Sometimes a pie is more than just a pie. I’ve been making this dessert for my family since we inherited 5 beautiful blueberry bushes & my kids have been old enough to help harvest them. My boys are 3 & 5 yrs old & are aspiring cooks & gardeners because they have been by my side since they were born, plucking cherry tomatoes from the garden, whisking eggs for breakfast or helping to peel carrots. I believe teaching my children to cook is a skill that benefits their health & the future food choices they will make. People who cook eat more healthfully & have strong feelings about food quality. Local, seasonal, & sustainable grown food has lasting effects on our health, the environment & the economy. This pie was made from blueberries in our backyard, eggs from our chickens, & a regionally made European-style butter – it is a simple pie that symbolizes for me locally made food & choices that will benefit my family & community for generations.
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470 per serving
- 1 cup all-purpose flour, Pie Crust
- 1 tablespoons sugar, Pie Crust
- 1 cup unsalted butter (2 sticks), diced and chilled, Pie Crust
- 1-2/3 cup ice cold water, Pie Crust
- 1 teaspoons fine salt, Pie Crust
- 1/4 cup sugar, Lemon Curd
- 1/2 cup unsalted butter (1 stick), softened, Lemon Curd
- 4 large eggs, Lemon Curd
- 1/2 cup freshly squeezed lemon juice, Lemon Curd
- cup salt, Lemon Curd
- 4 tablespoons minute tapioca, ground in a food processor or spice grinder, Pie Filling
- 3/4 cup sugar, Pie Filling
- 1/2 teaspoons ground cinnamon, Pie Filling
- teaspoons salt, Pie Filling
- 6 cup fresh blueberries, Pie Filling
- 2 tablespoons freshly squeezed lemon juice, Pie Filling
Step 1: Pie Crust
Whisk together flour and sugar. Cut in diced butter with a pastry blender until butter is the size of small peas.
Step 2: Pie Crust
Dissolve salt in water and drizzle 1/2 cup of water over flour and butter mixture. Using a spatula, gently fold until water is incorporated. Continue adding water 1 Tbsp at a time until dough holds together when pinched.
Step 3: Pie Crust
Divide dough into 2 pieces, flatten each into a disk, wrap in plastic and chill at least 1 hour.
Step 1: Lemon Curd
**Makes about 3 cups, set aside 2 cups for later use. In a large bowl, beat sugar and butter until well-combined. Mix in eggs one at a time, lemon juice, and salt. Mixture may appear curdled, but lumps will disappear during cooking.
Step 2: Lemon Curd
Pour into medium saucepan. Cook over medium heat, stirring constantly, until mixture just starts to boil and thickens.
Step 3: Lemon Curd
Remove from heat and let cool.
Step 1: Pie Filling
Whisk together tapioca, sugar, cinnamon, and salt.
Step 2: Pie Filling
Pour over blueberries and toss well. Stir in lemon juice.
Step 1: Pie Assembly
Preheat oven to 400F. Roll out one disk of dough and place in a 9 inch pie pan. Pour in 1 cup of lemon curd and smooth evenly over the bottom. Add blueberry filling.
Step 2: Pie Assembly
Roll out second disk of dough and place over blueberries. Trim dough edges to a 1 inch overhang. Fold dough under and seal. Place in freezer for 5 mins, & then flute the edges as desired. Place in freezer for additional 10 minutes.
Step 3: Pie Assembly
Cut vents. Brush with cold water and sprinkle with coarse sanding sugar. Bake about an hour until crust is golden brown and filling is bubbly. Let cool before serving.