Blueberry Lemon Pie
We’re going to start with an aside. A friend of mine moved my posts from my previous blog to this one! So, if some things look a little funny, that would be why! Bear with me as I refit them all to this blog!
On to the recipe part of the post!
Two things you’ve heard me speak of before:
- Blueberry picking
- Joy the Baker
These two things will collide in this post, in the form of Blueberry Lemon Pie.
We went blueberry picking at a local winery the last week of August, and again early September. It was gorgeous. The colours of the berries! Deep blues, almost violet, bright purple, all mingled in with bright green leaves, dew, and sunshine. I find picking berries is so relaxing. I completely lose track of time. (I almost lose track of my kids…) There’s just something about being outside, in God’s beautiful creation, really appreciating the things that He has put around us.
All of that to say, I ended up with a butt-ton of blueberries.
Like, a lot.
And I wanted to make a pie.
Enter: Joy the Baker.
She has two cookbooks out, both of which I own (of course!). She was one of the first bloggers that I really started to follow, around 5 years ago. She is inspirational in the kitchen, has an amazing writing style, she’s witty and down to earth. Her photography has become increasingly more beautiful and creative. All in all, I think she’s pretty awesome.
In book #2, called, Homemade Decadence, she has a recipe for a Blueberry Lemon pie. This is the pie we’re going to make today. Or basically. There are a few differences, but it’s mostly Joy’s pie. (If you want to, check out her first book – also awesome!)
Blueberry and lemon pie, with a scoop of ice cream on top. What better way to say goodbye to summer and bonjour to fall? (Because seriously, who really stops eating blueberries or ice cream when fall begins? If you do, you
must be a crazy person have an insane amount of self control.)
This pie crust recipe is my go-to. I normally only make half of it, as I usually only make single-crusted pies. But it works great either way!
- 2 cups flour
- 1 tsp salt
- 2/3 + 2 Tbsp shortening
- 5-6 Tbsp cold water
- 4 cups blueberries, fresh or frozen (frozen will give you a bit longer bake time)
- 1 cup sugar
- 2/3 cup flour
- 3 Tbsp lemon juice
- 1/2 tsp salt
- 1 large egg, for egg wash
- Toss dry ingredients together. Cut in shortening with a pastry cutter, your fingers, or two knives. Add water, and mix together lightly (over-mixing will result in a tough crust).
- Roll out and use! (Or eat as is?)
- Preheat oven to 400F
- Throw those blueberries into the prepared pie shell. Sprinkle with lemon juice. Shake sugar, flour, and salt over the top.
- Cover with crust, crimp together, and cut vents into the top. Beat egg with 2 tsp water, and brush onto the crust, and sprinkle with some extra sugar.
- Bake for 30 minutes, and then reduce temperature to 375F. Bake for another 25-30 minutes, or until the crust is brown, and the blueberries are a-bubblin'. Feel free to cover with aluminum foil if the crust is getting too dark, too fast.
- Let cool for at least an hour. If you don't want blueberry soup in pastry, it's best to refrigerate overnight, before serving*
- *i.e.: This is the best way to determine you won't be serving blueberry soup. Warm blueberries make for soup. There's no way around it.
Also! Let me know if you make anything! Snap a picture and tag me on Facebook (@Whisks and Wooden Spoons) or on Instagram (@whisksandwooden or #whisksandwoodenspoons).
PS – You may see a bit different kind of post from me in the next while. I’ve got some different things floating around in my brain.
PPS – Would anyone be interested in seeing a “How to make cheese” post? Hubby has a zillion cool hobbies up his sleeve, thought I may share them. Comments?
PPS – And more PIE: