Lemon Blueberry Pie

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Lemon Blueberry Pie is cool and creamy, tart-sweet and refreshing—the ideal treat for a warm summer evening. With just 30 minutes of hands-on time, this pie won’t keep you in the kitchen for too long! Never made a pie? No worries! My easy recipe delivers a restaurant-level dessert in just a few simple steps.

• A slice of summer: Full of the sunny citrus and sweet fresh berries.
• Easy: Since the blueberry topping and cookie crust are prepared in advance, and the filling takes just minutes to prepare, this pie is a breeze to put together.
• Simple ingredients: You probably have most of the ingredients on hand.
• Relax! No last-minute fuss—you make this pie ahead, and it chills in the fridge for up to one day before serving.
• Delightfully cooling: With its lively lemon flavor and a chilled filling, this pie is like a dreamy ocean breeze.

The perfect pairing of lemon and blueberry—clean, bracing citrus rounded out with the berries’ floral sweetness—is one of my all-time favorite flavor combos, and it works beautifully in so many recipes. I know you’ll also love Lemon and Blueberry Cheesecake Bars, Lemon Blueberry Popsicles, Lemon Blueberry Muffins, Lemon Blueberry Crepes, Gluten Free Lemon Blueberry Pound Cake, and Blueberry and Lemon Curd Bread Pudding.

I truly adore all kinds of pies—but if I had to choose, I’d always go for a silky cream pie with a cookie crust over a classic pastry one. There’s just something irresistible about that soft, luscious filling paired with the toasty, crunchy crust. For this Lemon Blueberry Pie, here are a few of my best baker’s tips: First, treat it like a custard pie. That means baking it until the edges are set but the center still has a slight jiggle. This step is key—the pie will continue to cook and set as it cools. If you wait until the center is fully firm, it’ll end up overbaked and lose that dreamy, creamy texture. And one last touch: I leave the whipped cream topping unsweetened. The pie itself has just the right amount of sweetness, and the clean, rich flavor of plain whipped cream makes the perfect finishing contrast.

Table of Contents

• What is Lemon Blueberry Pie?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Lemon Blueberry Pie
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Summer Pie Recipes

What is Lemon Blueberry Pie?

• Lemon Blueberry Pie is a baked pie featuring a Graham cracker crust, a custardy filling, and a whipped cream topping.
  • The creamy filling is made from sweetened condensed milk, lemon juice, egg yolks, and sour cream.
  • The filling is poured into a pre-baked Cookie Pie Crust, which can be made with Graham crackers, ginger snaps, Biscoff cookies, or digestive biscuit crumbs.
  • A simple pre-made blueberry topping is swirled into the filling before baking.
  • After baking, the pie is chilled and topped with whipped cream before serving.
• This dessert is in the custard pie family, but it’s not a traditional custard because it contains sweetened condensed milk in addition to fresh dairy. The condensed milk, egg yolks, and lemon juice all make the setting process easier and quicker.
• Desserts made with sweetened condensed milk became popular in the 1920s. Cooks loved them for their ease, and treats like Key Lime Pie were especially popular in areas where fresh dairy products weren’t readily available. My Lemon Blueberry Pie, with its flavorful additions of sour cream and blueberry swirl, is an update of these classic condensed milk pies.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 9-inch (23 cm) pie pan
• Whisk
• Wire cooling rack
• Stand mixer or electric hand mixer (optional)
• Piping bag with star tip (optional)

Key Ingredients and Substitutes

One recipe Cookie Pie Crust

• This crumb crust is a perfect match for the smooth filling.
• I recommend using my Cookie Pie Crust—it’s delicious, simple, and versatile.
• It’s made with Graham cracker crumbs and melted butter, but if you prefer, use ginger snaps, Biscoff cookies, or digestive biscuits instead of Graham crackers.
• Substitutes:
  • You can make this pie with a pastry crust. I suggest My Perfect Pie Crust recipe.
  • To ensure that it’s crisp, you can blind-bake the pastry crust before filling.
  • You can also use a store-bought cookie crust or pastry crust.

