Blueberry Lemon Poppy Seed Pie Recipe

Name: Blueberry Lemon Poppy Seed Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: serves 8 to 10 servings
Ingredients: 1/4 cup confectioners' sugar; 3 tablespoons flour; 1/4 teaspoon baking powder; 1 pinch salt; 1/4 cup poppy seeds; Zest of 1/2 lemon; 1/4 cup unsalted butter, cold and cut into pieces; One 9-inch pie crust; Poppy seeds for scattering over dough (optional); 4 cups (about 2 pints) fresh blueberries; 2 to 4 tablespoons granulated sugar, to taste; 1 pinch salt; 2 1/2 tablespoons cornstarch; 5 tablespoons crème fraîche, divided; Zest of 1/2 lemon; Whipped cream and lemon zest, for garnish (optional)

Ingredients

1/4 cup confectioners' sugar
3 tablespoons flour
1/4 teaspoon baking powder
1 pinch salt
1/4 cup poppy seeds
Zest of 1/2 lemon
1/4 cup unsalted butter, cold and cut into pieces
One 9-inch pie crust
Poppy seeds for scattering over dough (optional)
4 cups (about 2 pints) fresh blueberries
2 to 4 tablespoons granulated sugar, to taste
1 pinch salt
2 1/2 tablespoons cornstarch
5 tablespoons crème fraîche, divided
Zest of 1/2 lemon
Whipped cream and lemon zest, for garnish (optional)

	PREP TIME 15m	COOK TIME 50m	TOTAL TIME 1h5m
YIELD serves 8 to 10 servings

Instructions

To make the streusel, whisk together all ingredients except for the butter in a small bowl. Use your hands or a pastry blender to rub the butter into the mixture until you have something that resembles coarse crumbs.
Store in the refrigerator while you work on the rest of the pie.
Par-bake your pie: Preheat the oven to 400° F. Roll the dough out (once your dough is nearly rolled out, you can scatter poppy seeds across and press them gently in, if you'd like!). Place it in the dish, crimp the outside, and freeze for at least 30 minutes (and up to 3 days). Line the crust with parchment, fill it with pie weight, dried beans, or rice, then bake for 10 minutes. Remove weights and parchment and continue to bake for 5 to 8 minutes, until a pale golden brown. Transfer to a write rack to cool slightly. Lower the oven temperature to 375° F.
Meanwhile, make the filling. Gently mix the blueberries with sugar, salt, cornstarch, and lemon zest. Set aside for 10 to 15 minutes.
Spread 2 tablespoons of the crème fraîche over the bottom of the pie crust; sprinkle with one-third of the chilled streusel. Arrange blueberries on top, dot with remaining 3 tablespoons of crème fraîche. Sprinkle with remaining streusel.
Bake until crème fraîche is bubbling and streusel is golden-brown, about 50 minutes. If the crust is browning too quickly, cover it with foil. Let cool on wire rack for at least 30 minutes. Serve garnished with whipped cream and more lemon zest.