Lemon and blueberry stack pie

Preparation

Baking Directions:

Make the pie crust: In a food processor, briefly pulse together the flour and salt.

Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).

Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together.

Form dough into two balls, wrap each with plastic and flatten into disks.

Refrigerate at least 1 hour before rolling out and baking.

Grease the bottoms of two 9-inch pie pans and line with parchment paper rounds.

Using a lightly-floured rolling pin, roll out each pie crust on a lightly-floured surface.

Gently roll out the dough to fit a 9-inch pie pan, dusting with flour if the dough is sticking.

Fold the dough in half and transfer to the pie pans.

Carefully press the crusts into the pans and crimp the edges.

Return the pies to the refrigerator for 20 to 30 minutes.

Preheat oven to 400 degrees.

When ready to bake, gently press foil into each pie crust and fill with pie weights or dried beans.

Transfer to the oven and bake for 20 minutes, remove the foil and pie weights and then bake for an additional 7 to 10 minutes, or until crusts are a light golden brown.

Transfer the pie crusts to a rack to cool slightly.

Make the blueberry pie: In a small saucepan, combine 1 cup of the blueberries, 2 tablespoons sugar, and the lemon juice and mash well until the blueberries are roughly pureed.

Bring the mixture to a simmer over medium-low heat and let cook for 2 minutes.

Remove from the heat and let cool for 30 minutes.

Meanwhile, in a large bowl, toss together remaining blueberries, 2/3 cup sugar, lemon zest and salt and let macerate for 30 minutes.

Scrape cooked blueberry mixture into the bowl with the macerated berries and mix very well.

Pour the blueberry filling into a prebaked crust.

Bake the pie on a rimmed baking sheet for 20 minutes, drop the temperature down to 350 degrees and bake for another 30 to 45, until the blueberry filling is bubbling thickly (if you don't see the bubbles, the pie will not set).

Transfer pie pan from the baking sheet to a wire back to cool completely.

Meanwhile make the lemon pie: Grate the lemon zest and place it in the bowl of a food processor.

Using a sharp knife, cut the tops and bottoms off of the lemons.

Stand each lemon up and follow the curve of the fruit with the knife to remove the white pith.

Cut the fruit into segments, removing the seeds.

Place the fruit in the bowl of the food processor and add the sugar, cornstarch, and salt.

Run the motor until thoroughly combined.

Scrape the mixture into a large mixing bowl.

In a separate bowl, whisk together the butter, egg and egg yolks.

Pour the butter-egg mixture into the lemon mixture and whisk to combine.

Pour the lemon filling into a prebaked crust and bake at 350 degrees on a rimmed baking sheet until the custard is just set and very lightly browned, about 25 to 30 minutes (you can bake the lemon pie with the blueberry one if the timing works out).

Transfer pie pan from the baking sheet to a wire back to cool completely.

When the pies have completely cooled, run an off-set spatula or paring knife around the edge of the crusts.

Carefully slide both pies out of the pans and onto plates.

Carefully remove parchment if it sticks to the pies.

Carefully slide the blueberry pie off its plate and onto the lemon pie.

Slice into thin wedges and serve.