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Meyer Lemon Buttermilk Pie with Blackberry Sauce

A delightful dessert that combines the creamy tartness of Meyer lemons with rich buttermilk, topped with a luscious blackberry sauce.
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Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ¼ cups all-purpose flour Perfect for a flaky, golden crust.
  • 1 tablespoon granulated sugar To add a hint of sweetness.
  • ½ teaspoon salt To enhance the flavors.
  • 7 tablespoons cold unsalted butter Cut into cubes, for a rich buttery taste.
  • Ice cold water Ice cold water To help bind the dough together.
For the filling
  • 1 cup granulated sugar Bringing sweetness to the tartness.
  • 1 Zest of 1 Meyer lemon Emitting an aromatic fragrance.
  • ¼ cup all-purpose flour For thickening the filling.
  • ½ teaspoon salt For balance.
  • 2 cups buttermilk Giving a creamy texture and tang.
  • 4 large eggs At room temperature, for the ideal consistency.
  • Juice of 1 Meyer lemon For a fresh citrus kick.
  • 1 teaspoon pure vanilla extract Enhancing the overall flavor.
For the blackberry sauce
  • 2 cups fresh blackberries Plump and juicy.
  • ¼ cup granulated sugar To sweeten the sauce.
  • 1 teaspoon Meyer lemon zest For added flavor.
  • 2 tablespoons Meyer lemon juice For brightness.
  • 1 teaspoon pure vanilla extract To tie all flavors together.

Method
 

Preparation of the crust
  1. Start by preparing ¼ cup of ice-cold water and let it chill in the refrigerator.
  2. In a food processor, pulse together the flour, sugar, and salt until combined.
  3. Scatter the cold butter into the mixture and pulse until it resembles coarse meal, about 10 pulses.
  4. Sprinkle about 2-3 tablespoons of the cold water over the mixture and pulse until it starts to clump together.
  5. If it still appears too dry, add more water, one teaspoon at a time, until the dough forms.
  6. Pat the dough into a disk shape, wrap it in plastic, and chill for at least 2 hours or overnight for best results.
Assembling the crust
  1. Roll out the dough on a lightly floured surface into a large circle (about 12 inches in diameter).
  2. Fit the dough into a 9-inch pie dish without greasing it, and trim the edges, leaving about an inch or two for crimping.
  3. Refrigerate the crust while you prepare the filling.
Filling preparation
  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. In a large bowl, combine the sugar and Meyer lemon zest, using your fingers to work the zest into the sugar until it becomes fragrant.
  3. Whisk in the flour and salt into the sugar mixture.
  4. In a separate medium bowl, whisk together the buttermilk and eggs until fully combined.
  5. Stir in the Meyer lemon juice and vanilla extract, whisking everything again.
  6. Gradually add the wet ingredients into the dry mixture and whisk until there are no lumps.
Baking the pie
  1. Pour the filling into the prepared crust carefully.
  2. Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 45-55 minutes.
  3. The pie is ready when the center no longer jiggles when moved.
Making the blackberry sauce
  1. In a medium saucepan set over medium-low heat, combine the blackberries, granulated sugar, and ¼ cup water.
  2. Stir occasionally as the berries start to break down, about 3-4 minutes.
  3. Continue cooking until the mixture thickens, around 10 minutes on low heat.
  4. Once thickened, remove from heat and stir in vanilla extract.
  5. Allow the sauce to cool to room temperature.
Serving
  1. Let the pie cool completely before serving.
  2. Serve slices of the pie topped with the homemade blackberry sauce.

Notes

Chilling the dough is crucial for a flaky crust. Use room temperature eggs for a smoother filling. Adjust sweetness according to taste.