Best of all, this recipe only requires one bowl to mix the pie. Then just heat up the blueberries over the stovetop.
My mother gave this the stamp of approval. Therefore, it has been deemed worthy of your tastebuds.
This is what the plain buttermilk pie looks like. It's good, but a bit bland. You gotta top it with fruit or whipping cream or chocolate or basically whatever you prefer.
The finished product. This is subtly sweet, not overpowering. I love that.
Lemon Buttermilk Pie with Blueberry Topping
Recipe Adapted from Lemon Blueberry Buttermilk Pie by Tartelette
For the pie:
1 cup sugar
1 tbsp + 1 1/2 tsp cornstarch
1 stick of unsalted butter (I used Smart Balance actually)
3 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
2 tsp lemon zest
2 tbsp fresh lemon juice (from 1 lemon)
For the topping (you can also double the recipe and save some for later, yummm):
2 cups blueberries
1/2 cup sugar
1 tbsp cornstarch
1 tsp lemon juice
Directions
1. Roll out your dough the usual way and pre-bake it in a 350F oven for about 20 minutes. I just put parchment paper over the top and poked holes in the bottom, as I'm too lazy and cheap to buy the pie-specific baking beads or use beans.
2. Whisk together all the pie ingredients in one bowl. Pour the mixture into the prebaked pie shell.
3. Bake for 40 minutes or until golden brown around the edges. The center should be set and not jiggly when you remove it from the oven. If the crust browns before the center is done, cover it with foil.
4. Allow the pie to cool. While the pie is cooling, place half the blueberries in a pan on the stovetop and mix together with the sugar, cornstarch, and lemon juice. Cook for about 5 minutes or until soft. Then add in the rest of the blueberries and cook for about another minute. Allow the topping to cool as well.
5. Before serving, top the pie with the blueberries and place in the fridge to cool completely.
Take a bite! Or, like me, 3/4 of the pie!
