Hurray, It's Almost Pi(e) Day!
Lemon yellow & hyacinth purple are such a delicious color combo! So is the combination of fluffy lemon chiffon with a double blueberry crust. Lemon Chiffon Pie is my favorite and it's another recipe from my Grandma Audrey. The tartness and light texture of this filling just yells SPRING!
I decided to try out my grandma's crust with a Bow Hill twist and made it with our blueberry juice and some blueberry powder. The reviews came back -- success! Now, on to the controversy. The age old debate among pie bakers: butter vs. shortening. The Prosser women have always used vegetable shortening. It's never done us wrong, just sayin'.
For the lemon chiffon, because it's just a chilled filling, you will need 1 pie crust that's been fully blind baked and cooled. Here's what you need for the crust:
1 cup all-purpose flour
1/3 cup Organic Heirloom Blueberry Powder
1/2 tsp salt
1/2 cup vegetable shortening (chilled)
2 TBSP cold water (chilled)
1 TBSP Organic Heirloom Blueberry Juice (chilled)
Mix together the flour, blueberry powder and salt. Then take out your chilled shortening and cut it into the dry ingredients with a pastry cutter. Once the shortening looks like small pea size, you can start adding the chilled water and blueberry juice. The dough should come together when you start forming a ball. We have some more tips about pie dough over on the Extra Extra Blueberry Pie recipe. Wrap up your dough and put it back in the fridge until you are ready to roll it out and blind bake your crust. If you're new to pie dough, The Kitchn has some great instructions on how to blind bake a crust here.
A nice thing about this recipe is that you can break up the steps over a couple of days if you want. The dough can hang out in the fridge for a couple of days until you are ready to bake it. The fully blind baked crust can be happy on your counter overnight until you make the filling. Speaking of filling:
Lemon Chiffon Filling
1/2 cup lemon juice (Baby wants about 4 lemons for this recipe)
4 eggs (separated)
1 cup sugar (divided)
1 envelope unflavored gelatin (I usually use Knox)
1/4 cup cold water
In a double boiler on low-medium heat, cook lemon juice, half of the sugar and the 4 egg yolks. Whisk continuously or use a hand-held rotary blender until thickened then remove from the heat. In another bowl, dissolve the gelatin in the 1/4 cup cold water. Once dissolved, add to the egg mixture and cool.
While the egg mixture is cooling, stiffly beat the egg whites. Once the egg whites have doubled in size, you can start to sift in the remaining half of the sugar. The final look of the egg whites should be shiny with stiff peaks like you are making a meringue.
Your yolk mixture should be cool enough now to fold in the egg white mixture. Once combined, you are ready to add your filling to the fully blind baked crust. Chill the whole pie in the fridge for at least an hour while it sets.
Serve with homemade whipped cream, a dusting of blueberry powder, and for the adventurous, a soupçon of pickled blueberries. Enjoy!
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