Blueberry Buttermilk Pie Recipe

This Blueberry Buttermilk Pie recipe is a family heirloom, elevated with the juicy sweetness of fresh blueberries. A delightful twist on a classic buttermilk pie, it features a creamy, subtly tangy filling made with bright yellow farm fresh eggs, resulting in a vibrant and irresistibly delicious dessert. Forget everything you thought you knew about buttermilk pie – this recipe is bursting with fresh berry flavor and a light, airy texture thanks to our whisking technique. Perfect for potlucks, holidays, or a simple weeknight treat!

Prep Time 25 mins

Cook Time 65 mins

Calories 1187.3 kcal

Protein 31g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Blueberry Buttermilk Pie

1 cup granulated sugar
1/4 cup all-purpose flour
Butter
3 large farm fresh eggs
1 1/2 cups buttermilk
Vanilla
3 cups fresh blueberries
Pie Crusts

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How to Make Blueberry Buttermilk Pie

Preheat oven to 350°F (175°C).
Prepare your pie crust (either homemade or store-bought). Blind bake for 12 minutes, then remove weights and bake another 5 minutes until lightly golden.
In a large bowl, whisk together the buttermilk, sugar, eggs, flour, and vanilla extract until smooth and creamy. Gently fold in the blueberries.
Pour the filling into the prepared pie crust.
Bake for 45-50 minutes, or until the filling is set and lightly golden around the edges. A knife inserted near the center should come out clean.
Let the pie cool completely on a wire rack before serving. For best results, chill for at least 2 hours before slicing and serving.