Saving Room for Dessert

Everyday Recipes - Delicious Travel

Home

48 Comments

Blueberry Buttermilk Pie

This post may contain affiliate links. Please read my disclosure policy.

Blueberry Buttermilk Pie

Blueberry Buttermilk Pie may look a little homely on the outside, but this pie tastes out-of-this-world terrific!

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.

 

Blueberry Buttermilk Pie

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!

 

Blueberry Buttermilk Pie

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.

 

A slice of blueberry buttermilk pie

There are plenty of fresh, juicy blueberries that are not lost in this lovely pie.

We added just enough blueberries to give it that pop of juicy 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.

 

Sliced Blueberry buttermilk pie

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!

 

A slice of blueberry buttermilk pie

Blueberry Buttermilk Pie – classic buttermilk pie updated with plump blueberries for a match made in pie heaven!

Thanks for pinning!

Blueberry Buttermilk Pie - classic buttermilk pie updated with plump blueberries for a match made in pie heaven! #buttermilkpie #pie #blueberrypie #dessert #blueberrybuttermilkpie #baking

Let’s be baking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

 

Print
Blueberry Buttermilk Pie
Prep Time
1 hr
Cook Time
1 hr 20 mins
Total Time
2 hrs 20 mins
 

Classic Buttermilk Pie gets an update with juicy, plump fresh blueberries!

Course: Dessert, Pie
Servings: 8 servings
Author: Tricia
Ingredients
  • 1 Single pre-baked pie pastry (see notes for LINK)
  • 3/4 cup granulated sugar plus 1 teaspoon
  • 2 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 2 large eggs plus 5 egg yolks
  • 1 1/2 cups buttermilk
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons distilled white vinegar
  • 1 1/2 teaspoons vanilla bean paste
  • 3/4 cup fresh blueberries
Instructions

  1. Prepare the pie pastry dough and refrigerate until needed.

  2. 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.
  3. 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.
  4. 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. Remove from the oven and reduce the oven temperature to 300F.
Prepare the filling while the pie crust bakes:
  1. In a large mixing bowl, whisk together 3/4 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 3/4 cup of the blueberries.
  2. 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.
  3. Cool the pie for 30 minutes on a wire rack then refrigerate for 3 hours before serving.
Recipe Notes
  • We recommend using our Perfect Pie Crust Recipe in 3 easy steps. Click HERE to get the recipe and watch the how-to video.
  • Basic Filling adapted from America's Test Kitchen Magazine
  • 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! Tricia

Blueberry Buttermilk Pie a creamy, tangy, sweet and delicious pie that will delight your guests!

SaveSave

SaveSave

SaveSave

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Creamy Margarita MilkshakeApple Cider Caramel Sauce23 Amazing Gingerbread RecipesVanilla Cream Caramel PiePeach & Almond Shortcake
Previous Post:
Next Post:

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

48 Comments

  7. David says

    who can refuse this sweet pie? 😀 as a big fan of blueberry I’m very excited to see your post. I love the way you put a lot of blueberry on the surface of the pie. it looks soft and delicious. this must be a good recipe for a picnic with family. thanks for sharing.

    reply to this comment >

      • Julayne says

        If you are going to use a ready made pie crust cut all the baking times in half. Learned the hard way. Also be sure you have a deep dish pie pan, the filling was way too much for a standard 9 inch pie plate!

        reply to this comment >

        • Tricia Buice says

          Hi Julayne. I believe I noted that in the recipe but I’ll double check. The pie plate used in the photos is a standard size. Not sure how it compares to store bought but it’s not deep dish. Perhaps frozen pie crusts already in a pan would be too small. Thanks for letting us know. Hope you still liked the pie!

          reply to this comment >

    • Tricia Buice says

      Yes you can Shelly! I find the Vanilla Bean Paste right next to the vanilla in the grocery store. It’s a thicker vanilla extract that also includes vanilla beans for those great little flecks that show up beautifully in a custard pie like this. No worries – vanilla extract will be great too. Thanks for asking!

      reply to this comment >

  21. Monica says

    Oh my – Tricia, you sold me on this although I hardly needed much encouragement beyond just looking at this! That custard filling looks divine. I just love buttermilk and I love any kind of custardy filling with lots of egg yolks! Sounds amazing. I wish I could have a taste of this right now…I know my husband would wish the same!

    reply to this comment >

Trackbacks

shares