| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 35 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 4 to 5 servings |
Ingredients
- 1 lemon
- Sugar
- 1 stick chilled, unsalted butter, cut into small cubes
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 large egg
- Pinch salt
- 2 cups fresh blueberries
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 lemon
- 1/2 fresh vanilla pod
- 2 cups heavy cream
- 2 tablespoons confectioners’ sugar
- Seeds from 1 vanilla bean
- 1 lemon
Instructions
- For the crystallized lemon: Prepare the garnish first so it has time to crystallize while you make the pie. Using a curly zester, zest the lemon into curly strips. On a plate, toss the zest in sugar and spread out evenly. Set aside and allow to crystallize.
- For the sweet crust: Using an electric stand mixer, mix the butter, flour and sugar on low speed until it is incorporated and makes pebbles. Then add the egg and salt, and continue to mix just until it’s combined.
- Using your hands, form the dough into a small disc. Wrap in plastic wrap and allow to rest in the refrigerator for 30 minutes.
- Preheat the oven to 365 degrees F.
- Dust a rolling pin and surface with flour. Roll the dough out thinly to 1/4 to 1/8 of an inch. Continue to dust with flour as the dough becomes sticky. Cut out circles slightly larger than the size of your tart shells. If you can’t find 3-inch tart shells, just use the next smallest size you can find and adjust your dough cut outs accordingly.
- Lay the sweet crust in the shells and trim any excess along the edges. Then line it with parchment paper and weigh it down with pie weights, coffee beans or dry beans. Place the shells on a baking sheet. Bake until golden brown, 10 to 12 minutes. Remove and let cool.
- For the blueberry compote: In a saucepan over low heat, add about a third of the blueberries, the sugar and juice of 1 lemon. Reserve the remaining blueberries. Using the back of a knife, scrape out the vanilla seeds and add the seeds and pod to the saucepan. Stir and continue to cook until the blueberries break down and the compote has a syrupy consistency, 5 to 10 minutes.
- Create an ice bath by placing a mixing bowl into a larger bowl filled with ice. Pour the compote into a strainer over the mixing bowl. Use a rubber spatula to help work the compote through the strainer. Let the compote cool until it’s cold to the touch.
- Once the blueberry compote has cooled, add the compote to the remaining blueberries and gently mix together to create your pie filling.
- For the chantilly cream: Add the heavy cream, confectioners’ sugar, vanilla and the zest from 1 lemon to an electric mixer. Mix until peaks start to form.
- Add the blueberry filling to the cooled pie shells and top with the chantilly cream. Garnish with crystallized lemon on top. Serve and enjoy!
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 868 |
| Total Fat | 55 g |
| Saturated Fat | 34 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 3 g |
| Sugar | 56 g |
| Protein | 8 g |
| Cholesterol | 216 mg |
| Sodium | 85 mg |
Reviews
I didn’t have lemon, so I used orange instead. Was delicious. Found the compote to be too loose so I added cornstarch to thicken. I served with ice cream instead of the cream.
Absolutely delicious! Cookie crust was buttery; blueberry compote was delicious; and Chantilly cream was light and fluffy. The one tip I have is to add only about 2 TBSP to the blueberry compote as lemons come in different sizes. ; )
Excellent flavor and fairly easy to make. I used a ChicagoMetallic, non-stick 4-tart pan with removable disc bottoms. The sweet pie crust was heavenly flaky and easy to make in a stand mixer fitted with the paddle attachment. I will use this pie dough recipe for other creations. One recipe change to consider. Cutting down the amount of whipping cream from 2 cups to 1 cup. I had way too much left-over using 2 cups as called for.
Very delicious ! This pie is easy to make . my son said I should try and sell this pie it is very good.
I made this with saskatoon berries and it turned out amazing. The only drawback was that saskatoon berries don’t break down as much as blueberries so you cannot really put it through a strainer. I just ended up adding more saskatoon berries to the cooked ones to make the filling. And used half the sugar.
Absolutely delicious!
This pie is so easy to make and the blend of lemon and blueberries is delicious. Will definitely make this again (many times!
P.S. the Chantilly cream is easy to make too and adds a nice touch
P.S. the Chantilly cream is easy to make too and adds a nice touch
Love the duo of fresh berries and cooked berries. And the quick method of crystalizing lemon is a really sweet touch. I want to try this with wild blueberries too.
I wish blueberries were in season bc the ones i bought werent that sweet. so delicious though even so they weren’t in season, better to make again in the summer when so good. the pastry crust was good. I will use this pastry shell recipe again for other pies.