Blueberry-Buttermilk Chess Pie
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Cornmeal (fine-grind)1 tsp
Kosher Salt1 cup
Sugar2 tsps
Orange Zest (finely grated)4 large
Egg (room temperature)1.25 cups
Buttermilk (room temperature)Directions:
1
Roll out pie dough on a lightly floured work surface to a 13" round about 1/8" thick
2
Transfer dough to a 9" pie dish and allow dough to slump down into dish, leaving about 2" overhang
3
Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish)
4
Chill in freezer until dough is very cold, about 20 minutes
5
Place a rack in middle of oven and preheat to 350°F
6
Line pie dough with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang, and fill with pie weights or dried beans
7
Bake until crust is golden around the edge, 20–25 minutes
8
Remove from oven and lift out parchment and pie weights and bake until surface of crust looks dry and is golden, 10–15 minutes longer
9
Transfer to a wire rack and let cool
10
Meanwhile, reduce oven temperature to 325°F
11
Whisk cornmeal, salt, and 1/2 cup flour in a small bowl
12
Combine sugar, butter, and orange zest in a large bowl and scrape in vanilla seeds; reserve pod for another use
13
Using an electric mixer on medium speed, beat until light and fluffy, about 4 minutes
14
Add eggs one at a time, beating to blend after each addition and occasionally scraping down sides and bottom of bowl
15
Beat until well blended
16
Reduce speed to low and add dry ingredients; beat just to combine
17
With motor running, gradually add buttermilk; beat just to combine (mixture may look broken, which is okay)
18
Using a rubber spatula, gently fold in blueberries
19
Scrape filling into cooled pie crust just to fill to crust edge (you might have some left over)
20
Bake pie until filling is puffed and golden and center wobbles slightly when jostled, 50–60 minutes
21
Transfer dish to a wire rack and let pie cool before slicing, at least 2 hours
22
Roll out pie dough on a lightly floured work surface to a 13" round about 1/8" thick
23
Transfer dough to a 9" pie dish and allow dough to slump down into dish, leaving about 2" overhang
24
Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish)
25
Chill in freezer until dough is very cold, about 20 minutes
26
Place a rack in middle of oven and preheat to 350°F
27
Line pie dough with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang, and fill with pie weights or dried beans
28
Bake until crust is golden around the edge, 20–25 minutes
29
Remove from oven and lift out parchment and pie weights and bake until surface of crust looks dry and is golden, 10–15 minutes longer
30
Transfer to a wire rack and let cool
31
Meanwhile, reduce oven temperature to 325°F
32
Whisk cornmeal, salt, and 1/2 cup flour in a small bowl
33
Combine sugar, butter, and orange zest in a large bowl and scrape in vanilla seeds; reserve pod for another use
34
Using an electric mixer on medium speed, beat until light and fluffy, about 4 minutes
35
Add eggs one at a time, beating to blend after each addition and occasionally scraping down sides and bottom of bowl
36
Beat until well blended
37
Reduce speed to low and add dry ingredients; beat just to combine
38
With motor running, gradually add buttermilk; beat just to combine (mixture may look broken, which is okay)
39
Using a rubber spatula, gently fold in blueberries
40
Scrape filling into cooled pie crust just to fill to crust edge (you might have some left over)
41
Bake pie until filling is puffed and golden and center wobbles slightly when jostled, 50–60 minutes
42
Transfer dish to a wire rack and let pie cool before slicing, at least 2 hours
43
Do Ahead Pie can be baked 1 day ahead
44
Store loosely covered at room temperature
45
Pie can be baked 1 day ahead
46
Store loosely covered at room temperature