Lemon-Infused Blueberry Pie

Discover our Lemon-Infused Blueberry Pie, a delightful twist on the classic dessert. Bursting with fresh blueberries and a hint of zesty lemon, this pie is perfect for summer gatherings and sure to be a hit at any occasion.

Prep time: 15 minutes
Cook time: 50 minutes
Serves: 8

Ingredients

3 cups fresh blueberries

1 cup granulated sugar

1/4 cup all-purpose flour

1 tablespoon cornstarch

1 tablespoon lemon zest

1 tablespoon lemon juice

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

2 tablespoons unsalted butter, cut into small pieces

1 package store-bought pie crust (or homemade equivalent)

1 egg, beaten

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C).

2. In a large bowl, combine blueberries, sugar, flour, cornstarch, lemon zest, lemon juice, cinnamon, and salt. Stir until the blueberries are well-coated.

3. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the excess crust and reserve it for the lattice top.

4. Pour the blueberry filling into the crust and dot with butter pieces.

5. Roll out the remaining dough and cut into strips to form a lattice top. Arrange the strips over the filling and seal the edges.

6. Brush the lattice with beaten egg for a golden finish.

7. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

8. Allow the pie to cool on a wire rack for at least 2 hours before serving.

Storage

Store the pie covered in the refrigerator for up to 5 days.

Reheating

Reheat individual slices in the microwave for 20-30 seconds, or warm the entire pie in a 350-degree F oven for 15 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.