A tender, flaky crust overflowing with sweet, tart blueberries and bright lemon – blueberry lemon pie is the ultimate summer dessert. This guide will teach you how to make bakery-worthy pies with vibrant fruit flavor in every bite.
We’ll cover how to make the flakiest pie crust, prevent soggy bottoms, choose the best berries, and infuse lemon zest for maximum zing. With extra tips for crimping crusts, troubleshooting pie problems, and storing slices, you’ll be an expert in creating stunning blueberry lemon pies.
Let’s master this iconic summertime dessert!
Why Make Blueberry Lemon Pie?
Looking for a refreshing, fruity dessert recipe? Blueberry lemon pie is a fantastic choice for so many reasons:
Vibrant Flavor Combo
The sweet tang of plump, juicy blueberries contrasts perfectly with the bright citrus notes of lemon. They balance each other beautifully.
Versatile Ingredients
Blueberries and lemons are available year-round to enjoy this pie anytime. But it really shines as a summer dessert.
Easy to Make
From using frozen berries to quick crust shortcuts, blueberry lemon pie comes together easily even for beginners.
Memorable Treat
The gorgeous two-tone filling and zesty brightness make this pie unforgettable. It’s perfect for potlucks, bake sales and holidays.
Healthy Option
With antioxidant-rich berries and vitamin C packed lemon, it’s a more nutritious dessert choice than many others.
With its crowd-pleasing flavors, stunning appearance and simple preparation, blueberry lemon pie is sure to become your new go-to summer dessert recipe.
Selecting the Best Blueberries
Great blueberry flavor is vital for tasty blueberry pie. Here are tips for choosing ideal berries:
Buy Fresh
Pick ripe, plump berries with smooth, pristine skins. Avoid shriveled or mushy ones. Local berries in season have the best flavor.
Or Use Frozen
Out of season, frozen wild blueberries work great too. Their smaller size holds up better through baking.
Mix It Up
Combining a blend of larger, juicier berries with smaller wild ones creates nice texture and consistency.
Flavor and Size
The bolder the blueberry flavor, the better, so sample before using if possible. Medium berries around 1⁄2 inch wide are ideal.
Storage Tips
Only wash right before use. Store fresh unwashed berries in the fridge up to 1 week. Freeze extras up to a year.
Choosing great quality berries ensures maximum flavor and the perfect balance of juicy bursts in every bite of pie.
Picking the Right Lemon
It’s equally important to select fabulous lemons to balance out all that lovely berry goodness. Follow these tips:
Bright and Shiny
A shiny, smooth yellow skin free of blemishes indicates freshness. Dull, rough skin means drier, less juicy lemons.
Heavy and Firm
Heft the lemons. They should feel heavy for their size with little give when squeezed. Soft ones lack juice.
Right Size
Look for average sized lemons around 3-4 inches long. They’ll be easy to zest and juice.
Meyer Variety
This sweeter, milder lemon variety works especially well in desserts. But standard lemons also do the trick.
Proper Storage
Keep lemons at room temperature up to 1 week. For longer storage, refrigerate in plastic bag up to 2-3 weeks.
With flavorful, juicy lemons and great quality berries, you’re on your way to blueberry lemon pie success!
Tools for Making Blueberry Pie
Having the proper equipment makes preparing perfect pies much easier. Here are the must-have tools:
Pie Dish
A glass or ceramic 9-10 inch pie plate allows seeing the bottom crust while baking. Metal pans work too.
Rolling Pin
A tapered French-style pin makes easy work of rolling dough. Chill it first to aid with thickness.
Pastry Blender
Blending the butter into the flour mixture is quicker with this tool, but forks work too.
Pastry Brush
Use to brush off excess flour and coat crust edges with egg wash or cream for sheen.
Zester
A microplane zester quickly removes lemon zest without bitter white pith beneath.
Citrus Juicer
Reaming fresh lemons is effortless with a wooden, plastic or hinged juicer.
Pastry Wheel
Trim and crimp crust edges neatly with a small wheel cutter. A knife works too.
Having the right pie making tools helps streamline prep work and handle delicate dough easily. With just a handful of affordable gadgets, blueberry pie perfection awaits!
Secrets to Flawless Pie Crust
For bakery quality blueberry pie, a tender, flaky crust is essential. Here are pro tips for pie dough success:
Cold Ingredients
Chilled butter and shortening won’t get overworked, yielding a flakier crust. Use ice water too.
Avoid Overmixing
Mix just until dough holds together to prevent toughness. Don’t develop too much gluten.
Rest the Dough
Let it chill 30-60 minutes so gluten can relax. Makes rolling and shaping easier.
Prebake Partially
Blind baking the bottom crust prevents a soggy pie. Watch carefully not to overbrown.
Vent the Crust
Cut decorative slits or poke holes in the top crust so steam can escape while baking.
Brush Egg Wash
An egg beaten with water or cream provides sheen and color to finished crusts.
With the right techniques and patience, your pie crust will be the star of your blueberry lemon pie creations!
Preventing Soggy Pie Syndrome
Nothing ruins a good pie faster than a wet, soggy bottom crust. Here are tips to help your blueberry lemon pie stay crisp:
Parbake Crust
Partially bake empty bottom crust 8-10 minutes before filling to dry it out. Watch edges.
