The Basil Lemon Blueberry Pie represents a culinary masterpiece of summer flavors. This innovative dessert combines the bright tang of lemon, the natural sweetness of fresh blueberries, and the unexpected herbal notes of basil—all wrapped in a rustic cornmeal crust that adds both texture and depth. The result is a pie that transcends the ordinary, offering a sophisticated yet accessible taste experience that captures the essence of summer on a plate.
What makes this pie truly special is how it transforms familiar ingredients into something extraordinary. The cornmeal crust provides a subtle crunch and nutty undertone that perfectly complements the juicy filling, while the basil adds an aromatic complexity rarely found in traditional fruit pies. This isn’t just a dessert; it’s a conversation starter that celebrates seasonal produce in the most delicious way possible. If you’re looking for a show-stopping finale to your summer meal, you’ve found it in this uniquely refreshing pie.
Basil Lemon Blueberry Pie
Equipment
- Rolling Pin
- Pie Pan
- Pastry Brush
Ingredients
- 1 package pie crust store-bought or homemade
- 5 cups blueberries fresh
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/4 tsp salt
- 2 tbsp basil chopped fresh
- 1 tbsp unsalted butter cut into small pieces
- 1 large egg for egg wash
- 1 tbsp milk for egg wash
Instructions
- Preheat the oven to 375°F (190°C). Roll out one pie crust and place it into a 9-inch pie pan.
- In a mixing bowl, combine the blueberries, sugar, cornstarch, lemon zest, lemon juice, salt, and chopped basil. Stir until well coated.
- Pour the blueberry mixture into the prepared pie crust and dot with small pieces of butter.
- Roll out the second pie crust and place it over the filling, or cut it into strips and create a lattice pattern. Seal and crimp the edges.
- In a small bowl, whisk together the egg and milk. Brush the top of the pie with the egg wash.
- Place the pie on a baking sheet and bake for 50-55 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for at least 2 hours before serving to let the filling set.
Notes
- Storage: Store leftover pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Serving Suggestion: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Enhance the Flavor: Add a pinch of cinnamon or nutmeg to the filling for a deeper flavor profile.
Nutrition
A Blissful Blend of Tradition and Innovation
The history of blueberry pie in America stretches back to colonial times, when early settlers discovered the abundant wild blueberries growing throughout the Northeast. These traditional pies were simple affairs, focusing on the natural flavor of the berries with minimal additions. The basic blueberry pie remains a beloved American classic, particularly during summer months when the berries reach their peak ripeness.
What sets the Basil Lemon Blueberry Pie apart is how it builds upon this foundation with thoughtful, contemporary additions. The incorporation of fresh basil draws inspiration from Mediterranean cuisine, where herbs frequently appear in sweet preparations. This practice of pairing herbs with fruits creates unexpected flavor dimensions that delight the palate. Meanwhile, the cornmeal crust represents a nod to Southern baking traditions, where cornmeal has long been a staple ingredient in everything from cornbread to desserts.
The combination creates a dessert that feels both familiar and completely new. It’s this balance between tradition and innovation that has made the Basil Lemon Blueberry Pie increasingly popular among home bakers and food enthusiasts. The pie exemplifies how modern baking can honor culinary heritage while introducing exciting new flavor profiles. If you enjoy this herb-infused dessert, you might also appreciate my Blueberry Basil Refresher for a similar flavor combination in beverage form.
Gathering Your Ingredients and Tools
Creating this standout pie requires specific ingredients that work together to produce its distinctive flavor profile. For the cornmeal crust, you’ll need 3 cups of all-purpose flour, 2/3 cup yellow cornmeal, 3 tablespoons granulated sugar, 1½ teaspoons fresh lemon zest, 1 teaspoon salt, and 12 ounces (3 sticks) of very cold unsalted butter, cut into small cubes. You’ll also need about 6-8 tablespoons of ice water to bring the dough together.
The filling showcases the star ingredients: 2 cups fresh blueberries (about 1 pound), ¼ cup finely chopped fresh basil leaves, ½ cup granulated sugar, 2 tablespoons fresh lemon juice, 1 tablespoon cornstarch, and a pinch of salt. For the finishing touch, you’ll need one beaten egg for brushing the top crust, which creates that beautiful golden color during baking.
