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5 from 4 votes

Blueberry Buttermilk Pie

Blueberry Buttermilk Pie is a sweet, custard-filled pie made in a homemade pie crust filled with fresh blueberries.
Prep Time15 minutes
Cook Time1 hour 25 minutes
Chilling Time2 hours
Total Time3 hours 40 minutes
Course: Dessert
Keyword: Blueberry Buttermilk Pie
Servings: 8
Calories: 494kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Pie

  • 1 unbaked (9-inch) pie crust, store-bought or homemade
  • 1 cup (148 g) fresh blueberries
  • ¼ cup (½ stick / 57 g) unsalted butter, room temperature
  • 2 cups (400 g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (62.5 g) all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 cup (245 g) buttermilk, room temperature
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Egg Wash

  • 1 large egg, room temperature
  • 1 tablespoon water

Instructions

  • Preheat the oven to 325°F.
  • Roll out the pie crust dough into a large circle and place it into a 9-inch pie plate, allowing the edges to fall over the sides. Crimp edges as desired.
  • Add blueberries to the unbaked pie crust. Place in the refrigerator while preparing the filling.
  • In a large mixing bowl, use a hand mixer on medium speed to cream butter and sugar. Add eggs, one at a time, making sure they are fully incorporated after each addition.
  • In a separate bowl, whisk together the flour and salt. Add to the egg mixture, using the hand mixer to mix until incorporated.
  • In a third bowl, combine the buttermilk, lemon juice, and vanilla. Slowly pour into the rest of the ingredients, mixing until fully incorporated.
  • Remove the pie crust from the refrigerator. Pour the filling over the blueberries.
  • In a small dish, whisk together the egg and water. Brush the egg wash mixture over the edges of the pie.
  • Bake for 75-85 minutes, or until the center is golden brown. (Cook time may vary depending on your oven.) The filling should be mostly firm, but a little jiggle in the center is okay.*
  • Let the pie rest on the counter for 30 minutes. Then, transfer it to the refrigerator to chill overnight before slicing and serving.

Notes

*Check the pie at 60 minutes. If the crust is too dark for your tastes, you can place an aluminum foil ring over the crust on the edges. 

Nutrition

Calories: 494kcal