I love blueberry pie, but it can sometimes feel a bit one-dimensional. Adding lemon zest, fresh lemon juice, and diced preserved lemon brings a vibrant burst of flavor to every bite.
Prep Time | Cook Time | Stand Time | Chill Time | Total Time | Servings | Yield |
30 mins | 1 hr 25 mins | 4 hrs | 30 mins | 5 hrs 55 mins | 8 | 1 9-inch pie |
I enjoy making my own pie crust and adding a tablespoon of lemon juice or cider vinegar to the ice water for a touch of brightness in the dough. Serve this pie at room temperature with whipped cream or a scoop of ice cream for the perfect finish.
Ingredients
- Chilled pastry dough for a 9-inch double-crust pie
- Flour for dusting as needed
- 6 cups of fresh blueberries
- 3/4 cup granulated sugar
- 2 tablespoons tapioca starch
- 1 tablespoon cornstarch
- 1 tablespoon lemon zest (from an organic lemon)
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup preserved lemon, rinsed and finely diced
Directions
Step 1
On a lightly floured surface, roll out half of the pie dough to fit a 9-inch pie dish. Gently press it into the pan, leaving a 1/2-inch overhang around the edges. Cover with plastic wrap and refrigerate for at least 30 minutes.
Step 2
Roll out the remaining dough into a circle and transfer it to a sheet of parchment paper, a baking sheet, or a flat surface. Use a pastry wheel to cut the dough into 1/2-inch strips. Cover with plastic wrap and refrigerate while you prepare the filling.
Step 3
Step 3
Rinse the blueberries and remove any stems; set aside. In a bowl, mix together sugar, tapioca starch, and cornstarch (see Note). Add lemon juice, lemon zest, and diced preserved lemon. Toss the blueberries with the sugar mixture until well coated.
Step 4
Preheat the oven to 425°F (220°C).
Step 5
Pour the blueberry filling into the chilled pie crust.
Step 6
Arrange two strips of pastry in an X shape over the filled pie. Continue layering the strips, alternating over and under, to create a lattice pattern.
Step 7
Trim the lattice strips to a 1/2-inch overhang, tuck them under the bottom crust, and crimp the edges to seal. Set the pie dish on a rimmed baking sheet to catch any drips
Step 8
Bake in the preheated oven for 25 minutes, or until the edges of the crust are golden brown. Reduce the temperature to 350°F (175°C) and loosely cover the pie with foil to prevent over-browning. Continue baking until the juices are bubbling and the crust is a deep golden brown, about an additional hour. The internal temperature of the pie should reach 200°F (93°C) on an instant-read thermometer.
Step 9
Cool the pie on a wire rack for 4 hours to allow the filling to set completely.
Thank you for reading! Discover more easy recipes on our blog.
Leave a Reply