Lemon Blueberry Pie
This little Lemon Blueberry Pie is a great, easy summer recipe that comes together without much effort. Perfect for a long summer day. The only thing that requires an oven is the crust!
This is my version of a recipe I found in my grandmother’s recipe book, her version is Lemon Strawberry. I swapped out her strawberry jello topping for fresh blueberry compote and I was super happy with the result.
Without must else to say, I’ll let you decide which you like better.. The strawberry or blueberry version!
Yield: 8-12
Lemon Blueberry Pie
A spin on my grandmother's old-school Lemon Strawberry pie.
Prep time: 15 MinCook time: 18 MinInactive time: 1 H & 15 MTotal time: 1 H & 48 M
Ingredients
For the crust
- 2/3 C. flour
- 3 T. finely chopped walnuts (or your favorite nut)
- 2 T. brown sugar
- 1/3 C. butter (cold)
For the filling
- 8 oz cream cheese, softened
- 1 1/3 C. milk
- 1- 3.4oz package instant lemon pudding
For the blueberry compote
- 1 ½ C. fresh or frozen blueberries
- ½ lemon, juiced and zested
- ½ C. sugar
Instructions
- Heat oven to 350.
- Combine pastry ingredients with a pastry cutter, or fork, and press into the bottom and up the sides of a 10 inch pie plate or 9x10 pan. Allow pastry to cool before adding filling.
- Beat cream cheese for 2-3 minutes on medium speed.
- Slowly add milk then slowly pour in the pudding mix.
- Turn speed up and beat for 1 minute, until thickened.
- Pour into cooled pie crust and place in the fridge until ready to eat.
- To make the compote, heat sauce pan over medium heat and add the blueberries, sugar, and lemon juice/zest.
- Heat until the blueberries have softened, 3-5 minutes.
