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Key Lime Blueberry Pie

Key Lime Blueberry Pie
Temperature: 375°F


  • 1 1/4 cup flour
  • 1 tblspn sugar
  • 1 stick butter
  • 3 tblspn water
  • 3 cans blueberries (not blueberry pie filling)
  • 1/2 cup sugar
  • 3 tblspn corn starch
  • 1/2 tspn cinnamon
  • 1 tblspn fresh key lime juice
  • pinch salt


Make 2 pie doughs. Set 1 aside for the top and roll out the other for the pie shell. Place rolled out dough into pie dish. For the filling, in a large bowl, mix together blueberries and lime juice. In a small bowl combine sugar, corn starch, salt and cinnamon. Add sugar mixture to blueberries and transfer to pie dish. Roll out second pie dough and make a lattice top for the pie. Preheat over to 375 F. While over is heating place pie in refrigerator. When oven is heated, place pie in lower 3rd of oven and bake for 55-65 minutes (crust should be golden brown and filling should be bubbling. Let cool completely.

Emile Henry Products Used

9" Pie Dish
Regular price $60.95 $49.95 On sale