If you love Lemon and Blueberry, you are going to LOVE this pie! It is the perfect dessert to brighten this bitter winter and open the doors to Spring. The lemon cream is absolutely divine and then that burst of the fresh blueberries just makes this dessert a home-run! If you want to learn more in depth of how to make it check out my Youtube video below:
Here is the recipe to this amazing and mouthwatering dessert:
Lemon Blueberry Cream Pie
Ingredients
3/4 cup sugar
1/2 cup all purpose flour
1/4 tsp salt 3 cups milk
4 egg yolks
3 Tbsp. butter
1 tsp lemon extract
1 1/2 cup of fresh blueberries
zest of lemon for garnish on top
1/4 to 1/2 juice of lemon
1 cooked pie shell
Instructions
Pour your milk, sugar, flour, and salt in pot. Take a whisk and stir till there are no flour clumps in the cream. Stir until it gets thicker and bubbly cook for 2 minutes. Take off the heat and beat the yolks and gradually add 1 cup of hot cream into the yolks while whisking vigorously (this is called tempering so yolks won't scramble.) Once you have that combined pour the yolks and cream mixture back into the pot while continuously stirring. Place pot back on heat until the cream starts to bubble, once that happens set your timer for 2 minutes while stirring the cream. Take the pot off heat and add your butter, lemon extract, and lemon juice in pot and stir till all combined. Pour cream in pie shell, sprinkle on blueberries and the zest of lemon and place on counter for 4 hours to set and then place it in the refrigerator. Enjoy.
Pie Crust
Ingredients
1 1/2 cups all purpose flour
3/4 cup shortening
1/2 cup ice water
pinch of salt
Instructions
In a bowl add your flour and shortening. Cut shortening into the flour until it's combined be careful not to over work it or pie dough will be tough. Add your salt and ice water and combine till it forms a dough. Place pie dought out on floured surface and roll out to a circle. Lift pie crust into pie pan and trim edges. To blind cook the pie crust, take a fork and make holes on sides and bottom of crust (only do this with cream pies.) Take parchment paper crumple it up and lay in the pie crust and pour uncooked beans or some kind of pie weights in parchment paper. Bake pie at 400 degrees F for 10 minutes. Remove parchment, beans or weights, reduce cooking time to 375 degrees F and cook for 20 to 30 minutes until golden.