Being from the South, I have spent my whole life enjoying the goodness of buttermilk. Whether it’s a stack of fluffy buttermilk pancakes or a delicious buttermilk pound cake, buttermilk lends a sharpness of flavor that you just don’t get from regular milk. This delightful Lemon Buttermilk Pie with Blueberries is simply the perfect summer dessert.

This buttermilk pie recipe was found while going through some old recipe cards. I need start working on getting all of my old recipes online with the Pepperplate recipe app. It’s one of those projects my daughter and I started a while back and never finished. The original pie didn’t have a blueberry topping, but I simply couldn’t resist adding it this time. The blueberry season will be at it’s peak before long, but I have already found some juicy, plump berries at my grocery store.

Lemon Buttermilk Pie with Blueberries

ingredients for the pie:

1 unbaked homemade or frozen 9 inch deep dish pie shell
1 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups buttermilk
4 eggs
1/4 cup butter, melted
1/3 cup fresh squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg

ingredients for the blueberry topping:

1/4 cup apricot preserves
1 tablespoon water
1 1/2 pints fresh blueberries

directions:

Preheat oven to 400 degrees. Line a 9 inch pie plate with pastry. If using a frozen pie crust, it isn’t necessary to thaw before cooking. Trim, seal and flute edges; set aside. In a large bowl, combine the sugar, flour and salt.

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In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon peel and vanilla. Add to sugar mixture and mix well. Pour into crust. Sprinkle with nutmeg.

Bake at 400° for 10 minutes. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Meanwhile, make the blueberry topping by whisking together the preserves and water in a small saucepan. Cook over medium heat until melted. Strain through a sieve, add the blueberries and stir to coat. Add blueberries to the top of cooled pie.

Serve and enjoy! This is the perfect summer dessert to enjoy out on your porch or patio in the evening.

Lemon Buttermilk Pie with Blueberries

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Ingredients

  

ingredients for the pie:

• 1 unbaked homemade or frozen 9 inch deep dish pie shell
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups buttermilk
• 4 eggs
• 1/4 cup butter melted
• 1/3 cup fresh squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground nutmeg

ingredients for the blueberry topping:

• 1/4 cup apricot preserves
• 1 tablespoon water
• 1 1/2 pints fresh blueberries

Instructions

 

• Preheat oven to 400 degrees. Line a 9 inch pie plate with pastry. If using a frozen pie crust, it isn't necessary to thaw before cooking. Trim, seal and flute edges; set aside. In a large bowl, combine the sugar, flour and salt.
• In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon peel and vanilla. Add to sugar mixture and mix well. Pour into crust. Sprinkle with nutmeg.
• Bake at 400° for 10 minutes. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.
• Meanwhile, make the blueberry topping by whisking together the preserves and water in a small saucepan. Cook over medium heat until melted. Strain through a sieve, add the blueberries and stir to coat. Add blueberries to the top of cooled pie.

Tried this recipe?Let us know how it was!

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