Blueberry Buttermilk Pie has a smooth, creamy, and oh so sweet filling in a flaky pie crust with fresh, juicy blueberries. There’s plenty of blueberry flavor in the pie but that quintessential buttermilk pie flavor isn’t overwhelmed by it. It’s a wonderful variation of the classic buttermilk pie that is perfect for summer.
Buttermilk Pie is one of my favorite pies. Here’s my Old-Fashioned Buttermilk Pie recipe.
Nothing beats the classic, simple flavor of a Buttermilk Pie and if you have some buttermilk in your fridge, there’s no excuse not to make a buttermilk pie. They couldn’t be easier.
And if you don’t have buttermilk in your fridge, I suggest you head to the store and get some so that you can make this Blueberry Buttermilk Pie. And maybe this Chocolate Buttermilk Cake too.
Type Of Pie Crust To Use
You can either use a store bought refrigerated pie crust for this pie or a homemade one. Watch the video below to learn how to make an easy Flaky Pie Crust.
How To Make Blueberry Buttermilk Pie
(More detailed instructions and video in recipe card below.)
- Scatter Blueberries in pie crust.
- Combine wet ingredients. In a mixing bowl, mix together eggs, buttermilk, melted butter, lemon juice, and vanilla extract.
- Combine dry ingredients. In a separate bowl whisk together flour, sugar, and salt.
- Combine wet and dry ingredients. Add dry ingredients to wet and stir until combined.
- Bake. Pour batter into pie crust and bake for 50 to 60 minutes.
- Cool. Let cool for 30 minutes on counter and then refrigerate for at least 2 hours before slicing and serving.
How To Serve
I think Blueberry Buttermilk Pie is best served chilled. Maybe with some whipped cream. Then it’s a little slice of pie heaven!
Try These Other Amazing Pie Recipes
- Raspberry Cream Cheese Pie– similar to a cheesecake but much easier to make.
- Nutter Butter Pie– THE pie for peanut butter lovers.
- Strawberry Pretzel Icebox Pie– perfectly salty and sweet.
More Pie Favorites
Here is my favorite recipe for Flaky Pie Crust.
Blueberry Buttermilk Pie
Ingredients
- 1 9-inch pie crust,, homemade or store-bought
- 3/4 cup blueberries, fresh or frozen and thawed
- 3 large eggs
- 1 cup buttermilk
- 4 tablespoons butter, melted
- 1/2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325 degrees.
- Scatter blueberries evenly in prepared pie crust.
- In a large bowl, whisk together eggs, buttermilk, melted butter, lemon juice, and vanilla extract.
- In a medium bowl, whisk together sugar, flour, and salt to get all clumps out.
- Add flour mixture to egg mixture and stir until smooth. Pour mixture over blueberries
- Bake for 50-60 minutes or until golden brown and it just has a little jiggle in the center when you shake it.
- Cool pie on the counter for 30 minutes and then refrigerate for at least 2 hours before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published May 1. 2017.
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I have made this pie so many times!!
Excellent
Delicious! Added this to some other favorites and will definitely be making this again!! ❤️
I reduced the sugar to 1 1/2 cups and if I make it again I will either eliminate the 1/2 cup of flour altogether or cut it down to 3 tablespoons, which is what the recipe for buttermilk pie in my Fannie Farmer cookbook calls for. The texture of this pie was too thick and rigid. The flavor was good, though, which is why I gave it 3 stars.
Had some buttermilk to use and gave this pie a try….good but next time I’ll reduce the sugar.
Delicious! My wife made it. It was really tasty. Thank you so much for sharing this yummy recipe.