Lemon-Infused Blueberry Pie

🕒 Prep: 15 min
🔥 Cook: 50 min
🍽 Serves: 8
★★★★★
Be the First to Review!

Get ready to elevate your dessert game with this Lemon-Infused Blueberry Pie. It’s a delightful twist on a classic favorite, perfect for any occasion. The hint of lemon brings out the natural sweetness of the blueberries, making this pie irresistibly fresh and delicious.

Ingredients for Lemon-Infused Blueberry Pie

Blueberries: The star of the show, bringing natural sweetness and juiciness to the pie.

Granulated sugar: Sweetens the pie just enough to complement the tartness of the lemon and blueberries.

All-purpose flour and cornstarch: Both thicken the filling, ensuring your pie isn’t runny and holds its shape when sliced.

Lemon zest and juice: They infuse the pie with a fresh citrus flavor that enhances the blueberries.

Ground cinnamon: Adds warmth and depth to the filling, making it more aromatic.

Salt: A pinch to balance the sweetness and enhance the overall flavor.

Unsalted butter: Dotting the filling with butter adds richness and a smooth texture.

Pie crust: A classic base for your pie, providing the perfect flaky structure.

Egg: Brushing the lattice top with beaten egg gives it a beautiful golden finish.

Tips & Tricks

  • Make sure the blueberries are dry before mixing to avoid a soggy filling.
  • For a homemade touch, consider making your own pie crust if time permits.
  • Chill the pie dough strips before weaving to make them easier to handle.
  • If the crust is browning too quickly, cover the edges with foil halfway through baking.

Serving Suggestions

This pie is delightful on its own, but for an extra treat, serve it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creaminess perfectly complements the tart and sweet pie.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, just make sure to thaw and drain them well to avoid excess moisture.
Can I skip the lattice top?
Absolutely! You can cover the pie with a full crust or use a crumble topping instead.
How long will the pie keep?
Stored covered in the refrigerator, it will last up to 4 days.

Lemon-Infused Blueberry Pie Recipe Walkthrough

First, go ahead and preheat your oven to 400 degrees F (200 degrees C). While that's warming up, grab a large bowl and toss in the blueberries. Add the sugar, flour, cornstarch, lemon zest, lemon juice, cinnamon, and salt. Give everything a good stir until the blueberries are nicely coated with this flavorful mix.

Now, roll out your pie crust and fit it into a 9-inch pie dish. Trim any excess crust and keep it aside for the lattice. Pour that juicy blueberry filling into the crust and dot the surface with tiny bits of unsalted butter for added richness.

Next up, roll out the remaining dough and cut it into strips, about 1/2 inch wide. Weave these strips over the filling to create a lovely lattice top. Press the edges to seal them securely.

Brush the lattice with the beaten egg to achieve that gorgeous golden finish. Pop your pie into the preheated oven and bake for about 45-50 minutes. You’ll know it’s done when the crust is golden and the filling is bubbling away.

Once baked, let the pie cool on a wire rack for at least 2 hours. This cooling period helps the filling set properly, making it easier to slice and serve.

Why You'll Love This Recipe

  • The lemon zest adds a refreshing twist that brightens up the blueberry filling.
  • Easy to make with a store-bought pie crust, but fancy enough to impress guests.
  • Minimal prep time, letting the oven do most of the work.
  • The perfect balance of sweet and tart flavors.

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

Step-by-step 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.

Ratings and Comments

Thank you for your rating!