BLUEBERRY BUTTERMILK PIE

​(adapted from Aunt Chick’s Pies)
makes one 10” pie
​
one 10” classic pie shell, frozen then blind-baked* (see the recipe index)
 
*Note- (The first thing I do when making this pie is to taste the blueberries. If they are very tart, I use the full amount of sugar; if they are sweet, I reduce the sugar by 1-2 tablespoons so you can really taste the lemon and the berries. To blind-bake the pie shell, line the frozen, unbaked shell with parchment paper and dried beans then place it on a baking sheet.  Bake in a pre-heated 400 degree F oven for 20 minutes. Carefully remove the parchment and beans, prick the bottom of the pie shell with a fork so it doesn’t puff up, and bake for an additional 6-8 minutes until the bottom of the pie shell is golden and no longer raw. Set aside to cool while you prepare the filling.)
 
For the filling-
 
1½ cups granulated sugar
1 teaspoon lemon zest
2 tablespoons cornmeal
3 tablespoons all-purpose flour
pinch of kosher salt
4 oz. (one stick) unsalted butter, melted and cooled
½ cup buttermilk
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
4 eggs, room temperature, lightly beaten with a whisk
2 cups fresh blueberries, rinsed, picked over for stems, dried on paper towels
 
Pre-heat the oven to 350 degrees F.
In a large bowl, place the sugar and lemon zest. Use your fingers to rub the lemon zest into the sugar. Whisk in the cornmeal, flour and salt until combined. Gradually add the melted/cooled butter, whisking until incorporated then add the buttermilk, vanilla, and lemon juice, whisking until smooth.  Add the beaten eggs to the mix, stirring until well blended. Scatter the blueberries over the bottom of the pie shell. Slowly pour the buttermilk mixture over the berries; they will float to the top. Carefully transfer the pie to a parchment lined baking sheet. Bake on the middle rack of the oven for 35-40 minutes, covering the edges of the pie with strips of aluminum foil half way through baking. Bake until the edges are set, the top is golden and puffs slightly, and the middle of the pie jiggles a bit. It will continue to set as it cools. (You can also judge for doneness by using a small paring knife to see if it tests ‘clean’ in the middle.) Transfer to a rack and cool for several hours before slicing. Any leftovers should be covered and refrigerated.