Rustic Lemon + Blueberry Pie

Happy Monday guys! With the summer months winding down I’ve been trying to think of all the classic recipes I still want to try. Some things are just so much better enjoyed on a hot summer afternoon with a cold drink. Am I right? So this past weekend our local market had blueberries on sale which lead to a delish Lemon + Blueberry Pie!

What You’ll Need:

2 prepared pie crusts
6 cups fresh blueberries (washed and dried)
1 cup sugar
3 – 4 tablespoons cornstarch
Zest from 1/2 lemon
2 tablespoons fresh-squeezed lemon juice
1 large egg yolk whisked with 1 tablespoon warm water (for the glaze)

Since it’s Monday morning and nobody has a long attention span at this time, I’ll make this one quick and easy. Start off by pre-heating your oven to 425° and getting out your pie crusts. This is my favorite Pie Crust Recipe but you are more than welcome to go the store bought route also. Roll out your two crusts to a 12-13 inch circle, this will give you some overlap for the crust. Put your crusts into the fridge to chill down for about 25-30 mins while you get the filling ready to go!

Combine your blueberries, sugar, cornstarch, lemon zest and lemon juice in a small bowl. Prepare to smell something amazing here! This part also is really based on preference of how tart you’d like your pie to turn out. If you are more of a sweet pie kinda person, add 1/2 cup or so more sugar. If you are more of a tart person the 1 cup should be fine for you! Stir your mix until the sugar dissolves into a gooey coating and let the berries macerate on the counter 15 to 30 minutes.

Pour the blueberry mix into the pie crust after the crust has had some time to chill and you’re happy with the taste of your mix. From there you have two options – the classic pie crust top or the lattice top you can see in my pics. For the lattice top checkout this great tutorial or for the regular pie crust just gently place the second crust on top, and slice a few holes in the center in a sun design to allow for even baking. Once you’ve decided on your pie top route, throw it in the oven for 15 mins then turn the temp down to 350° and bake for another half an hour. This will really allow for all the flavors to come out of the blueberries! Serve hot with some vanilla bean ice cream or lemon sorbet!

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