Lemon Blueberry Pie
My lemon blueberry pie has a flaky homemade crust, a thick blueberry filling, and a buttery crumb topping. If you love fruit pies, this is one you’ll want to try!
I’m so excited about this pie, y’all! It’s a variation of my granny’s blueberry lattice pie with a few small changes. I swapped the orange juice for lemon juice and zest, changed the lattice top to a crumb topping, and added a tiny bit of lemon extract to round out the lemon flavor. It’s so good!
If you’ve seen some of my other fruit pie recipes, you probably know one of my biggest pet peeves is a soupy, watery filling. I see so many folks saying “they know pie” leading me and others to believe they can make a great pie, only to try it and the filling is pretty crappy.
I fixed that problem with my own pies a while back, and will give you my best tips. I’ll be totally honest up front and tell you that this pie takes a while from start to finish. It’s totally worth it!
Kim’s Pie Making Tips
- Cornstarch in the filling: I’ve tried all sorts of thickeners over the years, and cornstarch is my favorite to give you the best texture and a consistently thick filling. Flour and arrowroot don’t work quite the same, and the amount you’d need would actually change the taste of the pie.
- Cook the filling: For fruit fillings like this blueberry pie, a cherry pie, and even my apple pie, I’ve found the best way to guarantee that the filling thickens properly is to cook it ahead of time. Don’t rely on the oven to thicken it for you.
- Getting it to the correct temperature: The cornstarch has to get to a certain temp (just under boiling) to thicken. It starts to come together at a slightly lower temperature but the real thickening happens just below 212°F.
- Use a foil-lined baking sheet: The blueberry filling can bubble over while the pie is baking. I highly recommend placing it on a foil-lined baking sheet to catch any drips.
Ingredients
- I really like to use frozen blueberries in this pie. Just pour them into the pan straight from the freezer. There’s no need to thaw them. You can use fresh berries, too. I find it’s more economical to use frozen.
- Fresh lemon juice and zest give this pie some of the lemon flavor. Since you’re going to be zesting lemons, go ahead and use fresh lemon juice instead of bottled.
- Lemon extract is optional, and I only use it if the lemon juice isn’t super potent. This year’s lemons smell and taste a little “flat” compared to other years’, so using a little lemon extract will bump up the lemon flavor without giving the pie an artificial taste.
- I make the pie crust from scratch. It’s the perfect size for a standard 9-inch pie dish. You can use a store-bought crust, but opt for a deep-dish version instead. The store-bought versions don’t hold the filling and crumb topping as well as a homemade pie crust.
- The rest of the ingredients are pantry staples (all-purpose flour, brown sugar, unsalted butter, etc.). I go into those more in depth in the recipe card below.
Ingredients
For the pie crust
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- ¼ cup ice water, plus more if needed
For the crumb topping
- 1 cup all-purpose flour
- ½ cup light brown sugar, packed
- ½ cup unsalted butter, cold and cubed
For the filling
- 4 cups blueberries, fresh or frozen
- ¾ cup granulated sugar
- ½ cup water, divided
- ¼ cup lemon juice
- ½ teaspoon lemon extract, optional
- 1 tablespoon lemon zest
- ¼ cup cornstarch
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Instructions
To make the crust
- Add the flour, sugar, and salt to a large bowl, and whisk to combine.1 ¼ cups all-purpose flour1 ½ teaspoons granulated sugar½ teaspoon salt
- Work the cold butter into the flour mixture with a pastry cutter, two forks, or your fingertips until the butter is broken down into pea-sized pieces and coarse crumbs.½ cup unsalted butter
- Drizzle in the ice water, 1 tablespoon at a time, and gently mix until the dough just starts to hold together when pressed. Add a little more water only if needed.¼ cup ice water
- Form the dough into a flat disk, wrap it tightly in plastic wrap, and chill for at least 1 hour.
