Meyer Lemon & Blueberry Pie

Meyer Lemon & Blueberry Pie
Meyer Lemon & Blueberry Pie

Fragrant Meyer lemons are the heart and soul of our tart lemon curd, brightening the natural sweetness of ripe blueberries. For more pie recipes, look to our Artisan Pies & Tarts Special Issue

Meyer Lemon & Blueberry Pie
Makes 1 (9-inch) pie
  • 2½ cups (313 grams) all-purpose flour
  • 2 teaspoons (8 grams) granulated sugar
  • 2 teaspoons (6 grams) kosher salt
  • 1 cup (227 grams) cold unsalted butter, cubed
  • ½ cup (120 grams) whole buttermilk, chilled
  • Blueberry Jam (recipe below)
  • Meyer Lemon Curd (recipe below)
  • Garnish: Glazed Blueberries (see PRO TIP)
  1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Add buttermilk, 1 tablespoon (15 grams) at a time, just until a dough forms. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Let dough stand at room temperature until slightly softened, about 5 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Prick bottom of dough with a fork. Trim excess dough to ½ inch beyond edge of plate. Fold in edges.
  3. Create a fluted crust by using the thumb and forefinger on one hand as spacers, and pushing the dough in with the other thumb. Freeze for 30 minutes.
  4. Preheat oven to 350°F (180°C).
  5. Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  6. Bake for 15 minutes. Carefully remove paper and weights. Bake until golden brown, about 15 minutes more. Let cool completely on a wire rack.
  7. Spoon room temperature Blueberry Jam into prepared crust. Refrigerate for at least 35 minutes. Top with Meyer Lemon Curd, smoothing with an off set spatula. Garnish with Glazed Blueberries, if desired.

Blueberry Jam
Makes about 1¼ cups
  • ⅓ cup (67 grams) granulated sugar
  • ¼ cup (60 grams) water
  • 1 tablespoon (12 grams) low-sugar fruit pectin
  • 1 teaspoon (4 grams) unflavored gelatin
  • 1 teaspoon (5 grams) fresh Meyer lemon juice
  • ⅛ teaspoon kosher salt
  • 1¾ cups (298 grams) fresh blueberries
  1. In a medium saucepan, whisk together sugar, ¼ cup (60 grams) water, pectin, gelatin, lemon juice, and salt. Add blueberries, and bring to a boil over medium heat. Reduce heat to low, and simmer, whisking constantly, until smooth, about 5 minutes.
  2. Transfer blueberry mixture to a medium bowl, and place in a larger bowl filled with ice. Let cool in ice bath, whisking occasionally, until jam has thickened and reached room temperature.

Meyer Lemon Curd
Makes about 2¾ cups
  • 2 cups (200 grams) granulated sugar
  • 2 tablespoons (4 grams) Meyer lemon zest
  • ½ cup (64 grams) cornstarch
  • ½ teaspoon (1.5 grams) kosher salt
  • 1½ cups (360 grams) fresh Meyer lemon juice
  • ½ cup (120 grams) water
  • 10 large egg yolks (186 grams)
  • 1 teaspoon (4 grams) unflavored gelatin
  • ¼ cup (57 grams) unsalted butter, softened
  1. In a medium saucepan, rub together sugar and zest with fingertips. Whisk in cornstarch and salt. Add lemon juice and ½ cup (120 grams) water, whisking until smooth. Whisk in egg yolks and gelatin. Cook over medium-high heat until thickened, about 8 minutes. Remove from heat, and stir in butter.
  2. Line a rimmed baking sheet with plastic wrap. Pour curd onto prepared pan, and press another piece of plastic wrap directly onto surface of curd. Place pan on a wire rack, and let cool to room temperature. Refrigerate until chilled.



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