Oh this pie, this pie. My words about the taste and satisfaction of this pie will not do it justice, so you just need to make it, and see for yourself! Start by doing yourself a favor and buy the store-bought pie crust (win!), roll it out a bit and bake it ahead of time. This step can even be done a day before and chilled in the fridge.
This Blueberry Lemon Pie is finished in the fridge and best served cold or at room temperature, but that’s a personal preference. Make sure your pie crust is baked and ready before the blueberries hit the skillet because the remaining steps take no more than 10 minutes. I am not a good baker, but this is hardly baking because the only part of this pie that goes in the oven is the crust!
Thank you, mom, for introducing me to this recipe many years ago, and clearing up my misconceptions about Blueberry Pie. Apparently, it’s better without the top! And pretty damn good cold, too! Here is a riff of that Whole Foods Market recipe my mom uses, but mostly the same. Because why change something that’s so perfect in every way? I hope you enjoy this as much as we do!
Store-bought pie shell (can be baked ahead of time)
The Things You’ll Need:
- pie dish
- grater to zest the lemon
- cutting board and knife to chop the nuts
Blueberry Lemon Pie
- 1 fully baked 8- or 9-inch pie shell
- 3 pints of blueberries
- Zest and juice of 1 large lemon
- 1/2 cup sugar
- 1 Tbsp flour or cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 1/4 cup chopped pistachios
- Step 1 Reserve 1 Tbsp of lemon juice and zest, and add the rest of the juice and zest to a skillet over medium-high heat. Reserve half the of blueberries for later. Place the rest of the blueberries into the skillet and stir in sugar, flour, cinnamon and nutmeg and to combine.
- Step 2 Cook, stirring often, until mixture begins to come to a slow boil and blueberries start to release their juice. Continue to cook until juice is thick, shiny and clear for about 8 minutes.
- Step 3 Remove from the heat, and save a handful of fresh for the sprinkle at the end. Stir in 2 cups of reserved blueberries and the sit aside for about 5 minutes.
- Step 4 Prepare the pistachio crumble by coating the nuts in the reserved lemon juice and sprinkle them with a coarse sugar, or any sugar will do.
- Step 5 Pour filling into pie shell and garnish with one more handful of fresh blueberries and lemon pistachio crumble, if using. Chill until ready to serve.
How good was this pie? Did you use pistachios or not?
We would love to hear! Snap a pic, tag with @hardlyhomemade, and share! I can’t wait to see it and talk to you!