Blueberry Buttermilk Pie
Indulge in the creamy, tangy, and fruit-filled delight of Blueberry Buttermilk Pie—a classic dessert with a fresh twist! This recipe combines the irresistible sweetness of juicy blueberries with the rich and velvety texture of a homemade buttermilk custard filling. Nestled in a golden, flaky pie crust, this easy-to-make pie is flavored with a hint of vanilla and warm nutmeg for a cozy depth of flavor. Perfectly baked in under an hour, it’s a crowd-pleasing treat that’s ideal for brunch gatherings, summer celebrations, or as a comforting dessert any time of year. Serve it lightly dusted with powdered sugar for an elegant touch, and enjoy the balance of tangy buttermilk and burst-in-your-mouth blueberries in every slice.
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Recipe Information
Ingredients
- 1 piece Premade pie crust (or homemade, if preferred)
- 1.5 cups Fresh blueberries
- 3 pieces Large eggs
- 1 cup Granulated sugar
- 4 tablespoons Unsalted butter, melted and slightly cooled
- 2 tablespoons All-purpose flour
- 1 cup Buttermilk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Place the pie crust in a standard 9-inch pie pan, crimping the edges if desired. Set aside.
Spread the fresh blueberries evenly over the bottom of the prepared pie crust. Ensure they are well-distributed for even bites of fruit in the pie.
In a medium mixing bowl, whisk together the eggs and granulated sugar until the mixture is smooth and slightly pale.
Slowly stir in the melted butter, then add the flour, whisking until fully incorporated and no lumps remain.
Gradually whisk in the buttermilk, vanilla extract, ground nutmeg, and salt. Mix until the filling is smooth.
Pour the buttermilk custard mixture over the blueberries in the pie crust, ensuring the berries remain evenly spread.
Carefully place the pie on the center rack of your preheated oven. Bake for 45-50 minutes, or until the filling is set and slightly golden on top. The center should have a slight jiggle but not appear liquid.
Remove the pie from the oven and allow it to cool completely on a wire rack. This will help the custard set fully.
Once cooled, optionally dust the top of the pie with powdered sugar for an elegant finish before serving.
Slice and enjoy your Blueberry Buttermilk Pie! Store leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 291.5 g | 106% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 243.8 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 399 mg | 31% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 771 mg | 16% | |
*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.
