Blueberry Lemon Sour Cream Pie

Blueberry Lemon Sour Cream Pie

  • 60 grams of butter, cubed
  • 200 grams of sugar
  • Grated zest of 3 lemons
  • 25 grams of cornstarch
  • Big pinch of salt
  • 250 ml of whole milk
  • 120 ml of freshly squeezed lemon juice (about 2-3 large lemons)
  • One 23 cm pie crust, pre-baked
  • 1 Tbsp. arrowroot starch (or 1 ½ teaspoons cornstarch)
  • 50 grams of sugar
  • 120 ml water
  • 1 1/2 Teaspoons freshly squeezed lemon juice
  • 340 grams of Driscoll’s Blueberries
  • 240 grams of heavy whipping cream whipped to stiff peaks and sweetened as desired

20 min (4 hour chilling) + 35 min cook time | 23 cm pie | dessert | snacking

Blueberry
Blueberry

A classic! Creamy lemon custard with plenty of bountiful blueberries for all the berry lovers in your life.

Directions

Lemon Sour Cream Custard
PLACE the cubed butter into a large heat-proof bowl.
SET a mesh strainer over bowl.
PLACE 200 gramss of sugar into a medium saucepan.
ADD grated zest of 3 lemons, 3 ½ tablespoons cornstarch, and pinch of salt.
WHISK ingredients thoroughly.
ADD the milk, lemon juice, and 3 egg yolks.
WHISK again to combine ingredients.
COOK over medium-low heat, while WHISKING constantly, just until mixture begins to steam.
RAISE heat to medium and CONTINUE cooking and WHISKING until mixture thickens and large bubbles begin appearing on the surface.
CONTINUE cooking and WHISKING for an additional 2 minutes.
STRAIN lemon custard into the bowl with the butter, PRESSING filling through strainer with the back of a spatula as needed.
WHISK to combine ingredients.
ALLOW filling to cool to room temperature while WHISKING occasionally.
WHISK in the sour cream.
POUR filling into pre-baked pie crust and SPREAD evenly with the back of a large spoon.
COVER pie loosely with plastic wrap and REFRIGERATE at least 4 hours or overnight.


Blueberry Topping
PLACE 1 tablespoon arrowroot powder (or 1 ½ teaspoons cornstarch) into a medium saucepan.
ADD 50 grams of sugar and WHISK thoroughly.
ADD 120 ml of water and 1 ½ teaspoons lemon juice.
COOK over medium heat, while WHISKING constantly, until glaze is clear and thickened.
REMOVE glaze from heat.
ADD blueberries and TOSS gently to coat.
TRANSFER blueberries to a mesh strainer and ALLOW excess glaze to drain from blueberries.
ALLOW blueberries to cool to room temperature.
PIPE or SPREAD whipped cream on top of pie.
SPOON blueberries over whipped cream.
SERVE immediately or store in refrigerator loosely covered with plastic wrap.
 

Leafs Blueberry

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