Summer is progressing quickly, and soon we will be out of fresh blueberries. That really disappoints Charlotte Fresh and Hubby. For the little time left with this lovely fruit, consider making a blueberry custard pie. I know it’s torture to turn on the oven in this sweltering 100 degree heat, but this is a real treat, especially with ice cream.
If blueberries aren’t your thing, you can use other fruit, like sliced or chopped peaches. For peaches, I would use maybe 4 or 5 depending on size, substitute brandy for the cognac and use almond or vanilla extract instead of lemon.
Fresh Recipe: Blueberry Custard Pie
- single 10-inch pie crust (see recipe below if you need one)
- 1 Tbs cognac
- 3 C blueberries
- 3 Tbs cornstarch
- 1 C sugar
- zest + juice of 1 lemon
- 2 eggs – separate 1 egg yolk out and beat it
- 6 Tbs butter, melted
- 1/3 C flour
- 1 tsp lemon extract
Prepare the berries: in a large bowl, combine the cognac, blueberries, cornstarch, 1/4 C sugar and lemon zest & juice. Mix thoroughly and let sit for 20-30 minutes.
Prepare the custard filling: in a large bowl, mix together 1 egg + 1 egg white, 3/4 C sugar, melted butter, flour, lemon extract and a pinch of salt. Set aside.
Preheat oven to 400 degrees.
Bake at 400 degrees for 10 minutes. Lower oven temperature to 300 degrees and bake for 1 hour or until custard barely moves when pie is gently jiggled. Allow pie to cool on a wire rack.
Fresh Recipe: CF’s Pie Crust
This crust uses the flaky goodness of shortening and the unbeatable flavor of butter. You can also try your hand at lard, but I haven’t done so with my loose adaptation of a family recipe.
Makes four single 9 or 10-inch pie crusts. Handy for freezing extra crusts to make quick pies.
- 4 C flour
- 1 C butter, very cold, cut in pieces
- 1/3 C shortening, very cold, cut in pieces
- 1 tsp salt
- 1 egg, beaten
- 1 tsp sugar
- 1/2 C ice water, ice removed
In a large bowl, work quickly to cut the shortening and butter into the flour and salt until it resembles coarse crumbs. You can use your hands to quickly squeeze the shortening and butter into the flour/salt if your hands are not too warm. Add the beaten egg, sugar and ice water to the crumb mixture. Mix well with hands and form a large ball. Do not over-knead.
Divide the ball into quarters. Shape each quarter into a flat disc, wrap in plastic wrap and chill for 20-30 minutes.
On a floured surface, roll out each disc into a 9 or 10-inch round crust. You can store rolled out crusts by placing an individual rolled crust between sheets of wax paper, rolling it up into a cylinder and wrapping the cylinder in foil, then freezing. To defrost, just place the frozen rolled cylinder in the refrigerator for a few hours, or better overnight, and carefully unroll when ready to use. It can always be patched together if it splits, but if you let it defrost enough, it will act like a fresh crust.