Bumbleberry and Lemon Custard Pie – An Extra Special Valentine Dessert
A Valentine dessert 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 into a 1 cup sized measuring cup. After the egg and vanilla are added fill the same up to the top with very cold water. Mix well. Sprinkle the egg mixture over the flour mixture and gather it into a ball of dough.
Roll out a single pie crust, 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. Layer the hearts around the outside edge of the pie, brush with a little milk and sprinkle with sugar.
Take any remaining hearts, dab with milk and sprinkle with sugar. Place on a parchment lined cookie sheet. Bake with the pie removing when golden.
Line your pie crust with parchment paper and pie weight or use dried beans.
Bake your pie crust at 400F for about 20-25 minutes, the little hearts take about 10 minutes.
Cooked Bumbleberry Pie Filling
Now that the pie crust is baked, let make the cooked bumbleberry filling.
Blueberries, raspberries and blackberry totally 5 cup in total (any mixture of the berries as long as it totals 5 cups
3/4 cups sugar
2 tbsp minute tapioca
Place the berries and sugar into a medium saucepan and cook over medium heat until warm and the sugar begins to melt. Sprinkle with the tapioca and cook until thick, stirring occasionally. Cooking takes about 10 minutes.
Pouur into the pie shell until 2/3 full.
Note:My pie pan is quite large you may find that there is leftover bumbleberry pudding. If this happens its 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 multitasking on something. Custard is very much worth the time.
Instead of a plain vanilla custard, I chose to make the second layer a light lemon flavoured custard. Its creamy and not too sweet and the flavour blends really well with the tartness of the berries.
4 egg yolks
4 tbsp sugar
1 tbsp cornstarch
Lemon zest of one lemon
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.
A Unique Valentine Recipe make a Bumbleberry and Lemon Custard Pie
Pie Crust Recipe
- 5 ½ cups flour
- 2 tsp walt
- 1 pound large
- 1 tsp fresh grated lemon zest
- 1 tbsp vinegar
- 1 beaten egg
- Sprinkle icing sugar
- 5 cups blueberries, strawberries, and blackberries. Any mixture of the three berries totaling 5 cups.
- ¾ cup sugar
- 2 tbsp minute tapioca
- 4 egg yolks
- 4 tbsp sugar
- 1 tbsp cornstarch
- 1 lemon zested
- 2 cups milk
Pie Crust Recipe
- This pie crust recipe makes enough pie crust for 3 pies. Its my favorite and the remaining dough can be frozen.
- 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, line your pie pan with the crust and set aside.
- Roll out a second bit of pie dough. Using a small heart-shaped cutter, cut out a couple dozen heart shapes.
- Layer the hearts around the outside of the pie, brush with a little milk and sprinkle with sugar.
Bumbleberry Pie Filling
- 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.
- Fill the pie shell with the bumbleberry filling 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.
- Take a small bowl and mix together the sugar, cornstarch, and four egg yolks.
Lemon Custard Topping
- 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).