Blueberry Lemon Mascarpone Pie

I wanted to start working on pie recipes for the Lake County Fair, so I started with this one.  I think it is just as good as last year's Blue Hawaii that took home best pie.  This pie was also inspired by a tiramisù flavor at ZUM in Rome.

Ingredients:
18 lady fingers
1/2 cup of brown sugar
1/3 cup of melted butter
3 egg yolks
1/4 cup of sugar
8 oz of mascarpone
zest of one lemon
juice of one lemon, divided
3/4 cup of water
2 tablespoons of King Arthur Flour's Pie Enhancer or cornstarch
1/3 cup of sugar
4 cups of fresh blueberries

Directions:
Pulse together ladyfingers and brown sugar in a food processor.  Drizzle in melted butter.  Press into a pie plate.  Refrigerate.  Preheat oven to 300oF.  Bake crust for 10 minutes.  Vigorously whisk yolks and sugar in a double boiler until it has tripled in size (5 to 8 minutes).  Remove the bowl from heat and stir in the mascarpone, lemon zest and the juice of half the lemon.  Dissolve the thickener in the water.  Add 1 cup of blueberries, sugar, and the juice of the other half of the lemon and bring to a boil.  Boil for 1 minute.  Remove from heat and use an immersion blender to breakdown the remaining blueberries.  Pour through a sieve onto the other three cups of blueberries.  Toss to cover the blueberries in the glaze.  Pour half the blueberries into the crust.  Cover with the mascarpone mixture.  Cover with remaining blueberries.  Chill.

This pie is amazing.  I loved it and I know you will too.  It is very balanced, neither too sweet nor too tart.  It was a home run on the first try.  I'm excited to see how this pie will do at the county fair.

Piece out!
Justin