{"id":89769,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/lemon-blueberry-pie\/"},"modified":"2022-10-01T12:37:21","modified_gmt":"2022-10-01T17:37:21","slug":"lemon-blueberry-pie","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/lemon-blueberry-pie\/","title":{"rendered":"Lemon Blueberry Pie"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"
“When blueberries are ripe, I find every way possible to enjoy them,” notes Patricia Kile of Elizabethtown, Pennsylvania. Her tart delicious pie proves the point!<\/p>\n","protected":false},"author":7061,"featured_media":2010666,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307119,307129,304173,304328,304288,305487,304430,304338,307104,303966,304408,304368,306848,304438,304442,307199,304348,304268,304450,304455,306336,324623,304016,304388,304005,304398,304150],"categories-v2":[310169,310174,312213,309455,308988,308984,308481,259620,310796,308830,308992,310155,308495,308813,308745,309603,308844,308845,310245,309000,259483,308857,308860,312199,309177,308579,308752,308549,308797,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"Lemon Pie","post_link":"\/recipes\/lemon-pie-recipe\/","post_image":"\/wp-content\/uploads\/2024\/04\/Best-Lemon-Pie_EXPS_FT23_198915_JR_1208_5.jpg"},{"post_title":"Lemon 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Her tart delicious pie proves the point!","recipeIngredient":["6 large eggs, lightly beaten","1 cup sugar","1\/2 cup butter, cubed","1\/3 cup lemon juice","2 teaspoons grated lemon zest","1 pastry shell (9 inches), baked","3 cups fresh blueberries","1\/3 cup sugar","1 tablespoon cornstarch","1\/4 cup orange juice"],"recipeInstructions":[{"@type":"HowToStep","text":"In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell."},{"@type":"HowToStep","text":"In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 446 calories","fatContent":"22g fat (11g saturated fat)","cholesterolContent":"195mg cholesterol","sodiumContent":"264mg sodium","carbohydrateContent":"57g carbohydrate (40g sugars","fiberContent":"1g fiber)","proteinContent":"6g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kpkaren"},"reviewBody":"This pie is really good. I had a pie crust and blueberries that I wanted to use and found this recipe so I decided to try it. The blueberries and lemon are a great combination. It is a nice summer dessert.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Henningjr"},"reviewBody":"I cut this out of the original magazine and it sat in my recipe book for years before I tried it .... now it is a regular part of my repertoire and I think it is my personal all time favorite pie. It is a little work intensive but worth it. Note: The \"TOTAL TIME\" listed at the beginning of the recipe is incorrect. The recipe directions list 20 min. for just part of the first step alone. Also, the first time I made it, I had only 2 c. of blueberries on hand, so used that instead of 3,. Later I tried the 3 c. as listed, but found we like it with only 2 c. better.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"aicenhour"},"reviewBody":"This recipe was good. It had a good flavor. The lemon custard on the bottom was delicious! It came together easily. I used frozen blueberries and had to add an additional tablespoon of cornstarch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Laura2009"},"reviewBody":"This has to be one of my favorite pies and it is so refreshing in the summer.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rjbeery75"},"reviewBody":"I just made this in January, so it's nice any time of the year and light! Thanks for the recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"415","romance_copy_dek":"\"When blueberries are ripe, I find every way possible to enjoy them,\" notes Patricia Kile of Elizabethtown, Pennsylvania. 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