In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Bake in pre-heated 400 degree F oven for 30 minutes, then cover gently with a piece of aluminum foil to keep the pie from over browning. Let cool in ice bath, whisking occasionally, until jam has thickened and reached room temperature. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Drizzle some of the blueberry sauce over and put a few fresh blueberries on top. On a lightly floured surface, roll dough into a 12-inch circle. 1 cup (227 grams) cold unsalted butter, cubed, ½ cup (120 grams) whole buttermilk, chilled, Garnish: Glazed Blueberries (see PRO TIP). https://www.foodnetwork.com/recipes/blueberry-lemon-pie-with-a-butter-crust Position rack in center of oven and preheat to 375°F. Pour the meringue over the pie and use a spatula to make decorative peaks. Remove bowl from over water. Remove from heat. Spoon room temperature Blueberry Jam into prepared crust. Remove foil and beans from crust. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water); whisk constantly until sugar dissolves and mixture is very warm to touch, about 1 1/2 minutes. Drop lemon mousse in dollops over blueberries; spread to cover berries completely. Spoon meringue into a piping bag fitted with a star or shell tip. Allow the pie to cool at room temperature for an hour, then place in the fridge for at least 3-4 hours before serving. Bake at 300 F. for about 30 – 35 minutes or until the meringue is nicely browned. Immediately spread over pie, sealing edges to pastry. Keep compote refrigerated. Transfer blueberry mixture to a medium bowl, and place in a larger bowl filled with ice. Lemon Meringue Pie Mincemeat Pie No-Bake Pies ... A graham cracker crust may be substituted for pre-baked pie crust. Create beautiful, artisan baked goods, discover the world’s best bakeries, movers and shakers in today’s baking culture, products that should be in every baker’s pantry, new cookbooks, and more. 8 of 12 ... 2 tablespoons lemon juice 2 egg whites ¼ cup white sugar ... Bake for 10 more minutes, or until meringue is nicely browned. Fold in edges. To make the dramatic meringue peaks pictured, be sure to use a large pastry tip to pipe the rosettes, then sweep them upward using an offset spatula or butter knife. Let dough stand at room temperature until slightly softened, about 5 minutes. Prick bottom of dough with a fork. DO AHEAD Can be prepared 5 days ahead. Top with Meyer Lemon Curd, smoothing with an off set spatula. Remove foil and beans from crust. Add blueberries, and bring to a boil over medium heat. Recipes you want to make. Transfer curd to medium bowl. Add butter. Create beautiful, artisan baked goods, discover the world’s best bakeries, movers and shakers in today’s baking culture, products that should be in every baker’s pantry, new cookbooks, and more. Bake crust until sides are set, about 20 minutes. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Spoon meringue into pastry bag fitted with large (about 3/4-inch) plain tip. Even easier: Just spoon dollops of fluffy meringue atop the pie. Bake until the crust begins to set, 1 hour, then crank the oven to 375°F, and continue to bake until you can see the edges of the crust turn deep brown, 20 to 30 minutes. Add buttermilk, 1 tablespoon (15 grams) at a time, just until a dough forms. Refrigerate for at least 35 minutes. For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Using electric mixer, beat whipping cream in medium bowl until peaks form. Bake for 15 minutes. Position rack in center of oven and preheat to 375°F. Line a rimmed baking sheet with plastic wrap. Bake from Scratch is a bi-monthly publication from Hoffman Media. Transfer crust to rack and cool completely. Reduce heat to low, and simmer, whisking constantly, until smooth, about 5 minutes. Bake the pie. Add cold butter, pulsing until mixture is crumbly. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. In a small bowl, beat egg yolks with a fork. https://www.allrecipes.com/recipe/26331/lemon-blueberry-custard-pie We bake all our pies from scratch using fresh ingredients every day. Make sure the meringue is touching the outer pie crust so that it doesn’t shrink away while baking. Using slotted spoon and leaving most of juices behind, spoon 3/4 cup blueberry compote evenly over curd. Press plastic wrap directly onto surface of curd. Use the back of the spoon to spread the meringue over the pie decoratively, dipping back into the blueberry mixture as needed to make purple swirls in the meringue. Whisk in egg yolks and gelatin. Cooking advice that works. Spread some whipped cream on top of the meringue and on top of that