Discover the joy of creating a truly delectable Creamy Lemon Blueberry Pie, a delightful dessert that perfectly balances tart citrus with sweet berries. This recipe offers a straightforward approach to a restaurant-quality pie, making it an accessible and immensely satisfying treat for any occasion.
Key Ingredients for Creamy Lemon Blueberry Pie
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3-5 tablespoons ice water
- For the Creamy Lemon Filling:
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon lemon zest
- For the Blueberry Swirl:
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
How to Make Creamy Lemon Blueberry Pie
Whipping up this Creamy Lemon Blueberry Pie is a breeze, promising a rich, satisfying experience without the fuss. Expect a wonderfully smooth lemon filling enveloped by a buttery crust, with bursts of sweet blueberry goodness integrated throughout. The preparation time is approximately 30 minutes, plus chilling and baking.
Step-by-Step Instructions
1. Prepare the Pie Crust:
In a medium bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out and Blind Bake the Crust:
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden. Let cool slightly.
3. Make the Creamy Lemon Filling:
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Stir in the lightly beaten eggs until well combined. Gradually whisk in the lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-8 minutes. Once thickened, remove from the heat and stir in the butter and lemon zest until the butter is melted and incorporated.
4. Prepare the Blueberry Swirl:
In a small saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries have softened and the mixture has thickened, about 5-7 minutes. If using frozen blueberries, they will release more liquid.
5. Assemble the Pie:
Pour about half of the creamy lemon filling into the partially baked pie crust. Spoon dollops of the blueberry mixture over the lemon filling. Carefully pour the remaining lemon filling over the blueberries, trying to create a marbled effect. You can use a toothpick or skewer to gently swirl the blueberry mixture into the lemon filling for a more pronounced marbled look.
6. Bake the Pie:
Bake the pie at 375°F (190°C) for 25-30 minutes, or until the filling is set and the crust is golden brown. If the crust edges start to brown too quickly, you can cover them with foil.
7. Cool and Chill:
Let the pie cool completely on a wire rack for at least 3-4 hours, or until the filling is fully set. This is crucial for the creamy texture. Refrigerate the pie for at least 2 hours before serving.
Why You’ll Love This Creamy Lemon Blueberry Pie
You’ll adore this Creamy Lemon Blueberry Pie for its incredibly smooth, velvety lemon custard that melts in your mouth, perfectly complemented by the delightful bursts of sweet-tart blueberries swirled throughout. Making this pie at home is not only a rewarding culinary adventure but also a fantastic money-saver compared to purchasing a similar gourmet pie from a bakery. The bright zest from the lemons and the natural sweetness of the berries create a symphony of flavors that is truly special.
Unlike a standard lemon meringue pie, which can be airy and light, this recipe offers a much richer, more decadent creaminess, reminiscent of a luxurious cheesecake filling. The balance of textures and tastes is simply divine, making it an irresistible treat for any dessert lover. So, don’t wait – gather your ingredients and prepare to create this show-stopping Creamy Lemon Blueberry Pie in your own kitchen today!
Storing and Reheating Tips
Your delicious Creamy Lemon Blueberry Pie should be stored in the refrigerator. To ensure it stays fresh and delicious, cover the pie tightly with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to 3-4 days.
When you’re ready to enjoy a slice, it’s best served chilled. If you prefer, you can let it sit at room temperature for about 15-20 minutes before serving to slightly soften the filling. Freezing this pie is not typically recommended as the creamy filling can lose its ideal texture upon thawing.
Final Thoughts
This Creamy Lemon Blueberry Pie is a stunning, yet surprisingly simple, dessert that’s sure to impress. Give it a try for your next gathering or a sweet weeknight treat, and savor every creamy, fruity bite!
Creamy Lemon Blueberry Pie
Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup (1 stick) cold unsalted butter, 3-5 tablespoons ice water
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden. Let cool slightly.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Stir in the lightly beaten eggs until well combined. Gradually whisk in the lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-8 minutes. Once thickened, remove from the heat and stir in the butter and lemon zest until the butter is melted and incorporated.1 1/4 cups granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 2 large eggs, 1/2 cup fresh lemon juice, 2 tablespoons unsalted butter, 1 teaspoon lemon zest
- In a small saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries have softened and the mixture has thickened, about 5-7 minutes. If using frozen blueberries, they will release more liquid.1 1/2 cups fresh or frozen blueberries, 2 tablespoons granulated sugar, 1 tablespoon cornstarch, 1 tablespoon fresh lemon juice
- Pour about half of the creamy lemon filling into the partially baked pie crust. Spoon dollops of the blueberry mixture over the lemon filling. Carefully pour the remaining lemon filling over the blueberries, trying to create a marbled effect. You can use a toothpick or skewer to gently swirl the blueberry mixture into the lemon filling for a more pronounced marbled look.
- Bake the pie at 375°F (190°C) for 25-30 minutes, or until the filling is set and the crust is golden brown. If the crust edges start to brown too quickly, you can cover them with foil.
- Let the pie cool completely on a wire rack for at least 3-4 hours, or until the filling is fully set. This is crucial for the creamy texture. Refrigerate the pie for at least 2 hours before serving.