Blueberry Pie with Lemon Sauce

Blueberry Pie with Lemon Sauce

A delectable blueberry pie with a flaky cornmeal crust and a luscious lemon sauce. Blueberries, lemon and cornmeal are a charmed trio. They make beautiful music together wherever they go.

The sunny yellow lemon curd brings out the best in the blueberries with its equal balance of sweet and tart. It turns a rustic pie into something elegant and completely decadent.

If you never made lemon curd I promise this is a fail proof method. If you’ve never tasted lemon curd then you’re missing out on something almost indescribably delicious. Like sunshine sent from heaven. It’s hard not to demolish the entire batch with a single spoon.

The cornmeal crust is a little on the thick side but as a crust lover I don’t mind. The cornmeal adds a sturdiness that saves it from getting soggy and with its long cooking time prevents it from over-browning. The cornmeal doesn’t take away from the flaky, tender nature of the crust at all and you can’t really taste it in the finished pie. It’s just enough to know something’s different. Wonderfully different.

Blueberries pie recipes abound but I can truly say this one is special. A little change from the norm.

I don’t know how I’ll ever eat blueberry pie again without the lemon sauce. . .they go hand in hand. . .  from here on out until. . . forever.

Fool Proof Lemon Curd

Blueberry Pie with Lemon Sauce

Rating: 51

Cook Time: 1 hour, 30 minutes

Yield: 1 (9-inch) pie

Blueberry Pie with Lemon Sauce

A delectable blueberry pie with a flaky cornmeal crust and a luscious lemon sauce.

INGREDIENTS:

Crust:
2 + 1/2 cups all-purpose flour
1/4 cup cornmeal (preferably stone-ground, medium grind)
3 tablespoons granulated sugar
3/4 teaspoon salt
1/2 cup plus 6 tablespoons (1 3/4 sticks total) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup non-hydrogenated solid vegetable shortening, frozen, cut into 1/2-inch pieces
4 tablespoons (or more if needed) ice water
Filling:
5 cups fresh blueberries (about 27 ounces or 2 + 1/2 pints)
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1 tablespoon water
Milk (for brushing over the crust)
raw sugar, for sprinkling over top

INSTRUCTIONS:

    For crust by hand:
  1. Whisk the flour, cornmeal, sugar and salt together in a large, wide bowl. Cut the butter in using a pastry blender or two forks used scissor fashion until the flour mostly resembles coarse meal.
  2. Repeat with the shortening.
  3. Drizzle the ice water over top and toss with a fork. Add more ice water if the dough looks dry - it should stick together when gathered into a ball. Divide in two with one half being slightly bigger for the bottom crust. Wrap in plastic and refrigerate 1 hour.
  4. For crust using a food processor:
  5. Blend flour, cornmeal, sugar, and salt in the bowl of a large food processor. Add butter and shortening, pulse until mixture resembles coarse meal. Add 4 tablespoons ice water. Pulse just until moist clumps begin to form, adding more ice water by teaspoonfuls if dough is dry.
  6. Gather dough into ball. Divide dough in half making one just slightly larger for the bottom crust. Flatten each half into a disk and wrap in plastic. Chill at least 1 hour.
  7. Meanwhile make the lemon curd. Directions are below.
    For filling:
  8. Gently toss the blueberries, sugar, cornstarch, lemon juice, and 1 tablespoon water together in a large bowl. Let stand at room temperature until juices begin to form about 30 minutes.
  9. Preheat oven to 400°F. Place rimmed baking sheet in bottom of oven to catch any drips.
  10. Roll the bigger disk out on a floured surface to an 11-inch round and place in pie pan. Gently press the dough into the pie dish, pressing together any cracks and leaving the dough hanging over the sides.
  11. Spoon the filling into the pie crust.
  12. Repeat rolling out the second (top) crust or roll it out and cut out shapes with a cookie cutter.
  13. Place dough over top of filling. Trim overhang of both crusts to 1 inch and fold under, pressing together to seal.
  14. Crimp edges decoratively and cut a few slits in the top to allow steam to escape. Lightly brush top crust (not edges) with milk and sprinkle with raw sugar.
  15. Bake pie 15 minutes then reduce oven temperature to 350°F and continue baking until crust is golden brown and filling is bubbling thickly through slits, about 1 hour 15 minutes.
  16. Cool pie completely on rack. Cut into wedges and serve with lemon curd.

Notes:

Adapted from Epicurious

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

http://www.cinnamonspiceandeverythingnice.com/blueberry-pie-with-lemon-sauce/

Fool Proof Lemon Curd

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: about 2 cups

Fool Proof Lemon Curd

A fool proof method for lemon curd. Light, sweet and luscious like sunshine sent from heaven.

INGREDIENTS:

6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 large egg yolks
2/3 cup fresh-squeezed lemon juice
1 teaspoon grated lemon zest, just the yellow not the white pith

INSTRUCTIONS:

  1. In a large mixing bowl beat the butter and sugar together with an electric mixer for about 2 minutes. Slowly add in the eggs and yolks beating on low for 1 minute. Stir in the lemon juice - the mixture will look curdled at this point.
  2. In a medium heavy-duty saucepan set over low heat cook the mixture until it looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 10 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil - if it starts to bubble turn the heat down.
  3. Remove the curd from the heat and stir in the lemon zest. Transfer to a bowl and press a piece of plastic wrap over the top to keep a skin from forming. Refrigerate. The curd will thicken further as it cools. Good for 1 week in the refrigerator and up to 2 months in the freezer.

Notes:

Adapted from Fine Cooking

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

http://www.cinnamonspiceandeverythingnice.com/blueberry-pie-with-lemon-sauce/

Comments

  1. Billy says

    Sounds delicious. I haven’t made a fresh blueberry pie yet – I’ve been doing mixed berry with a frozen blend (I’m lazy and it is easy). I will give it a try!

    • Reeni says

      Thanks Billy! I love mixed berry pies! I always keep frozen berries on hand! They’re the next best thing to fresh.

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