Blueberry pie has been a beloved dessert for centuries and is cherished worldwide. The dish originates in Europe, where fillings were traditionally made with other types of berries. However, the blueberry pie has remained a timeless classic, and its popularity shows no signs of diminishing.
If you’re a fan of blueberries and pies, you must try this recipe that features a tangy lemon twist. This version is perfect for celebrating National Blueberry Pie Day, which falls on the 28th of April every year. The recipe incorporates zesty lemon juice, which complements the sweetness of the blueberries, creating a refreshing and flavourful pie.
The blueberry pie with a zesty lemon twist is a perfect dessert for any occasion, be it a family gathering or special occasion. The recipe is simple, and the ingredients are readily available, making it easy to whip up this mouth watering treat in no time.
Blueberry Pie Tips
- Use cold butter and ice water for the pie crust. This helps prevent the dough from becoming greasy and ensures a flaky crust.
- Don’t overwork the pie dough. When the ingredients are just combined and there are still streaks of butter visible, it’s ready.
- Blind-bake the crust partially before adding the filling. This prevents a soggy bottom crust or a half baked pie.
- Let the pie cool completely before slicing. This allows the filling to be set properly.
- To get more juice out of your lemon, you can roll it on the counter using the palm of your hand for a minute.
Ingredients
For the Pie Crust
- 225g all-purpose flour
- 1/2 teaspoon salt
- 113g cold unsalted butter, cubed
- 60ml ice water
For the Filling
- 500g fresh blueberries
- 150g granulated sugar
- 75g light brown sugar
- 2 tablespoons corn starch
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, cut into small cubes
Egg Wash:
- 1 large egg
- 1 tablespoon milk
Directions
Make the Pie Crust
- Whisk together the flour and salt in a large bowl. Cut the cold butter into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
- Slowly add the ice water, a tablespoon at a time, tossing with a fork until the dough just comes together.
- Be careful not to overmix.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 200°C (400°F).
- On a lightly floured surface, roll out the dough to a circle about 30cm (12 inches) in diameter.
- Transfer the dough to a 9-inch pie dish and crimp the edges.
- Line the pie crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes.
- Remove the weights and parchment paper and bake for 5 minutes or until the crust is lightly golden brown. Let cool slightly.
Make the Filling
- Combine the blueberries, granulated sugar, light brown sugar, corn starch, lemon zest, lemon juice, cinnamon, and nutmeg in a large bowl.
- Toss gently to coat the blueberries evenly.
- Increase the oven temperature to 220°C (425°F).
- Pour the blueberry filling into the pre-baked pie crust. Dot the top with the cubed butter.
Make the Pie
- In a small bowl, whisk together the egg and milk.
- Brush the edge of the pie crust with the egg wash.
- Roll out the remaining dough and cut into strips about 1cm (½ inch) wide.
- Arrange the strips in a lattice pattern over the top of the pie.
- Crimp the edges again and brush the top crust with the remaining egg wash.
- Bake for 40-45 minutes or until the filling bubbles and the crust golden brown.
- Let the pie cool completely on a wire rack before slicing and serving.
- Enjoy with a scoop of vanilla ice cream for an extra special treat!
For a savoury alternative, check out our classic and comforting Meat Pie | A Hearty Treat recipe or Apple Pie recipe
For more information on buying the right Pie Maker for you, we recommend you review the following; Pie Maker
