Lemon Crusted Blueberry Pie

Lemon Crusted Blueberry Pie

Lemon Crusted Blueberry Pie is a simple, old-fashioned blueberry pie with bright lemon peel worked into both the pastry and the filling. It’s easy to make and full of fresh blueberry flavor with a hint of cinnamon.

🥧 Lemon Crusted Blueberry Pie

A vibrant summer classic featuring plump, sweet blueberries nestled inside a scratch-made pastry crust infused with fresh lemon zest.

⏱️ Bake Time: 35–40 mins ✨ Crust: Homemade Lemon Pastry 🍳 Equipment: Pie Dish

Ingredients

Zesty Lemon Pastry:

  • 2 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon grated lemon peel
  • 2/3 cup shortening

Blueberry Filling & Finish:

  • 4 cups fresh blueberries
  • 3/4 to 1 cup sugar
  • 5 tablespoons flour
  • 1 teaspoon grated lemon peel
  • A sprinkle of cinnamon
  • Granulated sugar (for dusting the top)

Baking Instructions

🌡️ Oven Temp: 400°F

  1. Preheat your oven to 400°F.
  2. Prepare the Lemon Pastry: In a mixing bowl, combine the flour, salt, and 1/2 teaspoon of grated lemon peel. Cut in the shortening thoroughly using a pastry blender or fork until the mixture is crumbly and holds its shape when firmly pressed together. Roll out and divide for your bottom and top crusts.
  3. Mix the Berry Filling: In a separate bowl, gently toss together the fresh blueberries, sugar, 5 tablespoons of flour, 1 teaspoon of grated lemon peel, and a light sprinkle of cinnamon until the berries are evenly coated.
  4. Assemble the Pie: Line your pie dish with the bottom crust and pour the blueberry filling mixture evenly inside. Roll out the remaining pastry to place on top as a solid crust (with vent slits cut in) or slice it into strips for a lattice top.
  5. The Finish: Dust the top crust generously with extra granulated sugar for a sparkling, sweet crunch.
  6. Bake: Slide into the oven at 400°F and bake for 35 to 40 minutes, or until your crust turns a beautiful light golden brown and the berry filling is bubbling up.

FAQ

Can I use frozen blueberries?

Yes. Bake straight from frozen without thawing; you may need a few extra minutes of bake time.

Why add flour to blueberry pie filling?

Flour thickens the juices so the pie slices more cleanly after cooling.

How do I know when blueberry pie is done?

The filling should be bubbling and the crust should be lightly browned.

Why should I let pie cool before slicing?

Cooling lets the filling set so slices aren’t runny.

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