Day 153–Lemon Blueberry Pie

Homemade lemon curd

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.

Day 152–What’s Fresh at the Market?

green beans

I love June! Love it, love it, love it. Summery weather, cute shoes and lots of fresh fruits and vegetables to find at the local markets here in NC. Like much of the southern U.S., we are a few weeks ahead of schedule due to our unusually warm winter. For the past 2 weeks, this has meant the unusual convergence of strawberry, blueberry AND blackberry seasons! I have definitely not been taking this for granted.

So what else is available right now? Here’s a list!

  • String beans
  • New potatoes
  • Corn
  • Hothouse tomatoes
  • Cucumbers
  • Summer squash
  • Zucchini
  • English peas
  • Onions
  • Garlic
  • Kale
  • Chard
  • Basil
  • Strawberries (this may be our last week)
  • Blueberries
  • Blackberries
  • Peaches
  • Corn
  • Broccoli

I managed to put up 13 half-pints of jam this weekend! Am looking forward to making peach butter next weekend and maybe some pickles! Oh, June, I really do love you…