Flour-Dusted Hands and Purple Stains

My grandmother never owned a fancy pie plate or a rolling pin without a dent, and the imperfect, bubbling pies that came out of her oven are a big part of the story behind my little kitchen.

This rustic homemade blueberry lemon pie wraps a tangy lemon and berry filling in a flaky, free-form crust with folded edges. Embrace the wobbly crimps and you will end up with the prettiest pie on the table.

Why This Rustic Pie Is So Easy

This lemon pie recipe with condensed milk skips the pie dish entirely, since the dough folds up around the filling on a baking sheet. The crust bakes golden and flaky, the filling stays creamy and jammy, and many readers call it the top rated best lemon pie ever for relaxed gatherings.

If you love lemon pie filling recipes with a homemade feel, this one is for you. For a baked treat the next day, my old fashioned lemon cake made from scratch is a lovely partner.

Gather the Rustic Basics

For the flaky crust:

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3 to 4 tablespoons ice water

For the filling:

• 1/2 cup sweetened condensed milk
• 2 large egg yolks, at room temperature
• 1/4 cup fresh lemon juice (2 lemons)
• 1 tablespoon lemon zest, finely grated
• 2 cups fresh blueberries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch

For finishing:

• 1 egg, beaten with 1 tablespoon milk, for the egg wash
• 1 tablespoon coarse sugar
• 1/2 cup whipped cream, for serving

Fold, Bake, and Cool

STEP 1

Stir the flour, sugar, and salt, then rub in the cold butter with your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces.

STEP 2

Sprinkle in the ice water one tablespoon at a time until the dough just holds together, then shape it into a disc, wrap it, and chill for 1 hour.

STEP 3

Heat the oven to 400°F and line a baking sheet with parchment paper.

STEP 4

Whisk the egg yolks, condensed milk, lemon juice, and zest until smooth and slightly thickened.

STEP 5

Toss the blueberries with the sugar and cornstarch in a separate bowl until evenly coated.

STEP 6

Roll the dough on a floured surface into a 13 inch circle, slide it onto the baking sheet, and spread the lemon mixture in the center, leaving a 2 inch border.

STEP 7

Spoon the blueberries over the lemon mixture, then fold the border up and over the edges, pleating it loosely as you go.

STEP 8

Brush the crust with egg wash, sprinkle with coarse sugar, and bake for 15 minutes, then lower the oven to 350°F and bake for 20 more minutes until the crust is deep golden and the center is set.

STEP 9

Cool the pie on the baking sheet for 1 hour, then chill for 2 hours before slicing and serving with whipped cream.

Rustic Twists and Serving Ideas

• Skip the oven for a no bake lemon pie version by filling a store-bought crust with the lemon mixture and chilling it overnight, using only gently warmed yolks for safety.
• Freeze slices for 1 hour for a cool, creamy icebox lemon pie style treat on hot days.
• Spread 1/4 cup canned lemon pie filling under the berries for a shortcut with extra tang.
• Add a handful of fresh thyme or a pinch of cinnamon to the berries for a cozy twist.
• Serve each slice with a wedge of my foolproof homemade lemon cake and a hot cup of tea.

Rustic Homemade Blueberry Lemon Pie

This rustic homemade blueberry lemon pie wraps a tangy, creamy lemon filling and juicy blueberries in a flaky, free-form crust with beautifully folded edges. Its golden crust and jammy berry center make it a lovely homemade dessert for relaxed gatherings and special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Chilling and Cooling Time 6 hours hrs

Total Time 7 hours hrs 5 minutes mins

Servings: 8 slices

Course: Dessert, Pie

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Flaky Pie Crust

• 1 1/4 cups all-purpose flour plus extra for dusting
• 1 tbsp granulated sugar
• 1/2 tsp fine salt
• 1/2 cup unsalted butter 1 stick, cold and cut into small cubes
• 3 to 4 tbsp ice water add gradually as needed

