Sourdough Crust Blueberry Lemon Pie

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A vibrant blueberry pie nestled in a tangy sourdough starter crust, finished with fresh lemon zest for a lively, balanced dessert. This American-inspired recipe, ready in about 90 minutes, layers sourdough starter (discard or active), all-purpose flour, unsalted butter, cold and diced into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 340 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup sourdough starter (discard or active)
• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and diced
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 3 tbsp ice water
• 4 cups fresh blueberries
• 3/4 cup granulated sugar (for filling)
• 3 tbsp cornstarch
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 large egg, beaten (for egg wash)

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Instructions

1. Step 1: In a bowl, combine 1 cup sourdough starter, 1 1/2 cups all-purpose flour, 1 tbsp granulated sugar, and 1/4 tsp salt. Cut in 1/2 cup cold diced unsalted butter with a pastry cutter until mixture resembles coarse crumbs.
2. Step 2: Add 3 tbsp ice water gradually, mixing until dough comes together. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
3. Step 3: Preheat oven to 375°F. Roll chilled dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie plate and trim edges.
4. Step 4: In a large bowl, toss 4 cups fresh blueberries with 3/4 cup granulated sugar, 3 tbsp cornstarch, 2 tbsp lemon juice, and 1 tsp lemon zest until berries are evenly coated.
5. Step 5: Pour blueberry mixture into the crust. Brush edges with 1 beaten large egg. Optionally, cut extra dough strips for a lattice top and place over filling.
6. Step 6: Bake pie for 45-50 minutes until filling bubbles and crust is golden brown. Let cool on a wire rack for 2 hours before serving to allow the filling to set.