This blueberry pie is enhanced with the subtle zest from lemons. There's lemon in the crust and filling, and it pairs so well with blueberries.
My only regret is I didn't top my piece with a big scoop of vanilla ice cream. I know! What was I thinking?! I had even bought vanilla ice cream and had it ready in my freezer. Big fail. Don't be like me; serve this one à la mode. Nothing could be more summer.
For the crust:
2 3/4 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup + 1 tablespoon cold butter, cubed
zest from 1 lemon (about 1 1/2 to 2 teaspoons)
4-5 tablespoons cold water
For the filling:
3 pints fresh (or frozen and thawed) blueberries
1/4 cup lemon juice
2 teaspoons lemon zest
2 tablespoons corn starch
1 cup sugar
In a food processor, combine the flour, sugar, salt, cold butter, and lemon zest. Pulse. Add 3 tablespoons of cold water to begin with, pulse, and add another tablespoon or two until a dough ball begins to form. Press the dough together, cover in plastic wrap, and refrigerate for 1 hour (up to three days).
Divide the dough in half and roll out the first half to fit your pie pan. Lightly butter your pie pan (or you can use nonstick cooking spray) and sprinkle on just a little flour. Lay the crust in the pie pan, then fill with the blueberry filling. Roll out the second dough for the top. You can cover the entire top or create a design. I did a (lazy) lattice design.
Place the pie pan on a baking sheet; this will help to catch any excess juice as the pie bakes. Bake at 375°F for one hour. The top crust should look golden brown and flaky. Allow to cool some before serving. This pie is juicy! The blueberries release some of their moisture as they bake.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.