I absolutely love this pie! The lemon custard is light and delicious, and the blueberries complement the filling very nicely. I used a 9" deep dish pyrex pie plate, and I doubled the recipe, filling the crust right to the top. I made a cover from foil, using the pie plate as a guide, and I tented the pie after about 20-25 minutes to reduce the browning on the top. I baked it for a full hour and 15 minutes at 350. It seemed a long time to bake the pie, but this is the 2nd time I've baked it this way, and needs every minute of that for the custard to set properly.
Was this review helpful?
0 users found this review helpful
I absolutely love this pie! The lemon custard is light and delicious, and the blueberries...