| Level: | Intermediate |
| Total: | 3 hr 55 min |
| Active: | 1 hr 10 min |
| Yield: | 10 servings |
Ingredients
- 1 1/2 sticks cold unsalted butter, cut into pea-size pieces, plus extra for pie plate
- 1 cup all-purpose flour, plus extra for rolling
- Pinch kosher salt
- 3 to 4 tablespoons ice water
- 2 pints fresh blueberries
- 1 Meyer lemon, zested and juiced
- 1/4 cup sugar
- 2 tablespoons cornstarch
- Meyer Lemon Ice Cream, recipe follows
- 3 cups heavy cream
- 1 teaspoon vanilla extract
- 3 Meyer lemons, zested and juiced
- 1 cup sugar
- 6 large eggs
Instructions
- Combine the butter, flour and salt in a food processor. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry, add the remaining ice water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into 2 discs. Wrap in plastic wrap and refrigerate for at least 1 hour. (This can be done a few days in advance.)
- Preheat oven to 375 degrees F.
- Combine blueberries, lemon zest and juice, sugar and cornstarch in a large bowl. Toss to combine. Set aside.
- Remove dough from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Using a rolling pin, roll one disc of dough out, rotating the dough a quarter turn after each roll and dusting lightly with flour if it feels tacky, into an even 11-inch circle about 1/8-inch thick.
- Butter a 9-inch pie plate and lay the dough in the plate. (There should be about 1/2-inch dough hanging over the sides. If there is more than that, trim it with a sharp pair of kitchen shears.) Fold the dough underneath itself around the rim of the pie plate and pinch or crimp into desired shape.
- Roll out second disc of dough and slice into 1 1/2-inch strips.
- Fill the pie with blueberries and lattice the dough strips on top. Crimp the edges to seal. Bake until the internal temperature reaches 195 degrees F, about 50 minutes. Allow to cool and set, about 1 hour. Serve topped with Meyer Lemon Ice Cream.
- Prepare a large bowl of ice water and set aside. Combine the cream, vanilla extract, lemon zest and 1/2 cup sugar in a medium saucepan. Bring to a boil, turn off the heat and stir in lemon juice. Combine the eggs and the remaining 1/2 cup sugar in a small bowl and beat to a homogeneous consistency.
- Strain the cream mixture, then whisk a third of the cream mixture into the egg mixture. Immediately whisk the egg mixture back into the remaining cream mixture.
- Chill the mixture over the ice water bath.
- Churn the chilled mixture in an ice cream machine according to the manufacturer’s directions. Transfer to a container and freeze, 2 hours.
- Special equipment: an ice cream machine
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 601 |
| Total Fat | 43 g |
| Saturated Fat | 26 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 34 g |
| Protein | 7 g |
| Cholesterol | 246 mg |
| Sodium | 85 mg |
| Serving Size | 1 of 10 servings |
| Calories | 601 |
| Total Fat | 43 g |
| Saturated Fat | 26 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 34 g |
| Protein | 7 g |
| Cholesterol | 246 mg |
| Sodium | 85 mg |
Reviews
Absolutely delicious all around! The crust is light and flaky, but what really makes this dish is the ice cream that pairs perfectly with the blueberries.