There’s something about the combination of lemon and blueberry that perfectly captures the essence of summer. The tartness of the lemon pairs beautifully with the sweet, juicy blueberries, creating a flavor profile that’s both refreshing and indulgent. This Creamy Lemon Blueberry Pie is the ultimate summer dessert—no baking required, just a few simple ingredients, and a few hours of chilling. The result is a luscious, creamy pie with a buttery shortbread crust that’s bursting with lemon flavor and studded with fresh blueberries.
Whether you’re looking for a show-stopping dessert for a summer gathering or just craving something sweet and tangy, this pie is sure to satisfy. With its smooth, creamy filling and crunchy shortbread crust, it’s a dessert that’s both elegant and comforting, perfect for any occasion.
The Appeal of Lemon Blueberry Pie
Lemon and blueberry is a classic pairing that’s popular in everything from muffins to cakes, and it’s easy to see why. The bright, zesty flavor of lemon enhances the natural sweetness of the blueberries, creating a dessert that’s both flavorful and light. In this no-bake pie, that combination is taken to the next level with the addition of a creamy filling made from sweetened condensed milk and fresh whipped cream. The result is a dessert that’s rich and satisfying, but not too heavy—perfect for warm summer days.
What’s even better is that this pie is incredibly easy to make. With a simple shortbread crust and a no-cook filling, it comes together quickly and can be made ahead of time, making it ideal for entertaining. Plus, the fact that it doesn’t require turning on the oven is a major bonus during the hot summer months.
Ingredients Breakdown
Crust
- Shortbread Cookies (2¾ cups, 277g, finely crushed): The shortbread cookies form the base of the crust, providing a rich, buttery flavor that complements the tangy lemon filling. Crushing the cookies finely ensures that the crust holds together well and provides a firm base for the pie.
- Granulated Sugar (1 tablespoon, 13g): Sugar is added to the crust to enhance its sweetness and help bind the crumbs together.
- Unsalted Butter (6 tablespoons, 85g, melted): Melted butter is the glue that holds the crust together. It adds richness and helps to create a firm, cohesive crust that doesn’t crumble when sliced.
Whipped Cream
- Heavy Whipping Cream (2 cups, 474ml, cold): Whipping cream is the key to achieving the light, airy texture of the filling. It’s important to use cold cream to ensure that it whips up to stiff peaks, giving the filling its creamy consistency.
- Granulated Sugar (2 tablespoons, 26g): Sugar sweetens the whipped cream, balancing the tartness of the lemon juice and zest.
- Vanilla Extract (1 teaspoon): Vanilla adds warmth and depth to the whipped cream, enhancing the overall flavor of the pie.
Filling
- Sweetened Condensed Milk (1 14-ounce can): Sweetened condensed milk provides the base of the filling, adding sweetness and a smooth, creamy texture. Its thick consistency helps to stabilize the filling, ensuring that it holds its shape when sliced.
- Lemon Zest (¾ teaspoon): Lemon zest adds intense lemon flavor without the bitterness that can come from using too much juice. It also adds a subtle texture to the filling.
- Fresh Lemon Juice (½ cup, 118ml): Freshly squeezed lemon juice provides the tartness that balances the sweetness of the condensed milk, creating a filling that’s both tangy and sweet.
- Lemon Extract (¼ teaspoon): Lemon extract intensifies the lemon flavor, ensuring that it shines through even after the pie has chilled.
- Fresh Blueberries (1½ cups, 218g): Fresh blueberries are the star of the pie, adding bursts of sweet, juicy flavor that complement the creamy lemon filling. Be sure to wash and dry the blueberries thoroughly before adding them to the filling to prevent excess moisture from affecting the texture of the pie.
Step-by-Step Instructions
Making the Crust
- Prepare the Crust: Begin by crushing the shortbread cookies into fine crumbs. You can do this by placing the cookies in a resealable plastic bag and using a rolling pin to crush them, or by pulsing them in a food processor. Once the cookies are finely crushed, transfer them to a medium-sized mixing bowl.
- Add Sugar and Butter: Stir in the granulated sugar, then pour in the melted butter. Use a fork to mix the ingredients together until the mixture resembles wet sand. The crumbs should be evenly coated with butter, and the mixture should hold together when pressed between your fingers.
- Form the Crust: Press the crumb mixture into the bottom and up the sides of a 9- or 10-inch pie plate, using the bottom of a measuring cup or a flat glass to compact the crumbs and create an even layer. Make sure the crust is pressed firmly so that it holds together when sliced. Place the crust in the refrigerator to chill while you prepare the filling.
