How to cook
To make this lemon cream and blueberry butter pie, you need an elongated tray with a removable bottom and a non-stick coating. The size needs to be 14x4.3″ (35/11 cm). If you decide to use a round shape, the size needs to be 8.7″ (22 cm).
In a bowl, place the sifted flour with a pinch of salt, vanilla and baking powder. Add one egg, sugar, the grated peel of a lemon and the sliced cold butter. Knead a soft butter dough. Cover it in a piece of nylon and refrigerate it for an hour.
Roll out the dough into a large rectangle onto a floured surface. Using a rolling pin, transfer it into the tray, while carefully forming a high boarder, by lightly pressing the dough against the walls of the tray to form a wavy shape.
Pierce the bottom with a fork. To bake a good pastry shell, which you will then be filled with lemon cream, see the step-by-step photos and follow the instructions below.
Spread a piece of baking paper on the dough and cover the sides as well. Pour raw chickpeas or beans on the paper to press down the dough when baking, so that it does not rise.
Bake the butter pastry at 340°F (170°C) in a preheated oven with a fan for about 35-40 minutes. The warm butter dough is very brittle, so wait for it to cool for at least 10 minutes and carefully transfer it onto a wire rack.
Pour the milk into a pot, add the whole egg, sugar and flour. Put the pot on a moderately heated hob and start stirring immediately until the cream thickens.
Flavor the finished cream with grated lemon peel.
Fill the dough shell with the warm cream and smooth it out. Garnish it with fresh blueberries and sprinkle it with powdered sugar.
Cut the pie with lemon cream and blueberries when it has completely cooled down!