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!
Thanks for pinning!
- 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)
- 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
- 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 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.
- 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.
- Basic Filling inspired from a recipe published in the 2014 Best of 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!
Blueberry Buttermilk Biscuits with Blueberry Sauce
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
I love blueberry, and I will love this pie, too, Tricia. Very happy to see this post. I am sure this pie tastes really wonderful. Please share more recipe with blueberry, Tricia. Thanks for posting this.
Thank you Sabrina! So glad you stopped by. Have a beautiful weekend.
I got trypophobia…but i’m a big fan of blueberry. so that syndrome doesn’t matter with me when I see your sweet pie. xD looks delicious omg I want to have one right now. pls share more recipes of blueberry,Tricia. thank you so much.
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.
I would love to be a taste-tester in your kitchen, Tricia! Wow, this looks delicious! No prodding needed here – can’t wait to try it.
I have stopped in from time to time to see how you are doing. Hope the cast is off and you are completely healed! Enjoy the pie – it is delicious 🙂
What a beauty of a pie Trisha, I have some frozen blueberries that I need to do something with before we head back, will let you know how that turns out.
Thank you Cheri! Packing up from your little spot of heaven must be so hard. Hope you enjoy the pie!
This looks Yummy, will definitely try ..Pinned !!!
Thanks for pinning Akhila! And thanks for commenting and stopping by! Have a lovely week.
I just returned from New York last week and I had a blast. New York is such a noisy and intense city.
You convinced me Tricia , I will make this delicious looking pie. Have a great weekend.
Yeah! Hope you like it Gerlinde – we are so happy with this pie they are already asking when I will make it again. Have a lovely weekend. I think you are traveling – so I hope you’re having a blast 🙂
wow that buttermilk filling looks sensational! I am saving this for the special occasion!
You’re going to love it Angie – it was a hit in our house. Have a happy day!
Not finding vanilla paste. Can I use pure vanilla?
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!
No reason to be embarrassed about how many slices two people can eat….It would be the exact same at my house. I really enjoy buttermilk pies-love the subtle flavor and texture buttermilk adds.
Velva
Thanks Velva – it was too good not to enjoy. Have a lovely weekend!
I love baking with buttermilk and love blueberries so this is an absolute winner for me Tricia. Wonderful recipe.
Have a super weekend.
🙂 Mandy xo
Thank you Mandy! Hope spring is just around the corner for you 🙂
You won’t have to twist my arm to try this one! I’m thinking it will be my special treat for the weekend, after a looooong week. 🙂
I guess it’s back to school for you Betty – hope it is a great year and I hope you had a wonderful summer break! Enjoy the pie – it’s a keeper!
OH TRICIA! This looks WONDERFUL! I can TASTE IT! I’ve been WONDERING what I will make for our church function coming up here soon…. 😉
Buttermilk and Blueberry pie will be a winner at your church function Becky! Hope you love it too. Happy Friday and thanks for stopping by!
One look at the inside of this pie and I was sold! It looks so silky and holds together so well! You make the prettiest crusts too!
Thanks Chris – this recipe is a keeper! The texture is terrific – creamy and smooth but it holds together well. Thanks so much – have a lovely weekend.
My husband would love this..he loves creamy..:) Thank you for this recipe Tricia..I am going to pin and then send to my friend Linda who loves custardy dishes..Have a great weekend.
Thank you for pinning Monique and for sharing. Pies are always better when shared. Now if I could just get my husband to share the rest of this one!
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!
The custard is really good Monica – and it’s silky soft with a great flavor. Have a lovely weekend and thanks!
You don’t need to convince me, Tricia, I’m sold on this pie, the texture looks incredible!
It is creamy smooth Sue. Unfortunately my husband would not let me gift this pie to anyone so there’s still more in the refrigerator and it keeps calling me back into the kitchen! Darn pie!
Wow, I love this! I am more of a filling kind of person instead of crust, so this looks like the perfect pie for me!
This does fall in the “more filling” category Sara – hope you give it a try!
Absolutely beautiful and I don’t think I’ve had a pie like this, so I must change that! Pinned!
Thanks Jennifer – it’s a delicious treat – sometimes known as “dinner” in our house. Have a great weekend.