Blueberry lemon poppy seed pie
Pies
Here's a pie that's creamier, crunchier, and zingier than most blueberry pies get. The cream comes from crème fraîche, which is spread over the bottom of the par-baked dough and dotted across the top of the pie; as the pie bakes, it will bubble into a tangy, light custard. <br /> <br />The crunch comes from a poppy seed streusel that's scattered above and below the blueberry filling (if you'd like, you can add a scattering of poppy seeds to the dough itself, too). And the zing comes from a generous amount of lemon zest in the filling and as garnish. <br /> <br />This recipe is adapted from Martha Stewart's <a href="http://www.marthastewart.com/348570/peach-and-creme-fraiche-pie">Peach and Crème Fraîche Pie</a href>.
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