As for equipment, several key tools will make the process smoother. A food processor helps create the perfect crust texture, though you can use a pastry cutter if preferred. You’ll need a reliable rolling pin, a 9-inch pie dish (preferably glass or ceramic), mixing bowls, a pastry brush for the egg wash, and measuring cups and spoons. Parchment paper and pie weights are helpful if you choose to blind-bake the bottom crust.
For optimal results, fresh ingredients make a significant difference. Choose plump, firm blueberries with a deep blue color and a slight frosted appearance. The basil should be bright green and aromatic, with no wilting or browning. If you’re curious about other creative uses for blueberries, check out these 10 irresistible blueberry dessert recipes for more inspiration.
Crafting Your Perfect Basil Lemon Blueberry Pie
Begin by preparing the cornmeal crust, which forms the foundation of this exceptional pie. In a food processor, pulse the flour, cornmeal, sugar, lemon zest, and salt until combined. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Gradually add ice water, one tablespoon at a time, pulsing briefly after each addition, just until the dough begins to come together when pinched.
Turn the dough onto a lightly floured surface and divide it into two equal portions. Shape each into a disk, wrap in plastic wrap, and refrigerate for at least one hour or up to overnight. This chilling step is crucial for a flaky crust, as it allows the gluten to relax and the butter to firm up.
While the dough chills, prepare your filling. In a large bowl, gently toss the blueberries with chopped basil, sugar, lemon juice, cornstarch, and a pinch of salt. Allow this mixture to sit for about 15 minutes, which gives the flavors time to meld and the berries to release some of their juices.
When you’re ready to assemble the pie, preheat your oven to 375°F. Roll one disk of dough on a floured surface into a 12-inch circle, about ¼ inch thick. Carefully transfer it to your pie dish, pressing gently into the bottom and sides. Pour the blueberry filling into the crust, including any accumulated juices.
For the top crust, roll out the second disk of dough to a similar size and thickness. You can either cover the pie completely, creating slits for steam to escape, or get creative with a lattice pattern or decorative cutouts. If using a full top crust, trim the excess dough, leaving about a 1-inch overhang. Fold this overhang under the bottom crust edge and crimp decoratively with your fingers or a fork.
Brush the top crust with beaten egg to ensure a glossy, golden-brown finish. Place the pie on a baking sheet (to catch any potential overflow) and bake for 45-50 minutes, until the crust is golden and the filling is bubbling. If the edges start browning too quickly, cover them loosely with foil. Allow the pie to cool completely on a wire rack before slicing, which will help the filling set properly. The combination of lemon and berries might remind you of my Lemon Raspberry Churro Dough, which offers another delicious fruit and citrus pairing.
Creative Variations and Expert Tips
While the classic Basil Lemon Blueberry Pie is a showstopper on its own, several variations can customize it to your taste or what’s available seasonally. Try substituting blackberries or a mixture of summer berries for the blueberries—each will bring its own unique character to the pie. For an aromatic twist, add a teaspoon of culinary lavender along with the basil, or swap the basil for mint or lemon thyme.
For those with dietary restrictions, this pie can be adapted to fit various needs. Create a gluten-free version by replacing the all-purpose flour with a high-quality gluten-free flour blend plus ½ teaspoon xanthan gum. The cornmeal component remains unchanged and helps maintain the crust’s signature texture. You can also experiment with alternative sweeteners like coconut sugar or maple syrup, though these may slightly alter the flavor profile.
To add complexity to the filling, consider incorporating one tablespoon of bourbon or a teaspoon of vanilla extract. The alcohol will cook off during baking, leaving behind a subtle depth of flavor that complements the berries and herbs beautifully. A pinch of cardamom or cinnamon can also add an unexpected but welcome warmth to the filling.
For the perfect crust, temperature control is crucial. Keep all ingredients cold—you can even chill your flour and food processor blade beforehand. Work quickly when handling the dough to prevent the butter from melting. If the dough becomes too soft at any point, don’t hesitate to return it to the refrigerator for 15 minutes to firm up. These techniques ensure your crust will be flaky rather than tough. If you’re interested in more blueberry inspiration, my Best Blueberry Cheesecake Swirl recipe offers another delicious way to showcase these versatile berries.
