Friday, April 19, 2013

Friday Pie-Day: Blueberry Lemon Pie

By now you’ve probably figured out that our family loves pie. It’s our fourth year of making a different pie every month, and I’m just now getting caught up on the previous years’ pies. (This was from April 2012.) But here’s a disclosure: my favorite kind of pie is a hot fruit pie, so this one hit the spot! 

We’ve had blueberry pie and lemon pie, but in 2012 we did a lot of “combination” pies, so this one was born and promptly devoured. 

Not many ingredients were needed – the only special items were… blueberries and lemons, imagine that!

We did have to use frozen blueberries, so I got them out and let them thaw before I started anything.

The first step was making the pie crust, which was very similar to our go-to pie crust recipe, but just with lemon peel and lemon juice added. 

A half teaspoon of lemon peel in the pie crust went a long way in adding to the flavor!

While that was spending some time in the refrigerator, the blueberries kept thawing, and then I simply mixed the filling ingredients together in a bowl. First the blueberries were dusted with flour.

Then I added the lemon peel and the sugar. And… that was it! It smelled soooooo good!

After I poured it into the crust, I poured lemon juice on top of everything. I didn’t “dot with butter,” as the recipe suggests, and it turned out great.

I did, however, make a lattice top crust.

It was so flavorful and delicious! (Do make sure it sits for at least an hour so the filling can thicken and not be too soupy.)

The marriage of these two flavors was meant to be.

We did not have very much leftover for long!

Blueberry-Lemon Pie (recipe from Taste of Home)


2 cups all purpose flour

1 tsp. salt

½ tsp. grated lemon peel

2/3 cup shortening

1 tbsp. lemon juice

4-6 tbsp. cold water


4 cups blueberries

¾ cup sugar

3 tbsp. all purpose flour

½ tsp. grated lemon peel

dash of salt

1-2 tsp. lemon juice

1 tbsp. butter

  1. To make pie crust, combine flour, salt, and lemon peel in a large bowl. Cut in shortening until crumbly. Add lemon juice. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour.
  2. Divide dough in half. On a lightly floured surface, roll out one portion to fit a 9-inch pie pan. Transfer pastry to pan, allowing dough to extend over the edges.
  3. In a large bowl, combine blueberries, sugar, flour, lemon peel, and salt; spoon into crust. Drizzle with lemon juice; dot with butter. Roll out remaining pastry; place over filling. Seal and flute edges; cut slits in top crust (or make lattice top crust).
  4. Bake at 400 degrees for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in refrigerator.

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