Having missed several SMS the last couple of months (kitchen reno and then computer crash), I was excited to get back in action this week. Melissa over at Lulu the Baker selected the delicious sounding Lemon Blueberry Buttermilk Pie.
The recipe calls for making the all butter crust we have made several times before. I like this recipe because it has fantastic flavor but does have a tendency to shrink while cooking. I'm on a total Dorie kick right now so I tried her Good for Almost Everything Pie Crust instead. The crust baked up beautiful and golden brown - a very good start! The filling is easy to put together. This is where the story starts to fall apart. At thirty minutes, I checked the pie and saw that the crust had gotten too brown and the filling was far from set. I quickly covered the pie to prevent further browning and continued baking for ten more minutes to get to the forty minutes called for in the recipe. I knew the center wasn't set, but the edges were and if baked any longer, the crust would be burnt so I pulled it out.
Still optimistic, I let it set out to cool and then put in the refrigerator hoping the center would set. But it wasn't meant to be. The lovely pie turned into lemon buttermilk soup!
I managed to scoop out some of the crust with the perfectly done filling around the side and poured on some of the blueberry coulis I had planned on artfully drizzling over a perfect slice of pie. Dorie's crust is awesome, buttery and flaky. Melissa's filling had a delicious slightly lemon tangy flavor. This recipe could be a real winner with some tweaking. I wish I were a better baker so I could figure out what needs to change in the recipe to allow the filling to cook evenly as I would love to try this again.
The recipe can be found on Melissa's site here. I've included the recipe for the blueberry coulis below.
6 ounces fresh blueberries
1/4 cup sugar
1 tablespoon fresh lemon juice
Combine the blueberries, sugar, and lemon juice in a saucepan and bring to a simmer over medium heat. Simmer until the sugar has dissolved, about 10 minutes. Taste the mixture and, if necessary, add more sugar. Continue to heat until any additional sugar is dissolved.
Strain the coulis through a fine-mesh sieve.
After straining, place the coulis in a clean saucepan and bring to a simmer. Make a slurry by blending 1 teaspoon cornstarch with 1 teaspoon cold water. Drizzle the slurry into the simmering coulis gradually, adding just enough to lightly thicken the sauce.