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.

Prep Time 10

Bake Time 47

Total Time 57

Equipment

Round (S) Flexipan®

Baking Sheet (S)

Rectangular Roul Pat®

Beechwood Rolling Pin

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!

Nutrition

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