Lemon Blueberry Pies Recipe

Blueberries: These can be fresh or frozen and provide the sweet, juicy base for the filling.

Sugar: Adds sweetness to balance the tartness of the lemon and blueberries.

Lemon zest: Freshly grated, it adds a bright, citrusy flavor to the filling.

Lemon juice: Freshly squeezed, it enhances the tartness and complements the sweetness of the blueberries.

Cornstarch: Helps to thicken the filling, ensuring it sets properly.

Pie crust: Can be store-bought or homemade, forming the flaky base and top for the pies.

When working with blueberries, whether fresh or frozen, make sure to coat them evenly with the cornstarch. This helps to thicken the filling and prevents it from becoming too runny. Additionally, when cutting the pie crust into circles, use a round cookie cutter or the rim of a glass to ensure uniformity. This will help the pies bake evenly and look more professional.

• fresh or frozen blueberries - Substitute with raspberries: Raspberries offer a similar tartness and sweetness, making them a good alternative.

• sugar - Substitute with honey: Honey provides natural sweetness and a slightly different flavor profile.

• freshly grated lemon zest - Substitute with orange zest: Orange zest can provide a citrusy aroma and flavor, though slightly sweeter.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and tartness, making it a suitable replacement.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• store-bought or homemade pie crust - Substitute with graham cracker crust: A graham cracker crust can add a different texture and flavor, complementing the fruit filling.

• Allow the lemon blueberry pies to cool completely at room temperature. This helps prevent condensation, which can make the crust soggy.
• Once cooled, place the pies in an airtight container. If stacking, use parchment paper between layers to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. This keeps the blueberry filling fresh and the crust crisp.
• For longer storage, wrap each pie individually in plastic wrap, then place them in a freezer-safe bag or container.
• Label the container with the date and contents to keep track of freshness.
• Freeze the pies for up to 2-3 months. When ready to enjoy, thaw them in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the pies on a baking sheet and warm for 10-15 minutes, or until the crust is crisp and the filling is heated through.
• Alternatively, you can reheat individual pies in the microwave for 20-30 seconds, though the crust may not be as crisp as when reheated in the oven.
• If you prefer a fresh-baked taste, you can freeze the blueberry mixture separately and assemble the pies just before baking. Store the pie crust and filling separately in the freezer, then follow the original baking instructions when ready to serve.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover lemon blueberry pies on a baking sheet lined with parchment paper.
  3. Cover the pies loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for about 10-15 minutes or until the filling is warmed through and the crust is crisp.
  5. Let them cool slightly before serving to enjoy the perfect balance of warm filling and flaky crust.

• Microwave Method:

  1. Place a lemon blueberry pie on a microwave-safe plate.
  2. Heat on medium power for 30-45 seconds.
  3. Check the temperature and continue heating in 15-second intervals if needed.
  4. Be cautious not to overheat, as the crust may become soggy. For a crispier crust, consider using the oven method.

• Air Fryer Method:

  1. Preheat your air fryer to 325°F (160°C).
  2. Place the lemon blueberry pies in the air fryer basket, ensuring they are not touching.
  3. Heat for 5-7 minutes, checking halfway through to ensure even warming.
  4. The air fryer will help maintain a crispy crust while warming the filling perfectly.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the lemon blueberry pies on the toaster oven tray.
  3. Heat for 8-10 minutes, keeping an eye on the crust to avoid over-browning.
  4. Allow the pies to cool slightly before serving for the best texture and flavor.

• Oven: Used to bake the pies at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to combine the blueberries, sugar, lemon zest, lemon juice, and cornstarch.

• Muffin tin: Used to hold the pie crusts and filling, shaping the mini pies.

• Rolling pin: Used to roll out the pie crust to the desired thickness.

• Cookie cutter: Used to cut the pie crust into circles that fit the muffin tin cups.

• Measuring cups: Used to measure the blueberries and sugar accurately.

• Measuring spoons: Used to measure the lemon zest, lemon juice, and cornstarch.

• Zester: Used to grate the lemon zest.

• Juicer: Used to extract the freshly squeezed lemon juice.

• Spoon: Used to spoon the blueberry mixture into each pie crust.

• Cooling rack: Used to let the pies cool before serving.

Use store-bought crust: Opt for store-bought pie crust to save time on preparation.

Pre-mix ingredients: Combine blueberries, sugar, lemon zest, lemon juice, and cornstarch in advance and store in the fridge.

Use a food processor: Quickly mix the filling ingredients using a food processor for a smoother blend.

Batch baking: Make multiple mini pies at once by using a muffin tin.

Frozen blueberries: Use frozen blueberries if fresh ones are not available to save on prep time.