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Blueberry-Custard Pie (Emeril Lagasse) Recipe

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Blueberry-Custard Pie (Emeril Lagasse)
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Ingredients
15
Count
Nutrition
302
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Roll out the dough on a lightly floured surface to a thickness of about 1/8-inch thick. Carefully fit the dough into a deep 9 1/2 or 10-inch pie dish and trim the edges, leaving a 3/4-inch overhang. Fold under the edge of the dough and press along the rim of the pie pan to form a high, fluted border. Refrigerate the pie shell for at least 30 minutes.
  2. Preheat the oven to 400 degrees F and position a rack in the center of the oven.
  3. Line the pastry with lightly buttered parchment paper or aluminum foil (buttered side down) and fill with pie weights or dried beans. Bake until the crust is just set, about 12 minutes. Remove the paper and weights and bake until the crust is just golden, 8 to 10 minutes. Remove from the oven and brush the pastry with the egg white. Transfer to a wire rack to cool. Reduce the oven temperature to 375 degrees F.
  4. In a heavy saucepan combine the milk and cream and heat until mixture just comes to a simmer. Whisk the eggs, 3/4 cup of the sugar, salt, nutmeg, and vanilla together to combine. Add the hot milk mixture to the egg-sugar mixture and whisk to blend.
  5. Transfer custard mixture to the pie shell and bake until the custard is set but still slightly wobbly in the center, 40 to 45 minutes. Transfer to a wire rack to cool. When cooled, transfer to the refrigerator to chill.
  6. While the pie is baking, make the blueberry topping. Combine the blueberries and cold water in a heavy, nonreactive saucepan. Bring to a boil. In a small bowl, stir together the remaining 1/2 cup sugar, cornstarch, lemon juice and lemon zest. Stir the sugar-cornstarch mixture into the boiling blueberries and stir well to combine. Cook until thickened, stirring constantly, about 5 minutes. Remove from the heat and transfer to a small bowl. Place a piece of waxed paper or plastic wrap directly onto the surface and chill, stirring occasionally, until completely cooled, about 2 hours.
  7. When both the pie and the blueberry topping have cooled, top the pie with the blueberry topping. Serve immediately or continue to refrigerate, covered, for up to 1 day. Serve with a dollop of whipped cream or ice cream on top, if desired.
  8. Note: If pie is refrigerated for more than 1 or 2 hours, allow to sit at room temperature a few minutes before serving.
  9. Basic Sweet Pie Crust:
  10. 1 1/2 cups plus 2 tablespoons bleached all-purpose flour
  11. 1 tablespoon sugar
  12. 1/2 teaspoon salt
  13. 6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
  14. 2 tablespoons vegetable shortening
  15. 5 tablespoons ice water, or as needed
  16. Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
  17. Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.
  18. Yield: Dough for 1 single-crust pie
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 302.29 Kcal (1266 kJ)
Calories from fat 124.7 Kcal
% Daily Value*
Total Fat 13.86g 21%
Cholesterol 42.41mg 14%
Sodium 167.49mg 7%
Potassium 177.54mg 4%
Total Carbs 41.16g 14%
Sugars 27.7g 111%
Dietary Fiber 1.51g 6%
Protein 4.52g 9%
Vitamin C 9.6mg 16%
Iron 0.2mg 1%
Calcium 67mg 7%
Amount Per 100 g
Calories 148.33 Kcal (621 kJ)
Calories from fat 61.18 Kcal
% Daily Value*
Total Fat 6.8g 21%
Cholesterol 20.81mg 14%
Sodium 82.19mg 7%
Potassium 87.12mg 4%
Total Carbs 20.19g 14%
Sugars 13.59g 111%
Dietary Fiber 0.74g 6%
Protein 2.22g 9%
Vitamin C 4.7mg 16%
Iron 0.1mg 1%
Calcium 32.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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