Lemon Blueberry Buttermilk Pie - cooking recipe

Ingredients

Pie
1 prebaked pie crust (10-inch, all-butter pie dough is recommended)
1 1/2 cups sugar
1 tablespoon cornstarch, sifted plus
1 1/2 teaspoons cornstarch, sifted
8 tablespoons unsalted butter, melted
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup buttermilk
2 teaspoons freshly grated lemon zest
2 tablespoons fresh lemon juice
Blueberry Topping
1/4 cup apricot preserves
1 tablespoon water
1 1/2 pints fresh blueberries, picked through, stems discarded

Preparation

Position oven rack in the center of oven; preheat oven to 350 degrees; line a cookie sheet with parchment paper or foil.
In a bowl, whisk the sugar, cornstarch, butter, eggs, vanilla, buttermilk, zest, and lemon zest until smooth.
Pour mixture into the prebaked pie shell.
Place the pie plate on the prepared cookie sheet; bake 40 minutes or until the crust is golden brown and the custard is set (may need to cover pie crust edges to prevent overbrowning).
Remove to a wire rack to cool to room temperature before topping with the blueberries.
In a small, heavy-bottomed saucepan over medium heat, whisk the apricot preserves and the water together until melted.
Strain through a fine-meshed strainer into a bowl.
Add in the blueberries and using a rubber spatula, stir gently to coat.
Pile the blueberries on top of the cooled pie.
Serve the pie chilled or at room temperature; keeps lightly wrapped in the refrigerator for up to 2 days.