Desserts Pies Fruit Pies Blueberry Pie Recipes Preserved Lemon Blueberry Pie 3.7 (3) 2 Reviews 2 Photos I love blueberry pie, but sometimes it can taste a little ...monochromatic. Here, lemon zest, lemon juice, and diced preserved lemon add a burst of bright flavor to every bite. By Frances Crouter Frances Crouter Frances Crouter is a professionally trained baker, cold cereal enthusiast, and Senior Content Manager at Allrecipes, where she develops recipes, edits and writes how-to articles, and creates content for a baking newsletter. Her favorite things to bake are all yeast-based goods, but especially laminated doughs. Allrecipes' editorial guidelines Updated on September 3, 2024 Save Rate Print Share Close Add Photo 2 Prep Time: 30 mins Cook Time: 1 hr 25 mins Stand Time: 4 hrs Chill Time: 30 mins Total Time: 5 hrs 55 mins Servings: 8 Yield: 1 9-inch pie Jump to Nutrition Facts I like to make my own pie crust and add a tablespoon of lemon juice or cider vinegar to the ice water to keep the dough bright. Serve this pie at room temperature with whipped cream or a scoop of ice cream. Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings pastry for a 9-inch double-crust pie, chilled flour for dusting, as needed 6 cups fresh blueberries 3/4 cup sugar 2 tablespoons tapioca starch 1 tablespoon cornstarch 1 tablespoon lemon zest (from an organic lemon) 2 tablespoons fresh lemon juice 1/4 cup preserved lemon, rinsed and finely diced Directions On a lightly floured work surface, roll out half of the pie dough to fit a 9-inch pie dish. Gently fit it into the pan and trim edge to a 1/2-inch overhang. Cover with plastic wrap and refrigerate for at least 30 minutes. Roll out remaining dough into a circle and transfer to a sheet of parchment, baking sheet, or flat surface. Use a pastry wheel to cut into 1/2-inch strips. Cover with plastic wrap and refrigerate while you prepare the filling. FrancesC Rinse and pick over blueberries to remove any stems; set aside. Combine sugar, tapioca starch, and cornstarch in a bowl and mix well (see Note). Add lemon juice, lemon zest, and diced preserved lemon. Toss blueberries with the sugar mixture. Preheat the oven to 425 degrees F (220 degrees C). Pour blueberry filling into chilled pie crust. FrancesC Lay two strips of pastry over the filled pie in an X shape. Continue adding strips, alternating over-and-under, for the lattice pattern. FrancesC Trim the lattice strips to a half-inch overhang, tuck them under the bottom crust, and crimp the edge to seal. Place the pie dish on a rimmed baking sheet to catch any drips. FrancesC Bake in the preheated oven for 25 minutes, or until the edges of the crust are golden brown. Reduce the temperature to 350 degrees F (175 degrees C). Loosely cover the pie with foil to prevent over-browning. Continue baking until the juices are bubbling and the crust is a rich golden brown, about an hour more. The internal temperature of the pie should be 200 degrees F (93°C) on an instant-read thermometer. Cool pie on a wire rack for 4 hours to allow filing to set fully. FrancesC Cook’s Note You can use 3 tablespoons of cornstarch in place of the tapioca starch-cornstarch combo. The tapioca makes it a little softer, while the filling will be more strongly set if you use cornstarch alone. I Made It Print Nutrition Facts (per serving) 389 Calories 13g Fat 67g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 389 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 23% Cholesterol 0mg 0% Sodium 292mg 13% Total Carbohydrate 67g 24% Dietary Fiber 4g 16% Total Sugars 31g Protein 3g 7% Vitamin C 19mg 22% Calcium 20mg 2% Iron 1mg 8% Potassium 151mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.