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 Lemon juice; fresh squeezed
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, 1 tb 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 minutes. 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 to 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 to 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 by Adrienne Blumthal

Recipe FROM: http://lifeway.net

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