American Pie Council

Pickled Blueberry lemon pie

Pre heat the oven to 350 degrees for baking the crust
Crust for 1 10” deep dish glass pie dish
Blueberry Shortbread cookie crust
3 cups all purpose flour
1 cup Blueberry crumble powder, Rainy Day Foods
2 cups sugar
½ cup brown sugar
12 tbs salted butter

Whisk together the dry ingredients in a bowl. Melt butter in a microwave, pour 2/3 of the melted butter over the dry ingredients and fluff with a fork or spoon. If crumb feels and looks dry pour in the rest of the butter and fluff again. If the crumb becomes too wet add some four and sugar. Scoop 1 ½ cups of crumb into a 10” round pie pan, spread out the crumb with the back of a spoon. Use a second empty pie and press it into the crumb to give the crust a good press. Set the rest of the crumb a side for use as crumb topping

Mascarpone Filling
16 oz Mascarpone cheese
¾ cup sugar
¼ tsp salt
3 tbs sour cream
½ tsp vanilla
½ tsp lemon juice
3 whole eggs
2 egg yolks

Using a mixer beat the Cream Cheese at medium speed for about 1 or 2 minutes. Scrape sides, beater and bottom of the bowl. Add the Salt and ½ the Sugar and beat for 1 minute. Scrape everything. Add the remaining Sugar and beat for 1 minute. Scrape Everything. Add Sour Cream, vanilla and lemon juice beat for 1 minute. Scrape Everything. Add the eggs two at a time, beat for 1 minute and scrape everything. Repeat until the eggs have all been blended.

Lemon Curd
7 large whole eggs
2 large egg yolk
1 cup & 2 tbsp sugar
2/3 cup fresh Lemon juice
4 tbsp unsalted butter
3 tbsp heavy cream
Pinch of salt

In a medium nonreactive bowl, whisk together the egg yolk and whole eggs until combined, about 5 or 10 seconds. Add the sugar and whisk together until combined. Add the lemon juice and salt, whisk until combined. Transfer mixture to a nonreactive sauce pan and add butter, heat over medium – low heat, stirring constantly with a wood spoon. Increase to med – high heat continuing to stir heating to 170 degrees allowing the mixture to thicken. Quickly pour mixture through a strainer into a nonreactive bowl. Stir in the heavy cream and butter. Cover with plastic film right on the surface so a skin will not form.

Pickled Blueberries:
¾ pounds Blueberries
1 cup Apple Vinegar
½ cup sugar
¼ tsp cinnamon
1/8 tsp nutmeg
Few Basil leaves
Tsp of peppercorn
3 tbs Instant Clear Jel King Arthur Flour.

Place Basil and Peppercorns in a small cheese cloth bag. Blend dry ingredients together in a bowl. Using a medium size sauce pan over medium heat, heat the blueberries, apple vinegar, add dry ingredients and season bag. Sauté until the blueberries are cooked and thickened, about 30 minutes. Remove from heat, remove the Basil and Peppercorn bag. Let cool.

Assemble Pie:
Fill the pie crust half full with cheese cake batter, spoon in 1/3 of the lemon filling and swirl with a fork. Marbling the filling but leaving gooey lemon spots. Fill pie to 90% full with cheese cake batter, spoon on another 1/3 of the lemon filling and swirl into the cheese cake , marbleizing and leaving more gooey cherry spots . Place pie in a water bath * and bake for 50 minutes is a 320 degree non convection oven or until the internal temp of the pie reaches 150 degrees. Depending on your pie pans you may not use all the cream cheese base. Cool pie at room temperature for 30 minutes and refrigerate for 4 hours.

Apply a generous layer of the pickled blueberry mixture and decorate with whipped cream

Water Bath, a water bath is placing the unbaked pie in an oven save pan that can also hold approximately 4 to 6 cups water warm water. A cookie sheet with sides work well. This will help the pie bake evenly and help create the velvety smooth filling by creating an even temperature bubble around the pie. Remove the oven the pie first then carefully remove the pan with hot water.

Andy Hilton, Davenport, Fl
2019 Professional, Blueberry Category