Wednesday, July 9, 2008

Lemon-Blueberry Cream Pie

I got this recipe out of a Better Homes & Gardens magazine years ago before blueberries were the "favored fruit" - It is, quite honestly, one of the best pies I've ever had. Fresh blueberries are folded into a thick lemony filling that's been given a little more tang and richness with sour cream. Best eaten the day it's made, make your best pastry pie shell for this pie, but if "push comes to shove" I think that a graham cracker crust would be OK too.

(BTW, If you don't have a microplane grater, get one. If nothing more, just for grating lemon rind. Then grate all the rind off the lemons as they come in the house - put it in the freezer wrapped in plastic wrap - it will last for a month or so - put it in salad dressings, on chicken or fish - works on limes, oranges too - and although I've never used it - fresh nutmeg) Anyhow, I digress - here is the recipe for Lemon-Blueberry Cream Pie


1 cup sugar
3 Tbsp. cornstarch
1 cup milk
3 egg yolks, beaten
1/4 cup butter, cut up
1 Tbsp finely grated fresh lemon peel

1/4 cup fresh lemon juice

1 8oz. carton sour cream
2 cups fresh blueberries

1 9-inch baked pie shell

Sweetened whipped cream (optional)
Lemon slices, to garnish (optional)

To make the filling:

In a saucepan combine 1 cup sugar and cornstarch. Add milk, egg yolks, butter or margarine, and 1 tablespoon lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice. Transfer to a bowl; cover with plastic wrap and cool. When cool, stir sour cream and blueberries into mixture; pour into baked pastry shell. Cover and chill at least 4 hours. If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Garnish with lemon slices.

Number of servings: 8