Blueberry Buttermilk Pie
Yield 10 servings
Combine one of the south's staple pies with the best seasonal blueberries you can find, and you've got the recipe for a pie from southern heaven. Be sure to make this the day ahead so it has plenty of time to chill before serving.
- Pastry for a 9 1/2-inch deep-dish pie shell, refrigerated
- 1 stick (1/2 cup) unsalted butter, melted
- 1 1/4 cups sugar
- 1/4 teaspoon salt
- 5 egg yolks and 3 egg whites (in separate bowls)
- 1 1/2 tablespoons yellow cornmeal
- 1 1/2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups buttermilk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries, rinsed and patted dry
- If you haven’t already, prepare the pie dough and refrigerate it for about 1 hour before rolling.
- On a sheet of lightly floured wax paper, roll the dough into a 12 1/2 - 13-inch circle. Invert the pastry over a 9 1/2-inch deep-dish pie pan, center it, then peel off the paper. Gently tuck the pastry into the pan without stretching it. Sculpt the overhanging dough into an upstanding ridge and flute, if desired. Prick the bottom of the pie shell 6 or 7 times with a fork. Refrigerate for at least 30 minutes or place in the freezer for 15 minutes.
- Preheat the oven to 375°F. Tear off a sheet of aluminum foil about 16-inches long. Carefully - so you don’t disturb the dough - line the pie shell with the foil, pressing it into the creases so it fits like a glove. Add a thick layer of dried beans, banking them up the sides. Bake the pie shell on the center oven rack for 25 minutes. Slide it out and carefully remove the foil and beans. Repoke the holes if they’ve filled in. Slide the shell back in and bake another 8 to 10 minutes. Transfer the pie shell to a cooling rack. Once cooled, smear a little cream cheese or sour cream into the fork holes to plug them. Cool the beans thoroughly, store in a jar, and save them for next time.
- Preheat the oven to 375°. Combine the melted butter, sugar, salt, and the egg yolks in a mixing bowl. Using an electric mixer - a hand mixer is fine - beat on medium speed for 1 to 1 1/2 minutes, until the mixture is well blended. Add the cornmeal, flour, lemon juice, and nutmeg and blend again. Add the buttermilk, heavy cream and vanilla and beat on medium-slow speed, just until evenly blended.
- Clean your beaters and beat the egg whites in a separate bowl until they're almost able to hold soft peaks. Whisk them into the batter. (You don't have to be overly delicate with this step, as if you're making a souffle. Just whisk the whites right in.)
- Spread the blueberries evenly in the pie shell. Slowly pour in the filling so the berries don't move around and pile up in one location. Bake the pie for 15 minutes on the middle rack, then reduce the heat to 350° and continue to bake for another 40 to 45 minutes, until the filling is set and no longer soupy. When you jiggle the pie, it should wobble as a whole, not in waves.
- Transfer the pie to a cooling rack. Cool to room temperature, then refrigerate at least 4 hours - preferably 8 hours or more - until serving. Refrigerate leftovers.
Recipe by The Pie Academy at https://thepieacademy.com/blueberry-buttermilk-pie/