INGREDIENTS
1 serving
blueberry
1 cup
granulated sugar
2 tbsp
cornstarch
6 oz
water
2 oz
dark rum
1 tsp
orange zest
1/4 tsp
vanilla bean paste
1 pinch
kosher salt
1
thyme
1 1/4 lb
blueberries
1 serving
piecrust
1 large
egg
32 oz
vegetable oil
1 serving
meyer lemon
1 serving
piecrust
12 3/4 oz
flour
1 tbsp
granulated sugar
1 tsp
kosher salt
3/4 cup
unsalted butter
1/3 cup
vegetable shortening
6 tbsp
ice water
1 serving
meyer lemon
4 oz
powdered sugar
2 tbsp
meyer lemon juice
1 tsp
heavy cream