Lemon-Blueberry Streusel Pie

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Lemon-Blueberry Streusel Pie

star rating (6) rate this recipe »
Published prior to 2008

Tart lemon filling topped with blueberries and a sweet streusel topping-it doesn't get any better than this!

1 Our Favorite Pie Crust Recipe baked at 425°F for 10 minutes

Lemon Filling
1/2 cup (1 stick, 4 ounces) unsalted butter
1/2 cup (4 ounces) fresh lemon juice
1/4 teaspoon salt
1 1/2 cups (10 1/2 ounces sugar
1 tablespoon cornmeal
3 tablespoons (1/2 ounce) Signature Secrets™ Culinary Thickener or 1 1/2 tablespoons cornstarch or potato starch
4 large eggs, lightly beaten

Streusel Topping
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/3 cup (2 ounces) sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
5 tablespoons (2 1/2 ounces) butter
1 teaspoon vanilla

3 cups fresh or frozen blueberries
1/3 cup (2 ounces) sugar
1/4 teaspoon salt
3 tablespoons (1/2 ounce) Signature Secrets™ Culinary Thickener or 1 1/2 tablespoons cornstarch or potato starch

Filling: Melt the butter and stir in the lemon juice, salt, sugar, cornmeal, and thickener. Add the eggs and stir until the mixture is well-combined. Pour into the pie shell. Bake the pie on the bottom rack of a preheated 375°F oven for 20 to 25 minutes, until the lemon filling is almost set (it will still wobble when moved). remove the pie from the oven and place on a rack to cool. The filling will continue to cook through during this time.

Streusel topping: In a small bowl, whisk together the flour, sugar, salt, and cinnamon. Melt the butter and add the vanilla. Pour the butter mixture over the flour and toss together to form irregular crumbs. Set aside.

Blueberries: Combine just-washed fresh berries (they need to be wet) with the sugar, salt and thickener. If you're using frozen berries, toss them with the sugar, salt and thickener and allow to thaw, tossing once in a while to coat well. When the lemon filling is almost done, heat the berries (in a microwave or over medium heat) until bubbly.

Finishing: Gently spoon the blueberry filling onto the lemon evenly. Sprinkle with the crumbs. Return to the center rack of the oven and bake for 15 to 20 minutes, until the crumbs are lightly browned on top. Remove from the oven, cool, then chill to allow the pie to set. Yield: 1 pie, 8 to 10 servings.

Nutrition per serving (1 slice, 1/10 of pie, 168g): 470 cal, 19g fat, 6g protein, 72g total carbohydrate, 44g sugar, 1g dietary fiber, 110mg cholesterol, 290mg sodium.


  • star rating 05/21/2014
  • Vickie from
  • this pie is amazing in presentation, flavor and originality. Your guests will love it. It is a great special-occasion pie and does improve in flavor in the refrigerator.
  • star rating 05/13/2013
  • Lili from Madison, WI
  • Because of the number of ingredients, this pie looks harder to make than it is, so don?t be intimidated. I made it for my mom, who loves anything lemon, on Mother?s Day and she said it was one of the best pies she?s ever eaten! The combination of flavors, tart and sweet, is perfect.
  • star rating 06/24/2012
  • sharonannemail from KAF Community
  • 3 Stars Total just because [really] are YOU sure the recipe analysis is all that correct? ~~~~~~~~~~~~~~~~~~~ I could give 5 Stars for THICKENERS! Signature Secrets and Instant ClearJel are fabulous pie fillings thickeners... even though I have yet to tried the recipe yet, but I have used the thickeners, in ALL my pies for years and years! The recipe is knocked down 2 Stars because of the recipe ANALYSIS. It must not include the pie crust ingredients - re: http://caloriecount.about.com/cc/recipe_analysis.php?process=resubmit&count=5 [OR] MasterCook 6, which calculated it a whale of a lot more, so I tried the website analysis too! WITH the linked pastry ingredients - [minimumly] - one must add another 100 more calories (per serving) plus another 10 more of fat grams. ~~~~~~~~~~~~~~~~~~~ If KA's explanation [IS]... the analysis includes only [listed] ingredients, then it's NOT a really a [[[[PIE recipe]]]] w/o any crust. FULL DISCLAIMER: The recipe SHOULD say it's a "LAYERED FILLING RECIPE" [w/optional pie crust], thus indicating the analysis [does not include] any pastry ingredients. However... then adding the linked pastry ingredients in a ADDITIONAL analysis below the first analysis - on the same page. If added to the linked recipe page, that would be helpful too! Otherwise, honestly the recipe looks REALLY fabulous! I truly love the thickeners, so could really be a 5-Star-Worthy Recipe. Now that I know what we're in for... nutritional-wise :-), I am excited to try the recipe; thereafter I could update my stars or do a new review later. ~~~~~~~~~~~~~~~~~~~ Thank you for the WONDERFUL SITE, I love it! Warmly, SharonAnne http://sharealikecooking.blogspot.com
    Thanks for your comments. The info is correct. But I'll ask the test kitchen to review the nutritional information. I hope you'll giving the recipe a try. Frank @ KAF.
  • star rating 02/26/2012
  • Joan from Indiana
  • Five stars for the filling recipe. I baked the filling in ramekins, then topped with fresh berries. No crust or topping, as 470 calories for a non-chocolate dessert is just too many for me!
  • star rating 07/20/2010
  • Di from Illinois
  • I did not make this, but I did eat a slice of someone who used this recipe and it was amazing which is why I was on the search for it! It was the perfect blend of sweet and tart and I'm happy I grabbed a slice when I did because it was the first desserts from a loaded table to be eaten!!
  • star rating 05/13/2010
  • Anne from Urbana, IL
  • I made this pie for my family reunion last summer. It was fairly easy to make and I used fresh blueberries since the reunion was in the middle of summer and I had just picked blueberries. It was good...but the leftover pie that I brought back home (yes, there were a few pieces leftover...) was absolutely AMAZING the longer it sat in the fridge - so next time (and there will be a next time) I will make it maybe 3 days before I want to eat it. It was just so much better after a couple days. I'm not sure why!