Blueberry buttermilk pie

By foodiva

Ingredients

• For the Pastry Crust:
• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into 1/2" pieces
• 3 tablespoons cold shortening
• 3-4 tablespoons ice cold water
• egg white, lightly beaten (reserve the yolk for the pie filling) For the Filling:
• 3/4 cup granulated sugar, plus 1 teaspoon
• 2 tablespoons cornstarch
• 1/2 teaspoon kosher salt
• 2 large eggs plus 5 egg yolks
• 1 1/2 cups buttermilk
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter, melted
• 2 teaspoons distilled white vinegar
• 1 1/2 teaspoons vanilla bean paste
• 3/4 cup fresh blueberries

Details

Servings 8
Preparation time 60mins
Cooking time 140mins
Adapted from savingdessert.com

Preparation

Step 1

Instructions
To make the pie crust: In the bowl of a food processor, pulse the flour and salt to combine. Add the shortening and butter and pulse until the mixture resembles a coarse meal. Add 3 tablespoons ice cold water and pulse a few more times until it starts to come together. Do not over process. If the mixture holds together when you pinch a few pieces, then it is done.
Gather all the dough together and press into a disc. Wrap in plastic wrap and refrigerate for 1 hour or longer.
Remove the dough from the refrigerator and place on a lightly floured work surface. Allow the dough to rest for 10-15 minutes so it will be soft enough to roll out. Using a rolling pin, roll into an 11 or 12 inch circle. Gently place the dough into a 9" metal or glass pie plate. Fold the extra dough under to form an edge and crimp decoratively. Pierce the bottom the crust a few times with a fork. Refrigerate the crust for 30 minutes.
Preheat the oven to 375 degrees. Place a baking sheet in the oven to preheat. Remove the pie crust from the freezer and line with parchment paper and pie weights or dried beans. Bake the crust on the baking sheet for about 20 minutes.
Remove the parchment paper and pie weights or beans and set aside. Return the crust to the oven and bake another 5 minutes or until it starts to brown lightly. Remove the crust from the oven and brush the hot pastry with the beaten egg white. (You may not need all of the egg white.) Return to the oven and bake 3 minutes more. Reduce the oven temperature to 300 degrees.
Prepare the filling while the pie crust bakes.
In a large mixing bowl, whisk together ¾ cup granulated sugar, cornstarch and salt. Add the eggs and egg yolks to the sugar mixture and whisk until combined. Add the buttermilk, cream, melted butter, vinegar and vanilla bean paste and whisk just until incorporated. Gently fold in ¾ cup of the blueberries.
Reduce / set the oven temperature to 300 degrees. Carefully pour the filling into the hot pre-baked crust. Bake on the preheated baking sheet for 15 minutes. Open the oven and carefully sprinkle the remaining 1 teaspoon granulated sugar over the top of the pie. Continue to bake until the center juggles slightly when the pie is shaken, 30-35 additional minutes. Remove the pie from the oven and increase the oven temperature to 450 degrees. Once pre-heated, return the pie to the oven on an upper rack and bake until the top is golden brown, about 7-10 minutes. Total baking time 55-60 minutes.
Cool the pie for 30 minutes on a wire rack then refrigerate for 3 hours before serving.

Instructions