Blueberry Curd Pie

Blueberry Curd Pie

Blueberry Curd Pie

This refreshing blueberry curd pie is a highlight of summer flavors that can be made all year round!

The Facts:

You might be thinking why a curd pie in the heart of winter?  Well, we couldn’t wait to get back to the fresh flavors of summer in our kitchen. That track led us to this Frozen Blueberry Curd Pie.

It is worth noting that this curd in particular is set in the freezer. The reason for this is blueberries have a higher water content than other fruits that have been made into curd, so having the freeze time allows for this pie to fully set and hold its shape.

Blueberries are often the forgotten star of the show. Sure, they are the standard idea of blueberry muffins or they are thrown into some pancakes. But, most people don’t go searching for blueberry muffins or blueberry pancakes because of the flavor of the blueberries; rather it is for the buttery goodness that encompasses those blueberries.

Don’t get us wrong, we love a good blueberry muffin any day, but it is time for the blueberry to be the flavor star. This curd is exactly that; it is fresh and full of flavor. An even better bonus is the beautiful blueberry color that will have your friends asking about this curd again and again.

Blueberry Curd Pie

Fresh and cozy all in one. This curd pie will take you back to the hot summertime afternoons. The oatmeal crust full of cinnamon, cardamom, and nutmeg adds a layer of coziness that's reminiscent of autumn nights. Together, the combo is unlike any other!
Prep Time 15 mins
Cook Time 42 mins
Chill Time 2 hrs
Course Dessert
Cuisine American
Servings 8
Calories 561 kcal

Ingredients
  

Blueberry Oat Cookie Crust:

  • 115 g Unsalted Butter - room temperature (1 stick)
  • 75 g Dark Brown Sugar (heaping 1/3 cup)
  • 40 g Granulated Sugar (3 tbsp)
  • 1 Egg Yolk
  • 80 g All-purpose Flour (2/3 cup)
  • 120 g Old Fashioned Oats (~1 1/2 cups)
  • 2 g Kosher Salt (1/2 tsp)
  • .5 g Baking Powder (1/8 tsp)
  • .25 g Baking Soda (a pinch)
  • .25 g Nutmeg (1/8 tsp)
  • .1 g Cardamom (a pinch)
  • .5 g Cinnamon (1/4 tsp)
  • 70 g Dried Blueberries (heaping 1/2 cup)
  • 1 g Kosher Salt (1/4 tsp)
  • 7 g Dark Brown Sugar (1 tbsp)
  • 41 g Unsalted Butter - melted (~3 tbsps)

Blueberry Curd Filling:

  • 12 oz Fresh Blueberries
  • 338 g Granulated Sugar (divided) (~1 1/2 cups)
  • 3 Large Eggs
  • 2 Egg Yolks
  • 2 Lemons - juiced
  • Pinch of Kosher Salt
  • 57.5 g Unsalted Butter - room temperature (1/2 stick)

Instructions
 

To make the Blueberry Oat Cookie Crust:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Combine the 115g of Butter, 75g of Granulated Sugar, and 40g of Dark Brown Sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on high speed for 2 to 3 minutes, scraping down the sides of the bowl with a spatula halfway through. When the mixture is fluffy and pale yellow in color, stop the mixer and scrape down the sides one more time.
  • Add the egg yolk and mix on high speed for 1 to 2 minutes until the sugar granules fully dissolve and the mixture is a glossy, very pale tan.
  • Combine the 80g of Flour, 120g of Oats, 2g of Salt, 0.5g of Baking Powder, and 0.25g of Baking Soda in a separate bowl and stir together to combine. Add this dry mixture to your creamed wet ingredients and mix just until your dough comes together and you start to see all of the flour disappear, no longer than a minute.
  • You can finish incorporating the dough with a spatula if all the flour has not incorporated within a minute of mixing in the stand mixer.
  • Line a quarter sheet pan with parchment paper or a Silpat liner. Pour the batter onto the sheet pan and spread it out evenly. It should be about 1/4in thick (it will not take up the whole pan).
  • Bake for 15 minutes, checking after 12 minutes and rotating the pan if the cookie is browning unevenly. Continue to bake until the cookie mixture is caramelized on top and slightly puffed, but set firmly. Allow to cool slightly.
  • Once cooled, put the Oat Cookie in a food processor and pulse it on and off until the cookie is broken down into a wet sand like texture (less than a minute).
  • Transfer the crumbs to a bowl, and add your 1g of Salt and 7g Dark brown sugar.
  • Add the melted butter, and toss the mixture together with a spatula until it is moist enough to hold together when squeezed in your hands.
  • Using your fingers and hands, press half of the Oat Cookie mixture firmly into the 9in pie pan, making sure the bottom and sides of the pan are evenly covered.
  • Bake the crust for just 10 minutes at 350 degrees Fahrenheit and then allow to cool. This will help the crust set before pouring the filling into it.

To make the Blueberry Curd Filling:

  • Put the 12oz of Blueberries, 225g of Sugar, and 2oz of water to a simmer in a saucepan. Lower the heat and simmer the blueberries, uncovered, for about 15 minutes until they’ve popped and start to thicken. Allow to cool slightly and then fully puree with an immersion blender.
  • Whisk the puree with the 3 eggs, 2 egg yolks, Salt, Lemon Juice, 112.5g of Sugar, and the 2tbsp of Tapioca Flour together in the saucepan. Cook on medium heat, stirring constantly until the mixture starts to thicken. This will take about 10 minutes or so.
  • Push the curd through a fine-mesh strainer, using the back of a spoon to ensure it all goes through. Stir in the unsalted butter until fully incorporated. Pour the curd evenly into the cooled crust. Chill the pie in the freezer until firm, about 2 hours or so.

Notes

**Please note that we have provided both volume and weight measurements for the ingredients. We highly recommend using the weight measurements for the best accuracy, but we have provided both just in case you do not own a scale.
Keyword blueberry, curd, dessert, pie
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