Lemon Crusted Blueberry Pie (Simple Vintage Recipe)
Lemon Crusted Blueberry Pie — A simple, old-fashioned blueberry pie with lemon peel in both the pastry and filling. Easy to follow and perfect for home bakers.
Lemon Crusted Blueberry Pie
Ingredients
Lemon Pastry
- 2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon grated lemon peel
- 2/3 cup shortening
Filling
- 4 cups fresh blueberries
- 3/4 to 1 cup sugar
- 5 tablespoons flour
- 1 teaspoon grated lemon peel
- Sprinkle of cinnamon
Oven: 400°F
Instructions
- Preheat oven to 400°F.
- Make the lemon pastry: Combine flour, salt, and 1/2 teaspoon grated lemon peel. Cut in shortening until mixture is crumbly and holds together when pressed.
- Press (or roll) pastry into a pie plate and form a top crust (or cover as your cookbook directs).
- Make the filling: In a bowl, gently combine blueberries, sugar, flour, 1 teaspoon lemon peel, and a sprinkle of cinnamon.
- Fill the crust with blueberry mixture. Add top crust if using, and sprinkle top crust with granulated sugar.
- Bake 35–40 minutes, until bubbly and lightly browned.
FAQ
Can I use frozen blueberries?
Yes. Bake straight from frozen (do not thaw). You may need a few extra minutes of bake time.
Why add flour to blueberry pie filling?
Flour thickens the juices so the pie slices cleanly after cooling.
How do I know when blueberry pie is done?
The filling should be bubbling and the crust should be lightly browned.
Why should I let pie cool before slicing?
Cooling lets the filling set so it isn’t runny when sliced.