Lemon Blueberry Custard Pie: A Burst of Sunshine in Every Slice

There’s something undeniably comforting about a homemade pie. The flaky crust, the sweet filling, and the aroma that fills your kitchen as it bakes – it’s a labor of love that always pays off. This Lemon Blueberry Custard Pie takes that comfort to the next level with its bright, tangy lemon custard, juicy blueberries, and buttery crust. It’s the perfect dessert for a summer gathering, a special occasion, or simply a treat to brighten up your day.

This recipe might seem a little involved at first glance, but don’t be intimidated! I’ve broken it down into easy-to-follow steps, with plenty of tips and tricks to ensure success. From making the perfect pie crust to achieving a smooth, creamy custard, you’ll be a pie-making pro in no time. Get ready to create a pie that will impress your family and friends with its beautiful appearance and incredible flavor.

## Ingredients You’ll Need

Before we dive into the instructions, let’s gather all the necessary ingredients. This will make the process much smoother and prevent any last-minute trips to the grocery store. We’ll break down the ingredients into three sections: the pie crust, the lemon custard filling, and the blueberry topping.

### For the Pie Crust:

* 1 ¼ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cut into cubes
* ¼ cup cold vegetable shortening, cut into cubes
* ¼ – ½ cup ice water

**Why these ingredients?**

* **All-purpose flour:** Provides the structure for the crust. Using all-purpose flour allows for a good balance of tenderness and flakiness.
* **Salt:** Enhances the flavor of the crust and balances the sweetness of the filling.
* **Cold unsalted butter:** Essential for creating flaky layers in the crust. The cold butter melts during baking, creating steam that separates the layers.
* **Cold vegetable shortening:** Adds tenderness to the crust and helps prevent it from becoming too tough. Shortening has a higher fat content than butter and melts at a higher temperature, resulting in a more tender crust.
* **Ice water:** Binds the dry ingredients together. The cold temperature helps to keep the butter and shortening cold, which is crucial for a flaky crust.

### For the Lemon Custard Filling:

* 1 ½ cups heavy cream
* ½ cup granulated sugar
* ¼ cup cornstarch
* ¼ teaspoon salt
* 4 large egg yolks
* ¼ cup freshly squeezed lemon juice
* 2 tablespoons lemon zest
* 2 tablespoons unsalted butter
* 1 teaspoon vanilla extract

**Why these ingredients?**

* **Heavy cream:** Provides richness and creaminess to the custard. The high fat content ensures a smooth and luxurious texture.
* **Granulated sugar:** Sweetens the custard and helps to create a smooth texture.
* **Cornstarch:** Thickens the custard and prevents it from becoming too runny. It provides a stable structure to the filling.
* **Salt:** Balances the sweetness and enhances the lemon flavor.
* **Large egg yolks:** Add richness, color, and thickening power to the custard. They contribute to the smooth and velvety texture.
* **Freshly squeezed lemon juice:** Provides the signature tangy lemon flavor. Fresh juice is always preferred over bottled for the best flavor.
* **Lemon zest:** Intensifies the lemon flavor and adds a bright, aromatic note. Be sure to zest only the yellow part of the lemon, avoiding the bitter white pith.
* **Unsalted butter:** Adds richness and shine to the custard. It also helps to emulsify the ingredients and create a smooth texture.
* **Vanilla extract:** Enhances the other flavors and adds a subtle warmth to the custard.

### For the Blueberry Topping:

* 2 cups fresh blueberries
* 2 tablespoons granulated sugar
* 1 tablespoon freshly squeezed lemon juice

**Why these ingredients?**

* **Fresh blueberries:** Provide a burst of juicy sweetness that complements the lemon custard. Fresh blueberries are preferred for their texture and flavor, but frozen blueberries can be used in a pinch (thaw and drain them well first).
* **Granulated sugar:** Sweetens the blueberries and helps to draw out their natural juices.
* **Freshly squeezed lemon juice:** Enhances the blueberry flavor and adds a touch of acidity to balance the sweetness.

## Equipment You’ll Need

* 9-inch pie plate
* Food processor (optional, for making the crust)
* Mixing bowls
* Measuring cups and spoons
* Whisk
* Saucepan
* Rubber spatula
* Plastic wrap
* Rolling pin
* Parchment paper or aluminum foil
* Pie weights or dried beans

## Step-by-Step Instructions

Now that we have all the ingredients and equipment ready, let’s get started on making this delicious Lemon Blueberry Custard Pie.