The Art of Storing Your Basil Lemon Blueberry Pie
Proper storage is essential to maintain the freshness and flavor integrity of your Basil Lemon Blueberry Pie with Cornmeal Crust. After baking, allow the pie to cool completely on a wire rack before attempting to store it. This cooling period, typically 2-3 hours, prevents condensation from forming inside your storage container, which could make the crust soggy.
For short-term storage, you can keep the Basil Lemon Blueberry Pie at room temperature for up to 2 days. Cover it loosely with foil or place it in a pie keeper, which allows minimal air circulation while protecting it from dust and insects. If your kitchen is particularly warm, however, refrigeration is the safer option due to the fruit filling.
When refrigerating this pie, wrap it tightly with plastic wrap or aluminum foil to prevent it from absorbing other flavors in the refrigerator. Properly stored, a refrigerated Basil Lemon Blueberry Pie will maintain its quality for 4-5 days. Before serving, allow the pie to sit at room temperature for about 30 minutes to take the chill off and let the flavors fully express themselves.
For longer-term storage, this pie freezes surprisingly well. To freeze a whole Basil Lemon Blueberry Pie, allow it to cool completely, then wrap it tightly in a double layer of plastic wrap followed by a layer of aluminum foil or place it in a large freezer bag. For individual slices, wrap each piece separately. The pie will keep in the freezer for up to 3 months. To thaw, transfer the pie to the refrigerator overnight, then bring to room temperature before serving. A quick 10-15 minute reheat in a 350°F oven can restore some crispness to the crust. If you enjoy the lemon-blueberry combination, my Blueberry Lemonade Recipe makes a perfect refreshing accompaniment to serve with this pie.
Frequently Asked Questions About Basil Lemon Blueberry Pie
Many bakers wonder about using frozen blueberries instead of fresh ones. The answer is yes, you can use frozen blueberries, but with a few adjustments. Don’t thaw them completely—this prevents them from releasing too much juice and making your filling watery. Instead, toss them with the sugar and cornstarch mixture while still partially frozen. You might also want to increase the cornstarch slightly (by about ½ tablespoon) to account for the extra moisture.
Another common question concerns the role of cornmeal in the crust. Beyond adding a unique flavor, cornmeal contributes a delightful textural contrast with its slight graininess. It also helps create a sturdier crust that stands up well to juicy fillings like blueberries. If you’re concerned about the cornmeal being too gritty, opt for a fine-ground variety rather than medium or coarse.
For those new to using herbs in desserts, the key is restraint. The basil should complement the berries and lemon, not overwhelm them. Chop the basil finely and measure carefully—¼ cup is enough to make its presence known without dominating. If you’re concerned about the intensity, start with half the amount and adjust according to your preference after tasting the raw filling.
Many wonder if this pie can be made ahead for special occasions. Absolutely! You can prepare the dough up to 3 days in advance, keeping it refrigerated, or freeze it for up to a month. The assembled unbaked pie can be frozen solid, then wrapped tightly and stored for up to 3 months. When ready to use, bake it directly from frozen, adding about 15-20 minutes to the baking time. This make-ahead capability makes the Basil Lemon Blueberry Pie perfect for entertaining or holiday gatherings.
Summer’s Perfect Dessert Symphony
The Basil Lemon Blueberry Pie with Cornmeal Crust represents the pinnacle of summer dessert craftsmanship. Its harmonious blend of sweet blueberries, zesty lemon, and aromatic basil creates a symphony of flavors that dance on the palate. The cornmeal crust provides not just structure but an additional dimension of texture and flavor that elevates this pie from merely delicious to truly memorable.
What makes this dessert particularly special is how it captures the essence of summer in each slice. Whether served at a backyard barbecue, a elegant dinner party, or a casual family meal, this pie brings a touch of sophistication without pretension. It’s rustic yet refined, familiar yet surprising. No matter the occasion, this distinctive dessert leaves a lasting impression on anyone fortunate enough to enjoy it.
I encourage you to embrace the creative spirit of this recipe. The beauty of baking lies in personal touches and adaptations that make each creation unique. Perhaps you’ll add your own twist with different herbs or berries, or adjust the sweetness to your preference. Whatever your variation, the fundamental brilliance of combining fresh seasonal ingredients in unexpected ways will shine through. In a world of standard desserts, this Basil Lemon Blueberry Pie stands as a delicious reminder that sometimes the most extraordinary pleasures come from simple ingredients thoughtfully combined.