Blueberry Lemon Pie With A Butter Crust Recipes

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BLUEBERRY PIE WITH LEMON CRUST



Blueberry Pie with Lemon Crust image

I just had to share this blueberry pie recipe. Mom and I have fun making it together, and I hope one day to be a great baker like she is. -Sara West, Broken Arrow, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon grated lemon zest
2/3 cup shortening
1 tablespoon lemon juice
4 to 6 tablespoons cold water
FILLING:
4 cups fresh blueberries
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon grated lemon zest
Dash salt
1 to 2 teaspoons lemon juice
1 tablespoon butter

Steps:

  • In a large bowl, combine the flour, salt and lemon zest. Cut in shortening until crumbly. Add lemon juice. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour. , Divide dough in half. On a lightly floured surface, roll out 1 portion to fit a 9-in. pie plate. Transfer crust to pie plate; trim to 1 in. beyond edge of plate., In a large bowl, combine the blueberries, sugar, flour, lemon zest and salt; spoon into crust. Drizzle with lemon juice; dot with butter. Roll out remaining dough; place over filling. Seal and flute edges. Cut slits in top crust. , Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in refrigerator.

Nutrition Facts : Calories 398 calories, Fat 18g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 329mg sodium, Carbohydrate 56g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.

LEMON BLUEBERRY PIE



Lemon Blueberry Pie image

"When blueberries are ripe, I find every way possible to enjoy them," notes Patricia Kile of Elizabethtown, Pennsylvania. Her tart delicious pie proves the point!

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 10

6 large eggs, lightly beaten
1 cup sugar
1/2 cup butter, cubed
1/3 cup lemon juice
2 teaspoons grated lemon zest
1 pastry shell (9 inches), baked
3 cups fresh blueberries
1/3 cup sugar
1 tablespoon cornstarch
1/4 cup orange juice

Steps:

  • In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell. , In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours.

Nutrition Facts : Calories 446 calories, Fat 22g fat (11g saturated fat), Cholesterol 195mg cholesterol, Sodium 264mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.

BLUEBERRY PIE WITH A LEMON PASTRY CRUST



Blueberry Pie With a Lemon Pastry Crust image

Make and share this Blueberry Pie With a Lemon Pastry Crust recipe from Food.com.

Provided by Marie

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/4 cups sugar
1/3 cup flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons lemon juice
2 teaspoons grated lemon zest
5 cups fresh blueberries, rinsed well or 5 cups frozen blueberries, thawed
2 cups sifted flour
1 teaspoon salt
1/2 teaspoon grated lemon peel
2/3 cup shortening, cold
4 tablespoons ice cold water
1 tablespoon cold lemon juice

Steps:

  • For Filling:
  • In a large bowl combine sugar, flour, salt, cinnamon, lemon juice, grated peel, and blueberries and set aside.
  • For Pastry Crust:.
  • Sift together flour and salt; blend in lemon zest.
  • Cut in shortening until pieces are the size of small peas.
  • Mix together 4 tablespoons of the water and the lemon juice.
  • Sprinkle 4 tablespoons of lemon water over the dry ingredients; mix lightly, adding just enough additional cold water to hold dough together.
  • Roll out half of the pastry and line a 9-inch pie pan and trim edges.
  • Pour blueberry mixture into pie crust.
  • Roll out remaining pastry to about 1/8 inch thick.
  • Cover pie with crust, trim, turn edge under and crimp.
  • Cut a few vents in top of crust to allow steam to escape.
  • Bake at 425° for 40 minutes, or until crust is nicely browned.

Nutrition Facts : Calories 611, Fat 23.6, SaturatedFat 5.8, Sodium 487, Carbohydrate 97.2, Fiber 4.4, Sugar 54, Protein 6

BLUEBERRY-LEMON PIE



Blueberry-Lemon Pie image

Enjoy pie without ever having to turn on the oven with Blueberry-Lemon Pie. Fresh lemon juice lends its citrusy flavor to this creamy no-bake Blueberry-Lemon Pie. Blueberry season just got a little more interesting.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield Makes 8 servings.

Number Of Ingredients 7

1-1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup each sugar and milk
3 Tbsp. lemon juice
1 cup thawed COOL WHIP Whipped Topping
3 cups blueberries

Steps:

  • Mix cracker crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate.
  • Beat cream cheese, sugar, milk and juice in medium bowl with mixer until well blended. Gently stir in COOL WHIP. Spread onto bottom of crust; top with blueberries.
  • Refrigerate 30 min.

Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 18 g, Protein 3 g

LEMON BLUEBERRY BUTTERMILK PIE



Lemon Blueberry Buttermilk Pie image

Make and share this Lemon Blueberry Buttermilk Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

1 prebaked pie crust (10-inch, all-butter pie dough is recommended)
1 1/2 cups sugar
1 tablespoon cornstarch, sifted plus
1 1/2 teaspoons cornstarch, sifted
8 tablespoons unsalted butter, melted
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup buttermilk
2 teaspoons freshly grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup apricot preserves
1 tablespoon water
1 1/2 pints fresh blueberries, picked through, stems discarded

Steps:

  • Position oven rack in the center of oven; preheat oven to 350 degrees; line a cookie sheet with parchment paper or foil.
  • In a bowl, whisk the sugar, cornstarch, butter, eggs, vanilla, buttermilk, zest, and lemon zest until smooth.
  • Pour mixture into the prebaked pie shell.
  • Place the pie plate on the prepared cookie sheet; bake 40 minutes or until the crust is golden brown and the custard is set (may need to cover pie crust edges to prevent overbrowning).
  • Remove to a wire rack to cool to room temperature before topping with the blueberries.
  • In a small, heavy-bottomed saucepan over medium heat, whisk the apricot preserves and the water together until melted.
  • Strain through a fine-meshed strainer into a bowl.
  • Add in the blueberries and using a rubber spatula, stir gently to coat.
  • Pile the blueberries on top of the cooled pie.
  • Serve the pie chilled or at room temperature; keeps lightly wrapped in the refrigerator for up to 2 days.