Sweetened condensed milk

• Sweetened condensed milk thickens and sweetens the lemon pie filling.
• The condensed milk helps give the pie a sliceable texture when set.
• Substitutes: You can easily make condensed milk at home!

Lemon juice

• Lemon juice not only adds a tangy citrus flavor but also provides extra moisture.
• I recommend using fresh lemon juice for the ultimate lemon flavor.
• Substitutes: 
  • You can use an equal amount of bottled lemon juice. Since bottled lemon juice won’t have the same bright flavor as freshly squeezed, you can add 1/4 teaspoon of lemon extract to enhance the citrus taste.
  • You can also use an equal amount of lime juice instead of the lemon juice.

Egg yolks

• Egg yolks give the pie luxurious richness and add a golden color.
• Importantly, egg yolks help thicken the filling.
• Substitutes:
  • Use 1 tablespoon (.25 oz/8 g) of cornstarch in place of each egg yolk. In this recipe, you would use 3 tablespoons (.85 oz/24 g) of cornstarch.
  • You can also use silken tofu instead of egg yolks. Use 1/4 cup (2 oz/57 ml) per egg yolk. In this recipe, you would use 3/4 cup (6 oz /171 ml).

Full-fat sour cream

• Sour cream gives the blueberry lemon pie filling a velvety texture and moisture.
• Additionally, the sour cream adds a delectable tangy note.
• Use my easy recipe to make your own sour cream.
• Substitute:  
  • You can use an equal amount of full-fat Greek yogurt instead of sour cream.
  • Here’s how to whip up homemade Greek yogurt.

Blueberry topping

• My Blueberry Cheesecake Topping gives this lemon pie juicy berry flavor and a pop of brilliant violet-blue color.
• Made with fresh blueberries or frozen blueberries, lemon juice, and granulated sugar, this berry mixture has the ideal sweet and tart balance.
• Make the topping ahead and store it in the fridge for up to one week or in the freezer for up to two months.
• Substitute: Swirl in an equal amount of another homemade blueberry pie filling or use a good-quality store-bought blueberry filling.

Heavy whipping cream

• Unsweetened heavy whipping cream creates a lovely, freshly sweet topping for this summer pie.
• It’s crucial to use heavy cream—the high-fat content (around 36%) makes it whip up perfectly.
• Heavy whipping cream is natural, fresh cream skimmed from milk.
• You can pipe the whipped cream, or simply spread or spoon it around the edge.
• If you prefer, put the whipped cream in a bowl and serve alongside the pie.
• Substitute: Use an equal amount of Coconut Whipped Cream instead of the dairy cream.

How to Make Lemon Blueberry Pie

Prepare the Cookie Pie Crust

1. Press crust in pan and chill:

Make the filling and bake

2. Preheat the oven to 350°F (180°C).
3. Make filling: In a large bowl, whisk together the condensed milk, lemon juice, egg yolks, and sour cream until very smooth.

4. Swirl in blueberry topping: Dollop the Blueberry Cheesecake Topping onto the filling and use a knife to gently swirl the topping slightly into the lemon filling. Do not fully mix and take care not to scrape up the crust. Pour this filling mixture into the crust.

5. Bake pie: Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly.
6. Cool and chill: Let cool on a wire rack for 1 hour, then transfer to the refrigerator for a minimum of 4 hours and up to 1 day to allow the filling to set.

Top and serve

7. Whip cream: Just before serving, whip the cream to stiff peaks with a large bowl and a wire whisk (or with a stand or hand mixer).
8. Decorate with whipped cream and serve: Fill a piping bag fitted with a large star tip with the cream and pipe rosettes along the edges.

