Tangy Lemon Blueberry Pie

Name: Tangy Lemon Blueberry Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup unsalted butter, chilled and cubed; 1/4 cup granulated sugar; 1/4 tsp salt; 1/4 cup ice water; 2 cups fresh blueberries; 1/2 cup granulated sugar; 2 large eggs; 1/4 cup fresh lemon juice; 1 tbsp lemon zest; 1/4 cup cornstarch; 1/4 tsp salt

Highlighted under: Dessert Lover’s Collection

I can't think of a dessert that captures the essence of summer quite like my Tangy Lemon Blueberry Pie. The moment you take a bite, you’ll be treated to a delightful balance of zesty lemon flavor with the sweetness of juicy blueberries. It's a perfect way to celebrate special occasions or simply to brighten up an ordinary day. The combination of flavors and textures in each slice brings a smile to my face, and I just know it will do the same for you!

Created by

Leo

Last updated on 2026-01-25T17:22:27.637Z

When I first experimented with this Tangy Lemon Blueberry Pie, I wanted to create something that was not only delicious but also visually stunning. I had an abundance of fresh blueberries that needed to be used, so I combined them with a homemade lemon custard. The sourness of the lemons perfectly complements the sweet berries, producing a balanced and refreshing dessert.

One crucial tip I learned is to let the pie cool completely before serving. This allows the filling to set properly, ensuring that every slice holds its shape. Trust me; it’s worth the wait!

Why You'll Love This Recipe
A burst of citrus flavor pairs beautifully with ripe blueberries
Flaky, buttery crust that complements the tangy filling
A refreshing dessert that’s sure to impress family and friends

The Perfect Pie Crust

Achieving a flaky and buttery pie crust is essential for the success of your Tangy Lemon Blueberry Pie. The key lies in using chilled butter and working the dough minimally to avoid overdeveloping the gluten in the flour. When combining the butter with the dry ingredients, aim for the consistency of coarse crumbs, which will create those desirable flaky layers once baked.

If you find your dough too crumbly, don't hesitate to add a tablespoon more of ice water, but do so gradually. Alternatively, if your dough feels too wet, sprinkle in a bit more flour until it reaches the right consistency. Don't forget to refrigerate the dough for at least 30 minutes; this allows the butter to firm up, preventing shrinkage during baking.

Maximizing Flavor in the Filling

Using fresh blueberries is crucial for a bright, vivid flavor in this pie. When selecting blueberries, look for firm, plump berries with a deep blue color. If fresh berries aren't available, frozen blueberries can be used but ensure to thaw and drain them first to avoid excess moisture in the filling. Their sweetness balances perfectly with the tartness of fresh lemon juice, which provides a refreshing zing everyone will love.

The role of cornstarch in the filling cannot be overstated. It thickens the mixture as the pie bakes, preventing the filling from becoming runny. Stir it thoroughly into your filling to avoid clumping. If you'd prefer a natural thickener, you can substitute cornstarch with arrowroot powder or tapioca flour, but keep in mind these alternatives may slightly alter the texture.

Ingredients

For the Pie Crust

1 1/4 cups all-purpose flour
1/4 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1/4 tsp salt
1/4 cup ice water

For the Filling

2 cups fresh blueberries
1/2 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice
1 tbsp lemon zest
1/4 cup cornstarch
1/4 tsp salt

Instructions

Instructions

Steps

Make the Pie Crust

In a mixing bowl, combine flour, sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs. Stir in the ice water gradually until the dough comes together. Form it into a disc, wrap it in plastic, and refrigerate for 30 minutes.

Prepare the Filling

In another bowl, mix the blueberries with sugar, eggs, lemon juice, lemon zest, cornstarch, and salt. Set aside.

Assemble the Pie

Preheat your oven to 350°F (175°C). Roll out the chilled dough and fit it into a pie pan. Pour the blueberry filling into the crust.

Bake

Bake the pie in the preheated oven for 45 minutes, or until the filling is bubbly and the crust is golden brown. Let it cool completely before slicing.

Enjoy!

Pro Tips

To enhance the flavor, serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh blueberries can also be added on top for a beautiful presentation.

Storage and Make-Ahead Tips

This Tangy Lemon Blueberry Pie can be made ahead and stored in the refrigerator for up to 3 days. However, for the best flavor and texture, consider storing the filling and the crust separately if you're preparing it a day in advance. Store the crust wrapped tightly in plastic, and refrigerate the filling in an airtight container. When ready to bake, simply assemble and follow the baking instructions.

If you’d like to freeze the pie, it’s best done before baking. Wrap the assembled, unbaked pie tightly in plastic wrap and then aluminum foil to prevent freezer burn. It should stay fresh for up to 3 months. When you're ready to bake, don’t thaw it; just pop it in the oven and extend the baking time by about 10-15 minutes until bubbly and golden.

Serving Suggestions

To enhance each slice of your Tangy Lemon Blueberry Pie, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess balances the tartness of the filling perfectly while adding an indulgent texture. For an extra touch, you can even sprinkle some lemon zest on top of the whipped cream for added brightness.

Additionally, for a more rustic presentation, dust the cooled pie with powdered sugar before serving. This not only makes for a beautiful presentation but also adds a hint of sweetness to complement the tangy filling. Pair your pie with a cup of herbal tea or lemonade to highlight the citrus notes, making for a delightful dessert experience!

Questions About Recipes

→ Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work well, but make sure to thaw and drain excess moisture before adding them to the filling.

→ How long can I store the pie?

The pie can be stored in the refrigerator for up to 3 days. Just cover it to prevent it from drying out.

→ Can I make the crust ahead of time?

Absolutely! You can prepare the dough a day in advance and store it in the refrigerator.

→ Is it possible to make this pie gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.