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–+ servings

Blueberry Lemon Pie

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A delightful dessert that perfectly balances sweet blueberries with zesty lemon, making it a must-try for summer gatherings and sweet cravings.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Summer
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 3.5 cups 3 1/2 cups all-purpose flour Use chilled for best results.
  • 2 Tbsp 2 Tbsp sugar
  • 1 tsp 1 tsp salt
  • 1.5 cups 1 1/2 cups unsalted butter (chilled and cut into small pieces) Ensure butter is chilled.
  • 0.25 cups 1/4 cup vodka Helps create a flaky crust.
  • 2 Tbsp 2 Tbsp fresh lemon juice
For the filling
  • 8 cups 8 cups fresh blueberries Can substitute with frozen blueberries.
  • 5 Tbsp 5 Tbsp cornstarch
  • 1 unit zest of 1 lemon
  • 2 Tbsp 2 Tbsp lemon juice
  • 0.5 tsp 1/2 tsp salt
  • 0.75 cups 3/4 cup raw or granulated sugar (plus more for topping)
  • 1 unit 1 egg For egg wash.

Method
 

Preparation
  1. In a large bowl, mix flour, sugar, and salt. Cut in butter until it resembles coarse crumbs. Stir in vodka and lemon juice until dough forms.
  2. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Baking the Crust
  1. Roll the dough out on a floured surface and fit it into a pie pan. Place parchment paper with weights on top and bake at 375°F for 20 minutes.
  2. Remove the weights and bake for another 10 minutes until golden brown.
Making the Filling
  1. In another bowl, mix blueberries, cornstarch, lemon zest, lemon juice, salt, and sugar. Pour the filling into the cooled crust.
Final Baking
  1. Bake the pie at 425°F for 25-30 minutes, or until the filling is bubbly and the top is golden.
  2. Let the pie cool before serving. Top with whipped cream or a scoop of ice cream for a truly indulgent dessert.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 270mgFiber: 2gSugar: 18g

Notes

Best served with whipped cream or vanilla ice cream. Keep leftovers covered loosely in the refrigerator. Can freeze slices for up to a month.
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