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


  1. Preheat oven to 325 degrees.

  2. Scatter blueberries evenly in prepared pie crust.

  3. In a large bowl, whisk together eggs, buttermilk, melted butter, lemon juice, and vanilla extract.

  4. In a medium bowl, whisk together sugar, flour, and salt to get all clumps out.

  5. Add flour mixture to egg mixture and stir until smooth. Pour mixture over blueberries

  6. Bake for 50-60 minutes or until golden brown and it just has a little jiggle in the center when you shake it.

  7. Cool pie on the counter for 30 minutes and then refrigerate for at least 2 hours before serving.

Recipe Notes

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.