Day 153–Lemon Blueberry Pie

Some fruits magically combine to make wonderful flavors. For me, the combination of lemon and blueberry is just amazing. This pie is easy to make, doesn’t require much oven time and packs well for a picnic. Lemon curd (above) makes all the difference in this pie. The double bottom crust packs a surprise of sugar/cinnamon and pecans that sets off the tart fruit really well. I love the fresh flavors that, to me, say “It’s Summertime!!!!”

Lemon Blueberry Pie

• 2 pie crusts for a 9″ pie (I actually buy these pre-made in the refrigerator section because my crusts are not so good)
• 1  c. organic cane sugar, divided
• 1 Tbsp. ground cinnamon
• 1/2 c. chopped pecans
• 1/4 c. butter, melted
• 3 c. fresh blueberries
• 1/4 c. fresh lemon juice
• 1 Tbsp. lemon zest
• 1 Tbsp. quick cooking tapioca
• 1/2 c. lemon curd

1. Unroll 1 pie crust into a 9″ pie pan. Brush the bottom and sides of the crust with the melted butter.
2. Mix 1/2 c. sugar with the cinnamon. Sprinkle over the butter on the pie crust.
3. Top cinnamon/sugar mixture with chopped pecans. Drizzle with any remaining butter.
4. Top with the second crust. Crimp the edges of the crust and trim. Using a fork, poke holes in the top level crust.
5. Bake crusts for approximately 20 minutes or until golden. Remove from oven and let cool completely.
6. In a saucepan, add 1 cup of the blueberries, 1 c. of sugar, lemon juice, lemon zest and tapioca. Mash blueberries a bit. Bring to a boil and then simmer for about 5 minutes (until thick).
7. Add remaining blueberries and stir well to combine. Remove from heat.
8. Spread lemon curd over the bottom of the cooked crust (I LOVE lemon curd, so I probably use more than what is listed in the recipe).
9. Top lemon curd with the blueberry mixture. Refrigerate for at least 1 hour before serving.

Posted by Deanna on June 4, 2012

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