Berry Buttermilk Pie
Indulge in the luscious simplicity of Berry Buttermilk Pie, a delectable dessert that marries the tangy richness of a creamy buttermilk custard with the vibrant sweetness of fresh mixed berries. Nestled in a flaky, buttery pie crust, this crowd-pleasing treat combines classic Southern comfort with a refreshing fruity twist. The silky filling, delicately spiced with a hint of nutmeg and vanilla, bakes to perfection, encasing bursts of blueberries, raspberries, blackberries, or strawberries. Effortlessly elegant, this pie is ideal for any occasion, whether served chilled on a warm summer day or at room temperature for a cozy holiday table. Perfectly balanced in flavor and texture, Berry Buttermilk Pie is a must-try for pie enthusiasts and dessert lovers alike!
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Recipe Information
Ingredients
- 1 9-inch Unbaked pie crust
- 1 cup Fresh mixed berries (blueberries, raspberries, blackberries, or strawberries)
- 1 cup Granulated sugar
- 2 tablespoons All-purpose flour
- 4 tablespoons Unsalted butter, melted
- 3 large Eggs
- 1 cup Buttermilk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Place a rack in the middle of the oven.
Roll out the pie crust and gently press it into a 9-inch pie dish, making sure the edges are crimped or trimmed neatly. Chill the crust in the fridge while preparing the filling.
In a medium bowl, combine the granulated sugar and all-purpose flour. Whisk until evenly mixed.
Add the melted butter to the dry mixture and whisk until smooth.
In a separate small bowl, lightly beat the eggs. Then pour them into the sugar-butter mixture and whisk until fully incorporated.
Add the buttermilk, vanilla extract, ground nutmeg, and salt to the mixture. Whisk thoroughly until the filling is smooth and creamy.
Evenly scatter the mixed berries across the chilled pie crust.
Gently pour the buttermilk filling over the berries, ensuring the berries are evenly distributed and submerged.
Carefully transfer the pie to the oven. Bake for 50 minutes, or until the custard is set and lightly golden on top. The center should jiggle slightly but not appear liquid.
Remove the pie from the oven and let it cool to room temperature. Then refrigerate for at least 2 hours to fully set.
Serve chilled or at room temperature. Optionally, garnish with whipped cream and extra fresh berries.
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 1968 mg | 86% | |
| Total Carbohydrate | 374.4 g | 136% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 232.1 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 457 mg | 35% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1017 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
