Lemon Blueberry Pie Recipe

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Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Lemon Blueberry Pie is cool and creamy, tart-sweet and refreshing—the best deal with for a heat summer time night. With simply half-hour of hands-on time, this pie gained’t maintain you within the kitchen for too lengthy! By no means made a pie? No worries! My straightforward recipe delivers a restaurant-level dessert in just some easy steps.

• A slice of summer time: Stuffed with the sunny citrus and candy recent berries.
• Simple: Because the blueberry topping and cookie crust are ready upfront, and the filling takes simply minutes to organize, this pie is a breeze to place collectively.
• Easy elements: You in all probability have many of the elements available.
• Chill out! No last-minute fuss—you make this pie forward, and it chills within the fridge for as much as at some point earlier than serving.
• Delightfully cooling: With its full of life lemon taste and a relaxing filling, this pie is sort of a dreamy ocean breeze.

The right pairing of lemon and blueberry—clear, bracing citrus rounded out with the berries’ floral sweetness—is considered one of my all-time favourite taste combos, and it really works fantastically in so many recipes. I do know you’ll additionally love Lemon and Blueberry Cheesecake Bars, Lemon Blueberry Popsicles, Lemon Blueberry Muffins, Lemon Blueberry Crepes, Gluten Free Lemon Blueberry Pound Cake, and Blueberry and Lemon Curd Bread Pudding.

I really adore every kind of pies—but when I had to decide on, I’d at all times go for a silky cream pie with a cookie crust over a basic pastry one. There’s simply one thing irresistible about that smooth, luscious filling paired with the toasty, crunchy crust. For this Lemon Blueberry Pie, listed below are a couple of of my finest baker’s suggestions: First, deal with it like a custard pie. Meaning baking it till the sides are set however the middle nonetheless has a slight jiggle. This step is essential—the pie will proceed to prepare dinner and set because it cools. If you happen to wait till the middle is totally agency, it’ll find yourself overbaked and lose that dreamy, creamy texture. And one final contact: I go away the whipped cream topping unsweetened. The pie itself has simply the correct amount of sweetness, and the clear, wealthy taste of plain whipped cream makes the right ending distinction.

Desk of Contents

What’s Lemon Blueberry Pie?

• Lemon Blueberry Pie is a baked pie that includes a Graham cracker crust, a custardy filling, and a whipped cream topping.
• This dessert is within the custard pie household, but it surely’s not a standard custard as a result of it accommodates sweetened condensed milk along with recent dairy. The condensed milk, egg yolks, and lemon juice all make the setting course of simpler and faster.
• Desserts made with sweetened condensed milk grew to become well-liked within the Nineteen Twenties. Cooks beloved them for his or her ease, and treats like Key Lime Pie have been particularly well-liked in areas the place recent dairy merchandise weren’t available. My Lemon Blueberry Pie, with its flavorful additions of bitter cream and blueberry swirl, is an replace of those basic condensed milk pies.

Key Substances and Substitutes

One recipe Cookie Pie Crust

Sweetened condensed milk

Lemon juice

• Lemon juice not solely provides a tangy citrus taste but in addition gives additional moisture.
• I like to recommend utilizing recent lemon juice for the final word lemon taste.
• Substitutes: 
  • You should use an equal quantity of bottled lemon juice. Since bottled lemon juice gained’t have the identical vibrant taste as freshly squeezed, you’ll be able to add 1/4 teaspoon of lemon extract to boost the citrus style.
  • You may also use an equal quantity of lime juice as a substitute of the lemon juice.

Egg yolks

• Egg yolks give the pie luxurious richness and add a golden shade.
• Importantly, egg yolks assist thicken the filling.
• Substitutes:
  • Use 1 tablespoon (.25 oz/8 g) of cornstarch rather than every egg yolk. On this recipe, you’d use 3 tablespoons (.85 oz/24 g) of cornstarch.
  • You may also use silken tofu as a substitute of egg yolks. Use 1/4 cup (2 oz/57 ml) per egg yolk. On this recipe, you’d use 3/4 cup (6 oz /171 ml).

Full-fat bitter cream

• Bitter cream provides the blueberry lemon pie filling a velvety texture and moisture.
• Moreover, the bitter cream provides a tasty tangy word.
• Use my straightforward recipe to make your personal bitter cream.
• Substitute:  

Blueberry topping

• My Blueberry Cheesecake Topping provides this lemon pie juicy berry taste and a pop of sensible violet-blue shade.
• Made with recent blueberries or frozen blueberries, lemon juice, and granulated sugar, this berry combination has the perfect candy and tart steadiness.
• Make the topping forward and retailer it within the fridge for as much as one week or within the freezer for as much as two months.
• Substitute: Swirl in an equal quantity of one other do-it-yourself blueberry pie filling or use a good-quality store-bought blueberry filling.

