Lemon Blueberry Buttermilk Pie
(from saymyname’s recipe box)
Source: The Sweet Melissa Baking Book
Serves 8 peopleCategories: Blueberries, Dessert, Pie
Ingredients
- 1 prebaked pie crust (10-inch, all-butter pie dough is recommended)
- 1 1/2 cups sugar
- 1 tablespoon cornstarch, sifted plus
- 1 1/2 teaspoons cornstarch, sifted
- 8 tablespoons unsalted butter, melted
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 2 teaspoons freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- Blueberry Topping
- 1/4 cup apricot preserves
- 1 tablespoon water
- 1 1/2 pints fresh blueberries, picked through, stems discarded
Directions
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Position oven rack in the center of oven; preheat oven to 350 degrees; line a cookie sheet with parchment paper or foil.
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In a bowl, whisk the sugar, cornstarch, butter, eggs, vanilla, buttermilk, zest, and lemon zest until smooth.
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Pour mixture into the prebaked pie shell.
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Place the pie plate on the prepared cookie sheet; bake 40 minutes or until the crust is golden brown and the custard is set (may need to cover pie crust edges to prevent overbrowning).
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Remove to a wire rack to cool to room temperature before topping with the blueberries.
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In a small, heavy-bottomed saucepan over medium heat, whisk the apricot preserves and the water together until melted.
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Strain through a fine-meshed strainer into a bowl.
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Add in the blueberries and using a rubber spatula, stir gently to coat.
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Pile the blueberries on top of the cooled pie.
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Serve the pie chilled or at room temperature; keeps lightly wrapped in the refrigerator for up to 2 days.