Blueberry Buttermilk Chess Pie Recipes

BLUEBERRY BUTTERMILK PIE

Steps:

• Pre-heat oven to 325°F.
• Lightly spray a 9-inch pie dish with cooking spray. Place the pie dough into the dish and flute edges, if desired. Set aside.
• In a large bowl, mix together the flour and sugar.
• Using a whisk, pour the melted butter into the flour mixture. Mix until totally incorporated.
• Slowly add the eggs in one at a time, allowing each addition to be totally incorporated before adding the next.
• Add the buttermilk and vanilla.
• Whisk until mixed together.
• Pour into pie shell, and then drop fresh (or frozen) blueberries into the custard.
• Bake for 60 minutes, or until golden on top and is set in the middle.
• Let cool before cutting.
• Dust the top of the pie with confectioner's sugar.

BUTTERMILK CHESS PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
• Bake in the preheated oven until filling is set, about 45 minutes.

LEMON CHESS PIE WITH BERRY SAUCE

Steps:

• Place the flour, coconut and salt in a food processor; process until blended. Add butter; pulse until mixture is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond rim of plate; flute edge. Line unpricked dough with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake on a lower oven rack for 8 minutes. Remove foil and weights; bake until crust is light brown, 6-9 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the eggs, sugar, buttermilk, lemon juice, cornmeal, lemon zest, salt and nutmeg. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning. , Bake until a knife inserted in the center comes out clean, for 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled., For sauce, in a small saucepan, bring water and sugar to a boil. Cook until syrup is reduced to 1/4 cup; transfer to a small bowl. Cool completely. Just before serving, stir in berries and lemon juice; serve with pie.

BLUEBERRY BUTTERMILK PIE

Steps:

• Preheat over to 350'.
• Combine sugar and flour in large mixing bowl, set aside.
• Melt butter or margarine and mix into sugar/flour.
• Add eggs one at a time fully incorporating each one into the mixture.
• Mix in the buttermilk and vanilla, set aside.
• Dust the berries with 1/4 cup flour.
• Sprinkle 1 cup of dusted berries in each pie crust.
• Pour even amounts of the filling over the berries in the pie crusts, The berries will come to the top of the filling. Gently push them down into the filling with a wooden spoon.
• Place each pie on a cookie sheet and put in the oven for 25 minutes. Rotate the pies and bake for another 25 minutes or until the filling is golden brown and set in the center. Remove from oven and cool on rack. The pies may be kept in the refrigerator until serving time. Remove from the refrigerator for an hour before serving.
• You may substitute different fruit or leave fruit out for a traditional buttermilk pie.