Blueberry Lemon Pie
0
40
41

Ingredients
- Double recipe Pure Butter Pie Crust
- 4 cups blueberries (if frozen, thaw completely)
- 1 cup plus 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/3 cup all-purpose flour*
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- Pinch salt
- 2 tablespoons unsalted butter
- Pinch salt
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 400°F.
- Combine blueberries, 1 cup sugar, flour, lemon zest, lemon juice, and salt; set aside.
- Place bottom crust in a 9-inch pie plate. Pour blueberry mixture into pie shell. Dot with butter. Place top crust over, flute edges, and vent. Sprinkle with remaining sugar.
- Bake for 40 -50 minutes or until crust is golden brown and juice bubbles through steam vents.
- Cool completely before slicing to allow filling to set up.
- Slice and serve. Top with vanilla ice cream or lemon sherbert if desired.
Imperial Sugar Insight
This classic recipe first appeared in the Homemade Good News Cookbook Vol. VIII.
Rate & Review
Log in or Register to post comments