Festive Blueberry Lemon Peel Pie
I have tried and baked so many different Blueberry Pies in the past. This is by far my favorite one. This recipe is a keeper! Bake it now, or save it for later! Perfect for the holidays and year round!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Festive Blueberry Lemon Peel Pie
This Festive Blueberry Lemon Peel Pie is the perfect balance from the tartness of the lemon and the sweetness of the blueberries.
Equipment
Ingredients
HOMEMADE PIE DOUGH (MAKES 2)
- 2 cups (250 g) bread flour
- 2 Tbsp (25 g) sugar
- 8 tbsp (115 g) butter (Softened | At Room Temperature)
- 1 egg yolk
- 3 1/2 tbsp (50 g) Bottled Water (At Room Temperature)
BLUEBERRY LEMON PEEL PIE
- 3 cups (445 g) blueberries (Washed | Pat Dry)
- 1/4 cup (50 g) sugar
- 2 1/2 tbsp (20 g) corn starch
- 1/8 tsp (0.25 g) ground cinnamon
- 1 lemon (Peel from one Lemon)
- 1/2 tbsp (7.5 g) lemon juice (The Juice of 1/2 Lemon +-)
EGG WASH
- 1 egg
- 1 Tbsp (15 g) milk
- 1 Tbsp (12 g) cane sugar
Instructions
HOMEMADE PIE DOUGH (MAKES 2)
- Did you know it is so easy to make your pie dough at home? Follow my Easy Homemade Shortcrust recipe right HERE!
- Not convinced to make your own Pie Dough? Make sure to check out my YouTube Video to see how easy it is to prepare. It is right HERE!
BLUEBERRY LEMON PEEL PIE
- Place your Small Round Flexipan® Mold on the top of your Small Perforated Baking Sheet. Preheat oven to 400F/200C.
- Roll the pie dough onto the Roul'Pat™, shape it to the Flexipan® with the help of the Cake Server Knife. Then, lightly pierce it with a fork. Refrigerate.
- Wash and pat dry your blueberries. Transfer them to your mixing bowl, fold them with the sugar, corn starch, and ground cinnamon. Add the Lemon Zest and the lemon juice. Mix until all the blueberries are coated.
- Take your Flexipan® out of the refrigerator. Gently pour your Blueberry Preparation pressing down to level it up to your crust. Then, return to the refrigerator while preparing your second layer.
ASSEMBLY
- Roll your second pie dough onto your Roul'Pat™, shape it with the design of your choice using the Cake Server Knife. Set aside.
- Take your Blueberry Pie out of the Refrigerator. Place your designed pie dough on top, carefully centering it in the middle. Remove the scraps, then seal the pie dough around by pinching the sides. Finally, brush your Egg Wash on top and sprinkle with cane sugar.
BAKE!
- Bake for 20 minutes at 400F/200C. Then, drop your heat to 350F/180C and cook for an additional 20 minutes. A the end of your cooking time, if your Fruits have started to bubble, add 7 minutes. Your Pie is ready once the speed of bubbles has reduced and much thicker. (Every oven heats differently, monitor your pie from 40min).
- Once your Festive Blueberry Lemon Peel Pie is out of the oven, let it completely cool down before unmolding. Then, Serve with Vanilla Ice Cream or as is. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Festive Blueberry Lemon Peel Pie
Amount Per Serving
Calories 422
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 100mg33%
Sodium 135mg6%
Potassium 147mg4%
Carbohydrates 60g20%
Fiber 3g13%
Sugar 22g24%
Protein 7g14%
Vitamin A 598IU12%
Vitamin C 17mg21%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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