Lemon Blueberry Buttermilk Pie |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
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The Sweet Melissa Baking Book 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 |
1/4 cup apricot preserves |
1 tablespoon water |
1 1/2 pints fresh blueberries, picked through, stems discarded |
Directions:
1. Position oven rack in the center of oven; preheat oven to 350 degrees; line a cookie sheet with parchment paper or foil.
2. In a bowl, whisk the sugar, cornstarch, butter, eggs, vanilla, buttermilk, zest, and lemon zest until smooth.
3. Pour mixture into the prebaked pie shell.
4. 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).
5. Remove to a wire rack to cool to room temperature before topping with the blueberries.
6. In a small, heavy-bottomed saucepan over medium heat, whisk the apricot preserves and the water together until melted.
7. Strain through a fine-meshed strainer into a bowl.
8. Add in the blueberries and using a rubber spatula, stir gently to coat.
9. Pile the blueberries on top of the cooled pie.
10. Serve the pie chilled or at room temperature; keeps lightly wrapped in the refrigerator for up to 2 days.
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