I saw somewhere while trolling instagram that someone had made a blueberry lime pie. I usually do a blueberry lavender pie but blueberries and lime sounded like it would be delicious together! Tart and sweet…everything my tastebuds would love!
I always use my pie mentor, Kate Mcdermott’s pie dough recipe. I made her all butter pie crust. I also used her blueberry pie recipe adding lime juice and zest to the filling and substituted maple syrup for sugar in the filling. I used a combination of frozen blueberries and fresh. The fresh berries were perfectly sweet and in season, and I would have used all fresh but those little berries were very expensive! So, to keep the cost down, I mixed and it was totally fine. After I did the egg wash on top of my pie I then sprinkled a lime zest sugar mixture over the top.
I got rave reviews from my family on this pie. They all said it was my best pie yet! It truly is a delicious pie. It was not overly sweet to where all you taste is sugar and no longer the fruit. The lime danced with the blueberries helping to enhance their flavors and the blueberries hugged the limes helping to calm their tartness. The maple syrup brought the party together lending it’s sweet maple love and creating the perfect harmonious balance.
Pie Dough (buy Kate’s book! Art of the Pie)
- 2 1/2 cups all purpose flour
- 14 tBls kerry gold salted butter
- 1/2 tSp salt
- 2- 12oz bags frozen blueberries plus one 8 oz package fresh
- 2 limes juice and zest
- 1/4 cup good quality maple syrup (I use Canadian maple syrup)
- 1/2 cup of flour
- 1 egg
- 1/2 tBls sugar + lime zest