Thicken Juices
Mix cornstarch, tapioca or flour with the berries to absorb excess liquid.
Drain Berries
Pour off excess juice from berries after macerating to reduce wetness.
Vent Steam
Cut slits or shapes in top crust so steam can escape instead of soaking crust.
Use Thickener
Sprinkle a little cornstarch or minute tapioca directly into bottom crust before adding fruit.
Cool Completely
Allowing pie to cool fully sets juices and allows crusts to firm up.
With the right precautions, your pies will stay crisp to the last delicious bite. Time for my best blueberry lemon pie recipe next!
Blueberry Lemon Pie: A Tangy and Sweet Delight
Course: CookbookCuisine: AmericanDifficulty: Easy4
servings30
minutes1
hour10
minutes455
kcal2
hours3
hours40
minutesHere is my go-to recipe for incredible blueberry lemon pie with bright flavor in every bite. With a flaky butter crust and zesty lemon juice mixed into the filling, it’s pure summertime perfection!
Ingredients
- For the crust:
2 1/2 cups all-purpose flour, plus more for dusting
1 tsp salt
12 tbsp cold unsalted butter, cut into 1/2-inch pieces
1/4 cup cold vegetable shortening
1/4 cup cold water
- For the filling:
5 cups fresh blueberries (about 2 lbs)
2 tbsp fresh lemon juice (about 1 lemon)
2 tbsp cornstarch
3/4 cup granulated sugar
1/4 tsp lemon zest
1 tbsp butter, cut into small pieces
1 egg white, lightly beaten with 1 tbsp water (for egg wash)
Instructions
- Make the crust: Whisk together flour and salt in a bowl. Cut in butter and shortening with a pastry blender or forks until mixture resembles coarse sand. Drizzle in cold water 1 tbsp at a time until dough just holds together when pressed. Shape into two disks, wrap in plastic and refrigerate at least 30 minutes.
- Roll out one disk on a well-floured surface into a 12-inch round. Fit into a 9-inch pie dish and trim edges. Refrigerate crust.
- Preheat oven to 425°F. Line chilled crust with parchment and fill with pie weights or dried beans. Bake 15 minutes then remove weights and parchment. Bake 7-10 more minutes until lightly browned. Allow to cool on a wire rack. Leave oven on.
- Make the filling: In a bowl, gently toss blueberries with lemon juice and zest, cornstarch and sugar. Pour into prebaked pie shell and dot butter pieces over top.
- Roll out the second dough disk into a 10-inch round for the top crust. Cut into shapes or vents with a knife or cutter. Arrange on top of pie filling and crimp edge decoratively. Brush crust with egg wash.
- Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake 40-50 more minutes until crust is browned and filling bubbles. If browning too quickly, tent with foil.
- Allow pie to cool fully on a wire rack before slicing. Serve with whipped cream or vanilla ice cream. Refrigerate any leftovers.
Notes
- This classic blueberry lemon pie is sure to be your new favorite summer dessert. Enjoy!
Nutrition Facts
8 servings per container
Serving Size1g
Calories455
- Amount Per Serving% Daily Value *
- Total Fat
20g
31%
- Saturated Fat 67g 335%
- Trans Fat 5g
- Cholesterol 12mg 4%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
67g
23%
- Protein 5g 10%
- Calcium 5%
- Iron 1%
* 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.
Storing and Freezing Blueberry Lemon Pie
To enjoy your pie for days to follow baking it up, proper storage is key. Here are some tips:
- Allow pie to cool fully at room temp before covering or refrigerating. This prevents soggy crust.
- Once cooled, store pie loosely covered at room temp up to 2 days.
- For longer fridge storage, tent foil over pie instead of wrapping tightly so crust stays crisp up to 4 days.
- Let refrigerated slices sit at room temp 15-20 minutes before serving for best flavor and texture.
- Freeze individual slices up to 4 months wrapped well in plastic then foil. Thaw in fridge before serving.
With proper handling, your blueberry lemon pie can be enjoyed for days after baking. Now let’s get to those FAQs.
Blueberry Lemon Pie FAQs
Here are quick answers to some common blueberry pie questions:
Is blueberry pie good for you?
Made with real fruit and normal sugar levels, blueberry pie provides benefits from antioxidants in the berries and vitamin C in the lemons. Opt for more nutritious ingredients in the crust too.
Is blueberry pie served hot or cold?
Blueberry pie is typically enjoyed at room temperature or chilled. Baking helps thicken the filling, so no need to eat it hot. Let it cool fully before slicing for best results.
Why is my blueberry pie always runny?
Increase thickener like cornstarch or tapioca mixed with the berries. Cook pie longer to help juices set. Let cool completely before cutting. Frozen berries release more liquid as they thaw.
What is the best thickening agent for blueberry pie?
Cornstarch and minute tapioca work well mixed into the fruit filling. Quick-cooking tapioca pearls in the bottom crust also aids thickening. Small amounts of flour or arrowroot can be used too.
This classic version is just the beginning. Try swapping the crust, adding mix-ins, experimenting with spices, or using different berries.
Have fun designing your own signature blueberry lemon pie masterpiece. With your skills, the possibilities are endless!
Let me know if you have any other blueberry or pie-baking questions. Now grab your apron and let’s get baking!
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