Recipe: Blueberry Pie with Meyer Lemon Custard

Lemon Blueberry Pie

(From Clemence Gossett of Santa Monica’s Gourmandise School of Sweets and Savories)

Our Favorite, Flaky Pie Crust

Ah, the elusive pie crust! Flaky and buttery, it makes the perfect, delicate vessel for the bright flavors of early summer. If you’ve ever felt nervous about your crust, fear not.  Use cold butter, handle your crust as little as possible and patch the dough if it tears instead of pulling and stretching it.

Ingredients

3 cups flour (unbleached and organic when possible)                                               

1 tsp salt

1 Tbsp sugar

12 oz butter, very cold and cut into small squares

1/3 cup water, very cold       

2 Tbsp vodka (optional, makes for a crisper, flakier crust)                   

1) Place the dry ingredients in a food processor and pulse 4 or 5 times.

2) Add the butter and pulse just until small pebbles form.   We like to ‘pan for gold’ and see how our butter is sized.  You want the pieces to be about 1/4 inch big.

3) Add the ice water (and vodka, if you’re using it) and pulse just until a crumbly dough comes together. If needed, add 1 tbsp of water at a time until the dough forms.

4) Remove from the food processor (carefully!) and form a flat disc.  Wrap in plastic and refrigerate for 1 hour (or 20 minutes in the freezer).

5) Flour your work surface liberally. Place your disc on the floured surface and begin rolling from the center of the dough up, then from the center down.  Rotate your disc a quarter-turn and repeat.  This will help to keep your dough in a round shape and ensure that it isn’t sticking to your surface.

6) Roll your dough in a shape 2” larger than your pie pan. Using the rolling pin, pick up and gently lay the dough into the pan.  Cut, crimp or use the tines of a fork to create a decorative edge.

7) Freeze your dough for 10 minutes.  Take it out and place a sheet of parchment paper, foil or cupcake liners over the crust. Fill this with pie weights, rice or dried beans and bake blind (with pie weights and no filling) at 375º until dark and golden on the edges.

Meyer Lemon Curd

Once you’ve mastered the crust, you can use it to highlight the best of what’s in season at the farmers market.  You’ll be surprised to find out how much sweeter, less expensive and juicier the fruit is from your local farms and orchards.

Make sure that the bowl you are using is non-reactive.  Stainless steel and tempered glass are best, but aluminum will oxidize and turn your lovely custard a shade of green.

Ingredients

3 eggs                                                                  

¼ cup sugar

½ cup strained Meyer lemon juice                        

1/2 stick, or 2 ounces, unsalted butter

1) Place a saucepot, ½ filled with water, on the heat and bring to a simmer.

2) In a medium-sized bowl, whisk together the eggs and sugar.

3) Whisk in the juice.  Set the bowl above the pot and reduce heat to medium to continue the simmer.

4) Whisk this mixture over heat until a thick custard forms (this may take about 10 minutes).

5) Remove from heat and stir in the butter until smooth. Spoon over the pre-baked crust.

Blueberry Filling

1 cup blueberries                                                                           

2 Tbsp sugar

1/4 cup plus 2 tablespoons water, divided

1 tsp ginger (or cinnamon)

1 tsp flour

1) Place blueberries and 1/4 cup water in a saucepan and bring to a boil. Simmer the berries for 3 to 4 minutes, until they are cooked and juicy.

2) In a small bowl, mix the flour and remaining water until smooth.

3) Add the flour mixture, sugar, and spice to the sauce and stir until the sauce is thickened.

4) Allow to cool and firm up before spooning over lemon curd.