For the crust:
2 cups all purpose flour
1 cup powdered sugar
Pinch of salt
1 stick butter, room temperature

For the filling:
2 eggs
2 cups sugar
6 tablespoons all purpose flour
6 tablespoons fresh lemon juice

Preheat oven to 350°.

Lightly butter an 8 by 8 by 2-inch pan.
Make the crust by combining the flour, powdered sugar and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. If the crust is a bit sticky just dip your fingers in a bit of flour. Bake for 15 to 20 minutes or until lightly golden brown.

While the crust is baking, make the filling by mixing together the eggs, sugar, flour and lemon juice. Pour this over the baked crust and bake for 25 minutes or until the lemon curd is set. Allow to cool and sprinkle with powdered sugar.

6 cups blueberries
4 tablespoons tapioca starch flour
1 - 1½ cups sugar
juice of one lemon
pinch fine sea salt
1 recipe pie dough
2 tablespoons unsalted butter, cut into pieces

-Toss together the fruit, flour, sugar, lemon, and salt.
-Roll out bottom crust and place in pie dish.
-Add filling and sprinkle pieces of butter on top.
-Cover with top crust and crimp.
-Place pie on baking sheet lined with parchment
-Bake in 350° oven for 1 to 1½ hours, until filling is bubbly.
-Allow to cool before cutting.

2 cups heavy cream
2 cups half & half
1 vanilla bean
6 egg yolks
1 cup sugar
2 pounds ripe fruit (strawberries, peaches) peeled if necessary and cut into very small pieces
1 cup dark brown sugar
2 tablespoons brandy or rum, optional

1. Combine heavy cream and half & half with vanilla bean in a heavy pot and warm until steaming over gentle heat.

2. Whisk egg yolks and sugar together in a large bowl.

3. Temper the egg yolks by slowly adding the hot cream while whisking constantly.

4. Return the mixture to the pot and cook over low heat 2-3 minutes stirring constantly until nappé (to coat the spoon).

5. Strain through a fine mesh strainer and cool over an ice bath.

6. Meanwhile, toss the fruit with the sugar and optional liquor and allow to macerate.

7. Stir fruit or other flavorings into the ice cream base and process in an ice cream freezer according to manufacturer’s directions.