Stuffed Crust Blueberry Lemon Pie

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Blueberry and lemon are definitely fruity BFFs. I love blueberries, but sometimes they are too sweet for me. Lemon is the perfect balance to that sweetness. Like all good best friends, these fruits compliment and bring out the best in each other, and the praline stuffed crust adds a lovely, crunchy surprise! Served chilled, this pie is the perfect, refreshing antidote for the hot days of early summer.

We use fresh berries for this, but you can substitute frozen berries, just add a few minutes to the cooking time–no need to defrost them. I like turbinado (raw) sugar for the crust filling–it’s richer flavor is terrific with the pecans. But, if you have regular, granulated sugar, you can use that instead.

Enjoy berry season! It is short and sweet, but always very tasty!

Stuffed Crust Blueberry Lemon Pie

  • 2 pie crusts from your favorite recipe
  • 1/4 cup organic, raw turbinado sugar
  • 1 tablespoon cinnamon
  • 1/4 cup organic butter, melted
  • 1 cup toasted pecan halves
  • 3 cups organic or pesticide-free blueberries
  • Lemon juice and zest from 1 organic lemon
  • 2 teaspoons quick cooking tapioca
  • 2 tablespoons organic cane sugar
  • 8 ounces lemon curd
  1. Preheat oven to 425 degrees.
  2. Add turbinado sugar, pecans, and cinnamon to the bowl of a food processor. Blend until finely textured, about 30 seconds. Set aside.
  3. Roll first pie crust into a 9″ pie pan, making sure crust connects with the sides. Brush entire crust with the melted butter.
  4. Add remaining melted butter to the sugar mixture and blend well. Cover bottom of the crust with the cinnamon/pecan mixture.
  5. Top with the second crust, pressing crust down to make contact with the cinnamon/pecan mixture and the sides of the first crust. Crimp edges and trim extra crust.
  6. Use a paring knife, cut small slits in the crust (this will allow steam to escape when baking).
  7. Bake crust for 20 minutes or until golden. Remove from oven and cool for 1 hour.
  8. When crust is cool, combine 1 cup of the berries, lemon zest, juice, tapioca and cane sugar in a saucepan. Heat over medium. Mash berries well and bring to a gentle simmer for 10 minutes.
  9. Add remaining blueberries, stir well and continue cooking for 2-3 minutes.
  10. Spread lemon curd over cooled crust. Spread blueberry mixture over the lemon curd.
  11. Refrigerate for at least 2 hours. Keep leftovers refrigerated for up to 5 days (if the pie lasts that long!),

Strawberry Rhubarb Pie

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I’ll just admit it. I am not so much a pie maker. Perfect crust tends to elude me, and the tops of my pies are usually cattywampus and slightly caved in. That’s ok with me, though–as long as they taste good. And the ice cream doesn’t seem to mind, either.

This pie is the last in my experiments with rhubarb. It was sticky, sweet, tart and perfect with vanilla ice cream (or soy cream). It puts to shame those imposter pies that beckon to you in the grocery with their too sweet filling and their bland crusts. I think strawberry rhubarb pie is just like spring–fresh, slightly awkward, and gone too soon. Yum.

Strawberry Rhubarb Pie (makes one pie)

  • 2 pie crusts from your favorite recipe
  • 3 cups fresh, organic or pesticide-free strawberries
  • 2 1/2 cups washed and chopped rhubarb
  • 1 cup organic cane sugar
  • 1 tablespoon whole wheat flour
  • 2 teaspoons quick cooking tapioca
  • 1 teaspoon ground cinnamon
  • Zest and juice from 1 lemon
  • 2 tablespoons unsalted butter
  • 1 egg white
  • Organic turbinado sugar
  1. Preheat oven to 450 degrees.
  2. In a large bowl, mix berries, rhubarb, sugar, flour, tapioca, cinnamon, zest and lemon juice. Toss well and set aside.
  3. In a 9″ pie plate, unroll one of the pie crusts. Pat into the plate. Pour the berry mixture into the pie crust.
  4. Cut the butter into cubes and sprinkle on top of the berries.
  5. Beat the egg white with 1 tablespoon water. Brush the edges of the pie crust with the egg wash.
  6. Top with the second pie crust. Crimp the edges of the pie and trim excess crust.
  7. Brush the egg wash over the pie crust. Cut slits in the top to vent steam. Sprinkle top with turbinado sugar.
  8. Bake the pie for 15 minutes. Reduce heat to 350 and bake for 50 minutes more.
  9. Let cool and serve.
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