Blueberry buttermilk pie has a rich and creamy filling studded with juicy blueberries nestled in a flaky crust for a simple to make dessert that tastes so indulgent.
Most of us, the only reason we have buttermilk in our fridge is if we’ve bought it for a specific recipe and then we end up with leftover buttermilk that we have to find a use for. That was me last week. Last week I made 3 different varieties of waffles for my kids (all those snow days equaled lazy late morning breakfasts for them) and ended up with leftover blueberries and buttermilk. I decided to make us a blueberry buttermilk pie for a treat.
Buttermilk pie has been a long time favorite of mine and happens to be a perfect way to use up leftover buttermilk. I used to request buttermilk pie for my birthday, as I’ve always been more of a birthday pie person than a birthday cake person, perhaps you are too? If so, then you might like this easy chocolate chip cookie pie too! It’s another favorite.
If you’ve never tried this Southern classic, I’ll try and describe it for you even though I won’t come close to describing how good it is. Buttermilk pie has a very rich and custardy vanilla filling, but it doesn’t have the eggy texture of custard. The top of the pie browns up with a crisp top giving it a delightful contrast in texture with the creamy filling.
It’s very simple to make, and somewhat simple looking, but turns out a delightfully rich treat. I love the addition of fresh blueberries to this pie, though frozen, thawed blueberries can be used.
Tips for making Blueberry Buttermilk Pie:
- Use a 9.5 inch deep dish pie pan. (I recently realized my favorite pie pan is an odd size, so I used a store bought deep dish pie crust and had a tiny bit of leftover filling.)
- Use fresh or frozen blueberries. But if using frozen, thaw and drain them first.
- I think this pie is best served chilled and recommend making it the night before you’d like to serve it. This also helps the filling set up.
- Cover the edges of the crust with aluminum foil or a pie crust shield and then remove the shield 10-15 minutes before the pie is done for perfectly even browning.
- You can use store bought pie crust or homemade. Here is a great tutorial for making homemade buttery flaky pie crust.
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- 1 deep dish pie crust
- 1/2 cup all purpose flour
- 1 3/4 cups sugar
- 1/8 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter, melted
- 3 eggs
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 cup blueberries
- 1 Tablespoon all purpose flour
- Preheat the oven to 350 degrees. In a medium sized mixing bowl, combine the flour, sugar, salt, and cinnamon. Mix the melted butter into the flour mixture. Add the eggs, one at a time and mixing until the eggs are thoroughly incorporated. Mix in the buttermilk and vanilla and set the filling aside.
- Toss the rinsed blueberries or thawed and drained blueberries with 1 Tablespoon of flour and place the blueberries in the pie crust. Discard any remaining flour. Pour the buttermilk filling over the blueberries and gently push any berries that rise to the top back under the surface of the filling.
- Cover the edges of the pie with aluminum foil or with a pie crust shield and place on the middle rack of the oven. Bake at 350 degrees for 45 minutes. After 45 minutes remove the aluminum foil or shield. Continue baking for another 10-15 minutes or until the pie is evenly golden brown across the top and set in the middle.
- Remove to a wire cooling rack and cool completely. Place in the refrigerator until ready to serve.
I’d love to know what you think of this Blueberry Buttermilk Pie! If you make it, please feel free to leave a review, or drop me a note. Thanks.