The sun-warmed richness of fresh blueberries and tangy lemon shines in this take on a buttermilk pie
1 cup, plus 3 Tbs. all-purpose flour, divided
1⁄4 cup sliced almonds, toasted
3⁄4 cup, plus 2 Tbs. granulated sugar, divided
1⁄4 tsp. salt
1 stick (4 oz.) cold unsalted butter, diced
1⁄4 tsp. almond extract
1 extra-large egg
2 Tbs. sour cream
1 lemon, zested and juiced
1⁄2 tsp. vanilla extract
1⁄4 cup salted butter, melted
1 cup buttermilk
1 pint fresh blueberries
2. Heat oven to 350°F. On lightly floured work surface, roll out dough to 10" round. Arrange dough in 9" tart pan; trim off excess and discard. Line piecrust with foil and pastry weights or dry beans. Bake 15 min. Remove foil and pastry weights. Bake 10 min. more, or until golden brown.
3. In large bowl, whisk together egg, sour cream, 1 Tbs. lemon juice, 2 tsp. lemon zest, vanilla extract and remaining f lour and sugar until smooth. Stir in melted butter and buttermilk. Pour filling into prepared crust. Bake 20 min., or until filling is set. Let cool completely. Top with blueberries. Chill until ready to serve. Garnish with coarse sugar and fresh mint leaves, if desired.
Prep time: 15 min.
Total time: 1 hr., plus chilling and cooling time
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