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!
Try These Other Amazing Pie Recipes:
- Nutter Butter Pie– THE pie for peanut butter lovers.
- Raspberry Cream Cheese Pie– similar to a cheesecake but much easier to make.
- Strawberry Pretzel Icebox Pie– perfectly salty and sweet.
Here is my favorite recipe for Flaky Pie Crust.
Watch the short video below to see how easy this recipe is to make.
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published May 1. 2017.
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Great recipe. Today I am making it with blackberries from the backyard.
This recipe is easy and so delicious. Can’t wait to try it for my daughter. Hopefully, she loves it. Thanks for sharing such a nice recipe.
Turned out wonderful even though I did not have whole buttermilk. My husband and son both loved it and they don’t eat many desserts. I made it yesterday and hubby has had three slices already. Will make this again.
Delicious! I had a mix of raspberries and blueberries (1.5 cups total) – I am thinking any berries would be great.
I upped the lemon juice to one tablespoon, and decreased the sugar to one cup – 2 cups seems quite excessive! Made it yesterday and making it again today, as it vanished before my eyes!
This is my most requested dish at parties and cookouts! So easy and so delicious!
I only used one cup of sugar, and 4 duck eggs, and one cup of blueberries . It was fabulous!
So happy you liked it!
I made this yesterday. It baked 70 min & cracked so I overbaked it but when i cut into it this morning, after refrigerating it overnight, it was slightly oozy. is this normal?
I am looking forward to trying it with only 1 cup sugar!!! Thanks!
Whipped one up this morning. Lovely recipe. Thank you!
Making this pie for my mother-in -law…hope she loves it.
This is the second time I have made this pie. I add about a half cup of unsweetened coconut in the bottom with the fresh blueberries. Outstanding!
Yum! Love that you added coconut!!
This sounds and looks outstanding!