First of all, I’m embarrassed to tell you how many pieces of this Blueberry Buttermilk Pie were eaten by just two people, at just one sitting. But since I was one of the two people eating this pie, I’ll be spending some quality time on the treadmill this morning.
You’ve probably heard the expressions “don’t judge a book by it’s cover” or “beauty is only skin deep.” Well, this pie gets a whole lot prettier once you taste it. It’s like when you meet someone and they don’t necessarily strike you as stunning or handsome, but once you get to know them better they’re the most beautiful person you know … inside and out. Thus is the story of this pie.
It may look a little homely on the outside, but this Blueberry Buttermilk Pie tastes out-of-this-world terrific!
My husband actually ate this pie out of hand and didn’t bother with a plate or fork. This is a true “hand pie!” Some people might find it funny that he ate two pieces before dinner … but not me! My Traveling Husband is the best taste tester in the whole blog world and he gives this pie an enthusiastic two thumbs up!
I don’t often push for you to make recipes from SRFD – but consider yourself pushed, and shoved. Even if you use a frozen store-bought crust, make this pie. The custard filling is tangy, smooth and sweet, and loaded with vanilla flavor. You know how buttermilk makes everything you bake have that extra something special? It does the same thing for this pie. There is also a splash of vinegar to give it that special buttermilk pie bite.
Also, there are plenty of fresh, juicy blueberries that are not lost in this lovely pie. There are just enough berries to give it that pop of juicy blueberry flavor without overwhelming the custard filling. Did I mention a brûlée type sugary, crusty top? It’s not a big, thick, hard sugar crust, just a light, sweet crunch that it a terrific complement to the dreamy filling.
This is a memorable pie, one you may want to make for everybody you know. It’s super easy to put together and doesn’t even need whipped cream, ice cream or a drizzle of anything to make it better. Forks and plates are optional!
Blueberry Buttermilk Pie – classic buttermilk pie updated with plump blueberries for a match made in pie heaven!
- For the Pastry Crust:
- 1¼ cups unbleached all-purpose flour
- ½ teaspoon salt
- 4 tablespoons cold unsalted butter, cut into ½" pieces
- 3 tablespoons cold shortening
- 3-4 tablespoons ice cold water
- 1 egg white, lightly beaten (reserve the yolk for the pie filling)
- For the Filling:
- ¾ cup granulated sugar, plus 1 teaspoon
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
- 2 large eggs plus 5 egg yolks
- 1½ cups buttermilk
- ½ cup heavy cream
- 4 tablespoons unsalted butter, melted
- 2 teaspoons distilled white vinegar
- 1½ teaspoons vanilla bean paste
- ¾ cup fresh blueberries
- To make the pie crust: In the bowl of a food processor, pulse the flour and salt to combine. Add the shortening and butter and pulse until the mixture resembles a coarse meal. Add 3 tablespoons ice cold water and pulse a few more times until it starts to come together. Do not over process. If the mixture holds together when you pinch a few pieces, then it is done.
- Gather all the dough together and press into a disc. Wrap in plastic wrap and refrigerate for 1 hour or longer.
- Remove the dough from the refrigerator and place on a lightly floured work surface. Allow the dough to rest for 10-15 minutes so it will be soft enough to roll out. Using a rolling pin, roll into an 11 or 12 inch circle. Gently place the dough into a 9" metal or glass pie plate. Fold the extra dough under to form an edge and crimp decoratively. Pierce the bottom the crust a few times with a fork. Refrigerate the crust for 30 minutes.
- Preheat the oven to 375 degrees. Place a baking sheet in the oven to preheat. Remove the pie crust from the freezer and line with parchment paper and pie weights or dried beans. Bake the crust on the baking sheet for about 20 minutes.
- Remove the parchment paper and pie weights or beans and set aside. Return the crust to the oven and bake another 5 minutes or until it starts to brown lightly. Remove the crust from the oven and brush the hot pastry with the beaten egg white. (You may not need all of the egg white.) Return to the oven and bake 3 minutes more. Reduce the oven temperature to 300 degrees.
Prepare the filling while the pie crust bakes.
- In a large mixing bowl, whisk together ¾ cup granulated sugar, cornstarch and salt. Add the eggs and egg yolks to the sugar mixture and whisk until combined. Add the buttermilk, cream, melted butter, vinegar and vanilla bean paste and whisk just until incorporated. Gently fold in ¾ cup of the blueberries.
- Reduce / set the oven temperature to 300 degrees. Carefully pour the filling into the hot pre-baked crust. Bake on the preheated baking sheet for 15 minutes. Open the oven and carefully sprinkle the remaining 1 teaspoon granulated sugar over the top of the pie. Continue to bake until the center juggles slightly when the pie is shaken, 30-35 additional minutes. Remove the pie from the oven and increase the oven temperature to 450 degrees. Once pre-heated, return the pie to the oven on an upper rack and bake until the top is golden brown, about 7-10 minutes. Total baking time 55-60 minutes.
- Cool the pie for 30 minutes on a wire rack then refrigerate for 3 hours before serving.
Shortcut: substitute a pre-made deep-dish pastry crust if desired.
This recipe has not been tested with frozen blueberries.
If you love a good pie and blueberries – you may want to check out some of these popular recipes too!
Finally, we’re still in the heat zone here in Virginia, but cooler weather is on the way. We’re going to spend the weekend prepping the camper for a trip to the mountains and I’m lining up some fun recipes to make outdoors. You think we should make s’mores too? Okay – if you insist. What’s a campfire without marshmallows? Guess we’ll have to hike that off too. Thank you so much for stopping by – hope you have a lovely weekend!