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 TimeCook TimeStand TimeChill TimeTotal TimeServingsYield
30 mins1 hr 25 mins4 hrs30 mins5 hrs 55 mins81 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.

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