American Pie Council

2018 Professional Entry

 

Lemon Blueberry pie

Lemon Blueberry pie
Paul Arguin, Atlanta, GA
Blueberry


Crust:
7.5 ounces flour
1.5 teaspoons sugar
½ teaspoon salt
1/8 teaspoon baking powder
1 ounce cold shortening
8 Tablespoons cold butter (cut in cubes)
1 teaspoon cider vinegar
¼ cup cold water

Mix flour, sugar, salt, and baking powder in bowl of food processor. Add shortening and process until well incorporated. Add butter and pulse until pea-sized nuggets of butter remain. Add water and vinegar and pulse until dough is just holding together. Wrap in plastic and chill in refrigerator overnight.

Roll out dough into a circle. Place into pie plate and trim any excess. Crimp edge into a decorative pattern and chill another 15 minutes in the freezer.
Place a sheet of parchment on the crust and fill with pie weights and pie ring. Place in oven middle rack at 350F for 25 minutes. Rotate ¼ turn and bake an additional 25 minutes. Remove weights and bake an additional 4 minutes.

Blueberry Filling:

30 ounces fresh blueberries
1 granny smith apple
Zest from 1 lemon
2 tsp lemon juice
¾ cup sugar
2 Tablespoons finely ground minute tapioca
1/8 teaspoon salt
1/8 teaspoon cinnamon


When the crust starts baking, start the blueberry filling. Place frozen blueberries into a vacuum sealable bag. Peel apple and grate fine. Squeeze grated apple and discard the juice. and Disperse the grated apple among the blueberries in the bag. Add Lemon zest and juice to the bag. Whisk sugar, tapioca, salt, and cinnamon in a bowl and add to bag and mix well. Seal vacuum bag and place in a water bath with an immersion circulator at 150 degrees for 1 hour.


Lemon Filling:
4 egg yolks
14 ounce can sweetened condensed milk
Pinch of salt
1/8 teaspoon cinnamon
1/3 cup lemon juice
When the crust comes out of the oven, start the lemon filling. Whisk the yolks together in a mixing bowl. Add the sweetened condensed milk, salt, cinnamon and lemon juice. Stir until evenly combined. Pour the mixture into the still warm crust and return it to the oven for 10 minutes. When the lemon layer has finished baking and the blueberries are finished in the water bath, open the vacuum bag and pour the blueberry filling on top of the lemon layer.

Topping:
5 Tablespoons butter, melted
Zest of 1 lemon
1/8 teaspoon cinnamon
1/3 cup sugar
pinch of salt
1 1/4 cups panko

In a bowl, stir melted butter, lemon zest, cinnamon, sugar, and salt together. Add panko and stir until coated. Sprinkle topping on top of blueberry filling. Cover edge with a pie ring and bake on the middle rack at 350F for 24 minutes, turning ¼ every 6 minutes. Cool completely.

Glaze:

½ ounce freeze dried blueberries
1/2 cup powdered sugar
1/8 teaspoon cinnamon
pinch of salt
1 Tablespoon lemon juice
1 Tablespoon heavy cream


Grind freeze dried blueberries in a food processor. Add sugar, cinnamon, and salt and pulse a few more times. Filter out seeds using fine mesh sieve. Whisk lemon juice, and cream into that powder and drizzle over surface of pie. Refrigerate until serving.


Paul Arguin, Atlanta GA
Blueberry category, 2018 Professional