Blueberry-Buttermilk Pie (adapted from Bon Appetit)
1 pie crust, blind baked and coled (bake at 350 for 20 minutes with pie weights and then 15 minutes without pie weights)
½ cup all-purpose flour
2 tablespoons fine-grind cornmeal
½ teaspoon kosher salt
1 cup sugar
½ cup plus 2 tablespoons unsalted butter, room temperature
Zest of 1 lemon
1 tsp vanilla
4 large eggs, room temperature
1¼ cups buttermilk, room temperature
2 cups fresh blueberries
Preheat the oven to 325 degrees and place the pie dish on a rimmed baking sheet.
In a small bowl, whisk together the flour, cornmeal, and salt.
With an electric mixer, cream the sugar and butter until fluffy. Beat in the lemon zest and vanilla. Beat in the eggs one at a time. Add the dry ingredients and beat just to combine. Add the buttermilk with the mixer running, and mix until just combined.
Scatter the blueberries over the pie crust. Pour in the buttermilk mixture until the crust is just full (you may not use it all).
Carefully transfer to the oven and bake until the center just wobbles slightly, 50-60 minutes. Let cool before slicing.