Fresh Blueberry Pie with a Lemon Curd Cream

This Blueberry pie uses the flakiest, shortest pie crust you will ever have. At first glance this pastry recipe seems incredibly complicated and difficult, but in reality all the fuss is just keeping everything very cold, the method itself is as simple as pie! 

Blueberries tend to burst and fall apart when cooked and usually this needs to be clogged up with sugar which makes most blueberry pie’s clawingly sweet. Here, however, you only cook a quarter of your blueberries into a syrupy sauce into which the rest of the fresh blueberries get folded into just to warm them through. 

Flakey pie crust

  • 115g butter, cold
  • 185g pastry flour
  • ¼ tsp salt
  • 1/8 tsp baking powder
  • 2 ½ tbsp ice water
  • 1 ½ tsp cider vinegar

Fresh blueberry filling

  • 1tbspn egg white, lightly beaten
  • 600g blueberries
  • 120ml water
  • 2tbsp cornstarch
  • 100g caster sugar
  • 1tbsp lemon juice
  • Pinch of Salt

Lemon curd cream

  • 50g butter
  • 110g caster sugar
  • grated zest and juice of 2 lemons
  • 2 eggs and 1 egg yolk
  • 110ml marscarpone
  • 2tbsp icing sugar



To make crust

1. divide butter into two parts with the ratio 2/3:1/3. Cut the butter into ¾ inch cubes. Wrap each portion in clingfilm. Refrigerate the 2/3 and freeze the 1/3 for 30 minutes. 
Place flour, salt and baking powder in a freezer bag and freeze for 30 minutes.
Place mixing bowl in freezer to chill.

2. After 30 minutes place chilled flour mix in another bowl and whisk to combine. Rub 2/3 butter into flour until it forms crumbs. Spoon this mixture into a freezer bag along with the frozen 1/3 butter. Flatten using a rolling pin so the butter forms flakes. Freeze for 10 minutes.

3. Transfer this mixture to the chilled bowl, sprinkle with iced water and vinegar and spoon back into freezer bag. Knead in the bag using fingers and the palm of your hand. Mixture should hold together and be slightly stretchy.
Wrap the dough in clingfilm and refrigerate for 45 minutes.

4. Remove from refrigerator, sprinkle lightly with flour and roll until 3mm thick.
Cut a circle big enough to fit comfortably inside your pie pan. Transfer dough carefully into pan, crimp border with fork. Cover loosely and refrigerate for 1 hour. 

5. Preheat oven to 220°c. Line Pastry with parchment paper, fill with baking beans and bake for 20 minutes. Lift out beans and parchment and prick with a fork, bake for a further 5-10 minutes until golden. Cool on a rack for 3 minutes and brush with egg-white. 

To make filling

1. put 150g blueberries in a saucepan with 120ml water, cover and bring to the boil.
In a small bowl whisk together cornstarch and remaining 2 tbsp of water.

2. When the blueberries and water have come to boil, lower the heat to a simmer stir constantly until blueberries start to burst and the juices begin to thicken. 
Add cornstarch mixture, sugar, lemon juice and salt. Simmer for one minute until mixture becomes translucent. Remove from the heat and stir in the remaining blueberries.

3. Spoon mixture into pie shell and allow to sit for two hours.

To make lemon curd cream

1. Melt the butter on a very low heat. Add the caster sugar, lemon zest and juice and then add the whisked eggs. Stir carefully over a gentle heat with a straight ended wooden spatula until the mixture coats the back it. Remove from the heat and allow to cool.

2. Mix the lemon curd into the mascarpone and gently stir in the sieved icing sugar. This mixture can either be spooned on top of the pie or just served alongside it.