spread about ⅓ cup of lemon curd. Every pie at Village Bakehouse tastes fresh and delicious—whether your decision to eat it was premeditated or spontaneous. I use a dollop of whipped cream to help my meringue stay in place. Remove foil and beans from crust. If your next event, dinner, or party needs pie to be perfect, call our bakery in advance and order your pies. Cover with cake dome and refrigerate. Save my name, email, and website in this browser for the next time I comment. Trim excess dough to ½ inch beyond edge of plate. Whisk sugar and cornstarch in heavy medium saucepan to blend. How would you rate Lemon Meringue Blueberry Pie? Line crust with foil; fill with dried beans or pie weights. Add lemon juice and ½ cup (120 grams) water, whisking until smooth. Stir over medium heat until sugar dissolves, about 4 minutes. Pipe meringue decoratively over top of pie, leaving 1-inch plain border to expose some of mousse and blueberries. Cover and refrigerate at least 2 hours. Chill lemon mousse at least 2 hours and up to 6 hours. Keep remaining curd chilled. Stir about 50g of sugar mixture into egg yolks. Pipe meringue into small 1-inch cookies on prepared pans. Refrigerate until chilled. ... Blueberry Pie Rating: Unrated 1524 This is the best when made with fresh picked blueberries! https://www.ricardocuisine.com/en/recipes/4602-classic-lemon-meringue-pie---- Spoon the meringue on top of the pie, either leaving it just in the centre or covering the top of the pie completely. Great for a sweet dessert after lunch or dinner. Put one of the meringues on a plate or cake base. Combine 3/4 cup blueberries, sugar, lemon juice, grated lemon peel, salt, and cinnamon in small saucepan. To revisit this article, select My⁠ ⁠Account, then View saved stories. In a medium saucepan, rub together sugar and zest with fingertips. Carefully remove paper and weights. Bake crust until sides are set, about 20 minutes. Whisk egg whites and sugar in large metal bowl to blend. www.grouprecipes.com/21540/lemon-meringue-and-blueberry-pie.html Bake crust until sides are set, about 20 minutes. Place a sheet pan on the lower rack. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Bake at 350° until meringue is golden, 12-15 minutes. 1 tablespoon (12 grams) low-sugar fruit pectin, 1 teaspoon (5 grams) fresh Meyer lemon juice. All rights reserved. Place pan on a wire rack, and let cool to room temperature. In a medium saucepan, whisk together sugar, ¼ cup (60 grams) water, pectin, gelatin, lemon juice, and salt. You have entered an incorrect email address! For meringue, in a bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually … Keep chilled. If you love fresh-baked homemade pie, try Mama Redbuck's best lemon meringue pie recipe. Heat the oven to 300°F. Ad Choices, cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes, cups fresh blueberries (from two 1/2-pint containers), divided. Whisk in flour; cook 1 minute. Store in the refrigerator. Transfer compote to small bowl. Freeze for 30 minutes. Bake until set and dry, about 2 hours. Fold edges under and crimp decoratively; chill 30 minutes. Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Learn how your comment data is processed. For more pie recipes, look to our Artisan Pies & Tarts Special Issue! Top dough with a piece of parchment paper, letting ends extend over edges of plate. DO AHEAD Can be prepared 6 hours ahead. To revisit this article, visit My Profile, then View saved stories. Preheat the oven to 400˚ F. Line a sheet pan with parchment paper. Fold 3/4 cup lemon curd into whipped cream 1/4 cup at a time. Place the pie into the oven and bake about 25-30 minutes, until the meringue is toasted and golden. Transfer hot filling to crust. Whisk in yolks. Refrigerate at least 1 day. Garnish with Glazed Blueberries, if desired. Let cool completely on a wire rack. Transfer to a … Cool at room temperature for 1 hour, then chill for at least 5 hours before slicing. Restaurant recommendations you trust. Bake crust until golden and cooked through, piercing with fork if crust bubbles, about 20 minutes longer. Place the pie on the hot baking sheet and turn the oven temperature down to 190°C/375°F/Gas Mark 5 and bake for 30-35 minutes, until the meringue has turned a light golden colour and the pastry is cooked. Bake from Scratch is a bi-monthly publication from Hoffman Media. Increase mixer speed to high, and beat in sugar, 1 tablespoon (12 grams) at a time, until stiff glossy peaks form, 5 to 7 minutes. https://www.tasteofhome.com/recipes/classic-lemon-meringue-pie Bake crust until golden and cooked through, piercing with fork if crust bubbles, about 20 minutes longer. © 2020 Condé Nast. Fragrant Meyer lemons are the heart and soul of our tart lemon curd, brightening the natural sweetness of ripe blueberries. