Blueberries and lemon are a wonderful summery pairing that tastes fantastic in so many desserts. But for summer barbecues, picnics, and other get-togethers, there's nothing quite like a pie. Lemon blueberry pie is an amazing dessert to enjoy with your friends. Unlike the classic blueberry pie, with a bold layer of blueberry filling layered over a zesty, fresh lemon layer all set in a perfectly flaky pie crust. What sets this phenomenal pie apart from the rest is its mouthwatering streusel topping. This lemon blueberry pie is as beautiful as it is delicious, making it ideal for those occasions when you want to show off your baking skills to friends and family without making a classic lemon blueberry cake.
Making the fillings for this gorgeous pie is easier than you might think. Start with the lemon filling as this will serve as the bottom layer for your pie. Melt the butter, then whisk in sugar, lemon juice, salt, cornmeal, and cornstarch. Let it cool down slightly before beating in the eggs, one at a time. It should be thick and smooth. Go ahead and pour this into your baked pie crust.
Next, pour your blueberries into a saucepan with sugar, salt, and cornstarch. Keep stirring it as the mixture thickens and comes to a boil. Once it boils, remove the blueberry mixture from the heat and gently spoon it over the lemon layer.
– You can use fresh or frozen blueberries in your lemon blueberries pie.
– When making the lemon filling, let the mixture cool slightly before adding in the eggs. This will prevent them from cooking in the melted butter.
– If your blueberry filling is a little runny, you can thicken it by adding a little more cornstarch or cook it a little longer over the heat.
– For extra texture, sprinkle a little coarse sugar over the top of the streusel before baking.
– Use a regular pie crust, or for extra flavor, a graham cracker crust.
While lemon tastes great with blueberries, you can swap it out for orange instead. Or try making a mixed berry filling with blueberries, blackberries, and raspberries for a perfect summer pie.
Wrap your lemon blueberry pie in foil or cling film and store it in the fridge for up to 5 days.
Preheat your oven to 425°F. Grease a pie pan with cooking spray. Place the pie crust in the pan.
Place a weight on the crust to help shape the crust.
Par-bake the pie crust for about 15 minutes. Remove it from the oven and set it aside.
To make the streusel. Sift flour, sugar, salt, and cinnamon together, whisking to combine. Melt the butter. Pour the butter and vanilla over the flour mixture. Stir to combine then set to the side.
To make the lemon filling. Melt butter the butter then transfer to a bowl.
Whisk in lemon juice, salt.
Add the sugar.
Add the cornmeal and cornstarch. Add the eggs one at a time, beating after each addition.
To make the blueberry filling. Put the blueberries, sugar, salt, and cornstarch into a saucepan over medium-low heat. Stir often, and bring the mixture to a boil, continuing to stir as it thickens. Remove from the heat.
To assemble the pie. Pour the lemon filling into the pie crust.
Spoon the blueberry filling over the lemon filling.
Cover the blueberry filling with a generous layer of streusel.
Bake the pie for 15 to 20 minutes, or until the streusel is lightly browned. Remove from the oven and let the pie cool. Once cool to touch, place it in the fridge to chill before serving.
Use a 9-inch pie pan to make your lemon blueberry pie.