Blueberry Buttermilk Pie
Blueberry Buttermilk Pie has a smooth, creamy, and oh so sweet filling in a flaky pie crust with fresh, juicy blueberries.
Servings: 8
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.
Video
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.
Nutrition
Calories: 424kcal