“A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken.” ~ James Dent
I think Mr. Dent has the perfect summer day almost described to a tee, but I’d thrown in a freshly-made pie as well. And lucky for you, today is the first official day of summer … and I have a fabulous pie recipe to share too!
Not only is today the first official day of summer, it’s also Pie Party 2012, a pie-making extravaganza taking place throughout the blogosphere. Yep, food bloggers across the globe are making and sharing their favorite pie recipes for all the world to see. Yay, pie!
Since the weather in St. Louis is currently hovering in the high 90’s, I wanted to make a pie that would be cool and refreshing … and I think I accomplished just that. Combining two of my favorite flavor combinations, my Easy Squeezy Lemon Blueberry Pie is a cool and refreshing treat that will take the edge off those hot and sweaty summer days with just one bite.
The smooth, tart lemon filling is well-balanced against the sweet, vibrant blueberry layer that lies hidden beneath … and the crispy granola crust adds just the right amount crunch. It’s also a fairly quick pie to throw together. The hardest part of making this pie? Waiting for it to set up in the refridgerator!
What’s your favorite summer pie? I’d love to hear about it!
Easy Squeezy Lemon Blueberry Pie
- 1 9-inch granola or graham cracker pie crust
- 1 egg
- 2 cups blueberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 cup water
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup (about 3 medium lemons) fresh lemon juice
- 1 teaspoon grated lemon peel
- 1 1/2 cups frozen whipped topping, thawed
1. Preheat oven to 375°F.
2. Briskly beat the egg in a small bowl until frothy. Brush the bottom and sides of the pie crust with the beaten egg to seal cracks. Bake for 5 minutes. Remove from oven and cool.
3. In a medium saucepan, cook the blueberries with the sugar, salt, cornstarch, and water over medium-high heat, stirring often until thickened, approximately 15 to 20 minutes. Remove from heat and cool.
4. In a medium bowl, beat the sweetened condensed milk, lemon juice, and lemon peel with a hand mixer until combined. Gently fold in the whipped topping.
5. Place the cooled blueberry mixture in the bottom of the cooled pie crust. Top with the lemon mixture, gently spreading to cover blueberries. Cover; refrigerate pie for 2 to 3 hours or until set. Garnish as desired.
NOTES: I used Heartland Brand granola pie crust that I recently found at my local supermarket; I had never actually seen prepared granola pie crust and was pleasantly surprised in the end.