### Part 1: Making the Pie Crust

A perfect pie starts with a perfect crust. This recipe uses a classic pate brisee, a shortcrust pastry that is known for its flakiness and tenderness. You can make the crust by hand or in a food processor. I’ll provide instructions for both methods.

**By Hand:**

1. **Combine dry ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the butter and shortening:** Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs. The butter and shortening should be in small, pea-sized pieces.
3. **Add ice water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the crust tough.
4. **Form a disc:** Turn the dough out onto a lightly floured surface. Gently form it into a disc, about 1 inch thick. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.

**In a Food Processor:**

1. **Combine dry ingredients:** Place the flour and salt in the bowl of a food processor. Pulse a few times to combine.
2. **Add butter and shortening:** Add the cold butter and shortening to the food processor. Pulse until the mixture resembles coarse crumbs, about 10-15 pulses. The butter and shortening should be in small, pea-sized pieces.
3. **Add ice water:** With the food processor running, slowly drizzle in the ice water until the dough just comes together. Be careful not to overprocess, as this will develop the gluten and make the crust tough.
4. **Form a disc:** Turn the dough out onto a lightly floured surface. Gently form it into a disc, about 1 inch thick. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.

**Tips for a Perfect Pie Crust:**

* **Keep the ingredients cold:** Cold butter and shortening are essential for creating flaky layers in the crust. Make sure your butter and shortening are very cold before you start. You can even chill the flour and mixing bowl in the freezer for 15 minutes before you begin.
* **Don’t overmix:** Overmixing develops the gluten in the flour, which will make the crust tough. Mix just until the dough comes together.
* **Refrigerate the dough:** Refrigerating the dough allows the gluten to relax, which will make it easier to roll out and prevent it from shrinking during baking.
* **Use ice water:** Ice water helps to keep the butter and shortening cold and prevents the gluten from developing.

### Part 2: Blind Baking the Pie Crust

Blind baking is a technique where you bake the pie crust before adding the filling. This prevents the crust from becoming soggy when you add a wet filling like custard. Here’s how to blind bake your pie crust:

1. **Preheat the oven:** Preheat your oven to 375°F (190°C).
2. **Roll out the dough:** On a lightly floured surface, roll out the chilled pie dough into a circle that is about 12 inches in diameter. The dough should be thin enough to fit easily into your pie plate.
3. **Transfer to the pie plate:** Gently transfer the dough to the pie plate. Press the dough into the bottom and up the sides of the plate. Trim any excess dough and crimp the edges to create a decorative border.
4. **Dock the crust:** Use a fork to prick the bottom of the crust several times. This will prevent the crust from puffing up during baking.
5. **Line with parchment paper:** Line the pie crust with parchment paper or aluminum foil. Fill the paper or foil with pie weights or dried beans. This will help the crust to maintain its shape during baking.
6. **Bake the crust:** Bake the crust for 20 minutes. Remove the parchment paper and pie weights and bake for another 10-15 minutes, or until the crust is lightly golden brown. Be careful not to overbake the crust, as it will continue to bake when you add the filling.
7. **Cool the crust:** Let the crust cool completely before adding the filling.

**Tips for Blind Baking:**

* **Use pie weights:** Pie weights or dried beans are essential for preventing the crust from puffing up during baking. If you don’t have pie weights, you can use dried beans or rice.
* **Dock the crust:** Docking the crust with a fork will also help to prevent it from puffing up.
* **Check the crust regularly:** Keep an eye on the crust while it’s baking to make sure it doesn’t burn. If the edges start to brown too quickly, you can cover them with aluminum foil.

### Part 3: Making the Lemon Custard Filling

The lemon custard filling is the heart of this pie. It’s creamy, tangy, and bursting with lemon flavor. Here’s how to make it:

1. **Combine ingredients:** In a medium saucepan, whisk together the heavy cream, sugar, cornstarch, and salt.
2. **Whisk in egg yolks:** In a separate bowl, whisk together the egg yolks. Gradually whisk the egg yolks into the cream mixture until well combined.
3. **Cook the custard:** Cook the custard over medium heat, stirring constantly, until it thickens and comes to a simmer. This should take about 5-7 minutes. Be careful not to let the custard boil, as this will cause the eggs to curdle.
4. **Remove from heat:** Remove the custard from the heat and stir in the lemon juice, lemon zest, butter, and vanilla extract. Stir until the butter is melted and the custard is smooth.