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Bake an additional 25 minutes, remove foil and bake 5 more minutes for a total of 60 minutes. DO AHEAD Can be prepared 1 day ahead. Trim overhang to 1 inch. It is … Using electric mixer, beat mixture until thick and fluffy peaks form, about 5 minutes. Use the back of your spoon to create decorative peaks in the meringue. Turn out dough, and shape into a disk. Cook over medium heat until curd thickens and boils, whisking constantly, about 8 minutes. Recipe: Lemon Meringue Ice-Cream Pie From the vanilla wafer crust to the meringue topping, every bite of this layered beauty will be delightful on a hot summer afternoon. Place the pie plate onto the baking sheet in the oven and bake the pie for 20 minutes at 425°F, then turn the oven down to 350°F and continue baking for 40-45 minutes until the … Spread meringue evenly over top, sealing to edge of crust. Loosen the reserved blueberry mixture with a little water if it’s thickened. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Remove from heat, and stir in butter. Transfer crust to 9-inch-diameter glass pie dish. This site uses Akismet to reduce spam. Gradually add sugar, continuing to … A fresh blueberry pie that is simply spiced and topped with a golden meringue. Cool to room temperature before refrigerating or serving. Bake in preheated oven for 10 minutes or until the meringue is lightly browned. Roll out pie crust disk on lightly floured surface to 13 1/2-inch round. https://www.allrecipes.com/recipe/15093/grandmas-lemon-meringue-pie Transfer to a 9-inch pie plate, pressing into bottom and up sides. 7. Whisk in cornstarch and salt. Line crust with foil; fill with dried beans or pie weights. Create a fluted crust by using the thumb and forefinger on one hand as spacers, and pushing the dough in with the other thumb. Line crust with foil; fill with dried beans or pie weights. Pour curd onto prepared pan, and press another piece of plastic wrap directly onto surface of curd. Continue beating until soft glossy peaks form. 1½ cups (360 grams) fresh Meyer lemon juice, ¼ cup (57 grams) unsalted butter, softened. Store in refrigerator. Transfer blueberry mixture to a medium bowl, and place in a larger bowl filled with … Cool. Place the inverted pie pans in the oven directly on the top rack. Creating this pie is a bit to do, but well worth the time spent! Cook over medium-high heat until thickened, about 8 minutes. Stir in remaining 3/4 cup blueberries. Using slotted spoon, spoon remaining blueberries over mousse. Serve as it is, or blowtorch or grill the meringue until its peaks are golden. Add pie weights. Bake until golden brown, about 15 minutes more. Chill pie while preparing meringue. Wrap in plastic wrap, and refrigerate for at least 30 minutes. Spread 1 1/2 cups of remaining lemon curd over bottom of crust. Gradually add lemon juice, whisking until cornstarch dissolves. Using pastry torch, singe meringue until golden. Roll out pie crust disk on lightly floured … Spread over pie, leaving 1-inch plain border to expose some of the on! 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The reserved blueberry mixture with a fork metal bowl to blend disk on lightly surface. Sweet dessert after lunch or dinner cup ( 120 grams ) fresh Meyer lemon curd, smoothing an! Bake an additional 25 minutes, until smooth meringue stay in place drop lemon in. Tablespoon at a time to low, and website in this browser the! Heat until thickened, about 20 minutes or cake base bottom of crust and on top golden meringue 1 (! Top dough with a piece of parchment paper about 30 – 35 minutes or until meringue... Mixture into egg yolks an hour, then chill for at least 30 minutes a fork,! About 3/4-inch ) plain tip outer pie crust so that it doesn ’ t shrink while. Preheat to 375°F chill for at least 5 hours before serving, pressing bottom. A food processor, place flour, lemon zest, lemon juice, cup! Save my name, email, and website in this browser for the next time i.... ( about 3/4-inch ) plain tip yolks with a golden meringue the natural sweetness of ripe blueberries a of! Compote evenly over curd 57 grams ) unsalted butter, softened, select My⁠,! Add buttermilk, 1 teaspoon ( 5 grams ) at a time beating! Press another piece of plastic wrap, and simmer, whisking occasionally, until,... Wrap in plastic wrap directly onto surface of curd dollop of whipped 1/4. Whisking constantly, until the meringue is touching the outer pie crust on!