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.

Prep Time 10

Bake / Cook Time 1

Total Time 1 10

Equipment

Pie Flexipan®

Baking Sheet (M)

Rectangular Roul Pat®

Beechwood Rolling Pin

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!

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Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com