Lemon, Blueberry and Buttermilk Pie

The Gourmandise School   of Sweets and Savories

You have 12 hours. It's labor day and I'll bet most of you are either 1) in front of a grill 2) in front of someone manning the grill 3) being served food off a grill or 4) like me, in front of a fan while crimping crust. Let's cut to the chase. All classes and series are 20% off until midnight tonight. Enter code LaborDay20% at checkout. For those of you working today, THANK YOU (especially the crew at Whole Foods who were stocking buttermilk andcorn) this fine morning.  And now... Lemon, Blueberry and Buttermilk Pie Crust 2 sticks butter, cold and cut into small, cold piece 1-1/2 cups flour 1 cup cornmeal or cornflour 2 Tbsps sugar 1 Tbsp salt about 1/3 cup ice water, a little more if needed 1. Grab a large bowl and mix the dry ingredients together. Rub the butter in to make flakes of butter about the size of your thumbnail. 2. Add most of the water, shoveling it into the dry ingredients only just until they stick together when you pick it up and squeeze it. The worse it looks, the better it'll taste. Add a little sprinkle of water at a time if it needs a bit more. 3. Dump the dough on the counter and fold it onto itself a couple times. It's ok if a few crumbles escape. 4. Press lightly into a flat disc about 1/2" thick, wrap it up and freeze it for a half hour or so. 5. Roll the dough out 2" larger than your pie tin. Lift the dough into the tin and, using scissors, trim the dough about 1/2" longer than the sides of the tin. Fold the edges of the dough under and crimp as desired. Freeze the tin while you preheat the oven to 375.  6. Once preheated, line the dough with parchment paper or foil and dump in some pie weights (I've been reusing the same dried beans and rice for years) so it reaches the top of the pie. Bake until golden brown on the edges (about 20 minutes). Take out the pie. Remove pie weights after 10 minutes of cooling. Turn the heat down to 300 and return the pie to the oven to brown the bottom for a couple of minutes.  Filling 1-1/2 cups sugar 3 Tbsps flour 1 tsp salt 3 eggs 1/2 stick butter (2 ounces), melted 2 tsps fresh lemon juice 3/4 cup buttermilk some lemon zest 3 Tbsps blueberry jam 1. Mix all the ingredients together except for the jam. 2. Pull the shelf holding the pie out of the oven a few inches (after it has browned on the bottom a bit). Spoon the jam on the bottom. 3. Pour the lemon filling in. Slide the shelf back gracefully and bake about 35-45 minutes, or just until the center no longer feels wet when you jiggle the pan. 4. Try to let the pie cool for 1 hour before serving. We know.... Wishing you a delicious day,  Clémence and Hadley