Tomorrow is 3/14. Well, that’s how Americans write the date. I know, we’re backwards as usual. But 3/14 means it’s Pi Day! And what better way to celebrate Pi Day than with a whole bunch of pies?
I’m out tomorrow for an appointment, so here’s the Pies today. That way you can make something for tomorrow. Enjoy!
Meyer Lemon Buttermilk Pie with Blackberry Sauce 
Prep Time: 2 hours
Cook Time: 55 minutes
Total Time: 2 hours 55 minutes
Ingredients:
For Crust:
1 ÂĽ cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into cubes
Ice cold water
Filling:
1 cup granulated sugar
zest of 1 Meyer lemon
ÂĽ cup all-purpose flour
½ teaspoon salt
2 cups buttermilk
4 large eggs, at room temperature
Juice of 1 Meyer lemon
1 teaspoon pure vanilla extract
For Blackberry Compote
2 cups fresh blackberries
ÂĽ cup granulated sugar
1 teaspoon Meyer lemon zest
2 tablespoons Meyer lemon juice
1 teaspoon pure vanilla extract
Directions:
To make the crust:
Prepare ÂĽ cup ice-cold water and keep it in the fridge. In a food processor, pulse flour, sugar, and salt. Scatter in the butter and pulse until the mixture looks like a coarse meal. Sprinkle about 2-3 tablespoons cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time) until the dough comes together. Remove dough from processor and pat it into a disk. Chill for at least 2 hours or overnight. The dough can be made up to 3 days ahead. Keep refrigerated. Let stand at room temperature for a few minutes before rolling out.
Roll out dough on a lightly floured surface to a large circle ( about 12 inches). Fit into an ungreased 9-inch pie dish, trim the edges leaving an inch or two overhangs. Crimp edges. Refrigerate while you prepare to fill.
Preheat oven to 350 degrees F.
To make the filling:
In a large bowl, combine the sugar and Meyer lemon zest. Using your fingers, work the zest into the sugar until fragrant and the sugar is moist. This brings out the lovely flavor of the lemon into the sugar. Whisk in the flour and salt into the sugar mixture.
In a separate medium bowl, first, whisk together the buttermilk and eggs. Then add in the juice of Meyer lemon and vanilla extract and whisk to combine. In one addition, add the wet ingredients into the dry ingredients. Whisk to combine making sure there are no flour lumps.
Pour the filling into the prepared crust. Place the pie dish on a baking sheet and bake pie until the center doesn’t jiggle, about 45-55 minutes.
In the meantime, make the blackberry sauce. In a medium saucepan set over medium-low heat, combine all the ingredients with ÂĽ cup water. Cook, stirring occasionally until the blackberries begin to break down, about 3-4 minutes. Cook until the sauce thickens for about 10 minutes on low heat. Remove from heat and stir in vanilla extract. Let the sauce cool to room temperature.
Let pie cool completely before serving. Serve pie slices with blackberry sauce on top. Keep leftover pie, wrapped and refrigerated for at least 4 days.
Recipe courtesy of A Classic Twist.com
Thank you!
Another yummy recipe! Thanks so much, 