Blueberry pie with beer and lemon zest

Preparation :1h30 min Cooking :1h10 min
Difficulty :medium
Servings :6

This blueberry pie with beer and lemon zest is the last of my serie for the new Éphémère Blueberry beer by Unibroue. A fresh and exquisite desert!


  • 4 cups of fresh blueberries
  • zest from 2 lemons
  • 1/4 cup Éphémère Blueberry beer by Unibroue
  • 1/2 cup brown sugar
  • Seeds scraped from a vanilla bean
  • 1/4 cup flour
  • 1 tbsp lemon juice
  • 2 tbsp milk
  • 2 pie shells, 12 inches, not moulded
  • 1 egg, beaten with ½ tsp water


  • Pour all ingredients, except for pie shells and egg mixture, in a large bowl. Gently stir to coat blueberries entirely. Set aside.
  • Roll out the pie dough and place one in a 10 inch mold. Refrigerate for 30 minutes.
  • Preheat over at 425°F.
  • Pour blueberry mix in the pie crust and spread well.
  • Cut strips of about ½ inch into the other pie shell and braid onto pie. Fold in the edges of the dough and squeeze to seal and create crust. Brush with the egg mixture.
  • Place the pie on a baking sheet and bake in the oven, on the lower grill, for about 20 minutes until dough is golden. Lower over temperature at 350°F, gently cover with aluminum foil and continue baking for about 40-50 minutes, until the blueberries boil gently. Remove from oven and let cool completely before serving.
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Our wine stewards suggest

L'Infusée, Brasseurs du Monde

This white Belgian beer flavored with three teas offers sweet notes of berries and greenery. The green tea in the beer will harmonize with the blueberry in the pie. The lemon zeste will mingle with the small fruits in the beer. It’s a rich in antioxidants duo!

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