Christmas may have come and gone, but I will never, ever cease to gift my sweet pies to those near and dear to my heart.
Today is the gift of sweet Blueberry Lemon Cream Pie. With a lemon zest crust, a creamy lemon curd layer, and luscious blueberries on top, there is no one on earth who wouldn’t drool at this one.

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Blueberry Lemon Cream Pie

Crust:
1 1/2 cups all purpose flour
8 Tbs. ice cold butter, cubed into 1/2″ pieces
1 large egg
1 Tbs. white vinegar
zest of 1 lemon
ice water

Combine the crust ingredients in the bowl of a food processor, minus the ice water. Pulse until crumbly. Add a touch of ice water, 1 Tbs. at a time, until you reach an almost dough-like consistency.
Transfer to parchment paper and form into a mound.
Roll out the dough with another piece of parchment on top to form a crust large enough for a deep dish pie plate.
Transfer to the pie plate and flute the edges.

Preheat the oven to 375 degrees.

Filling:
8 oz. mascarpone cheese
12 oz. Fresh Lemon Curd
12 oz. fresh or frozen blueberries
12 oz. Bonne Maman Wild Blueberry Preserves
1 Tbs. all purpose flour
fresh lemon zest

In a clean food processor, puree the mascarpone and lemon curd until smooth.
Pour into the unbaked pie crust.
In a small pot, heat the blueberries and Wild Blueberry Preserves until very liquidy. Add the flour, whisk, and stir until thick.
Pour the blueberry layer over the Lemon Curd cream layer.

Bake for about 45 minutes, until the crust is golden brown.

Remove from the oven and allow to cool completely and set, at least 4 hours, before slicing and serving with fresh lemon zest atop.