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Zesty Lemon Blueberry Pie


  • Pastry for a 9-inch double crust pie 
  • 4 cups fresh blueberries 
  • 1/2 cup white sugar 
  • 1/2 cup brown sugar, packed 
  • 3 tablespoons cornstarch 
  • 1/2 teaspoon ground cinnamon 
  • 1 tablespoon lemon juice 
  • 1 tablespoon finely grated lemon peel
  • 2 tablespoons unsalted butter, diced 
  • 1 egg yolk beaten with 1 teaspoon water (for egg wash) 


  1. Preheat oven to 425°F (220°C). 
  2. Mix blueberries, sugars, cornstarch, cinnamon, lemon juice, and lemon peel. 
  3. Pour filling into pie crust, dot with butter, cover with top crust, seal edges, and make slits for steam to escape. 
  4. Brush crust with egg wash, bake 45-50 minutes. 
  5. Allow to cool before serving. 
    Zesty Lemon Blueberry Pie
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