Lemon Blueberry Pie

 This recipe came to me in the form of a lemon blueberry tart from my friend, Allison. Changes have been made slightly to "Americanize" it. But, because it is originally a French recipe, the measurements are in grams. You will need a kitchen scale to measure it out. That's okay; you should have one anyway. 

Blueberry Filling

Fresh or Frozen Blueberries 227 grams

Sucrose (sugar) 22.5 grams

Fresh Lemon Juice 5 grams

Cornstarch 6 grams

Pectin .75 grams

Boil the berries and sucrose mixed with the pectin at medium heat. Once boiling, add lemon juice and cornstarch to thicken. Then cook the berry mixture at low heat for about 10 minutes to cook the cornstarch taste away. 

Pour the berry mixture in a parbaked pie shell. (425 for about 10-15 minutes with fork holes)

Streusel Topping

Cold Cubed Butter 48 grams

Sucrose (sugar) 70 grams

flour 56 grams

Almond flour 56 grams

kirsh (optional) 5.25 grams

Make up your streusel topping with either your hands or a pastry blender. Then sprinkle over the top of your pie. Bake at 425 for about 10-15 minutes until lightly browned on top. So yummy.