Blueberry Lemon Vanilla Cream Pie

Blueberry Lemon Vanilla Cream Pie 

4 1/2 cups all-purpose flour
6 Tbs. ice cold butter, chopped
2 eggs
2 Tbs. vinegar
2-5 Tbs. ice cold water
1/4 cup blueberry powder (we pulverized 3 oz. dehydrated blueberries)

8 oz. cream cheese, softened
6 oz. mascarpone, softened
1/2 cup powdered sugar
juice and zest of 1/2 lemon
1 tsp. vanilla extract
1 egg
1 pint fresh blueberries
egg wash**

 

Pulse the flour, butter, egg, vinegar, ice water, and blueberry dust in the food processor until crumbly. Transfer to a pile on the counter and form into two discs. 

 

Chill for a few hours.

 

Meanwhile, beat together the cream cheese, mascarpone, sugar, lemon zest, juice, vanilla, and remaining egg until smooth and creamy. Fold in fresh blueberries.

 

Preheat the oven to 375 degrees.

Roll out one dough disc to fill the bottom of a pie plate, trimming away the edges. Fill the pie with the Lemon Vanilla Cream. 

Roll out the second disc and slice it into thick lengths to form a lattice top.

 

Brush with **egg wash for a crispy crust – doing so will result in a loss of some of the purple brilliance – so it’s a crapshoot – visual appearance or taste and texture – it’s up to you

.

Bake for about 35-40 minutes.

Remove from oven and all to cool completely and set before slicing.