This Blueberry Lemon Pie recipe has a flaky crust and juicy filling perfect for a summer treat when blueberries are in abundance.
As I’m sure you can tell by the recipes I’ve shared over the last few months, I usually shy away from anything too labor intensive. And to me, pie has always been at the top of the list when it comes to time consuming and finicky recipes. If I had my way, I’d just make cakes and quick breads for all special occasions but pie is Wyatt’s favorite so I’ve come back to trying to master it time and time again. I’m inpatient but persistent which is why I gave this pie making thing another go a few weeks ago after swearing it off last January when I made two ugggggly looking things for Wyatt’s birthday. I think my biggest issue, as a bit of a perfectionist, is that I’d spend hours in the kitchen working on a pie and it would come out of the oven so imperfect – the crust would shrink or there would be fruit oozing out of the seams. All the work and it’s not perfect? What’s the point.
After we picked 22 pounds of blueberries last month, Wyatt requested a blueberry lemon pie and I knew I’d have to at least try. I researched online all the ways to avoid a mess of a crust and after searching for hundreds of pictures on Pinterest, I realized what made the pies so beautiful in the first place was their imperfections – the oozing invites you to want to dig into it. I still skipped the lattice top (because I’ve just had too many fails with it) for a more forgiving star shape and ended up loving the results.
Pie making is not for the rushed. I found myself without plans (very unusual on a summer weekend!) on a rainy Saturday and had nothing else on my to-do list. This meant I was able to put my entire focus on making this pie and felt like I was really rewarded with the results. When I let myself truly focus on the entire process of the pie making, I found a sense of calm and relaxation while working in the kitchen (which, to be honest, is what drew me to it years ago but I have sense been lost in the rush of getting dinner on the table in under thirty minutes). I cranked up some 90’s tunes and took one step at a time.
If you are new to pie making, my biggest tip is to make sure that your dough is chilled before putting it in the oven. If your dough is not, it will shrink while baking and you will end up with mediocre results. The blueberries are really the star in this pie while the lemon is basically just helping the blueberries really shine – if you want more lemon flavor, feel free to add more zest than I call for in the recipe.
Also, I can use whatever you’d like to make the shapes on the top (cookie cutters, a small glass, etc) but just make sure that the size stay consistent and that you make enough to *almost* cover the entire pie (I like to leave a little spacing here and there to help the pie filling ooze out a bit). And last but not least, make sure you plan ahead because the finished pie needs to sit for 3 hours (I KNOW. UGH) before you cut into it so that the filling can thicken up. It will be so hard not to cut into it right away because the smell will be incredible but trust me, it’ll be worth the wait. Oh and don’t forget to have a pint of ice cream on hand to serve with it.
This Blueberry Lemon Pie recipe has a flaky crust and juicy filling perfect for a summer treat when blueberries are in abundance. Slightly adapted from Bon Appetit.
- 3 1/2 cups all-purpose flour
- 2 Tbsp sugar
- 1 tsp salt
- 1 1/2 cups unsalted butter, chilled and cut into small pieces
- 1/4 cup vodka
- 2 Tbsp fresh lemon juice
- 8 cups fresh blueberries
- 5 Tbsp cornstarch
- zest of 1 lemon
- 2 Tbsp lemon juice
- 1/2 tsp salt
- 3/4 cup raw or granulated sugar + more for topping
- 1 egg
In a large mixing bowl, whisk flour, sugar, and salt. Add butter and use clean hands to work the butter into the dough until only pea-sized pieces are left.
In a small bowl, combine vodka, lemon juice, and 1/4 cup ice water. Pour over the dry ingredients and use clean hands to work the dough until a shaggy dough forms. Add more water, 1 Tbsp at a time, if the dough is too dry and continue to work until the dough is one large ball.
Divide the dough in half and then form each half into a disk that is 3/4 inch thick. Wrap in plastic wrap and chill for at least 2 hours or overnight.
Once the dough as chilled, toss blueberries, cornstarch, lemon zest, salt, and 3/4 cup raw sugar in a large bowl. Set aside to let the flavors meld for at least 20 minutes.
Remove one of the dough discs from the fridge and let warm up for 5 minutes. Roll out the disc so it's 1/8 inch thick and about 16 inches in diameter. Transfer to a 9 inch deep dish pie pan and gently press down so that it fits snugly against the pan. Leaving the edges to hang off, transfer back to the fridge to chill while you prepare the top dough.
Preheat oven to 425 degrees and place a foil-lined baking sheet into the oven. Remove the second dough disc from the oven and let warm up for about 5 minutes. Roll out into a 1/8 inch circle and cut shapes into the dough using whatever cookie cutter you'd prefer (see recipe notes earlier in this post for tips).
Remove bottom pie piece from the fridge and pour the filling evenly over it and smooth the top. Place cut out pieces of dough over the filling so that they almost cover the whole pie and slightly overlap in some places.
Beat egg with 1 tsp water in a small bowl and brush over the pie dough shapes on the top of the pie. Sprinkle with raw sugar until the entire top of the pie is completely coated.
Cut any excess dough off the sides of the pie and gently use your hands to seal the edges with the dough shapes. Transfer to the freezer to chill for another 15 minutes.
Bake pie for 5 minutes and then reduce oven temperature to 375 degrees. Continue to bake an hour and 15 or until the crust is a deep brown and the juices are thick and bubbling vigorously.
Transfer pie to a wire rack and let cool for 3 hours before serving. Serve with ice cream.