Preserved Lemon Blueberry Pie Recipe

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.

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

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

Step 1: 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 the edge to a 1/2-inch overhang. Cover with plastic wrap and refrigerate for at least 30 minutes.

Step 2: Roll out the remaining dough into a circle and transfer it to a sheet of parchment, a baking sheet, or a flat surface. Use a pastry wheel to cut it into 1/2-inch strips. Cover with plastic wrap and refrigerate while you prepare the filling.

Step 3: Rinse and pick over the blueberries to remove any stems, then set aside. In a bowl, combine sugar, tapioca starch, and cornstarch, mixing well. Add lemon juice, lemon zest, and diced preserved lemon. Toss the blueberries with the sugar mixture.

Step 4: Preheat the oven to 425F (220C). Pour the blueberry filling into the chilled pie crust.

Step 5: Lay two strips of pastry over the filled pie in an X shape. Continue adding strips, alternating over-and-under, to form a lattice pattern.

Step 6: Trim the lattice strips to a 1/2-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.

Step 7: Bake the pie in the preheated oven for 25 minutes, or until the edges of the crust are golden brown. Reduce the temperature to 350F (175C). 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 1 hour more. The internal temperature of the pie should reach 200F (93C) on an instant-read thermometer.

Step 8: Cool the pie on a wire rack for 4 hours to allow the filling to set fully.

Cook's Note

You can use 3 tablespoons of cornstarch in place of the tapioca starch-cornstarch combo. The tapioca makes the filling a little softer, while the filling will be more strongly set if you use cornstarch alone.

Nutrition Facts (per serving)

• Calories: 389
• Total Fat: 13g (17% DV)
• Saturated Fat: 5g (23% DV)
• Cholesterol: 0mg (0% DV)
• Sodium: 292mg (13% DV)
• Total Carbohydrates: 67g (24% DV)
• Dietary Fiber: 4g (16% DV)
• Total Sugars: 31g
• Protein: 3g (7% DV)
• Vitamin C: 19mg (22% DV)
• Calcium: 20mg (2% DV)
• Iron: 1mg (8% DV)
• Potassium: 151mg (3% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.