Preserved Lemon Blueberry Pie Recipe – American Special
Preserved Lemon Blueberry Pie is a delightful twist on the classic blueberry pie, adding a zesty and aromatic depth with the inclusion of preserved lemons. The sweetness of ripe, juicy blueberries is perfectly balanced by the bright, tangy notes of the preserved lemons, creating a refreshing and unique flavor profile. This pie features a buttery, flaky crust and a luscious blueberry filling, infused with the subtle citrusy kick of preserved lemon. It’s a show-stopping dessert that’s perfect for summer gatherings, special occasions, or whenever you want to impress with something a little different. The combination of fruit and citrus adds a layer of complexity, making each bite a delicious surprise!
- Prep Time30 min
- Cook Time1 hr 25 min
- Perform Time4 hr 30 min
- Total Time6 hr 25 min
For the crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1/4 cup ice water (more if needed)
For the filling:
- 4 cups fresh or frozen blueberries
- 1/2 cup sugar (adjust based on sweetness of the blueberries)
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
- 2 tablespoons preserved lemon rind, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cubed (for dotting)
For garnish (optional):
- Whipped cream or vanilla ice cream
Prepare the crust:
In a food processor, combine flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just begins to come together. You may need a bit more water depending on the dough’s texture.
Turn the dough out onto a lightly floured surface and gather it into a ball. Divide the dough in half, shape into discs, wrap each in plastic, and refrigerate for at least 30 minutes.
Make the filling:
In a large mixing bowl, combine blueberries, sugar, cornstarch, cinnamon, ginger (if using), and salt. Add the finely chopped preserved lemon rind, lemon juice, and vanilla extract. Stir gently to combine, making sure the blueberries are evenly coated in the sugar and lemon mixture.
Let the mixture sit for about 10 minutes to release the juices.
Assemble the pie:
Preheat the oven to 375°F (190°C).
Roll out one of the chilled dough discs on a floured surface into a 12-inch circle. Carefully fit it into a 9-inch pie pan, trimming any excess dough around the edges.
Pour the blueberry mixture into the pie crust, and dot with small pieces of butter.
Roll out the second dough disc and place it over the filled pie. You can cut it into strips for a lattice crust, or simply place the whole disc on top and cut slits to allow steam to escape. Crimp the edges together to seal the pie.
Bake the pie:
Brush the top crust with a little water or milk and sprinkle with sugar for a golden, crispy finish.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with aluminum foil.
Let the pie cool for at least 2 hours to allow the filling to set.
Serve:
Serve the pie at room temperature or slightly chilled, topped with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Recipe Notes :
Preserved Lemons:Use only the rind of the preserved lemon, finely chopped. The briny, citrusy flavor is strong, so start with 2 tablespoons and adjust to taste.
Fresh vs Frozen Blueberries:Fresh blueberries work best, but frozen blueberries are a good substitute. If using frozen berries, don’t thaw them before using, or the filling may become too watery.
Flavor Variations:For an extra citrusy twist, you can add a teaspoon of orange zest to the filling or replace some of the blueberries with blackberries for a more complex berry flavor.
Make-Ahead:The pie can be prepared in advance and stored in the refrigerator for up to 2 days. Let it come to room temperature before serving for the best flavor and texture.
