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Blueberry Buttermilk Pie

5 from 2 votes

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

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Blueberry Buttermilk Pie with a silky consistency and fantastic flavor.

 

Blueberry Buttermilk Pie

 

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.

 

Blueberry Buttermilk Pie

My husband actually ate this Blueberry Buttermilk 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!

 

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, 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.

 

Sliced Blueberry buttermilk pie

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!

 

A slice of blueberry buttermilk pie

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

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Blueberry Buttermilk Pie

Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 20 minutes
Yield: 8 servings
Course: Dessert
Author: Tricia
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5 from 2 votes
Classic Buttermilk Pie gets an update with juicy, plump fresh blueberries!

Ingredients

  • 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

Instructions

  • 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.

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.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 333kcal | Carbohydrates: 36g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 300mg | Potassium: 124mg | Fiber: 1g | Sugar: 23g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

Finally, if you love a good pie and blueberries you may want to check out some of these popular recipes, too!

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

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50 Comments

  1. Sabrina Zaragoza

    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.

    Reply

  2. Pat C.Wilson

    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.

    Reply

  3. David

    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

      • Julayne

        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!

      • Tricia Buice

        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!

    • Tricia Buice

      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 🙂

      Reply

    • Tricia Buice

      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

  11. Velva

    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

    Reply

  16. Monique

    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.

    Reply

  17. Monica

    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

    • Tricia Buice

      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!

      Reply