Village Inn Blueberry Lemon Pie Recipes

EASY LEMON PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust., Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold., For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.

BLUEBERRY-LEMON PIE WITH A BUTTER CRUST

Steps:

• For the flaky butter pie crust: Mix the flour and salt in a large bowl. Add the butter and cut it in with a pastry blender until the largest pieces are the size of small peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of fat to flatten them.
• Stir the vinegar and 5 tablespoons ice water together in a bowl. Add the liquid to the flour mixture and stir with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball.
• Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
• Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften. Preheat the oven to 375 degrees F.
• For the blueberry filling: In a bowl, toss the blueberries with the sugar, cornstarch and lemon zest and juice and mix until combined.
• Dust a worktop and rolling pin with flour. Roll out one dough disk a little less than 1¿4 inch thick, about 14 inches in diameter. Fold the dough in half and transfer it to a 9- or 10-inch pie plate. Unfold. Press the dough into the corners, leaving the overhang for now. Refrigerate the first crust while you roll out the second disk of dough.
• Remove the bottom crust from the refrigerator and fill it with the berry mixture. Tuck the pats of cold butter beneath the top layer of berries. Top with the second piece of dough, and trim both to a 1/2-inch overhang around the pie. Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish, holding the pie. Cut a hole in the center of the pie, as well as some decorative vents.
• Brush the top of the pie with cream and dust it with sugar. Bake for 20 minutes. Reduce the temperature to 350 degrees F and bake for another 20 minutes. Cover the edges of the pie with foil and continue to bake until the center juices bubble and thicken, 25 to 35 minutes more.
• Let the pie cool until it is just warm to the touch before slicing and serving. Top with ice cream.

LEMON BLUEBERRY PIE

Steps:

• Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Gently fold in blueberries. Pour filling into baked pie shells.
• In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
• Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

NO-BAKE BLUEBERRY LEMON PIE

Steps:

• For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
• Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
• Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
• Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
• In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.

LEMON SUPREME PIE RECIPE - (4.3/5)

Steps:

• In a saucepan, combine sugar, cornstarch and pinch of salt. Stir in water, lemon juice, lemon extract/rind, and yellow food coloring (if using) bring to a boil over medium-high heat. Cook and stir for 2 minutes, or until smooth and thickened. Remove from heat, and stir in butter. Cool to room temperature for about 1 hour. Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth. Fold in the whipped cream/whipped topping and the optional 1 1/2 tablespoons lemon juice (if using). Remove 1/2 cup of the whipped cream/cream cheese mixture for the garnish. Spread the remaining whipped cream/cream cheese mixture into the baked pastry shell. Top with the cooled lemon filling. Chill in the refrigerator for a minimum of 8 hours, or overnight. When ready to serve, scoop the reserved 1/2 cup cream cheese mixture into a pastry bag with a star tip. Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired. Refrigerate until ready to serve.

VILLAGE INN BLUEBERRY LEMON PIE

Steps:

• Blend cream cheese, sugar, and vanilla. Fold in Cool Whip.
• Spread mixture in crust. Chill 4 hours or overnight.
• For lemon curd, whisk together eggs, sugar, and lemon juice in top of double boiler over simmering water. Cook, stirring constantly, until mixture becomes thick, approximately 10 minutes. (It will be the consistency of sour cream.).
• Remove from heat and pour through fine mesh strainer to remove lumps. Whisk butter into mixture until butter has melted. Add zest and continue to cool to room temperature. (It's easiest to use curd at room temperature, but it can be stored in refrigerator up to a week, with plastic wrap touching top of curd.).
• Spread desired amount of lemon curd over cheesecake and chill 2 hours.
• For blueberry topping, combine all ingredients in saucepan over medium-high heat.
• Bring to a simmer and cook until berries break down, about 4 minutes. Cool to room temperature. (If making ahead of time, topping will store in refrigerator up to 3 days.).
• Spread blueberry topping over lemon curd and chill 2 hours.