Ingredients:
For the Crust:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
2-3 tablespoons ice water
For the Filling:
2 cups fresh or frozen blueberries
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 cup heavy cream
3 large eggs
1/4 cup fresh lemon juice
2 tablespoons lemon zest
Instructions:
Prepare the Crust:
In a medium bowl, mix flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
Add egg yolk and 2 tablespoons of ice water, stirring until the dough comes together. If needed, add more water a teaspoon at a time.
Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges. Refrigerate for 30 minutes.
Prepare the Filling:
In a medium bowl, combine blueberries with granulated sugar, flour, and cinnamon. Toss to coat the blueberries.
In another bowl, whisk together heavy cream, eggs, lemon juice, and lemon zest until smooth.
Assemble the Pie:
Preheat the oven to 375°F (190°C). Pour the blueberry mixture into the chilled pie crust. Carefully pour the custard mixture over the blueberries.
Bake for 45-50 minutes, or until the custard is set and the top is lightly golden. Allow the pie to cool completely before serving.
Serve:
Slice and serve chilled or at room temperature. This pie offers a delightful balance of tart lemon and sweet blueberries.