Blackberry Lemon Buttermilk Pie

When it comes to the south, buttermilk is a staple in a baker's fridge. I always have it on hand. Whether I'm whipping up biscuits, a cake, muffins, or even chicken, I use buttermilk in the recipe. Pies are no exception.

Traditional Buttermilk Pie can be found all over the place, but with the addition of fresh fruit it just elevates an already creamy pie to a whole other level!

This is my Blackberry Lemon Buttermilk Pie. With the addition of lemon juice, zest, and fresh picked blackberries, it gives a sweet and fresh take on a creamy custard base.

And when always baking pies, I use my Nana's Pie Crust recipe. The recipe I learned while growing up with her. She baked pies all the time. Apple was her signature pie. I remember the days when I would bake with her, she never measured anything. It was nearly impossible to ever write down a recipe because there were no measurements. I had to experiment myself in order to tweak all the elements into her original recipe. It took years...I tired butter, lard, and finally recalled she used Crisco every time. Once I figured it out, it's all I will ever use. I now am the family apple pie maker, and I use my Nana's pie dishes too.

This Blackberry Lemon Buttermilk Pie comes together quickly, and it makes the kitchen smell like a southern bakery. The texture of this pie is very custard-like. The taste? Creamy, sweet, and fluffy with a citrus twist. If you didn't know there was buttermilk in the pie, you'd never guess it. It's so good!

Yield: 10Author: @yogibaking

Blackberry Lemon Buttermilk Pie

A traditional southern cake with the addition of fresh blackberries for an extra sweet flavor!

prep time: 15 minscook time: 50 minstotal time: 65 mins

ingredients

1 9" Pie Dough Recipe (*See Below)

1 Cup Buttermilk

3 Organic Eggs

1 stick unsalted butter melted

2 teaspoons Nielsen Massey Vanilla bean paste

Juice from 1/2 medium sized lemon (Approx. 1 Tablespoon)

Zest from 1/2 medium sized lemon

1 1/4 cups granuated sugar

2 Tablespoons Flour

3/4 cup fresh Blackberries

instructions

Whisk all ingredients, aside from the Blackberries, in a large mixing bowl. Pour into unbaked Pie Crust. Drop Blackberries in a circle over top filling, with one in the center. Bake in center rack of 350F oven for 50-55 minutes or until golden brown on top and filling is set. Place a sheet of aluminum foil over the top of the pie dish during last 10 minutes of baking. Remove from oven and let rest 20 minutes before slicing.

Pie Crust: (Makes 1)

1 cup AP Flour

1/2 Cup Crisco (cold cut into cubes)

1/4 cup cold water

pinch of salt

Measure flour into medium sized bowl. Drop the crisco in and cut into butter with a fork and knife. Drizzle water in a little at a time while incorporating with the fork. Do not over mix or the crust will not be flakey and light. Dump out onto well floured surface. Roll out and place in pie dish. Crimp the edges with your fingers and set aside until filling is made.

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