Sourdough Crust Blueberry Lemon Pie
A vibrant blueberry pie nestled in a tangy sourdough starter crust, finished with fresh lemon zest for a lively, balanced dessert. This american-inspired desserts 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sourdough Crust Blueberry Lemon Pie take to make?
Total time is about 90 minutes (40 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sourdough Crust Blueberry Lemon Pie?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sourdough Crust Blueberry Lemon Pie?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sourdough Crust Blueberry Lemon Pie for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sourdough Crust Blueberry Lemon Pie?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
