Another pie? Well I was in the shower thinking about pie, and well, I wanted to try putting blueberries between the lemon and the meringue of a pie. So here is what I did (with pictures too). Also, I did have some help from my sister, and since there were basically no mistakes, I won’t have to blame them on her.
First, the blueberries:
2 cups blueberries
1-2 Tbs sugar
1/2 tsp vanilla
small amount of whiskey (It was, sort of on hand, photo-bombing the whole process)
Heat in a small sauce pan until the berries begin to break down and juice. take a few tablespoons of the juice and put it in a lidded bin with 1.5 TBS corn starch and shake. Add back into the berries and stir on low heat until thick. Set aside for later.
The lemon, we put slightly more lemon than the consensus of online recipes called for….
1 cup water
1 1/2 cup sugar
5 TBS corn starch
Juice of 5 medium-small lemons
Some lemon peel
When it starts to thicken, added 2 TBS butter, then whisked about 1/2 cup of the thickening sauce into 4 egg yolks (whites for meringue) very slowly. Then this is added back into the lemon curd and stirred on warm until thick.
(I have no idea what that little cup full of whiskey is doing there…)
Pour it into the baked pie shell…Top with blueberries…So that it looks awesome… Then make the meringue. This is accomplished carefully. First the 4 egg whites must be entirely free of yolk. Second they must be whipped on high while the 6 TBS of sugar are added slowly. (This pie is really a teamwork pie… I think it must be an old lady superpower to be able to make it alone… ‘Easy as Pie’ emphatically does not apply to Lemon Meringue pie…)Then you just put the meringue on top of the blueberries and bake at 350 until the meringue is golden brown (about 10 minutes.)
Chill for about 4 hours and then eat… the pie is awesome, like all my other pies!(As an interesting side note, the red pigments in the blueberries sink into the lemon curd slightly and the blue pigment seeps up into the meringue. Since I know that the lemon curd is polar (ingredients: water (polar), sugar (polar) and citric acid (polar) ) then I suppose that the red pigment is polar in nature and the blue is more non-polar… and hence the egg-white meringue must be more non-polar as well…. I could look it up probably, but… eh…. it is a lovely effect, and much better than if the blue had seeped into the yellow and I had gotten a green layer… 🙂
A couple of notes. First, the gluten free pie crust (recipe found in my post about the chocolate mousse pie…) is fairly fragile. It is not so bad when actually eating the pie, but when baking it is a bit touchy. That is why in the picture of the pie as a whole, the meringue pulled away from the crust in places upon cooling. you seal the meringue to the crust and normal crusts hold it in place. If you don’t need gluten free, refer to my pumpkin pie recipe for a good regular pie crust to avoid this issue. Well, that’s all for now… all I have to say is: Eat more pie! 🙂