Blueberry Lemon Meringue Pie
Prep time: 1h
Cook time: 45 minutes
Yields: One 9-inch pie
Author: Ireland Lindsay
Ingredients:
For the crust:
2 cups (250g) all-purpose flour, more for rolling
1 teaspoon sugar
1 1/2 teaspoons salt
1 cup + 1 tablespoon (225g) unsalted butter, cold and cubed.
6 tablespoons (100g) water, ice cold
For the blueberry filling:
6 cups blueberries divided
1 tablespoon lemon juice
3/4 cup granulated sugar
1 tablespoon lemon zest
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon vanilla extract
1/4 teaspoon salt
4 teaspoons cornstarch
For the lemon filling:
1 cup good quality lemon curd
For the French meringue topping:
5 large egg whites
1/2 cup (100g) granulated sugar
1/2 teaspoon cream of tartar
1/8 teaspoon salt
FOR THE PIE CRUST:
INTO the bowl of a stand mixer fitted with the paddle attachment combine the flour, sugar, salt, and mix until combined. Add in the cubed cold butter all at once and work into the dry mixture stopping every so often to scrape down the sides of the bowl until it resembles wet sand, and the butter portions are on average the size of a pea. Don’t forget to work quickly to avoid the butter melting.
AFTER this, the mixture should look sandy and crumbly. Add in the water 1 tablespoon at a time until the dough just comes together. Every kitchen environment is different so keep in mind you may not use all the water, and you may even need more.
THE pastry dough is supposed to look crumbly at this stage, it should be loose, with some scraggles of dough hydrated, and stick together loosely if you pack it with your hand.
POUR out onto a lightly floured work surface and form into a circle, separate the circle into 2 and stack the one semi-circle on top of the other. Repeat the above step one more time, then tightly wrap your dough and refrigerate for 30 minutes.
FOR THE BLUEBERRY FILLING:
INTO a large heavy-bottomed saucepan over medium-low heat combine (3 cups or half) of the blueberries, the sugar, and lemon juice. Cook over medium heat while mashing the blueberries, this will become easier as they cook.
COOK the blueberry mixture till it reaches a boil then turn down the heat to a simmer and add in the lemon zest, spices, salt, vanilla, and cornstarch. Stir, turn off the heat, and then add in the remaining blueberries. Let cool completely.
FOR ASSEMBLY:
ONCE you’ve finished the berry mixture and set it aside to cool use this time to roll out and blind bake your crust.
PREHEAT your oven to 350°F and flour a work surface lightly. Roll the pastry/pie dough till 1/4 an inch thick. Making sure to flip and fluff the dough so it rolls evenly and doesn’t stick.
ROLL the prepared dough back onto the rolling pin, and then transfer it to a 9-inch pie dish by rolling the dough back over into the center of the dish. Look along the edge of your pie dish and carefully cut off any excess leaving about one inch. Tuck under the excess dough and then carefully using your thumb and pointer finger, make an imprint along the edge of the pie dough.
BLIND bake the pie crust, to do this line the crust with parchment paper and fill with pie weights. You can use dry beans, rice, etc. make sure to spread the weights to the edge of all corners. Bake for 15-20 minutes or until the dough is fully cooked and begins to turn ever so slightly along the edge. Allow to cool completely.
ONCE your crust and filling are both cooled, transfer the berry filling to the center of the cake and spread evenly, using an offset spatula spread 1 cup of lemon curd over the top of the pie and chill in the refrigerator for at least 3h or for an ultra-sturdy pie (as shown in photo) overnight.
FOR THE FRENCH MERINGUE:
INTO a bowl of the stand mixer fitted with the whisk attachment the add the eggs, cream of tartar, and salt. Whip on medium-high speed until they begin to lighten in color and become frothy. Once frothy, intermittently, stream in the sugar and continue whisking till you reach stiff peaks and for the most part, no sugar granules remain.
TO FINISH:
TO finish, top your completely set pie with the freshly whipped meringue, and using an offset spatula carefully twirl and twist it to form a carefree design. Optionally, torch, then dig in! Enjoyed best the day of but can be stored in the fridge covered for up to 3 days!
Recipe by @IreBakes