Gemma’s Pro Chef Tips

• Pie crust tips: For the crust, instead of Graham crackers, you can use the same amount of crushed gingersnaps, Biscoff cookies, or digestive biscuits.
• Correct texture: The Blueberry Cheesecake Topping should be thick but pourable in order to properly swirl into the filling. If it is thicker than that, add a teaspoon or two of water and microwave it for a few seconds at a time, stirring in between, until the right texture is reached.
• Swirling tip: When stirring the Blueberry Topping, only swirl a little bit so the blueberry and lemon fillings can remain distinct.
• Citrus twist: For a nice variation, try replacing the lemon juice with lime juice.
• Work ahead: Make the blueberry topping and refrigerate up to one week before.
• DIY: You can make your own condensed milk with my foolproof recipe.
• Chill time: Make sure you let the pie cool completely to allow the filling to set correctly.

Make Ahead and Storage Instructions

• Make-ahead tips: You can make elements of this blueberry and lemon pie ahead of time.
  • Blueberry Topping:
    • Store in the refrigerator: This topping will keep in an airtight container in the fridge for up to a week.
      • Before using, warm it up slightly in the microwave or on the stove and add a touch of water if necessary to loosen it. Let it cool to room temperature before swirling it into the filling.
    • Freeze: Place in a freezer-safe container or freezer bag and freeze for up to two months.
      • Let thaw in the fridge overnight before using.
  • Cookie Pie Crust: 
    • Press the cookie crust into the pie pan, cover well, and refrigerate the unfilled crust for up to two days.
• How to store leftovers: 
  • Put leftover pie in an airtight container and store in the fridge for up to two days.

FAQs

Can I make this Lemon Blueberry Pie without eggs?

• Yes, you can make this Lemon Blueberry Pie without eggs.
  • Use cornstarch as a substitute: Use 1 tablespoon (.25 oz/8 g) of cornstarch in place of each egg yolk. For this recipe, use 3 tablespoons (.85 oz/24 g) of cornstarch.
  • Or, use silken tofu instead of egg yolks. Substitute 1/4 cup (2 oz/57 ml) of silken tofu per egg yolk. For this recipe, use 3/4 cup (6 oz /171 ml).
  • For more ideas, see my guide to 12 Best Egg Substitutes in Baking Recipes.

How would I make this pie gluten-free?

• To make this pie gluten-free, use certified gluten-free Graham crackers, Biscoff cookies, or digestive biscuits to make the crust.
• Make sure that the other pie ingredients you use are certified gluten-free.

Can I make this blueberry lemon pie as smaller tartlets?

• Yes, you can make this blueberry lemon pie as smaller tarts. The recipe will make 6 to 8 tartlets, depending on how deep the pans are.
• Press Cookie Pie Crust mixture into 3-inch (10-cm) tartlet pans and refrigerate for 15 minutes.
• Divide the filling between the pans. Add a spoonful of blueberry topping on top and gently swirl with a toothpick.
• Bake in a preheated 350°F (180°C) oven for 12-15 minutes. The tartlets are ready when the edges are set but there is still a slight jiggle in the middle.
• Cool the tartlets on a wire rack for 1 hour, and then refrigerate for at least 4 hours and up to one day.
• Pipe whipped cream onto the tartlets before serving.

How can I serve this Lemon Blueberry Pie?

• This Lemon Blueberry Pie is perfect as-is, but there here are some delicious changes and additions:
  • Instead of dairy whipped cream, you can use Coconut Whipped Cream instead.
  • Sprinkle the top with lemon zest.
  • Garnish thin slices of lemon or with edible flowers
  • Add to the fruit flavor by serving the pie with Homemade Raspberry Sauce.
  • Serve with a scoop of Mango Ice Cream or Strawberry Ice Cream.

More Summer Pie Recipes

• Blueberry Pie Cookies
• Homemade Cherry Pie
• Easy Key Lime Pie
• Blueberry Strawberry Pie
• Peach Pie

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