Lemon Blueberry Buttermilk Pie Recipes

LEMON BLUEBERRY PIE

Steps:

• Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Gently fold in blueberries. Pour filling into baked pie shells.
• In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
• Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

BUTTERMILK LEMON PIE

Steps:

• Line a 9-in. pie plate with pastry. 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 zest and vanilla. Add to sugar mixture; 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 in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

MEYER LEMON & BLUEBERRY PIE

Steps:

• In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Add buttermilk, 1 tablespoon (15 grams) at a time, just until a dough forms. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Let dough stand at room temperature until slightly softened, about 5 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Prick bottom of dough with a fork. Trim excess dough to ½ inch beyond edge of plate. Fold in edges.
• Create a fluted crust by using the thumb and forefinger on one hand as spacers, and pushing the dough in with the other thumb. Freeze for 30 minutes.
• Preheat oven to 350°F (180°C).
• Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
• Bake for 15 minutes. Carefully remove paper and weights. Bake until golden brown, about 15 minutes more. Let cool completely on a wire rack.
• Spoon room temperature Blueberry Jam into prepared crust. Refrigerate for at least 35 minutes. Top with Meyer Lemon Curd, smoothing with an off set spatula. Garnish with Glazed Blueberries, if desired.
• In a medium saucepan, whisk together sugar, ¼ cup (60 grams) water, pectin, gelatin, lemon juice, and salt. Add blueberries, and bring to a boil over medium heat. Reduce heat to low, and simmer, whisking constantly, until smooth, about 5 minutes.
• Transfer blueberry mixture to a medium bowl, and place in a larger bowl filled with ice. Let cool in ice bath, whisking occasionally, until jam has thickened and reached room temperature.
• In a medium saucepan, rub together sugar and zest with fingertips. Whisk in cornstarch and salt. Add lemon juice and ½ cup (120 grams) water, whisking until smooth. Whisk in egg yolks and gelatin. Cook over medium-high heat until thickened, about 8 minutes. Remove from heat, and stir in butter.
• Line a rimmed baking sheet with plastic wrap. Pour curd onto prepared pan, and press another piece of plastic wrap directly onto surface of curd. Place pan on a wire rack, and let cool to room temperature. Refrigerate until chilled.

BLUEBERRY BUTTERMILK PIE

Steps:

• Preheat the oven to 350 degrees. In a medium sized mixing bowl, combine the flour, sugar, salt, and cinnamon. Mix the melted butter into the flour mixture. Add the eggs, one at a time and mixing until the eggs are thoroughly incorporated. Mix in the buttermilk and vanilla and set the filling aside.
• Toss the rinsed blueberries or thawed and drained blueberries with 1 Tablespoon of flour and place the blueberries in the pie crust. Discard any remaining flour. Pour the buttermilk filling over the blueberries and gently push any berries that rise to the top back under the surface of the filling.
• Cover the edges of the pie with aluminum foil or with a pie crust shield and place on the middle rack of the oven. Bake at 350 degrees for 45 minutes. After 45 minutes remove the aluminum foil or shield. Continue baking for another 10-15 minutes or until the pie is evenly golden brown across the top and set in the middle.
• Remove to a wire cooling rack and cool completely. Place in the refrigerator until ready to serve.

LEMON BLUEBERRY BUTTERMILK PIE

Steps:

• 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.

BLUEBERRY BUTTERMILK BREAKFAST CAKE

Steps:

• Preheat your oven to 350 degrees. Grease a 8 or 9 inch pan and set aside. In a medium sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
• In a separate mixing bowl, whisk together the 1 and 3/4 cup flour, salt and baking powder. Toss the blueberries in the remaining 1/4 cup flour.
• Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.
• Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until it is cooked through and toothpick is clean. Let rest for 15 minutes before serving.

BLUEBERRY BUTTERMILK PIE

Steps:

• Pre-heat oven to 325°F.
• Lightly spray a 9-inch pie dish with cooking spray. Place the pie dough into the dish and flute edges, if desired. Set aside.
• In a large bowl, mix together the flour and sugar.
• Using a whisk, pour the melted butter into the flour mixture. Mix until totally incorporated.
• Slowly add the eggs in one at a time, allowing each addition to be totally incorporated before adding the next.
• Add the buttermilk and vanilla.
• Whisk until mixed together.
• Pour into pie shell, and then drop fresh (or frozen) blueberries into the custard.
• Bake for 60 minutes, or until golden on top and is set in the middle.
• Let cool before cutting.
• Dust the top of the pie with confectioner's sugar.

LEMON BUTTERMILK PIE

Steps:

• Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch (1 quart) glass pie plate. Crimp the edge decoratively and chill the shell for 30 minutes.
• Preheat the oven to 350°F. In a bowl whisk together the butter, the sugar, the buttermilk, the egg yolks, the flour, the vanilla, the zest, the salt, and the nutmeg and pour the filling into the shell. Bake the pie in the lower third of the oven for 20 minutes, reduce the temperature to 325°F., and bake the pie for 20 to 25 minutes more, or until the filling is set and golden. Let the pie cool on a rack and serve it at room temperature or chilled.
• Make the Pâte Brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

LEMON PIE WITH BLUEBERRY TOPPING

Steps:

• Preheat oven to 350°F. Separate 1 egg, placing white in small bowl and yolk in large bowl. Beat white with fork until very foamy; brush over inside of crust several times to coat (discard remaining white).
• Add 1 1/4 cups sugar, butter, and lemon peel to bowl with egg yolk. Using electric mixer, beat mixture until blended and smooth. Beat in remaining 3 eggs, 1 at a time. Beat in flour, then buttermilk and lemon juice. Pour into prepared crust. Bake until filling is golden on top and set in center, about 45 minutes. Cool pie, then chill until cold, at least 2 hours.
• Toss berries, jam, and remaining 1/4 cup sugar in large bowl to blend. Let toping stand until berries thaw and juices form, stirring occasionally, about 2 hours.
• Cut around crust to loosen. Cut pie into wedges. Serve, spooning topping over.