Lemon Blueberry Buttermilk Pie

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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
• 1/4 cup apricot preserves
• 1 tablespoon water
• 1 1/2 pints fresh blueberries, picked through, stems discarded

Recipe

• 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.