Blueberry Buttermilk Pie
Blueberry Buttermilk Pie
Today’s recipe is from Southern Lady magazine. Easy, moist, sweet. Easy to make with only 7 ingredients plus 1 frozen pie crust. Buttermilk is the secret to this moist pie. With just 3/4c sugar (instead of the 2c in the recipe) the sweet blueberries take center stage. Melt in your mouth summer blueberry sweetness! Perfect party pleaser! This recipe is a keeper! Oh, my, blueberry pie!
Yields: 8 pieces
- 1 cup frozen blueberries, thawed
- 1 (9-inch) frozen deep-dish piecrust, thawed
- 1/4 cup butter, softened
- 1/2 cup whole buttermilk
- 3 large eggs
- 3/4 teaspoon vanilla extract
- 2 cups sugar
- 1/2 cup all-purpose flour
- Sweetened whipped cream, to serve
- Preheat oven to 350 degrees F. Place blueberries in piecrust. Set aside.
- In a medium bowl, beat butter, buttermilk, eggs, and vanilla at medium-low speed with an electric mixer until butter is in nickel-sized pieces, approximately 1 minute.
- In a small bowl, stir together sugar, flour, and salt; stir into egg mixture. Pour into piecrust.
- Bake until set, 60 to 65 minutes. (Cover with aluminum foil to prevent excess browning, if necessary.) Let cool before serving. Top slices with whipped cream, if desired.
- Preparation time: 10 minutes
- Cook time: 60 minutes
- Total time: 1 hour 10 minutes
Recipe Gallery
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- Simply Organic Pure Vanilla Extract
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- Zulka Pure Cane Sugar
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- Whole Foods 365 Organic Flour
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- Cabot Whipped Cream
What salt? It’s not listed as an ingredient , but mixing instructions call for salt. ???????
The original recipe called for 1/8 teaspoon salt! I left it out because buttermilk has salt in it! Thank you for spotting the editing error. Hope you enjoy this Blueberry Buttermilk Pie!