Lemon Curd and Blueberry Mini Pies – Recipe
This week the Food Blogger’s Challenge offered up blueberries as the food of the week. I tried to get some from the local store but by the time I got there they were all sold out so I’m resorting to a dessert I posted previously but I did not post the recipe.
I made these little pies for the hubby one Valentine’s Day. They are really very versatile pies as you can use any filling and any fruit topping that complements. The fact that they are single serve pies makes them all the more fun! For this purpose I present Lemon Curd with Blueberry Mini Pies.
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You will need:
For the pie crust:
- 1¼ cup flour (either white or white whole wheat – I used white whole wheat)
- healthy pinch of salt
- 2 TBS granulated sugar
- 6 TBS cold butter cut into pieces
- ¼ cup cold shortening
- 1 TBS apple cider vinegar
- up to 3 TBS ice water
For the Lemon Curd:
3/4 cup lemon juice
1 TBS lemon zest
3 large eggs
3/4 cup sugar
1/2 cup unsalted butter, cubed
pinch of salt
For the Blueberry Topping:
3 cups blueberries, fresh or frozen – separated
1 cup granulated sugar
1/2 cup water
pinch of salt
zest of one lemon
2 TBS fresh lemon juice
1 TBS corn starch mixed with 1/4 cup water or the juice of the thawed blueberries
Make the pie crust first so it can rest.
Mix the flour, salt and sugar in a bowl. Add the chunks of cold butter and the shortening. Blend with a pastry blender or two forks until the mixture looks like a bowl of small peas. Add the apple cider vinegar and then the ice water 1 TBS at a time just until the dough comes together. Knead into a disk and refrigerate for 1 hour.
While the dough is resting in the refrigerator make the lemon curd.
Add all ingredients to a heavy bottomed sauce pan over med-high heat.
Mix well – it will look disgusting but don’t worry, it will come together.
Keep stirring until the mixture thickens and coats the back of a spoon or spatula and doesn’t run back together when you pull your finger through it. Do not boil and do not over cook!
Strain the mixture into a container and place in the refrigerator to cool.
Preheat the oven to 425°
After the curd is made you can take the pie dough out of the refrigerator. Of course if you do not have individual pie pans you can make one big pie or use muffin tins or ramekins to make your pie(s). I have little pie pans …
Roll the pie dough to the size you need for the pan you are using. Prick the bottom of the pies with a fork, line the dough with foil and weigh down with pie weights, beans or rice. Blind bake the mini pies for 10 minutes. If you are using a different vessel adjust for the size of your plate/muffin tin/etc.
While the pie shells are baking add 2 cups of the blueberries to a sauce pan with the water and sugar over medium heat ’til the blueberries burst and the mixture starts to resemble jam. Add in the pinch of salt, zest and the corn starch mixture. Heat until the mixture thickens and looks shiny. Remove from the heat and add in the lemon juice and remaining blueberries. Set aside in the refrigerator to cool.
When you are ready to put the pie(s) together you add some lemon curd to the bottom of your pie crust.
Then top them with the blueberry mixture. As you can see I decorated them with some sliced strawberries brushed with melted apricot jam.
The lemon curd and the blueberries are delightful together and this is one of my hubby’s favorite desserts.
Be sure to check out all of the other blueberry deliciousness from the Food Blogger’s Challenge:
