No.184 Buttermilk & Blueberry Pies

This recipe is based on a rarely known buttermilk pie from the southern states of USA. These are very like the European custard tarts in a way, apart from the extra tang that the buttermilk delivers. You can either do this recipe with a large pie or smaller individual tarts. To make it even more American you can add blueberries which, in fact, originally came from America. Definitely an all American pie.

Serves: 4

Time: 50 Minutes Total

Difficulty: Take Your Time

Pastry

200g of Flour

85g of Butter

Enough Cold Water to bind together

Pinch of Salt

Filling

300ml of Buttermilk

4 Egg Yolks

30g of Butter (melted)

45g of Plain Flour

75g of Sugar

4 tablespoons of Lemon Juice

1 teaspoon Vanilla Extract (optional)

30 Blueberries

Make the Pastry (can be done the day ahead)

1. In a food processor add the butter in small cubes. Before adding in the flour and salt.
2. Blend to make a pebbly texture. Then add a tablespoon of cold water at a time until the dough comes together. Blending in-between.
3.  Store in a container for 30 minutes or overnight if possible.

Baking the Tart

1. Preheat the oven to 180 degrees Celsius.
2. Round out the pastry into either a round to cover a large pie dish or in into round to fill 10 sections of a muffin tin, or individual tart tins.
3. Add together all the ingredients for the filling apart from the blueberries and whisk until well combined.
4. Pour the wet mixture in the pastry case(s) and add the blueberries.
5. Bake for 30-35 minutes until the custard still has a slight wobble and has slightly turned brown in parts.
6. Remove from the oven and allow to cool completely before serving.