**Tips for a Perfect Lemon Custard:**

* **Use a heavy-bottomed saucepan:** A heavy-bottomed saucepan will help to prevent the custard from scorching.
* **Stir constantly:** Stirring constantly is essential for preventing the custard from sticking to the bottom of the saucepan and burning.
* **Don’t boil the custard:** Boiling the custard will cause the eggs to curdle and the custard to become lumpy.
* **Use fresh lemon juice and zest:** Fresh lemon juice and zest will provide the best flavor.

### Part 4: Assembling and Baking the Pie

Now that we have the crust and the filling ready, it’s time to assemble the pie and bake it.

1. **Pour the filling:** Pour the lemon custard filling into the cooled, blind-baked pie crust.
2. **Arrange the blueberries:** Gently arrange the fresh blueberries evenly over the top of the custard filling.
3. **Make the blueberry topping:** In a small bowl, combine the sugar and lemon juice. Sprinkle the mixture over the blueberries.
4. **Bake the pie:** Bake the pie in the preheated oven for 20-25 minutes, or until the filling is set and the crust is golden brown. The center of the filling should be slightly jiggly but not liquidy.
5. **Cool the pie:** Let the pie cool completely on a wire rack before serving. This will allow the filling to set completely.

**Tips for Assembling and Baking the Pie:**

* **Don’t overfill the crust:** Be careful not to overfill the crust with the custard filling, as this can cause it to spill over during baking.
* **Arrange the blueberries evenly:** Arranging the blueberries evenly will ensure that each slice of pie has a good amount of blueberries.
* **Check the pie regularly:** Keep an eye on the pie while it’s baking to make sure the crust doesn’t burn. If the edges start to brown too quickly, you can cover them with aluminum foil.
* **Let the pie cool completely:** Letting the pie cool completely will allow the filling to set properly. If you cut into the pie while it’s still warm, the filling may be runny.

### Part 5: Serving and Storing the Pie

Once the pie has cooled completely, it’s time to serve it. You can serve it as is, or you can add a dollop of whipped cream or a scoop of vanilla ice cream. The pie can be stored in the refrigerator for up to 3 days.

**Tips for Serving and Storing:**

* **Serve cold:** The pie is best served cold.
* **Store in the refrigerator:** Store the pie in the refrigerator to prevent it from spoiling.
* **Cover the pie:** Cover the pie with plastic wrap or foil to prevent it from drying out.

## Variations and Substitutions

* **Gluten-Free:** To make this pie gluten-free, use a gluten-free pie crust and ensure that all other ingredients are gluten-free.
* **Dairy-Free:** To make this pie dairy-free, use a dairy-free pie crust and substitute the heavy cream with coconut cream or another dairy-free alternative. You may also need to use a dairy-free butter substitute.
* **Different Fruits:** Feel free to experiment with different fruits in the topping. Raspberries, blackberries, or strawberries would all be delicious.
* **Different Extracts:** You can add a different extract to the custard, such as almond extract or orange extract.

## Troubleshooting

* **Soggy Crust:** A soggy crust is usually caused by not blind baking the crust properly or by overfilling the crust with the filling. Make sure to blind bake the crust until it’s lightly golden brown and to avoid overfilling it.
* **Cracked Filling:** A cracked filling can be caused by baking the pie at too high of a temperature or by overbaking it. Bake the pie at the recommended temperature and check it regularly to make sure it doesn’t overbake.
* **Lumpy Custard:** A lumpy custard is usually caused by not stirring the custard constantly or by boiling the custard. Make sure to stir the custard constantly and to avoid boiling it.

## Nutritional Information (approximate, per slice)

* Calories: 450-550
* Fat: 30-40g
* Saturated Fat: 20-25g
* Cholesterol: 150-200mg
* Sodium: 200-300mg
* Carbohydrates: 40-50g
* Sugar: 30-40g
* Protein: 5-7g

## Conclusion

This Lemon Blueberry Custard Pie is a delightful dessert that is sure to impress. With its flaky crust, creamy lemon custard, and juicy blueberries, it’s a perfect combination of flavors and textures. While it may seem a little daunting at first, the recipe is actually quite simple and straightforward. By following these step-by-step instructions and tips, you can easily create a bakery-worthy pie in your own kitchen. So, gather your ingredients, put on your apron, and get ready to bake a pie that will bring sunshine to your day!

Enjoy!