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
Lemon Pastry Ingredients
- 2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon grated lemon peel
- 2/3 cup shortening
Filling Ingredients
- 4 cups fresh blueberries
- 3/4 to 1 cup sugar
- 5 tablespoons flour
- 1 teaspoon grated lemon peel
- Sprinkle of cinnamon
- Granulated sugar (for topping)
Instructions
- Preheat oven to 400°F.
- Make the lemon pastry: combine flour, salt, and 1/2 teaspoon grated lemon peel. Cut in shortening until the mixture is crumbly and holds together when pressed.
- Prepare the filling: gently combine blueberries, sugar, 5 tablespoons flour, 1 teaspoon grated lemon peel, and a sprinkle of cinnamon.
- Fill the bottom crust with the blueberry mixture. Add the top crust (or lattice) and sprinkle the top with granulated sugar.
- Bake for 35–40 minutes, until the crust is lightly browned and the filling is bubbly.
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.