Preserved Lemon Blueberry Pie Recipe – American Special
The Preserved Lemon Blueberry Pie delivers a delightful zesty citrus twist to classic pie, marrying bright preserved lemon rind with luscious blueberry filling for a sweet-tangy balance. Encased in a flaky buttery crust, this pie shines as a summer gathering dessert, offering both comfort and a surprising burst of flavor that’s sure to impress.
- 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 :
Use only the preserved lemon rind, finely chopped—its briny, citrusy punch is potent, so start with the recommended amount and adjust to taste.
Fresh vs. frozen blueberries both work well; if using frozen, don’t thaw before mixing to avoid a watery filling.
Top the pie with a lattice or full top—both options work; a full top with slits is simpler and still allows steam to escape beautifully.
This dessert can make ahead and be refrigerated for up to 2 days—just bring to room temperature before serving to showcase the flavors.
