Lemon Buttermilk Pie with Blueberries
Buttermilk pie is a Southern staple. This Lemon Buttermilk Pie with Blueberries takes the Southern favorite to an all new level of deliciousness.
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.
- Serve and enjoy! This is the perfect summer dessert to enjoy out on your porch or patio in the evening.
Nutrition
Calories: 350kcalCarbohydrates: 59gProtein: 7gFat: 10gSaturated Fat: 4gSodium: 339mgFiber: 3g
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