you're making mealtime meaningful.
If you want a happy crowd for dessert I’ve found that a pie is often the way to go. There’s something about a buttery crust that is the perfect vehicle for a sweet filling. And, if there’s fruit involved? Even better!
This blueberry buttermilk pie has a creamy custard base with blueberries in the custard, too. But, wait, there’s more! There’s also a wonderful blueberry sauce to add on top of each slice just to make sure there’s enough blueberry flavor in every single bite. The result is a pie that hits the spot and will have everyone licking their plates.
Because there is a sauce for this recipe we’re using a frozen pie crust to cut down on the prep time. But, if you stand by your homemade crust then go for it. Once you’ve got your buttermilk and lemon custard made, fold in the blueberries.
If you don’t have fresh, you can use frozen berries that have been thawed and drained.
While that’s baking add fresh blueberries, water, and some apricot preserves to a saucepan to create the luscious blueberry sauce.
Serve each slice with some of the sauce, and you can add a dollop of whipped cream if you like as well.
This pie is a fresh take on a country classic and is sure to become a family favorite from the very first time you make it.
Blueberry Buttermilk Pie
Diet: Vegetarian
you're making mealtime meaningful.
For the pie:
- 3 eggs
- 1 cup buttermilk
- 4 tablespoons butter, melted
- zest and juice of 1 lemon
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons cornstarch
- 2 cups sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 (9-inch) frozen pie crust, thawed
- 3/4 cup fresh blueberries
For the sauce:
- 1/4 cup apricot preserves
- 1 tablespoon water
- 1 pint fresh blueberries
Preparation
- Preheat oven to 350˚F. In a large bowl beat together eggs, buttermilk, butter, lemon zest and juice, and vanilla extract. Sift in cornstarch and stir until no lumps remain.
- In another bowl combine sugar, flour, and salt. Fold dry ingredients into wet. Fold in blueberries and pour into pie crust. Bake for 50 minutes or until pie is slightly jiggly, but no longer runny.
- Allow pie to cool for at least 2 hours in refrigerator. While pie is cooling combine preserves and water in a small saucepan over medium heat. Cook for 3 minutes or until melted the strain. Remove from heat and stir in blueberries. Allow to cool in refrigerator alongside pie.
- When ready to serve cut pie into slices and serve with blueberry sauce and/or whipped cream on top.
Recipe adapted from LuLu the Baker.