4.86 from 7 votes

Blueberry Buttermilk Pie

Blueberry Buttermilk Pie has a smooth, creamy, and oh so sweet filling in a flaky pie crust with fresh, juicy blueberries.
Course Dessert
Cuisine Southern
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Author Christin Mahrlig


  • 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.