Blueberry Cream Cornet Pie Recipe
Make Blueberry Cream Cornet Pie Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust (Sweet Cornet Pastry)
Blueberry Filling
Cream Filling
Assembly & Finish
Method
Crust (Sweet Cornet Pastry)
- 1
Prepare dry ingredients
In a large bowl, whisk together 1.75 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt until evenly combined.
- 2
Cut in fats
Add 1/2 cup cold cubed unsalted butter and 1/4 cup cold cubed cream cheese to the dry mixture. Using a pastry cutter or fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 3
Add egg yolk and liquids
Stir 1 egg yolk and 1/2 teaspoon vanilla into the mixture. Add ice water 1 tablespoon at a time (about 3 tablespoons total) and gently mix with a fork until dough just starts to clump together. Avoid overworking.
- 4
Chill and roll
Gather dough into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes (up to 2 hours). On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Using a 9-inch tart pan or pie dish, fit the dough into the pan, trim the edges, and crimp if desired. Refrigerate again for 15 minutes while oven preheats.
- 5
Blind-bake crust
Preheat oven to 375°F (190°C). Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, brush the crust lightly with an egg wash (beat 1 whole egg with 1 teaspoon water) and return to the oven for 8–10 minutes until golden and set. Cool on a wire rack.
Blueberry Filling
- 6
Cook blueberry compote
In a small saucepan over medium heat, combine 2 cups fresh blueberries, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 2 tablespoons water, 1 tablespoon lemon juice, and 1 teaspoon lemon zest. Stir constantly until the cornstarch dissolves and the mixture comes to a simmer.
- 7
Simmer and thicken
Simmer gently for 4–6 minutes, stirring frequently, until the blueberries have released juices and the mixture thickens to a jam-like consistency. Mash a few berries with the back of a spoon for texture if desired.
- 8
Finish compote
Remove from heat and stir in 1 tablespoon butter and 1/2 teaspoon vanilla extract. Let cool to room temperature (about 20–30 minutes) so it can be layered without melting the cream filling.
Cream Filling
- 9
Whip cream
In a chilled bowl, whip 1/2 cup cold heavy cream to soft peaks with an electric mixer.
- 10
Mix cheeses and sugar
In a separate bowl, combine 1 cup well-drained ricotta, 1/2 cup mascarpone, 1/2 cup powdered sugar, 1/2 teaspoon vanilla, 1/2 teaspoon lemon zest, and 1/8 teaspoon salt. Beat until smooth and homogenous.
- 11
Fold whipped cream into cheese
Gently fold the whipped heavy cream into the ricotta-mascarpone mixture until fully incorporated and light. Taste and adjust sweetness if necessary.
Assembly & Finish
- 12
Layer cream in crust
Spread the cream filling evenly into the cooled baked crust, smoothing the top with an offset spatula to about 1/2-inch thickness over the base.
- 13
Add blueberry layer
Spoon the cooled blueberry compote over the cream layer in an even layer, leaving a small border if you want visible cream around the edge. For a marbled effect, gently swirl the compote into the cream with the tip of a knife, but avoid overmixing so the layers remain distinct.
- 14
Chill to set
Refrigerate the assembled pie for at least 2 hours (preferably 3–4 hours) to let the cream firm and flavors meld.
- 15
Finish and serve
Before serving, dust lightly with 1 teaspoon confectioners' sugar if desired and garnish with fresh mint leaves. Slice with a hot knife for clean cuts. Serve chilled or at cool room temperature.