This is a recipe for Lemon Blueberry Pie Recipe that makes delicious and easy dessert servings in individual portions. The pies are baked in a puff pastry crust filled with a creamy lemon filling and fresh blueberries.

What I like about this recipe

These Lemon Blueberry pies taste like a cheesecake-but quicker and easier to make. The blueberries get tossed in a lemon cream cheese filling. Then the filling gets added to mini-pie pans lined with a flaky puff pastry crust and baked to perfection.

Because they only take 20 minutes to bake, this recipe will be an ideal dessert to serve your guests right after dinner. You can make the blueberry lemon pies during the day and place them in the fridge. Just pop these in the oven while the coffee is brewing, and in no time, your guests will have freshly baked individual pie servings!

Equipment:

Because they only take 20 minutes to bake, this recipe will be an ideal dessert to serve your guests right after dinner. You can make the blueberry lemon pies during the day and place them in the fridge. Just pop these in the oven while the coffee is brewing, and in no time, your guests will have freshly baked individual pie servings!

How To Make A Blueberry Lemon Pie

Preheat Oven
Preheat oven to 425°F.

Prepare Crusts
Place pie crusts in a pie dish and fit them properly.

Prepare Filling
In a bowl, combine the granulated sugar, cornstarch, salt, and cinnamon. Toss the blueberries gently with this mixture until well coated.

Assemble Pie
Pour blueberry mixture into the prepared pie crust. Drizzle lemon juice over the top, then dot with small pieces of butter. Sprinkle the remaining lemon zest on top.

Top Crust
Place the second pie crust over the blueberry filling. Cut vents into the top crust or create a lattice design for ventilation.

Finish and Bake
Brush the top crust with a beaten egg/water mixture. Sprinkle with coarse sugar for additional texture and shine.

Bake in the preheated oven for 15 minutes, then reduce heat to 350°F and bake for an additional 30-40 minutes, or until filling is bubbly and crust golden brown. Let the pie cool before serving.

How To Use Ingredients

Puff Pastry: Either homemade or store-bought dough will work. Roll out puff pastry and cut out four 6″ circles. Place each circle into the individual pie pans, allowing the dough to extend beyond the edges of the pans.

Cream Cheese: Room temperature and full-fat cream cheese is best.
Egg: Take the egg out of the refrigerator an hour prior to adding it to the filling.

Lemon Juice and Zest: You will get enough juice and zest from one medium lemon. If you prefer to use lemon extract, it would be 1 teaspoon.

Granulated Sugar: For sweetness

Blueberries: Wash and let them sit in a paper towel until they are dry to add to the filling.

Tips

One trick is to make a lattice top on the pie, and this allows the moisture to evaporate more than in a normal full crust, which can make the pie less runny.

Cover the pie edges like this, you must, so they don’t get overly browned while you’re browning the top and bottom beautify.

Then, for the last 10 minutes of baking, you could take off the covers.

This pie needs to set; it needs to sit a few hours before serving. Otherwise, the blueberry filling will be runny.

Lemon Blueberry Pie Recipe FAQs

1. Is it alright to use store-bought puff pastry for this recipe?
You can always use store-bought puff pastry as it will work great. Just roll out and cut it to whatever size you need for your pie pans.

2. How will I know if my cream cheese is at room temperature?
Let cream cheese sit at room temperature for about 30 minutes prior to using. This makes it softer and easier to mix and it blends into the filling for the pie a lot smoother.

3. What if I don’t have a 4″ pie or tart pan?
Use mini cast iron skillets or any other oven-safe tiny dish you may have on hand. Just press the dough into the pan, making sure the edges come up a little.

4. Can I substitute lemon zest and juice with lemon extract?
Yes, if you don’t want to use lemon zest and juice, you can substitute it with 1 teaspoon of lemon extract. Of course, the lemony flavor will be nice in the filling this way, too.

5. How should the blueberries be prepared?
Simply wash the blueberries and place them on a paper towel to dry completely before using in the filling to eliminate excess moisture.

6. How long do I bake the pie?
Follow the specific baking time stated in your recipe, but most of them are baked until the puff pastry has turned golden brown and filling is set.

7. Can I use frozen blueberries?
Yes, you can use frozen blueberries, but just make sure that you thaw and drain them well because if not done properly, liquid may leak into fillings.

8. How would I store leftover pie?
Any leftover pie can be kept in the refrigerator, in an airtight container, for as long as 3 days. Gently reheat in oven until pastry becomes crispy before serving.

9. Can I make this pie ahead of time?
You can make pies a day in advance, keeping them under cover and refrigerated until you are ready to bake or serve.

10. How do I not burn the edges of puff pastry?
If your edges of puff pastry are browning too quickly, then cover the edges with a strip of aluminum foil so they don’t burn as the filling continues to cook.

Lemon Blueberry Pie

ketoinsides.com

Blueberry Lemon Pies: easy individual dessert servings. Baked in puff pastry and filled with a creamy lemon filling and fresh blueberries.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Equipment

• 4 4" Cast Iron Skillets
• Hand Mixer
• Stand Mixer
• Bowls, measuring cups and spoons

Ingredients

  

• 4 Circles Puff Pastry (cut to 6" circles)
• 1 tablespoon Fresh lemon juice One medium lemon
• 1 tablespoon Lemon zest One medium lemon
• ¼ Cup Granulated sugar
• 1 Large Egg, room temperature
• 1 Cup Cream Cheese, room temperature
• 1 Pint Fresh blueberries Rinsed and dried
• 1 Large Egg, lightly whisked
• 1 Tablespoon Raw or granulated sugar

Instructions

 

• Preheat OvenPreheat oven to 400° F.
• Prepare Pie CrustCut four 6" circles from the puff pastry and place them into mini pie pans.
• Make Cream Cheese FillingIn a medium bowl, combine cream cheese and granulated sugar, mixing until smooth.
• Add the egg, lemon juice, and lemon zest mixing well.Gently fold in the blueberries.
• Assemble TartsSpoon the blueberry filling onto the puff pastry in each mini pie pan.Fold any excess puff pastry in over filling allowing at least 1" for steam to escape.
• Lightly brush with a beaten egg and sprinkle with raw or granulated sugar
• Bake TartsBake for 18–20 minutes or filling is bubbly and the puff pastry is deep golden brown.
• Transfer tarts onto cooling rack and cool a minimum of 30 minutes before serving.

Notes

Puff Pastry: This can be either homemade or store-bought. Just make sure to roll it out to even levels, then cut into 6″ circles.

Cream Cheese: Full-fat works best for texture and flavor. Please ensure it is at room temperature for ease of mixing.

Egg: Take out the egg and let it reach room temperature before adding it in to the filling so it mixes in even.

Lemon Juice and Zest: You can get enough juice and zest from one medium lemon. Otherwise, it will be very sour, and you can also use lemon extract.

Blueberries: Blueberries should be washed and drained well before adding into the filling; extra moisture should not be present.

Assembly: Fold puff pastry over filling in such a way that it gets the rustic look, leaving steam to ventilate.

Bake until pastry is golden brown and filling bubbles. If the pastry browns too quickly, cover edges with aluminum foil.

Cooling: Pies should be cooled on a rack at least 30 minutes before serving to let the filling set so that it will not run all over when being served.

Storage: Leftovers can be refrigerated for up to 3 days in an airtight container. Reheat, uncovered, in the oven until the pastry is crispy.