Lemon Blueberry Pie Recipe

Introduction

This Lemon Blueberry Pie is a refreshing and creamy dessert perfect for any occasion. It combines a buttery shortbread crust with a tangy lemon filling and fresh blueberries for a delightful burst of flavor.

Ingredients

• 2 ¾ cups (277g) finely crushed shortbread cookies (from about 10-11 ounces of cookies)
• 1 tablespoon (13g) granulated sugar
• 6 tablespoons (85g) unsalted butter, melted
• 2 cups (474 ml) cold heavy whipping cream
• 2 tablespoons (26g) granulated sugar
• 1 teaspoon vanilla extract
• 1 14 ounce can sweetened condensed milk
• ¾ teaspoon lemon zest
• ½ cup (118ml) fresh lemon juice
• ¼ teaspoon lemon extract
• 1 ½ cups (218g) fresh blueberries (washed and patted dry)

Instructions

1. Step 1: Place the crushed shortbread cookies in a medium bowl and add 1 tablespoon granulated sugar. Stir with a fork to combine, then add the melted butter and mix until the texture resembles wet sand.
2. Step 2: Press the cookie mixture firmly into the bottom and up the sides of a 9- or 10-inch pie plate. Chill the crust while preparing the filling.
3. Step 3: In a large bowl, beat the cold heavy whipping cream with a hand or stand mixer until stiff peaks form, gradually adding 2 tablespoons sugar and 1 teaspoon vanilla extract during mixing. Chill the whipped cream until ready to use.
4. Step 4: In another large bowl, stir together the sweetened condensed milk, lemon zest, lemon extract, and fresh lemon juice. Fold in half of the whipped cream (about 192g) gently until combined. Then carefully fold in the fresh blueberries.
5. Step 5: Pour the filling into the prepared crust. Cover the pie with plastic wrap and refrigerate for at least 3 hours to set.
6. Step 6: Before serving, decorate the pie with the remaining whipped cream, lemon slices, and extra blueberries. Serve chilled and avoid leaving the pie at room temperature for more than an hour as it softens quickly.
7. Step 7: Store any leftovers in the refrigerator for up to 2 days.

Tips & Variations

• For a gluten-free crust, substitute gluten-free shortbread cookies.
• Add a handful of chopped toasted almonds to the crust for extra texture and flavor.
• If you prefer a stronger lemon flavor, add an extra ¼ teaspoon of lemon extract.
• Use frozen blueberries if fresh are not available, but thaw and drain them well before folding into the filling.

Storage

Store the pie covered in the refrigerator for up to 2 days. The crust will maintain its texture best when kept chilled. Reheat is not recommended as the filling is delicate and creamy. Serve cold for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the pie and refrigerate it for up to 2 days before serving. Just be sure to add the whipped cream topping just before serving for the freshest look.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor and brightness, but bottled lemon juice can be used in a pinch. Make sure to adjust the sweetness if needed.