Blueberry Buttermilk Pie

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1 15

Resting time: 2

Total Time: 1 35

Servings: people

Calories: 453kcal

Author: Kris Longwell

This Blueberry Buttermilk Pie is truly something special. This is a pie that is not difficult to prepare in your own kitchen, and one you and your loved ones will want time and time again. Be sure to make the Perfect Pie Crust!

Print Recipe

Ingredients

cooking spray
1 13-inch pie dough
¼ cup all-purpose flour
1½ cups granulated sugar
8 tablespoon unsalted butter melted
3 large eggs
1 cup buttermilk
½ teaspoon vanilla extract
1 pint blueberries fresh, or frozen
Confectioners sugar for dusting

Instructions

Pre-heat oven to 325°F.
Lightly spray a 9-inch pie dish with cooking spray. Place the pie dough into the dish and flute the edges, if desired. Set aside.
cooking spray, 1 13-inch pie dough
In a large bowl, mix together the flour and sugar.
¼ cup all-purpose flour, 1½ cups granulated sugar
Using a whisk, pour the melted butter into the flour mixture. Mix until totally incorporated.
8 tbsp unsalted butter
Slowly add the eggs one at a time, allowing each addition to be totally incorporated before adding the next.
3 large eggs
Add the buttermilk and vanilla.
1 cup buttermilk, ½ tsp vanilla extract
Whisk until mixed together.
Pour into the pie shell, and then drop fresh (or frozen) blueberries into the custard.
1 pint blueberries
Bake for 60 to 70 minutes, or until golden on top and is set in the middle (it will still be a bit "jiggly").
Let cool before cutting.
Dust the top of the pie with confectioner's sugar.
Confectioners sugar

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Nutrition

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