When you have a bag of blueberries that literally won’t even fit in your drawer in the fridge, you have to find something to do with them besides eating them straight (although Matthew would be perfectly happy if we allowed him to do that), even if you do still have half of a peach cobbler sitting on your breakfast table. I’m not a huge fan at all of blueberries myself, but I like them in things like muffins and pancakes. I think it’s a texture thing. The thing is, with a GALLON of blueberries, even after letting your kid consume half of them, you just need to find some way to use them up before they spoil– and a lemon blueberry pie recipe does exactly that!
Anyway, I figured I’d try my hand at making a blueberry pie for July 4th a couple of years ago. Turns out, it’s definitely a texture thing, and this pie is DELICIOUS. Because I’m not a huge fan of blueberries, I wasn’t planning to eat much of it. Unfortunately for my waistline, but fortunately for the massive quantity of blueberries we had sitting on our counter, I ended up eating half the pie. I’m so serious.
It’s a little sweet, a little tart, super juicy, and my crust was perfectly flakey. Homemade whipped cream absolutely made the pie– thicker than the spray kind, and not nearly as sweet, since you really don’t want to add any sweetness to the blueberries if they’re good like these were! Plus, the addition of lemon essential oil (or lemon juice) brightens it up and keeps it from being too sweet.
If you aren’t feeling the lemon blueberry pie, this peach cobbler or All-American apple pie are delicious summer treats, too. They’re just as easy as this one and they make for really pretty dishes on your Fourth of July table!