Time for Sweet Melissa Sundays again! This week our selection is Lemon Blueberry Buttermilk Pie, picked for us to try by Melissa of Lulu the Baker, thank you Melissa! You can find the recipe here at Melissa's site. I had never made, let alone tasted a buttermilk pie, but being a fan of buttermilk and also lemon and blueberries, had to give this one a try.
I also just got a little tripod for my camera, and was excited to try it out and see if it improved my often unsharp photos that I used to attribute to shaky hands. What do you think?
Above is before baking, notice I used a tart pan instead of a pie pan, once again I have misplaced my pie plate! And I don't just have one, I should have at least two plus my new deep dish one. Oh-well. I used a new pie crust recipe I found on all recipes that uses oil instead of butter or shortening, it turned out nicely, but a bit underdone I think, probably should have prebaked the crust longer than the 10 minutes I let it prebake for.
The pie looked done at 30 minutes, I took it out and started making the blueberry topping. Which I changed up a bit...
The recipe calls for fresh blueberries but I could not find any at the store and settled for frozen, also the recipe calls for apricot preserves (that should be strained to remove the apricot chunks)and I used grape jelly to reduce the fussiness level (no straining needed). I also cooked it all on the stove for a couple of minutes, added a little sugar, and also a slurry of water and cornstarch to thicken the blueberry sauce. It turned out lovely.
I knew my kids would love this dessert and they did, I thought it was delicious as well, and guess what...even picky husband liked this one! I thought I would get lucky enough for him to try a bite but he ate a whole piece, even though he is not a blueberry fan. He said it was pretty good, and asked if I was proud of him for trying something new, yes honey, I am :)