MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon-Kefir Blueberry Pie
Categories: Pies, Fruits, Citrus, Pastry, Desserts
Yield: 6 Servings

MMMMM---------------------------PASTRY--------------------------------
1 1/2 c A P flour
4 oz Unsalted butter; chilled, in
- small cubes
4 tb Ice cold water; as needed

MMMMM-----------------------LEMON FILLING----------------------------
4 oz Unsalted butter
3/4 c Sugar
1 ts Lemon zest
1/3 c A P flour
1/2 c Fresh squeezed lemon juice
1 c Organic Whole Milk Kefir
1 ts Vanilla extract
3 lg Eggs

MMMMM-----------------BLUEBERRY COMPOTE TOPPING----------------------
4 c Fresh blueberries; divided
2 tb Water
1/4 c Sugar
1 tb Honey

Set the oven @ 350oF/175oC.

Pie Crust: Combine flour and butter in a food processor.
Pulse 7 to 8 times, until mixture resembles coarse meal.
Add the cold water, one tablespoon at a time, pulsing
after each addition. If dough seems too dry, add
additional cold water by the tablespoon. Remove pie
dough from food processor and mold into a circular disk.
Cover and let refrigerate for at least 25 minutes.

Roll out dough on a floured surface and transfer to 9"
pie pan. Trim any crust overhang, fold under and crimp
the edges. Prick the bottom and sides with a fork. Place
a large piece of aluminum foil on top of dough and fill
with dry beans or use pie weights. Par-bake for 15 min.
Remove the aluminum foil and beans or pie weights. Add
the lemon filling (prepared in next step).

Lemon Filling: While the crust is par-baking, prepare
the filling.

In a large saucepan over medium-low heat, whisk the
butter, sugar and lemon zest until the butter is fully
melted. Add the flour and continuing whisking until
incorporated. Remove from heat and whisk in the lemon
juice, Kefir, vanilla extract and eggs. Continue to
whisk the mixture 'til all ingredients are incorporated.

Pour the lemon filling into the bottom of the par-baked
pie shell and return to the oven. Bake for 40-45 minutes
or until filling has set. Remove from oven, refrigerate
for 30 minutes. Add the blueberry compote, (prepared in
next step) and return to refrigerator for 3 more hours
before serving.

Blueberry Compote: While the pie is baking, prepare the
compote.

Combine 3 cups blueberries, water, sugar and honey in a
medium sauce pan. Stir coat the blueberries, then cook
over medium-high heat for 10 -12 minutes, stirring
occasionally. Remove from heat, and stir in remaining
1 cup of blueberries. Set aside until ready to top on
the lemon pie.

Recipe from Adrienne Blumthal

Makes one 9" deep dish pie.

From: http://lifeway.net

Uncle Dirty Dave's Archives

MMMMM

... Remember that a pint is a unit of measure, not the shape of a glass.
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