Blueberry-Buttermilk Pie Recipe
Julia Rutland, author of Blueberries 50 True & Tried Recipes, shares her yummy Blueberry-Buttermilk Pie Recipe with us. We tried it, and it was delicious!
Makes 1 (9-inch) pie
3 large eggs
3 tablespoons all-purpose flour
1 cup granulated sugar
1 cup buttermilk
6 tablespoons butter, melted
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 cups fresh or frozen blueberries
Basic Piecrust Dough (recipe below) or 1 refrigerated or frozen deep-dish piecrust, thawed
Sweetened whipped cream (optional)
Garnishes: lemon curls, fresh blueberries
Preheat oven to 375º.
Whisk eggs in a large bowl. Whisk in flour, sugar, buttermilk, butter, lemon zest, and lemon juice. Spread blueberries in bottom of piecrust. Pour egg mixture over berries.
Bake 50 minutes, shielding edges of pie with aluminum foil, if necessary, to prevent overbrowning. Pie will be a little soft (but not liquid) in center and will firm up as it cools. Top with whipped cream, and garnish, if desired.
Basic Piecrust Dough: Combine 1 1⁄2 cups all-purpose flour and 1⁄4 teaspoon salt in a food processor; pulse until blended. Add 3⁄4 cup cold butter, cut into pieces, and pulse several times until crumbly. With processor running, drizzle in 2 to 4 tablespoons ice water, 1 tablespoon at a time. Process just until dough forms a ball and pulls away from sides of bowl. If necessary, roll into a disk and chill until firm yet pliable. Roll to 1⁄8-inch thickness on a lightly floured surface and place into a pie plate. (Piecrust may be made ahead, covered tightly with plastic wrap, and refrigerated for up to a week or frozen for up to 3 months.)
If you enjoyed Julia’s Blueberry-Buttermilk Pie recipe, check out her Blueberry and Brie Tartlets recipe, a festive hors d’oeuvre.
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