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
Keyword pie, summer
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 8
Author Christin Mahrlig
Ingredients
19-inch pie crust,homemade or store-bought
3/4cupblueberries,fresh or frozen and thawed
3largeeggs
1cupbuttermilk
4tablespoonsbutter,melted
1/2tablespoonlemon juice
1teaspoonvanilla extract
2cupssugar
1/2cupall-purpose flour
1/4teaspoonsalt
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
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 from the store. Place it in a 9-inch pie pan, trim any overhang, and crimp the edges.Tastes really good served with a little whipped cream.Leftovers will keep for about 4 days in the refrigerator.