There are a few flavors to me that just scream springtime and warmer weather in each and every bite. Two of those flavors include lemon and blueberry.
Oddly enough, winter is citrus season here, but I always feel the need to use more lemon in the spring and summertime. Whether it’s in a homemade lemonade, a lighter salad dressing, a garnish for fish or even a sour cream sauce – lemon is a bright and happy flavor that makes me think sunshine and summer days.
Now pair that lovely lemon flavor with blueberries and you have a combination that’s classic and a favorite for most people.
Silly growing seasons
Again, oddly enough, peak blueberry season isn’t until mid to end of summer, so these flavors are almost a contradiction when it comes to growing season, but they’re a perfect pair when it comes to a bunch of recipes that people eat throughout the spring and summer.
This Lemon Blueberry Pie is no exception. This pie marries these two beloved flavors in a way that’s smooth, light and fresh. It takes everything good and sweet about both lemons and blueberries and makes them taste like little bits of sunshine.
It all starts with the crust…
To make this, I like to make my own crust, but you can certainly use your own crust to make it easier for you. Then the filling for this pie is no-bake. You just need to leave yourself some time for it to chill and make the blueberry sauce that goes on top.
You can find my pie crust recipe for this over on my other website about our new farm Sugar Maple Farmhouse and see all the pies I’ve used it in. I’ve used this in some many recipes and it’s also my favorite crust for delicious fall pies, including these hand pies. I’ve also added it below for your convenience.
You can also use a graham cracker crust if you like that better. However, since the inside of this pie doesn’t hold up as well once you cut it, I prefer a stronger crust.
Grab the Lemon Blueberry Pie recipe below and please let me know if you decide to make it. It’s perfect for Easter, Mother’s Day or a slow Sunday afternoon.
Lemon Blueberry Pie
- 16 oz. cream cheese softened
- 1 cup heavy cream
- 1/2 cup sugar
- 3 Tbsp. lemon zest
- 2 Tbsp. lemon juice
- 2 1/2 cups of all-purpose flour
- 1/2 cup of sugar
- 1 cup of butter
- 1/4 cup sour cream
- 2 eggs
- 1/4 tsp. of baking powder
- 3 cups dried beans or noodles You will need this if you decide to make this crust.
- Parchment paper You will need this if you decide to make this crust.
- Additional 1 cup of flour for rolling
- 3 cups fresh blueberries
- 2 cups of water
- 1 1/4 cups of sugar
- 4 Tbsp. corn starch
- Preheat your oven to 350 degrees.
- Combine all your dry ingredients and mix thoroughly.
- Add your butter, eggs and sour cream and mix well. Make sure there are no lumps but that you do not over mix.
- Chill 30 minutes to 1 hour.
- Once chilled, roll out and place in pie pan. Make sure you have some overhang. This crust is being cooked without filling so it will shrink more than a crust with filling.
- Crimp your side however you prefer. I just use a simple fork. Poke holes in the bottom of the crust with a fork too.
- Layer your parchment paper on your pie crust and then fill it with the beans or pasta. This will help to hold the pie crust in place as it cooks. If you skip this step it will shrink down so far that it will not be useable as a pie. It will still be good, just not large enough to fill.
- Bake for 35-45 minute. All oven times will vary so just keep an eye on the crust. You want the edges to be golden brown.
- Remove from oven and let cool completely.
- While the pie crust is baking, make your filling.
- Mix your heavy whipping cream with a hand mixer until it starts to stiffen.
- Add your softened cream cheese and sugar and mix well.
- Add your lemon juice and lemon zest and combine well.
- Chill until you're ready to fill the crust.
Blueberry Topping Instructions
- While the pie is baking, make your blueberry topping by combining all your ingredients on the stove.
- You want to stir this continuously until it is well combined. Bring it to a low boil and then simmer for about 5-10 minutes.
- Once done, let cool completely before adding it to the pie.
Putting it together
- Once the pie crust is completely cooled, add the pie filling to the crust. If your blueberry sauce isn't completely cooled yet, put it back in the refrigerator to keep it cold.
- Once blueberry sauce has cooled, add to the top of the pie.
- Top with additional lemon zest and serve.