To make the crumb topping
- While the dough chills, prepare the crumb topping. Add the flour, brown sugar, and cold butter to a food processor, and pulse until the mixture forms moist crumbs with no dry flour left. Refrigerate until ready to use.1 cup all-purpose flour½ cup light brown sugar½ cup unsalted butter
Prep the crust
- When the dough is chilled, roll it out on a lightly floured surface into a 12-inch circle. Place it in a lightly greased 9-inch pie plate, press it gently into the bottom and sides, then trim and crimp the edges.
- Use a fork to prick holes in the bottom and sides of the crust. Return the pie plate to the refrigerator while you make the filling.
To make the filling
- Add the blueberries, sugar, ¼ cup water, lemon juice, lemon extract (if using), and lemon zest to a large saucepan over medium heat. Stir often and cook until the berries begin to release their juices and the mixture starts to bubble.4 cups blueberries¾ cup granulated sugar¼ cup water¼ cup lemon juice1 tablespoon lemon zest½ teaspoon lemon extract
- In a small bowl, whisk the remaining ¼ cup water with the cornstarch until smooth.¼ cup water¼ cup cornstarch
- Stir the cornstarch mixture into the blueberries. Continue cooking and stirring until the filling thickens, then cook for 1 to 2 more minutes.
- Remove the pan from the heat, and let the filling cool for 10 to 15 minutes.
- Preheat the oven to 400°F, and line a baking sheet with parchment paper or foil.
Assemble and bake
- Pour the blueberry filling into the chilled pie crust.
- Break the crumb topping into small pieces, about dime-size or smaller, and scatter it over the filling.
- Set the pie on the prepared baking sheet, and bake for 40 to 50 minutes. The pie is ready when the topping is golden and the filling is bubbling up through the crumbs.
- If the crust starts browning too fast, tent the edges loosely with foil.
- Cool the pie at room temperature for 1 to 2 hours, then refrigerate for at least 3 to 4 hours before slicing. Overnight is even better.
Notes
Nutrition
How to Make Lemon Blueberry Pie Step-by-Step
Start with the pie crust if you’re making that from scratch. Whisk together the flour, sugar, and salt. Then cut in the butter using a pastry cutter, forks, or your fingers. The mixture should look like coarse crumbs.
Add little bits of ice water a tablespoon at a time, mixing as you go, until the dough starts to come together. The dough should hold together when pressed but not be sticky.
Shape the dough into a disk, wrap it with plastic wrap, and refrigerate for at least an hour. While the dough chills, make the topping.
I make the topping in a food processor but you can also use a mixing bowl. Combine the flour, brown sugar, and cold butter until crumbly and completely incorporated. There should be no sandy patches. Refrigerate the crumb topping until ready to use.
When you’re ready to assemble the pie, remove the pie dough from the fridge and lightly flour a work surface. Roll it out into a circle about 12 inches in diameter, then transfer it to a lightly greased pie dish.
Gently press it into place, and trim the excess dough from the edges. Crimp or flute the edges, and use a fork to dock the dough (poke holes in the bottom and sides). Place the pie dish back in the fridge while you prep the filling.
In a large saucepan over medium heat, combine the frozen blueberries, granulated sugar, ¼ cup of water, lemon juice, lemon zest, and lemon extract, if using.
Cook, stirring often, until the mixture begins to bubble. In a small bowl, whisk together the remaining ¼ cup of water and cornstarch until smooth and lump-free. Pour the cornstarch slurry into the blueberry mixture, and stir constantly until the filling thickens. Continue stirring for another 1 to 2 minutes.
Remove the filling from heat, and let it cool for 10 to 15 minutes. Go ahead and preheat the oven to 400°F, and line a baking sheet with foil. Once the filling cools, spoon it into the pie crust.
Break the crumb topping into small pieces (smaller than dime size), and sprinkle it over the filling.
Bake for 40 to 50 minutes, or until the filling is bubbling and the topping is golden brown. If the crust edges start to brown too quickly, cover them loosely with foil.
Let the pie cool at room temp for 1 to 2 hours before transferring it to the fridge to set completely, usually 3 to 4 hours. Overnight is best!
