Sweet Melissa Lemon Blueberry Buttermilk Pie & Winners
Not only does Melissa Murphy’s latest book satisfies my cravings for bakery sweets but it also fulfills my love for all things citrusy. I wish I could show you how good her Lemon Squares are but I am afraid I only have the crumbs on our plates to show for it as they were devoured faster than I could take a picture. I had to hide the Lemon Blueberry Tartlets pictured to avoid the same "problem" (eating is never a problem in our neighborhood). I bookmarked the original recipe Lemon Blueberry Pie the first time I flipped through the book for plenty of delicious reasons: it had lemon, buttermilk, blueberries (the freezer is stock full of them) and I could make minis for a dinner party. They lasted for about 5 minutes and then our guests asked to come back next week for another try-out from the book (Chocolate Raspberry Truffle Torte anyone?)
Before I give you the recipe, I know you are awaiting to read if your name got pick to receive one of the 5 copies the publishers were giving away and this is great news for the winners. Thank you all for your participation, I know Melissa must be thrilled about it! I have got even more good news for the 250-ish of you who showed up for the event….keep on reading…..
I need the following people to send me their mailing address at mytartelette(@)gmail(dot)com so we can get the books on their way to ya’ll’s kitchen!
– Steph from Stephanie’s Kitchen
– The Coffee Snob from Eat and Be Happy
– Merav from A Tasteful Journey
– Kevin from Closet Cooking
– Ginny from Just Get Floury
The good news? Ariela from Baking and Books is also holding a giveaway for another 5 copies!! So…if your name did not get picked this time around, run to her blog and put your name in the hat once more! Who knows?!
Lemon Blueberry Buttermilk Pie
Reprinted with permission from The Sweet Melissa Baking Book by Melissa Murphy.
Blueberries really need to be offset by something tart to taste their best. This pie
is so delicious because the rich tang of buttermilk and fresh lemon juice shows off
plump ripe blueberries. This one is really fun and easy to make.
Makes one 10-inch pie (or 8 minis)
For The Pie:
1 prebaked 10-inch piecrust made from All-Butter Pie Dough (1/2 of the recipe below)
1 1/2 cups sugar
1 tablespoon plus 1 1/2 teaspoons cornstarch, sifted
8 tablespoons (1 stick) 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
For The Blueberry Topping:
1/4 cup apricot preserves
1 tablespoon water
1 1/2 dry pints fresh blueberries, picked through, stems discarded
All Butter Pie Dough:
2 1/4 cups all purpose flour
2 Tb sugar
1/4 tsp baking powder
1/2 tsp kosher salt
1 cup very cold unsalted butter, cut into 1/2-inch pieces
6-8 Tb ice water
In a large bowl, whisk together the flour, sugar baking powder and salt. Add the butter pieces, tossing with your figers to coat them with the flour. Using a pastry blender, cut the butter ito the flour util it is the size of large peas. Sprinkle 6 Tb of the water over the mixture and toss with a fork. The dough whould hold together when you squeeze it in your hand. If it is too dry, add the rest of the water.
Turn the dough onto a lightly floured work surface. Pat it together in one piece. Divide the dough into 2 equal parts, flatten each into a disk and wrap with plastic wrap. Refrigerate for at least 30 minutes before rolling. When ready to use, roll it out and fit a pie pan with the dough, prick with a fork. Cover with parchment paper and fill with beans or pastry weights. Bake at 350F for 20 minutes or so.
Position a rack in the center of your oven. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or aluminum foil.
In a large bowl, whisk together the sugar, cornstarch, butter, eggs, vanilla, buttermilk, zest, and lemon juice until smooth. Pour the buttermilk mixture into the prebaked pie shell.
Place the pie plate on the prepared cookie sheet. Bake for 40 minutes, or until the crust is golden brown and the custard is set. Remove to a wire rack to cool to room temperature before topping with the blueberries.
To Make The Blueberry Topping
In a small heavy-bottomed saucepan over medium heat, whisk together the apricot preserves and the water until melted. Strain through a fine-meshed strainer into a medium bowl. Add the blueberries and, using a rubber spatula, stir gently to coat. Pile the blueberries on top of the pie.
Serve the pie chilled or at room temperature. It keeps tightly wrapped in the refrigerator for up to 2 days.