Lemon Blueberry Pie
"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!
Ingredients
- 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
Reviews
This recipe was good. It had a good flavor. The lemon custard on the bottom was delicious! It came together easily. I used frozen blueberries and had to add an additional tablespoon of cornstarch.
I wonder if this would be good with a meringue layer.
I just made this in January, so it's nice any time of the year and light! Thanks for the recipe!
This pie is really good. I had a pie crust and blueberries that I wanted to use and found this recipe so I decided to try it. The blueberries and lemon are a great combination. It is a nice summer dessert.
I cut this out of the original magazine and it sat in my recipe book for years before I tried it .... now it is a regular part of my repertoire and I think it is my personal all time favorite pie. It is a little work intensive but worth it. Note: The "TOTAL TIME" listed at the beginning of the recipe is incorrect. The recipe directions list 20 min. for just part of the first step alone. Also, the first time I made it, I had only 2 c. of blueberries on hand, so used that instead of 3,. Later I tried the 3 c. as listed, but found we like it with only 2 c. better.
This pie is excellent! I make it every summer. The real lemony flavour pairs well with the blueberries & the touch of orange juice flavouring.
This has to be one of my favorite pies and it is so refreshing in the summer.
looks good.