Ingredients for Lemon Blueberry Pie
- 2 1/2 cups All Purpose Flour
- 1 teaspoon Salt
- 1 cup (2 sticks) chilled Butter
- 1/2 cup ice water, 2 tablespoons water, 1 tablespoon cold water
- 2 Egg Yolks
- 1 (14 ounce) can Sweetened Condensed Milk
- Juice of 2 Fresh Lemons
- Zest of 2 Fresh Lemons
- 3 cups Blueberries
- 1/2 cup Sugar
- 1 tablespoon Cornstarch
- 1 cup dried beans (or pie weights)
- Parchment paper
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How to Make Lemon Blueberry Pie
- Preheat oven to 425°F (220°C).
- Whisk together 2 1/2 cups flour and 1 teaspoon salt in a large bowl.
- Cut in 1 cup (2 sticks) chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 1/2 cup ice water, mixing with a fork until the dough just comes together.
- Form the dough into a ball, flatten slightly, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- Line the crust with parchment paper and fill with 1 cup of dried beans (or pie weights).
- Bake for 15 minutes.
- Reduce oven temperature to 350°F (175°C).
- Remove the beans and parchment paper.
- In a medium bowl, whisk together 2 egg yolks and 1 (14 ounce) can of sweetened condensed milk until light and creamy.
- Stir in the zest and juice of 2 lemons.
- Pour the lemon filling into the partially baked crust.
- Bake for another 8 minutes, or until the filling is set.
- While the pie is baking, prepare the blueberry topping:
- In a saucepan, combine 3 cups blueberries, 1/2 cup sugar, and 2 tablespoons water.
- Bring to a boil, then reduce heat and simmer for 5-7 minutes.
- In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon cold water until smooth.
- Stir the cornstarch mixture into the simmering blueberries.
- Bring back to a boil, stirring constantly, until the sauce thickens.
- Remove from heat and let cool slightly.
- Once the pie has cooled slightly, pour the blueberry topping over the lemon filling.
- Let the pie cool completely and chill in the refrigerator for at least 1 hour before serving.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
142g
Fat
40g
Carbs
16g
