perfection of this Lemon Blueberry Pie, a delightful dessert that brings together the vibrant flavors of fresh blueberries and zesty lemon in a flaky, buttery homemade crust. This recipe starts with a simple yet foolproof scratch-made pie dough, chilled to perfection for easy rolling. The filling combines sweet, juicy blueberries with a touch of sugar, cornstarch for thickening, aromatic lemon zest, and refreshing lemon juice, creating a luscious, fruity center that’s bursting with summer flavors. The golden, egg-washed top crust, crimped and vented for a perfect finish, bakes to a stunning crisp. Whether served warm with a scoop of vanilla ice cream or cooled to savor its set filling, this pie is sure to be a showstopper at any gathering. Perfect for pie lovers and ideal for highlighting seasonal berries, your search for the ultimate fruit pie ends here!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.5 teaspoons Salt
- 1 cups Cold unsalted butter
- 6 tablespoons Ice water
- 4 cups Fresh blueberries
- 0.75 cups Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon zest
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 tablespoon Milk
Instructions
In a large bowl, whisk together the flour, sugar, and salt for the pie crust.
Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Stir gently to coat the blueberries evenly.
On a lightly floured surface, roll out one disc of the chilled dough into a circle approximately 12 inches in diameter. Fit it into a 9-inch pie dish and trim any excess dough.
Pour the blueberry filling into the prepared pie crust, spreading it evenly.
Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal the pie.
Cut small slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash over the top crust for a golden finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool completely on a wire rack before serving to allow the filling to set.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 32.9 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 116 mg | 2% | |
*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.
