I have to be honest. I’m pretty proud of this pie.
A blueberry infused lattice crust filled with lemon vanilla cream and fresh blueberries.
The brilliance in color. The divinity in aroma. The mouthwatering flavor.
It all came together quite well.
At the same time, I’m so tired today from baking so many pies…Chicken Mushroom Pot Pie recipe to come – I simply cannot bring myself to write an entire diatribe of the experience.
All I can say is that Valerie and I hit the ball out of the park today in the kitchen – we may have been too tired to speak words, but we speak the same love language and that silent dance in the kitchen today was phenomenal.
Eat your heart out.
Blueberry Lemon Vanilla Cream Pie
4 1/2 cups all purpose flour 6 Tbs. ice cold butter, chopped 2 eggs 2 Tbs. vinegar 2-5 Tbs. ice cold water 1/4 cup blueberry powder (we pulverized 3 oz. dehydrated blueberries)
8 oz. cream cheese, softened 6 oz. mascarpone, softened 1/2 cup powdered sugar juice and zest of 1/2 lemon 1 tsp. vanilla extract 1 egg 1 pint fresh blueberries egg wash**
Pulse the flour, butter, egg, vinegar, ice water, and blueberry dust in the food processor until crumbly. Transfer to a pile on the counter and form into two discs. Chill for a few hours.
Meanwhile, beat together the cream cheese, mascarpone, sugar, lemon zest and juice, vanilla, and remaining egg until smooth and creamy. Fold in fresh blueberries.
Preheat the oven to 375 degrees. Roll out one dough disc to fill the bottom of a pie plate, trimming away the edges. Fill the pie with the Lemon Vanilla Cream. Roll out the second disc and slice into thick lengths to form a lattice top.
Brush with **egg wash for a crispy crust – doing so will result in a loss of some of the purple brilliance – so it’s a crapshoot – visual appear or taste and texture – it’s up to you.
Bake for about 35-40 minutes. Remove from oven and all to cool completely and set before slicing.