This lemon and blueberry pie recipe has a shortcrust pastry, a sweet and sour lemon filling, and a refreshing blueberry topping. Do you love the classic version of lemon pie? Then you'll love this recipe; this pie is perfect for parties, birthdays, or any other occasion.
INGREDIENTS
For the shortcrust pastry:
Mix all the ingredients together in the order listed below:
500g of flour
2 eggs + 1 egg yolk
2 teaspoons of baking powder
125g of sugar
1 sachet of vanilla sugar
250g of softened margarine
1 tablespoon of oil
A pinch of salt
For the lemon topping:
3 egg yolks
100g of sugar
The juice of 4 lemons plus the zest
1 tablespoon of cornstarch
For the blueberry topping:
340g of blueberries, fresh or frozen
3 tablespoons (22g) of cornstarch
3 tablespoons (45 ml) of water
1 tablespoon of lemon juice
4 tablespoons (50g) of sugar
Preparation :
Prepare the pie crust:
Mix all the ingredients in a food processor fitted with the dough hook. Once you have a smooth shortcrust pastry (add a little water if your dough is too stiff), roll out the dough to a maximum thickness of 0.5 cm in your tart tin.
Bake it in the oven at 180 degrees (15 to 20 minutes depending on each oven).
Next, prepare the lemon cream:
In a small saucepan, mix the egg yolks, sugar, lemon zest and juice, then add the cornflour dissolved in a large glass of water and heat until you obtain a custard.
Let it cool a little and pour it into the mold with the cooked dough and set aside.
Meanwhile, prepare the blueberry topping:
Place the blueberries in a food processor and blend until smooth, about 2 minutes. Pass the blueberries through a fine-mesh sieve into a medium saucepan. Add the sugar and a pinch of salt. Heat until the sugar is dissolved; meanwhile, whisk together the water, lemon juice, and cornstarch in a small bowl.
Add the cornstarch mixture to the saucepan, bring to a boil over medium-low heat, stirring constantly, and cook until thickened. Pour the blueberry mixture evenly over the lemon topping. Refrigerate for at least 2 hours or until set.
Remarks:
How to store lemon and blueberry pie?
This pie can be kept in the refrigerator, covered, for up to 4-5 days.
Can we skip the blueberry part?
Yes, if for any reason you prefer to make this pie without the blueberries, you can make the classic lemon pie. .
Can a lemon and blueberry pie be prepared in advance?
You can prepare the dough, refrigerate it for up to 2 days, then roll it out and continue as described in section 2. Alternatively, you can freeze the dough for up to 2 months, then defrost it overnight in the refrigerator and continue from section 2.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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