Nutrition Facts : Calories 424.9, Fat 18.9, SaturatedFat 9.6, Cholesterol 110.5, Sodium 150.6, Carbohydrate 62.3, Fiber 1.6, Sugar 48.2, Protein 4.2

LEMON BLUEBERRY PIE



Lemon Blueberry Pie image

Cool and zesty, a refreshing summertime treat. I make these pies in regular pie shells, not deep dish fruit shells.

Provided by Gwen Balkcum

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Yield 16

Number Of Ingredients 8

1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
1 ½ cups fresh blueberries
2 egg yolks
2 (9 inch) pie shells, baked
8 egg whites
¼ cup white sugar
¼ teaspoon cream of tartar

Steps:

  • Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Gently fold in blueberries. Pour filling into baked pie shells.
  • In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
  • Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 29.7 g, Cholesterol 33.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 3.5 g, Sodium 182 mg, Sugar 18.1 g

LEMON BLUEBERRY CUSTARD PIE



Lemon Blueberry Custard Pie image

Tart and refreshing with a smooth, creamy, meringue-like consistency. Blueberries can be omitted if necessary, but it won't be nearly as good!

Provided by M. Parker

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 (9 inch) unbaked pie crust
1 tablespoon butter
⅔ cup white sugar
2 tablespoons all-purpose flour
3 tablespoons lemon juice
1 tablespoon grated lemon zest
2 egg yolks
1 cup milk
2 egg whites
1 ¾ cups fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.)
  • In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.
  • Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 35.3 g, Cholesterol 57.5 mg, Fat 10.7 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 3.6 g, Sodium 155.9 mg, Sugar 21.5 g

LEMON PIE WITH BLUEBERRY TOPPING



Lemon Pie with Blueberry Topping image

Categories     Milk/Cream     Dessert     Bake     Quick & Easy     Blueberry     Lemon     Spring     Chill     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

4 large eggs
1 6-ounce (8- to 9-inch) purchased graham cracker crumb crust
1 1/2 cups sugar
3 tablespoons unsalted butter, room temperature
2 teaspoons grated lemon peel
3 tablespoons all purpose flour
1/2 cup buttermilk
1/4 cup fresh lemon juice
1 1-pound package frozen unsweetened blueberries
3/4 cup blueberry jam

Steps:

  • Preheat oven to 350°F. Separate 1 egg, placing white in small bowl and yolk in large bowl. Beat white with fork until very foamy; brush over inside of crust several times to coat (discard remaining white).
  • Add 1 1/4 cups sugar, butter, and lemon peel to bowl with egg yolk. Using electric mixer, beat mixture until blended and smooth. Beat in remaining 3 eggs, 1 at a time. Beat in flour, then buttermilk and lemon juice. Pour into prepared crust. Bake until filling is golden on top and set in center, about 45 minutes. Cool pie, then chill until cold, at least 2 hours.
  • Toss berries, jam, and remaining 1/4 cup sugar in large bowl to blend. Let toping stand until berries thaw and juices form, stirring occasionally, about 2 hours.
  • Cut around crust to loosen. Cut pie into wedges. Serve, spooning topping over.

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BLUEBERRY-LEMON PIE WITH A BUTTER CRUST - RECIPE …
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Top Asked Questions

How to make blueberry lemon pie with blueberries?
Place your blueberry mixture into the prepared pie plate, sprinkle the lemon juice on top, dab the butter on top and sprinkle the lemon zest all over. Top with your lattice – or full-pie crust. I do really recommend that you use coarse white sugar on top to offset the tart lemon we have added to the pie.
What is in a blueberry pie crust?
This amazing Blueberry Pie is loaded with fresh blueberries encased in a flaky butter crust. The filling is thick and sets up nicely without being runny. The all-butter crust is full of flavor and golden crisp, making every bite unforgettable. Prepare the dough (make ahead): In a large bowl, combine flour and salt.
How much sugar do you put in a blueberry pie?
¾ cup white sugar 4 tablespoons cornstarch ⅓ teaspoon salt 2-3 tbsp lemon zest 1 tbsp lemon juice 4 ½ cups fresh blueberries 1 recipe pastry for a 9.5 – 10 inch inch double crust pie 2 tablespoons butter.
What is the best recipe for a lemon pie?
Lemon Bars are a classic favorite recipe. Lemon Blueberry Pie is a creamy no bake pie recipe that’s easy and perfect for summer – tons of lemon flavor with fresh blueberries inside! Place crushed cookies in a medium sized bowl and add sugar. Stir with a fork, then add melted butter and stir together until combined.

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