⏳ Yield & Time

Yield: 8 servings

Preparation Time: 30 minutes

Cook Time: 45 minutes

Total Time: 75 minutes

🍽 Ingredients

• 2 1/2 cups All-purpose flour
• 1 teaspoon Salt
• 1 cup Cold unsalted butter
• 1/2 cup Ice water
• 1 cup Sugar
• 1/4 cup Cornstarch
• 1 cup Fresh lemon juice
• 4 Large eggs
• 1/4 cup Cold butter
• 4 cups Fresh blueberries
• 1 tablespoon Lemon juice

📖 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!

📝 Notes

• For a smoother lemon curd, you can strain it through a fine-mesh sieve before adding it to the crust.
• Don't overbake the crust! It should be lightly golden, not dark brown.
• If your blueberries are particularly juicy, you may want to add a tablespoon or two of cornstarch to the filling to help thicken it up