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.
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.
I think Blueberry Buttermilk Pie is best served chilled. Maybe with some whipped cream. Then it’s a little slice of pie heaven!
Here is my favorite recipe for Flaky Pie Crust.
Blueberry Buttermilk Pie has a smooth, creamy, and oh so sweet filling in a flaky pie crust with fresh, juicy blueberries.
- 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
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.
You want to use an unbaked pie crust for this recipe. Either make a homemade one using this recipe or use a refrigerated pie crust fro the store. Place it in a 9-inch pie pan, trim any overhang, and crimp the edges.
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