This is my ode-to-buttermilk pie, with a tumble of fresh blueberries. A dream-worthy combo of buttermilk custard and a soft cornmeal crust with mix of blueberries baked until bronzed and bubbling. Please feel free to add a scoop of ice cream or a dollop of whipped cream. Great at room temp or chilled.

For The Crust

3/4 cup all purpose flour

1/3 cup sugar

1/4 cup cornmeal (not coarse)

2 tablespoons cornstarch

1/4 teaspoon salt

1 stick of butter

For The Topping

1 1/2 tablespoons cornstarch

1 1/2 cups buttermilk

4 large eggs

1/2 cup of sugar

pinch of salt

2 teaspoons vanilla

2 tablespoons butter, melted and cooled

1 cup fresh blueberries

To Make The Crust: Have an 8-inch square baking pan at hand. Put the flour,cornmeal, and salt in a food processor and pulse few times to blend. Drop in the chunks of butter and work in long pulses, about a dozen or so, until you have a moist dough that forms curds. Turn the dough out into the baking pan and use your finger tips to press it into the pan. Refrigerate while preheating the oven. Needs to chill before baking.

Center rack of oven 350 degrees

Bake crust for 23 to 25 minutes or until it’s golden brown. Transfer the pan to a rack to allow crust to cool completely.

To Make The Topping: Spoon the cornstarch into a small bowl and pour over 1/4 cup of the buttermilk. Stir until dissolves: this slurry will thicken the custard.

Whisk the eggs in a medium bowl until foamy. Add the sugar and start whisking vigorously. Add the salt and vanilla, then the cornstarch mixture. When all mixed add the 1 1/4 cups of buttermilk, followed by the melted butter.

Scatter the blueberries over the crust and then pour on the topping. The blueberries will sink or shift just re-adjust.

Bake 42-45 minutes, or until the topping is puffed in the center and brown around the edges. Transfer to cooling rack for 20 minutes.

Run a knife around the edges of the pan, and cut into bars. Makes 12 squares

Recipe from Dorie’s Cookies by Dorie Greenspan

Thanks for stopping by! Eileen..