Saturday, July 7, 2012

Lemon Blueberrry Pie - The simplest pie of summer!

If you only make one pie this summer, it should be this one.  Nothing says summer more than the combination of lemon and blueberries.  That combination of lemon tartness with the sweet, fresh blueberries is irresistable.  My spouse is not a fan of a traditional blueberry pie, as the blueberries break down and become mushy when cooked.  So instead I make this pie which has fresh, uncooked blueberries folded into the blueberry sauce.

Julian's Lemon Blueberry Pie
Of all the pies I make, this one is certainly the quickest and easiest.  To make it even faster and easier I give you a couple substitutions you can make to ensure this pie is prepared in under 30 minutes.

Eggs:  Is it just me, or have eggs gotten smaller and less uniform in size?  Supposedly eggs are labeled by weight; a 'large' egg being 2- 2.5 ounces.  However, see the eggs in my photo below.  They were all labeled as Grade A Large.  The one was so small in comparison to the others, I added a second one which was equally small.  Some baking recipes require exacting standards. If yours does, best to weigh the eggs to know you have 'large' eggs. 

1 1/4 cups graham cracker crumbs
3 Tablespoons sugar
5 Tablespoons melted butter
  *(or 1 pre-made 9 inch graham cracker pie crust)

Lemon Cream
3 large egg yolks
14 ounces  sweetened condensed milk (1 can)
2 lemons

Blueberry Topping
2 pints of blueberries
1/2 cup sugar
1 tablespoon corn starch
1 teaspoon lemon juice
    *(or one pint berries plus one can blueberry pie filling instead of the  items above)

Whipped cream, for serving


Preheat oven to 350 degrees.

I make my own graham cracker pie crust, simply because I prefer the pie to be in a glass deep-dish pie plate..  But if you prefer, you can easily use a pre-made graham cracker pie shell.  If you are making your own graham cracker crust, just follow the directions on the crushed graham cracker box, mixing the crushed graham crackers crumbs with sugar.  Then stir in the melted buttter and press into your pie plate.  Bake for 6-8 minutes to set.  A pre-made crust need not be pre-baked before filling.

Zest one lemon and then squeeze the juice from both lemons.  You should have about 1/2 cup lemon juice and 3 tablespoons of lemon zest.

In medium bowl, whisk egg yolks until frothy; stir in sweetened condensed milk, lemon juice and lemon zest.  Pour into prepared crust and bake 8 minutes.  Cool to room temperature and then refrigerate.

While the lemon cream is chilling, make the blueberry sauce or use a can of prepared blueberry pie fillng.  To make your own sauce, place 1/2 pint of the washed and stemmed berries into a sauce pan.  Sprinkle with sugar, lemon juice and corn starch.  Cook over low heat until the berries soften and stir until they make a sauce.  Let cool until warm but not hot.

Add the remaining fresh berries to the blueberry sauce (or your canned filling) and stir in.  Remove the pie from the refrigerator and top with the berry mixture.  Cover with plastic wrap and return to the refrigerator and let chill for at least 3 hours before serving.
Garnish with whipped cream and a few fresh blueberries.

Lemon Blueberry Pie


  1. That looks so good David! I love using a mix of cooked and fresh in a pie and lemon custard is one of my favorite quick treats. I do it all the time when I want something sweet in a hurry.

    1. Thanks Deana. It's one of my favorite summer pies, and so simple to make too. Hope you are enjoying summer and all of the good foods that the season brings.