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Blueberry Buttermilk Pie with a silky consistency and fantastic flavor.
This Blueberry Buttermilk Pie may look a little homely on the outside, but it tastes out-of-this-world terrific!
First, I’m a little embarrassed to tell you how many pieces of this Blueberry Buttermilk Pie were eaten by just two people, at just one sitting. 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 its cover” or “beauty is only skin deep.” Well, this pie gets a whole lot prettier once you taste it.
My husband actually ate this pie out of hand and didn’t bother with a plate or fork.
Some people might find it funny that he ate two pieces before dinner … but not me! 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.
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, however, a big, thick, hard sugar crust. It’s a thin layer with a light, sweet crunch that it a terrific complement to the dreamy filling.
Truly a memorable pie, one you may want to make for everybody you know.
Simple Blueberry Buttermilk Pie is easy to put together and doesn’t need whipped cream, ice cream or a drizzle of anything to make it better. In other words, forks and plates are optional!
Luscious Blueberry Buttermilk Pie – classic buttermilk pie updated with plump blueberries for a match made in pie heaven!
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Blueberry Buttermilk Pie
- 1 Single pre-baked pie pastry (see notes for LINK)
- ¾ cup granulated sugar, plus 1 teaspoon
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
- 2 large eggs plus 5 egg yolks
- 1 ½ cups buttermilk
- ½ cup heavy cream
- 4 tablespoons unsalted butter, melted
- 2 teaspoons distilled white vinegar
- 1 ½ teaspoons vanilla bean paste
- ¾ cup fresh blueberries
- Prepare the pie pastry dough and refrigerate until needed.
- 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 a 12-inch circle. Gently place the dough into a 9-inch 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°F. 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. Remove from the oven and reduce the oven temperature to 300°F.
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. Pour in the buttermilk, cream, melted butter, vinegar and vanilla bean paste and whisk just until incorporated. Gently fold in ¾ cup of the blueberries.
- Reduce the oven temperature to 300°F. 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°F. 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.
- 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.
Finally, if you love a good pie and blueberries you may want to check out some of these popular recipes, too!
- Blueberry-Lemon Icebox Cake
- Blueberry Crumble Pie
- Breakfast Blueberry Cake
- Blueberry Buttermilk Biscuits with Blueberry Sauce