Pie of the Week for April 28 will be Vanilla Bean Peach Pie. This pie is one of my most popular pie flavors– Peach– dressed up with a fresh vanilla bean mixed in the filling. Flecks of vanilla bean and lemon zest replace the traditional cinnamon in this special peach pie. Simply delicious!
This pie is my daughter’s very favorite, and since she’s coming home this week for a visit, I’ll be making one for her. I’m also offering Blueberry Pie with Lemon Pastry Crust as Pie of the Week.
When I first heard of this pie crust, I knew I had to try it. Within 24 hours, my family was sampling the finished pie. They adored the Lemon Pastry Crust, claiming it was good enough to eat on its own. (I’m known to bake crust scraps, should there be any, as instant cookies to snack on!)
The recipe is no more difficult than any pie crust.
Blueberry Pie with Lemon Pastry Crust
Ingredients:
For the Pastry:
2 cups flour
1/2 cup of powdered sugar
4.5 ounces of butter, cut into cubes
Zest of 1 lemon, finely grated
1 egg, beaten (reserve 1 Tbsp)
For the Pie Filling:
4 cups (about 1 pound) blueberries
1/2 cup sugar
1 Tbsp lemon juice
3 Tbsp cornstarch
Method:
To make the pastry, combine the flour and powdered sugar into a large mixing bowl. Add the butter and lemon zest, and cut in with a pastry cutter to make a fine crumbly mixture.
Drizzle in the beaten egg (reserve 1 Tbsp) and about 1 tablespoon of cold water, then gently work together with a fork until you have a ball of dough. If you have time, you can wrap and chill the dough for about 30 minutes.
Then roll out the dough on a lightly floured surface to line the pie pan and another to form the top crust.
Fill the bottom crust with the blueberry filling and then top with the remaining pastry.
Brush over the surface of the pie with the reserved egg. Make several slits in the top crust to vent. Then place the pie in the preheated 400F oven for about 30-35 minutes, or until the top is golden and crispy.
Peach Shortbread Pies on their way into the oven…
