Fresh Blueberry Pie with Lemon Pastry
Cuisine: American
Categories: Family-Style Meals, Desserts & Baking
Recipe Source: Driscoll's
Fresh Blueberry Pie with Lemon Pastry is a delightful summer dessert that bursts with the sweet and tart flavors of fresh blueberries encased in a flaky, citrusy crust. Imagine a golden brown, lemon-infused pastry filled with juicy, plump blueberries, creating a symphony of textures and tastes. The sweetness of the blueberries is perfectly balanced by the bright, zesty notes of lemon in the crust, making each bite a refreshing delight. Whether enjoyed warm with a scoop of vanilla ice cream or savored at room temperature, this pie is a perfect way to celebrate the bounty of summer.
Difficulty: EASY
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serving Size: 8 servings
For The Crust
Ingredients:
- 1 1/3 Cups all-purpose flour
- 1 Tbsp. confectioners' sugar
- 1 Tsp. grated lemon zest
- 1/4 Tsp. salt
- 6 Tablespoons unsalted butter, chilled and cut into small pieces
- 2 Tablespoons vegetable shortening
- 4 to 5 Tbsp. ice water
For The Filling
Ingredients:
- 2/3 Cup granulated sugar
- 1/4 Cup cornstarch
- 1/4 Cup cold water
- 2 Tablespoons lemon juice
- 1/4 Tsp. ground nutmeg
- 3 (12 ounces each or about 6 cups) Driscoll's Blueberries
Directions:
- Place flour, confectioners' sugar, lemon zest and salt in bowl of a food processor and pulse until combined. Add butter and shortening and pulse until mixture resembles coarse crumbs.
- Add water, one tablespoon at a time and pulse just until dough comes together (be careful to not over mix).
- Pat dough into a disk and wrap in plastic wrap. Chill at least 30 minutes.
- Roll out dough on a lightly floured surface to a 12-inch circle. Gently transfer dough to a 9 1/2-inch pie plate. Fold under edge of dough and crimp to make a decorative crust. Chill at least 30 minutes in refrigerator.
- Preheat oven to 400°F. Line pie shell with aluminum foil or parchment paper and fill with pie weights or dried beans.
- Bake 20 minutes, remove foil and weights and continue to bake about 10 minutes or until lightly golden.
- While pie shell bakes, make filling. Place 3 cups blueberries and sugar in a medium saucepan. Stir cornstarch and water together until blended and add to blueberry mixture.
- Heat to a boil over medium-high heat, stirring frequently to prevent scorching. While blueberries cook and soften, mash about half berries with a potato masher or fork. Boil 1 minute, stirring constantly. Remove from heat. Stir in lemon juice, nutmeg and remaining 3 cups blueberries.
- Spoon blueberry mixture into crust and let sit at room temperature 2 hours to set.