Bumbleberry and Lemon Custard Pie – An Extra Special Valentine Recipe
A Valentine recipe that shows some love. Don’t you think most men prefer an extra special dessert for Valentines, instead of a pretty card or reasonably priced gift? That certainly is the case in our home and if you Hubs is like mine this Valentines recipe will be very much appreciated.
Today I am sharing a recipe for a special two-layer bumbleberry pie. This version with two layers and a lemon crust is spectacular enough for a special occasion. The berries are hidden as a delicious surprise until the pie is cut.
As it is so close to Valentines I decorated the pie with sugary pie crust hearts and whipped cream, but this pie is good for any time of year.
Pie Crust with Lemon
You can always use a purchased crust or your own favourite crust recipe, but this is my go-to recipe. It makes enough for three pies, I used 1/3 and froze the rest.
5 1/2 cups flour
2 tsp salt
1 lb lard
teaspoon lemon zest (I use 1/3 of the zest of a fresh lemon)
1 tbsp vinegar
1 egg lightly beaten
A sprinkling of sugar
Mix the flour, salt and lemon in a large bowl. Add and cut in the lard until pea-sized bits form. Place an egg and vinegar in a 1 cup size measuring cup. Fill with very cold water and mix. Sprinkle the egg mixture over the flour mixture and gather it into a ball of dough.
Roll out your single pie crust first, place in pie pan and set aside.
Roll out another pie crust and using a small heart-shaped cutter, cut out a couple dozen heart shapes. Cut it into little hearts with the mall heart-shaped cutter. Layer the hearts around the outside of the pie, brush with a little milk and sprinkle with sugar.
With the remaining hearts, dab with milk and sprinkle with sugar. Bake them separately.
Line your pie crust with parchment paper and pie weights or use dried beans.
Bake at 400 F. The pie crust will take about 20-25 minutes, the little hearts about 10 min.
Cooked Bumbleberry Pie Filling
Now that your pie crust is done, make the cooked bumbleberry filling.
Blueberries, raspberries, and blackberries (any mix of the berries totaling 5 cups)
3/4 cup sugar
2 tbsp minute tapioca
Place the berries and sugar into a medium saucepan and cook over medium heat until warm. Sprinkle with the tapioca and cook until thick, stirring occasionally. Cook for about ten minutes total.
Pour into the pie shell until 2/3 full. Note: My pie pan is large, you may find that there is extra bumbleberry filling left over. If so it makes a great topping for ice cream or pancakes.
Set your pie aside to cool.
Custard is delicious and easy to make but you need to stay close and watch it. That is a challenge for me as I tend to walk away from the stove. Custard is so worth the time.
Instead of a plain vanilla custard, the second layer is a light lemon custard. It’s creamy and not too sweet and blends really well with the tartness of the berries.
4 egg yolks
4 tbsp sugar
1 tbsp cornstarch
2 cups milk
Take a small bowl and mix together the sugar, cornstarch, and four egg yolks.
In a medium heavy bottom saucepan, add 2 cups of milk and the lemon zest (I used the remaining 2/3 of the zest of a lemon).
Once warm place half the milk into the egg mixture and whisk together. Once mixed pour the egg mixture back into the saucepan.
Continue to warm the custard stirring constantly (takes about 20 minutes).
Pour into the pie shell and let cool.
Top with dollops of whipped cream and the pie crust heart cutouts.
This pie really is spectacular and a special treat. I love it because it’s pretty and not too sweet.
If you’re looking for a recipe that a little easier to make, you might like this Strawberry Valentine Dessert.