Blueberry and lemon are definitely fruity BFFs. I love blueberries, but sometimes they are too sweet for me. Lemon is the perfect balance to that sweetness. Like all good best friends, these fruits compliment and bring out the best in each other, and the praline stuffed crust adds a lovely, crunchy surprise! Served chilled, this pie is the perfect, refreshing antidote for the hot days of early summer.
We use fresh berries for this, but you can substitute frozen berries, just add a few minutes to the cooking time–no need to defrost them. I like turbinado (raw) sugar for the crust filling–it’s richer flavor is terrific with the pecans. But, if you have regular, granulated sugar, you can use that instead.
Enjoy berry season! It is short and sweet, but always very tasty!
Stuffed Crust Blueberry Lemon Pie
- 2 pie crusts from your favorite recipe
- 1/4 cup organic, raw turbinado sugar
- 1 tablespoon cinnamon
- 1/4 cup organic butter, melted
- 1 cup toasted pecan halves
- 3 cups organic or pesticide-free blueberries
- Lemon juice and zest from 1 organic lemon
- 2 teaspoons quick cooking tapioca
- 2 tablespoons organic cane sugar
- 8 ounces lemon curd
- Preheat oven to 425 degrees.
- Add turbinado sugar, pecans, and cinnamon to the bowl of a food processor. Blend until finely textured, about 30 seconds. Set aside.
- Roll first pie crust into a 9″ pie pan, making sure crust connects with the sides. Brush entire crust with the melted butter.
- Add remaining melted butter to the sugar mixture and blend well. Cover bottom of the crust with the cinnamon/pecan mixture.
- Top with the second crust, pressing crust down to make contact with the cinnamon/pecan mixture and the sides of the first crust. Crimp edges and trim extra crust.
- Use a paring knife, cut small slits in the crust (this will allow steam to escape when baking).
- Bake crust for 20 minutes or until golden. Remove from oven and cool for 1 hour.
- When crust is cool, combine 1 cup of the berries, lemon zest, juice, tapioca and cane sugar in a saucepan. Heat over medium. Mash berries well and bring to a gentle simmer for 10 minutes.
- Add remaining blueberries, stir well and continue cooking for 2-3 minutes.
- Spread lemon curd over cooled crust. Spread blueberry mixture over the lemon curd.
- Refrigerate for at least 2 hours. Keep leftovers refrigerated for up to 5 days (if the pie lasts that long!),