Lemon Blueberry Buttermilk Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Position oven rack in the center of oven; preheat oven to 350 degrees; line a cookie sheet with parchment paper or foil.
  • In a bowl, whisk the sugar, cornstarch, butter, eggs, vanilla, buttermilk, zest, and lemon zest until smooth.
  • Pour mixture into the prebaked pie shell.
  • 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).
  • Remove to a wire rack to cool to room temperature before topping with the blueberries.
  • In a small, heavy-bottomed saucepan over medium heat, whisk the apricot preserves and the water together until melted.
  • Strain through a fine-meshed strainer into a bowl.
  • Add in the blueberries and using a rubber spatula, stir gently to coat.
  • Pile the blueberries on top of the cooled pie.
  • Serve the pie chilled or at room temperature; keeps lightly wrapped in the refrigerator for up to 2 days.
Advertisement