Blueberry Lemon Cream Pie

It’s Pie Day! And we LOVE pie! I mean, who doesn’t love pie? And if you don’t like pie, then I don’t know if there is any hope for you. Kidding! I’m sure we can find you a pie to like!


Our first recipe for pie day is a personal favorite. Blueberry Cream Pie! We were inspired by this recipe and this one and made our own interpretation by adding lemon. But if you’re not a fan of lemon, you can always omit it!

Blueberry Lemon Pie

Fun fact: Did you know that first pie recipe was first recorded in a 16th century (1545) cookbook? How crazy is that? And then by 1553 a German Cookbook had a recipe for pastry dough!

Blueberry Lemon Pie


  • One pie shell (You can use your own or pre-made)

Pie Filling Filling:

  • 3 cups blueberries
  • 1 cup sugar
  • 1/3 cup flour
  • 2 large eggs (Always at room temperature)
  • 1/2 cup sour cream
  • 1/2 tsp vanilla
  • Zest of one lemon
  • 1 tsp lemon extract

Streusel Topping 

  • 2 1/2 tbsp brown sugar
  • 2 tbsp sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup melted butter (I prefer salted)
  • 2/3 cup of flour

Step 1: 

Preheat oven to 350°.

Step 2: 

If using your own dough, lay the pie dough in pie plate and crimp the edges the way you like. Place in the fridge until ready for use. If using a frozen or pre-made dough, leave in freezer until ready.

Step 3: 

To make the filling, place sugar and flour in a large bowl and whisk until blended.

Step 4:

Next, add the eggs one at a time. When you add the first egg, the mixture will look dry and crumbly and may be hard to mix. Don’t worry, as you keep adding ingredients, the mix will smooth out.

Blueberry Lemon Pie

Blueberry Lemon Pie

Blueberry Lemon Pie

A little sketchy looking, but keep going!

Blueberry Lemon Pie

Look at that! Smooth and beautiful!

Step 5: 

Add the sour cream, vanilla, lemon zest and lemon extract and whisk until smooth.

Blueberry Lemon Pie

Blueberry Lemon Pie

Step 6: 

In a separate bowl, mix together the brown sugar, sugar, cinnamon, and nutmeg and whisk together. Add the melted butter and use a pasty cutter or fork to mix together until crumbly.

Blueberry Lemon Pie

Step 7: 

With a wooden spoon, gently mix blueberries into cream mixture. Take your pie dough out of the fridge or freezer and pour the blueberry and cream mixture into the awaiting pie shell. **We always put our pie shells on a cookie tray for easy transfers from counter to oven.

Blueberry Lemon Pie

Blueberry Lemon Pie

Step 8: 

Gently crumble the streusel topping evenly across the top of the pie. Place the pie in the oven and bake for 50 to 55 minutes. Cool and then serve with fresh whipped cream or vanilla ice cream.

Blueberry Lemon Pie

Blueberry Lemon Pie

Blueberry Lemon Pie

Blueberry Lemon Pie

**If you don’t have fresh blueberries, you can always use frozen just make sure you let them thaw completely before using. Trust us, you don’t want all that extra water in your pie. It will become soggy and no fun!

***You can also add a tiny amount of either corn starch or instant tapioca. You can read more about that here, if you’re confused!

****We recommend cooking the pie the day before and letting it cool completely before cutting. But if you don’t mind messy pie (I mean, it still tastes the same) then go for it!

And let us know how this sexy pie turns out for you!

And remember kids, pies are just sweet Calzones. Thank you Ben Wyatt for your sage advice. Maybe next time we should make a sweet calzone…Until next time!


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