Heavy whipping cream

The way to Make Lemon Blueberry Pie

Put together the Cookie Pie Crust

1. Press crust in pan and chill:

Make the filling and bake

2. Preheat the oven to 350°F (180°C).
3. Make filling: In a big bowl, whisk collectively the condensed milk, lemon juice, egg yolks, and bitter cream till very easy.

4. Swirl in blueberry topping: Dollop the Blueberry Cheesecake Topping onto the filling and use a knife to softly swirl the topping barely into the lemon filling. Don’t totally combine and take care to not scrape up the crust. Pour this filling combination into the crust.

5. Bake pie: Bake for 35-40 minutes, or till the sides are set however the middle nonetheless jiggles barely.
6. Cool and chill: Let cool on a wire rack for 1 hour, then switch to the fridge for a minimal of 4 hours and as much as 1 day to permit the filling to set.

High and serve

7. Whip cream: Simply earlier than serving, whip the cream to stiff peaks with a big bowl and a wire whisk (or with a stand or hand mixer).
8. Embellish with whipped cream and serve: Fill a piping bag fitted with a big star tip with the cream and pipe rosettes alongside the sides.

Gemma’s Professional Chef Ideas

• Pie crust suggestions: For the crust, as a substitute of Graham crackers, you should utilize the identical quantity of crushed gingersnaps, Biscoff cookies, or digestive biscuits.
• Appropriate texture: The Blueberry Cheesecake Topping ought to be thick however pourable so as to correctly swirl into the filling. Whether it is thicker than that, add a teaspoon or two of water and microwave it for a couple of seconds at a time, stirring in between, till the proper texture is reached.
• Swirling tip: When stirring the Blueberry Topping, solely swirl slightly bit so the blueberry and lemon fillings can stay distinct.
• Citrus twist: For a pleasant variation, attempt changing the lemon juice with lime juice.
• Work forward: Make the blueberry topping and refrigerate as much as one week earlier than.
• DIY: You possibly can make your personal condensed milk with my foolproof recipe.
• Chill time: Be sure you let the pie cool fully to permit the filling to set appropriately.

Make Forward and Storage Directions

• Make-ahead suggestions: You can also make parts of this blueberry and lemon pie forward of time.
  • Blueberry Topping:
    • Retailer within the fridge: This topping will maintain in an hermetic container within the fridge for as much as per week.
      • Earlier than utilizing, heat it up barely within the microwave or on the range and add a contact of water if essential to loosen it. Let it cool to room temperature earlier than swirling it into the filling.
    • Freeze: Place in a freezer-safe container or freezer bag and freeze for as much as two months.
      • Let thaw within the fridge in a single day earlier than utilizing.
  • Cookie Pie Crust: 
    • Press the cookie crust into the pie pan, cowl nicely, and refrigerate the unfilled crust for as much as two days.
• The way to retailer leftovers: 
  • Put leftover pie in an hermetic container and retailer within the fridge for as much as two days.

FAQs

Can I make this Lemon Blueberry Pie with out eggs?

• Sure, you can also make this Lemon Blueberry Pie with out eggs.
  • Use cornstarch as an alternative: Use 1 tablespoon (.25 oz/8 g) of cornstarch rather than every egg yolk. For this recipe, use 3 tablespoons (.85 oz/24 g) of cornstarch.
  • Or, use silken tofu as a substitute of egg yolks. Substitute 1/4 cup (2 oz/57 ml) of silken tofu per egg yolk. For this recipe, use 3/4 cup (6 oz /171 ml).
  • For extra concepts, see my information to 12 Greatest Egg Substitutes in Baking Recipes.

How would I make this pie gluten-free?

• To make this pie gluten-free, use licensed gluten-free Graham crackers, Biscoff cookies, or digestive biscuits to make the crust.
• Be sure that the opposite pie elements you utilize are licensed gluten-free.

Can I make this blueberry lemon pie as smaller tartlets?

• Sure, you can also make this blueberry lemon pie as smaller tarts. The recipe will make 6 to eight tartlets, relying on how deep the pans are.
• Press Cookie Pie Crust combination into 3-inch (10-cm) tartlet pans and refrigerate for Quarter-hour.
• Divide the filling between the pans. Add a spoonful of blueberry topping on high and gently swirl with a toothpick.
• Bake in a preheated 350°F (180°C) oven for 12-Quarter-hour. The tartlets are prepared when the sides are set however there may be nonetheless a slight jiggle within the center.
• Cool the tartlets on a wire rack for 1 hour, after which refrigerate for at the very least 4 hours and as much as at some point.
• Pipe whipped cream onto the tartlets earlier than serving.

How can I serve this Lemon Blueberry Pie?

• This Lemon Blueberry Pie is ideal as-is, however there listed below are some scrumptious adjustments and additions:

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