Halloween 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! Halloween is around the corner, enjoy This “Terrific” Jack Skellington Blueberry Pie!
Check out more Halloween Recipes HERE! Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Halloween Blueberry Lemon Peel Pie
This Halloween 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)
- 4 cups (500 g) bread flour
- 2 tsp (10 g) Sea Salt
- 16 tbsp (230 g) butter (Softened, At Room Temperature)
- 2 egg yolk
- 7 tbsp (105 g) Bottled Water (At Room Temperature)
BLUEBERRY LEMON PEEL PIE
- 6 cups (890 g) blueberries (Washed | Pat Dry)
- 1/2 cup (100 g) sugar
- 5 tbsp (40 g) corn starch
- 1/4 tsp (0.5 g) ground cinnamon
- 1 lemon (Peel from one Lemon)
- 1 tbsp (15 g) lemon juice (The Juice of 1/2 Lemon +-)
EGG WASH
- 1 egg
- 1 tbsp (15 g) milk
Instructions
HOMEMADE PIE DOUGH (MAKES 2)
- Should you wish to make your very own Pie Dough at home, just like at the Bakery follow my Easy pie dough recipe right HERE!
- Not convinced to make your own Pie Dough? Make sure to check out my You Tube Video to see how easy it is to prepare. It is right HERE!
BLUEBERRY LEMON PEEL PIE
- Place your Pie Flexipan® Mold on the top of your Medium 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.
BAKE!
- Bake for 20 minutes at 400F/200C. Then, drop your heat to 350F/180C and cook for an additional 30 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 55min).
- Once your Halloween 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
Halloween Blueberry Lemon Peel Pie
Amount Per Serving
Calories 468
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 104mg35%
Sodium 636mg28%
Potassium 153mg4%
Carbohydrates 64g21%
Fiber 4g17%
Sugar 19g21%
Protein 8g16%
Vitamin A 689IU14%
Vitamin C 15mg18%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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