American Pie Council

Blueberry lemon poppyseed pie

• Lemon poppyseed crust
o 1 ounce poppyseed
o 7 ounces unsalted butter
o 11.25 ounces of pastry flour
o ¼ teaspoon salt
o ¼ baking powder
o 4 ounces ice water
o 1 tablespoon apple cider vinegar
• Lemon filling
o 171 grams of eggs
o 242 grams of sugar
o 121 grams of lemon juice
o 171 grams of unsalted butter
o 7 grams of gelatin
• Blueberry filling
o 1 pound of blueberries
o ½ cup of water
o ¼ cup of sugar
o ½ vanilla bean
o 2 teaspoons lemon juice
o 2 tablespoons of cornstarch
• Lemon poppyseed crust
1. Blend all the dry together
2. Add cold butter
3. Mix until flaky
4. Add wet ingredients and mix until dough comes together
5. Cool dough until firm
6. Roll out dough, place into pie plate
7. Bake at 350 degrees Fahrenheit until brown
• Lemon filling
1. Mix first three ingredients together
2. Cook until 180 degrees Fahrenheit in double boiler
3. Add zest and gelatin
4. Cool 140 degrees Fahrenheit for 30 minutes
5. Add butter and burr mix
6. Pour over crust
7. Cool and let set
• Blueberry filling
1. Combine sugar, blueberries, lemon juice, water and vanilla bean
2. Bring to simmer
3. Make a slurry with cornstarch
4. Add to simmering mixture
5. Cook until thicken
6. Cool and top lemon mixture
7. Garnish with baked pie crust cutouts