Blueberry Cream Cornet Pie Recipe

Make dough

In a large bowl combine 1.75 cups all-purpose flour, 2 tbsp granulated sugar and 1/2 tsp salt. Cut in 1/2 cup cold cubed unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces of butter.

Add 4 tbsp ice water, 1 tbsp at a time, tossing until dough just comes together. Do not overwork. Form the dough into a disc, wrap in plastic, and chill in refrigerator at least 30 minutes.

Shape and bake cones

Preheat oven to 375°F (190°C). Lightly oil metal cornet/cream horn molds with 1 tsp neutral oil. On a lightly floured surface roll chilled dough to about 1/8-inch (3 mm) thickness. Cut dough into 1-inch (2.5 cm) wide strips, about 8–9 inches long. Wrap each strip around a prepared cone mold, sealing edge with a little beaten egg wash (beat 1 egg with 1 tsp milk). Brush tops lightly with egg wash to promote browning. Place on a lined baking sheet.

Bake cones for 15–18 minutes, rotating halfway, until golden brown. Remove from oven and let cool 2–3 minutes, then carefully slide cones off molds. Cool completely on a rack. If you prefer, you can bake a test cone first to adjust time.

In a small saucepan combine 2 cups blueberries, 1/4 cup granulated sugar and 1 tbsp lemon juice. Cook over medium heat, stirring occasionally, until blueberries soften and release juices, about 6–8 minutes.

Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Stir slurry into blueberries and simmer 1–2 minutes until slightly thickened. Remove from heat and stir in 1/2 tsp vanilla extract and 1 tsp lemon zest. Allow compote to cool to room temperature; it will thicken more as it cools.

In a medium saucepan heat 1 cup whole milk and 1/2 cup heavy cream over medium heat until just simmering (small bubbles at edges).

While milk heats, whisk together 3 egg yolks, 1/4 cup granulated sugar and 2 tsp cornstarch in a bowl until smooth and pale.

Temper the yolks by slowly whisking about 1/3 cup hot milk into the yolk mixture, then gradually whisk the warmed yolk mixture back into the saucepan with the remaining milk, stirring constantly.

Cook over medium-low heat, stirring constantly with a spatula, until mixture thickens and coats the back of a spoon, about 3–5 minutes. Do not boil. Remove from heat and stir in 1 tbsp unsalted butter and 1 tsp vanilla extract.

Transfer cream to a shallow bowl, cover surface with plastic wrap to prevent a skin, and chill in refrigerator until cold, about 30–45 minutes. Once chilled, if you prefer a lighter texture, whisk briefly to loosen before using.

Prepare a clean workspace. Using a small spoon or piping bag, fill each cooled pastry cone about two-thirds with the chilled vanilla cream. Smooth the top slightly.

Spoon about 1 tsp blueberry compote into each filled cone on top of the cream, leaving a bit of cream visible at the edge for contrast. (Reserve extra compote to spoon over the assembled pie if desired.)

Arrange filled cones in a circular 'pie' pattern on a serving plate (8 cones for an 8-serving presentation), standing them upright and close together so they form a cluster like a pie. Alternatively, layer them slightly overlapping in concentric circles.

Dust the assembled pie lightly with 2 tbsp confectioners' sugar, sprinkle 1/4 cup toasted sliced almonds over the top, scatter 1/2 cup fresh blueberries and finish with 1/2 tsp lemon zest for brightness.

Chill assembled pie for 15–20 minutes before serving to let flavors meld. Serve chilled or at cool room temperature. Leftovers: store covered in refrigerator up to 2 days to keep pastry crisp as long as possible.