Lemon Blueberry Chess Pie
Savor the delightful blend of zesty lemon and juicy blueberries in our Lemon Blueberry Chess Pie, where a custardy filling meets a buttery, flaky crust for a mouthwatering dessert experience.
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Makes: 9inch round, 2inch height
Ingredients
Makes: 9inch round, 2inch height
- 1 9- inch pie crust (pre-made or homemade)
- 1 cup blueberries (fresh)
- 1 cup granulated sugar
- 2 tablespoons cornmeal
- Zest of 1 lemon
- 1 tablespoon lemon juice (freshly squeezed)
- ½ cup buttermilk
- ¼ cup unsalted butter (melted)
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Take your prepared 9-inch pie crust and place it in a pie dish, ensuring it covers the bottom and sides evenly.
- In a large mixing bowl, combine the fresh blueberries, granulated sugar, cornmeal, lemon zest, and lemon juice. Gently toss the ingredients together, making sure the blueberries are well coated with the sugar and lemon.
- In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until everything is well combined.
- Pour the buttermilk mixture over the blueberry mixture, and using a spatula or spoon, gently stir the two mixtures together. Be careful not to crush the blueberries.
- Once everything is well combined, carefully pour the lemon blueberry filling into the prepared pie crust.
- Place the pie dish on a baking sheet to catch any drips during baking, and then transfer it to the preheated oven.
- Bake the pie for 40 to 45 minutes, or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack before serving.
Notes
Homemade Pie Crust: While you can use a store-bought pie crust for convenience, a homemade crust will add an extra layer of flavor and flakiness to the pie. Here's a simple recipe for a buttery and flaky pie crust: Combine 1 ¼ cups all-purpose flour, ½ teaspoon salt, ½ cup unsalted butter (cut into small cubes), and ¼ cup ice water. Mix until the dough comes together, then wrap it in plastic wrap and refrigerate for at least 30 minutes before rolling it out and fitting it into the pie dish.
Fresh vs. Frozen Blueberries: While fresh blueberries are ideal for this recipe, you can use frozen blueberries if they're not in season. However, avoid thawing frozen blueberries before using them in the pie to prevent excess moisture in the filling.
Blind Baking the Crust: To prevent a soggy crust, you can blind bake the pie crust before adding the filling. Line the crust with parchment paper and fill it with pie weights or dry beans. Bake in a preheated 375°F (190°C) oven for about 10 minutes, then remove the weights and parchment paper and continue baking for another 5 minutes until lightly golden.
Lemon Zest: Use fresh, organic lemons for the zest to avoid any bitterness from the lemon peel. A microplane grater works best for finely grating the zest.
Serving Suggestions: Serve the Lemon Blueberry Chess Pie at room temperature or slightly warm. For an extra touch of indulgence, top each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
Storing the Pie: Any leftover pie can be covered and stored in the refrigerator for up to 3-4 days. Let it come to room temperature or warm it slightly in the oven before serving.
Freezing the Pie: If you want to make the pie ahead of time, you can freeze the unbaked pie for up to 2-3 months. Cover it tightly with plastic wrap and aluminum foil before freezing. When ready to bake, let it thaw in the refrigerator overnight before baking as usual.
Nutrition
Serving: 1 servingCalories: 1350 kcalCarbohydrates: 152 gProtein: 19 gFat: 74 gSaturated Fat: 25 gPolyunsaturated Fat: 9 gMonounsaturated Fat: 33 gTrans Fat: 0.2 gCholesterol: 87 mgFiber: 7 gSugar: 28 gIron: 7 mg
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