Lemon Blueberry Pie Recipe

Blueberries are, hands down, the easiest fruit to bake a pie with. Other fruits, such as apples and peaches, require you to prep the fruit by peeling and slicing. Blueberries, by contrast, require nothing more than a quick rinse under cool water before you start building your delightfully sweet filling. Now, imagine if you were starting with a good quality pre-rolled pie crust? It might even seem "too easy" — except anyone who spends any time in the kitchen knows that nothing is "too easy," and even if it were, no one would ever (should ever) admit it to those they're serving that dish to.

With that in mind, please allow us to introduce you to this lemon blueberry pie from recipe developer Jessica Morone, which will come together in no time at all before you pop it in the oven. The best part is, no one who tastes it will ever believe it was "easy" to put together. And you don't have to let them in on the secret, because as far as Morone is concerned, this pie isn't about "easy" so much as it is about depth of flavor. "I wanted to take a classic blueberry pie and add delicious lemon flavor to it, to make it an even better version of a blueberry pie," she shares. Morone's husband loves it, and she's sure you will, too.

For Morone's lemon blueberry pie, you're going to need a double pie crust. While you're welcome to make it yourself, Morone likes to use pre-packaged refrigerated pie crust — the kind that comes rolled, as opposed to laid out in a pan. For the filling, you'll need 2 pints of fresh blueberries, ¾ cup of granulated sugar (divided), 4 tablespoons of cornstarch, ½ teaspoon of salt, the juice and zest of one lemon, and 2 tablespoons of butter, cut into smaller cubes. Once your ingredients are rounded up, you're officially ready to begin.

Preheat your oven to 400 F, which is, of course, right there in the ideal blueberry pie-baking zone. While you're waiting for your oven to heat up, you'll want to turn to lightly greasing a pie pan with nonstick cooking spray. Take one of your two pie crusts out of your refrigerator, and gently unroll it onto your lightly greased pie pan. Then, sprinkle it lightly with 1 teaspoon of the granulated sugar.

In a large bowl, combine the blueberries with what's left of the granulated sugar, as well as the cornstarch, salt, lemon juice, and lemon zest. Transfer the blueberry mixture into the prepared pie crust. Top the blueberries with the small cubes of butter. "Dotting the filling with butter is supposed to keep the juices in the pie from bubbling up too much onto the pie crust," Morone explains. "It also gives the filling a delicious flavor as it melts."

Line your counter with wax paper, and sprinkle a little flour over it. Take the other pie crust out of your refrigerator, and lay it out on the floured wax paper. Use a pastry cutter or sharp knife to slice it into 10 strips. Lay five going in one direction over the pie, and lay the other five going in the other, in each case, evenly spaced apart. Press the edges together to seal. 

Bake your pie in the preheated oven for 40 minutes, or until the crust is golden brown, for no more than a total of 45 minutes. Allow the pie to cool before serving and enjoying. (This gives it a chance to firm up for easier slicing.)