Making the Whipped Cream
- Whip the Cream: In a large mixing bowl, pour in the cold heavy whipping cream. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until soft peaks form. This should take about 2-3 minutes.
- Add Sugar and Vanilla: Gradually add the granulated sugar and vanilla extract while continuing to beat the cream. Beat until stiff peaks form, but be careful not to overwhip the cream, as it can become grainy. The whipped cream should be light and fluffy, with a smooth texture. Chill the whipped cream in the refrigerator until you’re ready to use it.
Making the Filling
- Mix the Filling: In a large mixing bowl, stir together the sweetened condensed milk, lemon zest, fresh lemon juice, and lemon extract until well combined. The mixture should be smooth and slightly thickened.
- Fold in the Whipped Cream: Add half of the prepared whipped cream (about 192g) to the lemon mixture. Using a spatula, gently fold the whipped cream into the lemon mixture until fully incorporated. This will lighten the filling and give it a creamy, airy texture.
- Add the Blueberries: Carefully fold in the fresh blueberries, making sure they are evenly distributed throughout the filling. Be gentle to avoid crushing the berries, which could release juice and make the filling runny.
Assembling the Pie
- Fill the Crust: Remove the chilled crust from the refrigerator and pour the lemon-blueberry filling into the crust. Use a spatula to spread the filling evenly, smoothing the top.
- Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 3 hours, or until the filling is fully set. This chilling time allows the flavors to meld and the filling to firm up, making it easier to slice.
Serving the Pie
- Decorate the Pie: Just before serving, decorate the top of the pie with the remaining whipped cream. You can pipe the whipped cream around the edges or spread it over the entire surface of the pie. For an extra touch, garnish with lemon slices and a few additional blueberries.
- Serve and Enjoy: Slice the pie into eight portions and serve immediately. The pie is best enjoyed cold, and it will start to soften if left out at room temperature for too long. Store any leftovers in the refrigerator for up to 2 days.
Tips for Success
- Use Fresh Lemon Juice: Freshly squeezed lemon juice has a brighter, more vibrant flavor than bottled juice. It’s worth the extra effort to use fresh lemons for this recipe, as the juice is a key component of the filling.
- Chill the Whipping Cream: To achieve the best results when whipping cream, make sure it’s very cold. You can even chill the mixing bowl and beaters before starting to help the cream whip up faster and more consistently.
- Crush the Cookies Finely: The finer the crumbs, the better the crust will hold together. If you’re using a food processor, pulse the cookies until they’re uniformly fine. If you’re using a rolling pin, be thorough to ensure there are no large chunks left in the crumbs.
- Fold Gently: When folding the whipped cream and blueberries into the filling, be gentle. Overmixing can deflate the whipped cream and crush the blueberries, resulting in a less creamy and potentially runny filling.
Variations and Customizations
- Graham Cracker Crust: For a different flavor profile, you can substitute the shortbread cookie crust with a graham cracker crust. Simply replace the shortbread cookies with 2¾ cups of finely crushed graham crackers and follow the same instructions for mixing and pressing the crust.
- Mixed Berry Pie: Instead of using just blueberries, try a mix of berries such as raspberries, blackberries, and strawberries. The combination of different berries adds a variety of flavors and colors, making the pie even more visually appealing.
- Lemon-Lime Filling: For a citrusy twist, use a combination of lemon and lime juice in the filling. The lime adds a slightly different tang, creating a more complex and refreshing flavor.
- No-Whip Version: If you’re short on time, you can skip the homemade whipped cream and use store-bought whipped topping instead. Fold half of the whipped topping into the filling and use the other half to decorate the top of the pie.
Conclusion
This Creamy Lemon Blueberry Pie is the perfect dessert for summer—or any time you’re craving something light, refreshing, and utterly delicious. With its smooth, creamy filling, fresh blueberries, and buttery shortbread crust,
it’s a pie that’s as easy to make as it is to enjoy. The no-bake nature of this recipe makes it a great choice for hot days when you don’t want to turn on the oven, and the bright flavors of lemon and blueberry are sure to please everyone at the table.
Whether you’re serving it at a summer barbecue, a family gathering, or just because, this pie is sure to be a hit. The combination of sweet, tangy, and creamy flavors makes it a dessert that’s both satisfying and refreshing. Plus, the ease of preparation means you can spend less time in the kitchen and more time enjoying the company of friends and family.
So the next time you’re looking for a dessert that’s sure to impress, give this Creamy Lemon Blueberry Pie a try. It’s a sweet taste of summer that you’ll want to make again and again!