Blueberry Lemon Filling

• 1/2 cup sweetened condensed milk
• 2 large egg yolks at room temperature
• 1/4 cup fresh lemon juice from approximately 2 lemons
• 1 tbsp lemon zest finely grated
• 2 cups fresh blueberries
• 2 tbsp granulated sugar
• 1 tbsp cornstarch

Finishing and Serving

• 1 egg beaten with 1 tablespoon milk for egg wash
• 1 tbsp milk for egg wash
• 1 tbsp coarse sugar for sprinkling
• 1/2 cup whipped cream for serving

Equipment

• Mixing bowls
• Whisk
• Pastry Cutter or Fork
• Rolling Pin
• Baking Sheet
• Parchment paper
• Measuring Cups and Spoons
• Pastry Brush

Method

 

1. In a large bowl, combine the flour, granulated sugar, and salt. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs with a few pea-sized butter pieces remaining.
2. Gradually sprinkle in the ice water, one tablespoon at a time, mixing gently until the dough just holds together. Shape into a disc, wrap tightly, and refrigerate for 1 hour.
3. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
4. In a mixing bowl, whisk together the egg yolks, sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and slightly thickened.
5. In a separate bowl, toss the blueberries with the granulated sugar and cornstarch until evenly coated.
6. On a lightly floured surface, roll the chilled dough into a 13-inch circle. Carefully transfer it to the prepared baking sheet. Spread the lemon mixture over the center, leaving a 2-inch border around the edges.
7. Spoon the blueberry mixture evenly over the lemon filling. Fold the exposed dough border up and over the filling edges, creating loose pleats as you work around the pie.
8. Brush the folded crust with the egg wash and sprinkle with coarse sugar. Bake at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for another 20 minutes, or until the crust is deep golden and the center is set.
9. Remove from the oven and let the pie cool on the baking sheet for 1 hour. Refrigerate for 2 hours to allow the filling to set completely. Slice and serve with whipped cream.

Notes

Keep the butter cold when preparing the pastry for the flakiest crust. Frozen blueberries can also be used without thawing; toss them with the cornstarch while frozen and add approximately 5 minutes to the baking time. The dough can be refrigerated for up to 2 days or frozen for up to 2 months. Store the baked pie loosely covered in the refrigerator for up to 3 days. For the cleanest slices, allow the pie to cool completely and chill before serving. The crust is at its crispest on the first day.

Pro Tips

• Keep the butter cold, since cold butter makes flaky layers.
• Do not worry about perfect edges, because rustic pies look best a little uneven.
• Leave a 2 inch border so the filling stays inside while it bakes.
• Toss the berries in cornstarch to keep the juices from leaking.
• Bake on parchment paper so any bubbling juice does not stick to the pan.
• Let the pie cool fully before slicing for clean, set pieces.

FAQs

Can I use frozen blueberries?
Yes, use them straight from the freezer and toss them in the cornstarch while still frozen. Add 5 minutes to the baking time.

How long does this pie keep?
Stored loosely covered in the fridge, it stays fresh for up to 3 days. The crust is crispest within the first day.

Can I make the dough ahead of time?
Absolutely, wrap it tightly and refrigerate for up to 2 days or freeze for up to 2 months. Thaw it overnight in the fridge before rolling.

Why did my filling leak out?
The border was probably too thin or the edges were not sealed tightly. Fold the dough up firmly and press the pleats together. For another lemon bake, try my authentic southern lemon cake.

Can I use canned lemon pie filling instead of fresh juice?
It works well as a thin layer under the berries, and many canned lemon pie filling recipes make a handy shortcut. Fresh juice still gives the brightest flavor.

Rustic, Sweet, and Made to Share

I hope this pie reminds you that homemade does not have to be perfect to be wonderful. Bake it for a casual dinner, a weekend brunch, or simply because the berries are ripe. And when you crave more citrus, my simple classic lemon cake and rich buttery lemon cake are always waiting for you.

Sweet Cheater Easy Lemon Pie 3 Ingredients

Lightning Fast Easy Lemon Pie 3 Ingredients

Foolproof Beginner Easy Lemon Pie 3 Ingredients