Made this today! I cheat and used pre-made pie crust and a mix for the lemon filling but I wouldn’t make a pie at all if I had to fuss with making pastry from scratch, so…
Ingredients
- two pre-made pie crusts
- pre-made lemon pie filling (requires 2 eggs and a Tbsp butter)
- 1 cup frozen blueberries
I based this on a blueberry recipe that I stupidly closed the tab on so apologies for not linking, but they suggested blind baking the bottom crust before adding the filling, I presume so it won’t have a soggy bottom. Next time I’ll just bake it like a regular double pie to see if that step is really necessary because it seemed kind of silly.
Anyway, procedure:
- Roll out bottom pie crust and place in pie plate.
- Bake according to package directions for a blind bake (mine said 10 minutes at 450°F).
- While it’s baking, make the lemon pie filling per package instructions. I used Shirriff’s which calls for 2 egg yolks and I reserved the egg whites.
- Roll out the top pie crust and use cookie cutters to make a cute design on it, leaving the outer two inches or so alone for the edges.
- When the bottom is cooked, brush lightly with egg white and add the blueberries, then pour the filling over them, then place your crust on top, brush lightly with egg white and add the cut-out bits on top of that, and cook according to package directions or until golden brown.
Quite a bit of egg white was left over. You could do a meringue instead of a top crust if you liked. You could also make a meringue and instead of cooking it, fold it into the lemon filling to make a lemon fluff. I didn’t want to mess with meringue so I just put it in a bowl and microwaved it with a little parmesan and oregano for a minute and had it on toast.
