📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for a perfectly baked crust!
2. Make the crust: In a large bowl, combine 2 1/2 cups of all-purpose flour and 1 teaspoon of salt. Cut in 1 cup of cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add 1/2 cup of ice water, mixing until the dough comes together. Don't overmix! Wrap the dough in plastic wrap and chill for at least 30 minutes. This step is key for a flaky crust!
3. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Bake for 15-20 minutes, or until lightly golden.
4. Make the lemon curd: In a medium saucepan, whisk together 1 cup of sugar, 1/4 cup cornstarch, and 1/4 teaspoon of salt. Gradually whisk in 1 cup of fresh lemon juice (about 4-5 lemons). Add 4 large eggs, one at a time, whisking constantly. Cook over medium heat, whisking constantly, until the curd thickens enough to coat the back of a spoon. This usually takes around 5-7 minutes. Remove from heat and stir in 1/4 cup of cold butter until melted and smooth. Let it cool slightly.
5. Prepare the blueberry filling: In a medium bowl, gently toss 4 cups of fresh blueberries with 1/4 cup of sugar and 1 tablespoon of lemon juice. Set aside.
6. Assemble and bake the pie: Pour the cooled lemon curd into the pre-baked pie crust. Carefully spoon the blueberry mixture over the lemon curd. Bake for 35-40 minutes, or until the filling is bubbly and the crust is golden brown. Let cool completely on a wire rack before serving. You'll want to let it set for several hours, at least 4, ideally overnight.
7. Serve and enjoy: Slice and serve your Blueberry Lemon Zinger pie! A dollop of whipped cream or a scoop of vanilla ice cream is a delicious addition if you’re feeling fancy. Enjoy!