Blueberry Lemon Curd Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pie crust:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">170g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">For the lemon curd:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">Zest from 2 lemons</li><li class="ingredients-single-item">120ml fresh lemon juice (about 3-4 lemons)</li><li class="ingredients-single-item">115g unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the blueberry filling:</li><li class="ingredients-single-item">500g fresh blueberries (or frozen, thawed and drained)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp lemon zest</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp coarse sugar (for sprinkling)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Heat-proof glass bowl</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Pastry blender (or food processor)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pie weights or dried beans</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the pie crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Cold butter creates steam pockets during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough begins to come together. You may not need all the water – stop adding when the dough holds together when pinched. Divide the dough into two portions (one slightly larger than the other), form into discs, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. Chilling allows the gluten to relax and the butter to firm up, preventing a tough or shrinking crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the lemon curd. In a heatproof bowl, whisk together eggs, sugar, lemon zest, and lemon juice until smooth. Place the bowl over a pot of simmering water (not touching the water) to create a double boiler. Cook, stirring constantly with a silicone spatula, until the mixture thickens enough to coat the back of a spoon, about 10-12 minutes. The temperature should reach about 75°C (170°F) – any higher and you risk scrambling the eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove from heat and stir in the butter, a few cubes at a time, allowing each addition to melt before adding the next. Stir in the salt. Strain the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or zest. Cover the surface directly with plastic wrap (this prevents a skin from forming) and refrigerate until cool, at least 2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the blueberry filling, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, and salt in a saucepan. Cook over medium heat, stirring regularly, until the mixture begins to bubble and thicken, about 5-7 minutes. The cornstarch needs to reach boiling point to achieve its full thickening power. Remove from heat and let cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (375°F). Remove the larger disc of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften. On a lightly floured surface, roll out the dough to a 30cm (12-inch) circle about 3mm (1/8 inch) thick. Transfer to your pie dish by gently rolling the dough around your rolling pin and unrolling over the dish. Press gently into the bottom and sides, leaving a slight overhang. Refrigerate while preparing the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll out the second disc of dough to a 28cm (11-inch) circle. For a lattice top, cut into 2.5cm (1-inch) strips using a sharp knife or pastry wheel. For a solid top, keep the circle intact but cut a few steam vents. Return to the refrigerator to keep cold.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the pie shell from the refrigerator. Spread the cooled lemon curd evenly over the bottom, then gently spoon the blueberry mixture on top, distributing it evenly. Layering the fillings this way allows each flavor to shine while creating beautiful distinct layers when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Arrange the lattice strips on top of the filling, weaving over and under to create a classic lattice pattern. Trim any excess dough, then fold the overhang of the bottom crust over the edges of the lattice strips. Crimp or flute the edges decoratively. Alternatively, if using a solid top crust, place it over the filling, trim, seal, and crimp the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the top crust with beaten egg wash for a beautiful golden sheen, and sprinkle with coarse sugar for sparkle and crunch. Place the pie on a baking sheet (to catch any potential overflow) and bake in the lower third of your oven for 20 minutes, then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes, until the crust is deeply golden and the filling is bubbling, especially in the center. The initial high heat sets the crust structure, while the lower temperature allows the filling to cook through without burning the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool completely on a wire rack for at least 4 hours before slicing – this crucial step allows the fillings to set properly. Don't rush this step or you'll end up with a runny pie! Serve at room temperature or slightly chilled. This pie keeps well at room temperature for 2 days or refrigerated for up to 5 days. The perfect blend of tangy lemon and sweet blueberries awaits!</li></ol>