Salty, sweet, and creamy, this lemon poppy seed blueberry pie is the perfect summer pie recipe that’s bursting with flavor! A buttery club cracker crust, layers of classic blueberry pie filling, lemon poppy seed mousse, and whipped cream on top.
Equipment
- 10-inch Pie Dish
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Spatula
- Hand Mixer
- Medium Pot
- Pastry Brush
Ingredients
BLUEBERRY FILLING
- 4 cups blueberries fresh or frozen
- ½ cup granulated sugar
- 1 lemon zested
- 2 tbsp lemon juice
- ⅛ tsp salt
- 2 tbsp cornstarch
- 2 tbsp water
- ½ tsp vanilla extract
CRUST
- 2 ½ cups club cracker crumbs between 1-2 cracker sleeves
- 9 tbsp unsalted butter melted
- 2 tbsp brown sugar
- ⅛ tsp salt
- 1 oz white chocolate melted
LEMON POPPY SEED
- 8 oz cream cheese softened
- ¾ cup lemon curd
- ⅓ cup powdered sugar
- 2 lemons zested
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tbsp poppy seeds
- ⅛ tsp salt
- 1 cup heavy whipping cream whipped to medium peaks
WHIPPED CREAM
- 1 cup heavy whipping cream
- 1 ½ tbsp powdered sugar
Instructions
BLUEBERRY LAYER
- Add blueberries, sugar, lemon zest, lemon juice, and salt to a pot
- Cook over medium heat, stirring regularly, until berries begin to release juices and simmer (roughly 10 minutes)
- In a small dish, stir the cornstarch and water together to form a slurry
- Once the blueberry mixture is simmering, add your cornstarch slurry into the blueberries and cook another 2 minutes until thick and glossy
- Remove from heat and stir in vanilla
- Immediately pour into a heat-safe container and cool completely to room temperature, then chill until fully set and thick. This is key to your blueberry layer setting properly in your pie (and not seeping into your crust)
CRUST
- Mix finely pulsed club cracker crumbs, brown sugar, and salt in a bowl. Then stir in the melted butter until it looks like wet sand and press into a 10-inch pie pan
- Use the flat bottom of a measuring cup to press the crust gently but firmly into the pan, then pop in the freezer for 15 minutes
- Preheat oven to 350°F
- Bake for 12 minutes until lightly golden, remove and cool completely
- Once cool, brush the bottom of the inside of the crust gently with a thin layer of the melted white chocolate. Place in the fridge to set for at least 15 minutes before adding your fillings. This will prevent the moisture from the blueberries from seeping into your crust!
LEMON POPPY SEED
- In a bowl, beat the cream cheese until completely smooth and fluffy
- Mix in lemon curd, powdered sugar, lemon zest, lemon juice, vanilla, salt, and poppy seeds until fully combined
- Gently fold in whipped cream until no streaks remain
CHILL + ASSEMBLY
- Once cooled, spread the blueberry filling into the baked crust in an even layer
- Spread your lemon poppy seed mousse in an even layer over the blueberries. Gently spreading to prevent the layers from mixing
- Cover and place in the fridge to chill overnight
- The next day, make your whipped cream by beating the remaining 1 cup of heavy cream, powdered sugar, and vanilla to soft-to-medium peaks
- Spread or pipe over the set lemon poppy seed layer and decorate with extra lemon curd and blueberries if desired. Slice and serve cold
