MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon-Kefir Blueberry Pie
 Categories: Pies, Fruits, Citrus, Pastry, Desserts
      Yield: 6 Servings
 
MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  All purpose flour
      4 oz Unsalted butter; chilled, in
           - small cubes
      4 tb Ice cold water; as needed

MMMMM-----------------------LEMON FILLING----------------------------
      4 oz Unsalted butter
    3/4 c  Sugar
      1 ts Lemon zest
    1/3 c  All purpose flour
    1/2 c  Fresh squeezed lemon juice
      1 c  Organic Whole Milk Kefir
      1 ts Vanilla extract
      3 lg Eggs

MMMMM-----------------BLUEBERRY COMPOTE TOPPING----------------------
      4 c  Fresh blueberries; divided
      2 tb Water
    1/4 c  Sugar
      1 tb Honey
 
  Set the oven @ 350°F/175°C.
  
  Pie Crust: Combine flour and butter in a food processor.
  Pulse 7 to 8 times, until mixture resembles coarse meal.
  Add the cold water, one tablespoon at a time, pulsing
  after each addition. If dough seems too dry, add
  additional cold water by the tablespoon. Remove pie
  dough from food processor and mold into a circular disk.
  Cover and let refrigerate for at least 25 minutes.
  
  Roll out dough on a floured surface and transfer to 9"
  pie pan. Trim any crust overhang, fold under and crimp
  the edges. Prick the bottom and sides with a fork. Place
  a large piece of aluminum foil on top of dough and fill
  with dry beans or use pie weights. Par-bake for 15 min.
  Remove the aluminum foil and beans or pie weights. Add
  the lemon filling (prepared in next step).
  
  Lemon Filling: While the crust is par-baking, prepare
  the filling.
  
  In a large saucepan over medium-low heat, whisk the
  butter, sugar and lemon zest until the butter is fully
  melted. Add the flour and continuing whisking until
  incorporated. Remove from heat and whisk in the lemon
  juice, Kefir, vanilla extract and eggs. Continue to
  whisk the mixture 'til all ingredients are incorporated.
  
  Pour the lemon filling into the bottom of the par-baked
  pie shell and return to the oven. Bake for 40-45 minutes
  or until filling has set. Remove from oven, refrigerate
  for 30 minutes. Add the blueberry compote, (prepared in
  next step) and return to refrigerator for 3 more hours
  before serving.
  
  Blueberry Compote: While the pie is baking, prepare the
  compote.
  
  Combine 3 cups blueberries, water, sugar and honey in a
  medium sauce pan. Stir coat the blueberries, then cook
  over medium-high heat for 10 -12 minutes, stirring
  occasionally. Remove from heat, and stir in remaining
  1 cup of blueberries. Set aside until ready to top on
  the lemon pie.
  
  Recipe from Adrienne Blumthal
  
  Makes one 9" deep dish pie.
  
  From: http://lifeway.net
  
  Uncle Dirty Dave's Archives
 
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