Lemon Blueberry Buttermilk Pie Recipe

Name: Lemon Blueberry Buttermilk Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pie; 1 prebaked pie crust (10-inch, all-butter pie dough is recommended); 1 1/2 cups sugar; 1 tablespoon cornstarch, sifted plus; 1 1/2 teaspoons cornstarch, sifted; 8 tablespoons unsalted butter, melted; 3 large eggs; 1 teaspoon pure vanilla extract; 1/2 cup buttermilk; 2 teaspoons freshly grated lemon zest; 2 tablespoons fresh lemon juice; Blueberry Topping; 1/4 cup apricot preserves; 1 tablespoon water; 1 1/2 pints fresh blueberries, picked through, stems discarded

Servings: persons

Pie
1 prebaked pie crust (10-inch, all-butter pie dough is recommended)
1 1/2 cups sugar
1 tablespoon cornstarch, sifted plus
1 1/2 teaspoons cornstarch, sifted
8 tablespoons unsalted butter, melted
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup buttermilk
2 teaspoons freshly grated lemon zest
2 tablespoons fresh lemon juice
Blueberry Topping
1/4 cup apricot preserves
1 tablespoon water
1 1/2 pints fresh blueberries, picked through, stems discarded

1
Position oven rack in the center of oven; preheat oven to 350 degrees; line a cookie sheet with parchment paper or foil.
2
In a bowl, whisk the sugar, cornstarch, butter, eggs, vanilla, buttermilk, zest, and lemon zest until smooth.
3
Pour mixture into the prebaked pie shell.
4
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).
5
Remove to a wire rack to cool to room temperature before topping with the blueberries.
6
In a small, heavy-bottomed saucepan over medium heat, whisk the apricot preserves and the water together until melted.
7
Strain through a fine-meshed strainer into a bowl.
8
Add in the blueberries and using a rubber spatula, stir gently to coat.
9
Pile the blueberries on top of the cooled pie.
10
Serve the pie chilled or at room temperature; keeps lightly wrapped in the refrigerator for up to 2 days.

851

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Pie, 1 prebaked pie crust (10-inch, all-butter pie dough is recommended), 1 1/2 cups sugar, 1 tablespoon cornstarch, sifted plus, and more.

Yes, Lemon Blueberry Buttermilk Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Blueberry Buttermilk Pie

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