Blueberry Buttermilk Pie is a sweet, custard-filled pie made in a homemade pie crust loaded with fresh blueberries. For another sweet, custard-filled dessert, be sure to try my Chess Pie!
Blueberry Buttermilk Pie
If you are looking for a pie with a creamy filling loaded with blueberries, then this blueberry buttermilk pie is the pie for you! It’s easy to make and the only hard part about it is letting the filling chill and set overnight before you can enjoy it! And, my homemade no-fail pie crust is the perfect flaky vessel to hold all the sweetness.
Pie Ingredients & Substitutions
Crust: I used my homemade pie crust. My recipe makes enough for two pie crusts, but one can easily be stored to use in another recipe like my Chocolate Chess Pie. You can absolutely use store-bought!
Blueberries: Fresh blueberries work best, but you could get away with using frozen berries. If the blueberries are frozen, let them thaw to room temperature first. If you don’t have blueberries on hand, try the pie with raspberries, blackberries, or other kinds of berries.
Lemon Juice: I prefer fresh squeezed, but you can use store-bought in a pinch.
Buttermilk: Well, I hope a buttermilk pie would include buttermilk! If you don’t have any on hand, make your own homemade buttermilk to use. I recommend the sour cream version in the 4 options I give to make your own buttermilk.
What is the Difference Between a Buttermilk Pie and Chess Pie?
Sometimes, buttermilk pies and chess pies are used interchangeably. However, there is a bit of a difference between the two. They are both custard-filled pies. However, chess pie is made with cornmeal to thicken the filling, whereas buttermilk pies generally only use all-purpose flour. In addition, chess pies are generally sweeter than buttermilk pies, which have a tangier taste.
Why is My Buttermilk Pie Runny?
There are generally two reasons why the pie is runny. One reason is that the pie was not baked long enough. A second reason could be that the pie did not cool enough. After the pie rests at room temperature for a while, I recommend transferring it to the refrigerator to chill and set before serving.
In this particular recipe, the pie is baked in a 9-inch pie plate and baked for 75-85 minutes. (If you don’t mind using a digital thermometer in the pie, it should read 200°F when fully baked.) This time may seem long, but after extensive testing, it was the solution to the runny center of the pie. Even when you notice the pie & crust browning (browning is fine!), don’t be tempted to remove the pie from the oven until it is almost firm. Patience is key in this pie.
Overnight Chilling
I recommend in this recipe to chill the pie overnight before serving. However, you could enjoy it after a few hours in the refrigerator. The filling may be looser, but it is ok, it is fully baked. Some folks just prefer a firm buttermilk pie.
How to Store Buttermilk Pie
Blueberry Buttermilk Pie can be stored in the refrigerator, covered, for up to 4 days. You can also freeze the pie for up to three months. If freezing, make sure the pie has cooled completely before wrapping and storing. Let the pie thaw in the refrigerator when ready to serve and enjoy.
More Summer Pies
Blueberry Buttermilk Pie
Ingredients
Pie
- 1 unbaked (9-inch) pie crust, store-bought or homemade
- 1 cup (148 g) fresh blueberries
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (62.5 g) all-purpose flour
- ¼ teaspoon kosher salt
- 1 cup (245 g) buttermilk, room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Egg Wash
- 1 large egg, room temperature
- 1 tablespoon water
Instructions
- Preheat the oven to 325°F.
- Roll out the pie crust dough into a large circle and place it into a 9-inch pie plate, allowing the edges to fall over the sides. Crimp edges as desired.
- Add blueberries to the unbaked pie crust. Place in the refrigerator while preparing the filling.
- In a large mixing bowl, use a hand mixer on medium speed to cream butter and sugar. Add eggs, one at a time, making sure they are fully incorporated after each addition.
- In a separate bowl, whisk together the flour and salt. Add to the egg mixture, using the hand mixer to mix until incorporated.
- In a third bowl, combine the buttermilk, lemon juice, and vanilla. Slowly pour into the rest of the ingredients, mixing until fully incorporated.
- Remove the pie crust from the refrigerator. Pour the filling over the blueberries.
- In a small dish, whisk together the egg and water. Brush the egg wash mixture over the edges of the pie.
- Bake for 75-85 minutes, or until the center is golden brown. (Cook time may vary depending on your oven.) The filling should be mostly firm, but a little jiggle in the center is okay.*
- Let the pie rest on the counter for 30 minutes. Then, transfer it to the refrigerator to chill overnight before slicing and serving.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I am getting my ingredients out to make this pie and have noticed that you use only 1 cup of blueberries for your recipe. That seems like such a small amount of blueberries. I have made a very similar recipe and it calls for 1 pint of blueberries. I’m wondering if this 1 cup amount is a mistake.
It is not a mistake. This is not a blueberry pie, it is a Buttermilk Blueberry Pie. Think of it like chocolate chips in a chocolate chip cookie. You don’t want ALL chocolate chips.
Could you make this and freeze it unbaked. I have alot of buttermilk to use up lol. Then would I thaw to bake? What are your thoughts and I will try it.
Why not give recepie for pie crust as well! Why store bought ?
I did. Twice within the blog post and a direct link in the recipe card, right where it says 1(unbaked)9-inch pie crust. I went ahead and removed the rest of your disgusting comment.
I enjoy and appreciate the recipes you share with us. When I see some of the ridiculous and obnoxious remarks some feel it necessary to take time and effort to respond with to a recipe, I once again give thanks that I am not that unhappy. Anyone who can find reason to verbally attack over a recipe for a pie must be totally miserable. As hard as it can be, I guess we should just pray for them. And I’m going to bake this pie.
Good for you. People are so rude. I enjoy your recipes.
Just put in oven. Made for ladies luncheon tomorrow. Will takevpic when out of oven. Batter tasted delicious. Only thing I did different was add 1/4 cup mire blueberries since I used wild blueberries that are slightly smaller. Can’t wait til comment’s tomorrow. Btw, very easy to make !
Amanda, I just want to say I love your recipes!
I also love the way you handle nasty people. You are filled with Grace! I would never have your patience. Thanks again for your wonderful recipes. I am going to make this one for a girls getaway weekend!
I had wondered why I have never come across this pie before. It sounds remarkable and the instructions are really good.Then I saw that it is only recently published! I have some fresh blueberries so I am really anxious to make a beauty pie.
Now I have a dilemma that I have a hard time figuring out. I can only find buttermilk that is low fat. Is this the only type of buttermilk out there? Seems to me that years ago I used to get some really nice rich buttermilk and never noticed that label saying anything about low fat.So now when I need buttermilk for recipe I usually make full fat milk and vinegar method of buttermilk replacer. I know that baking and cooking with low fat ingredients will not come out to be rich and creamy like we want. I think in the end I will make this with full fat sour cream method to get richness.
Loved the outcome, did use 1/8 of half&half when I was short of buttermilk to get my full cup, still turned out similar to post. Thanks for posting the recipe. I agree on fresh over frozen for the enjoyment of blueberry tartness. Love the pie
Husband loves. Definitely a keeper. Add another tart fruit yummy
I made this last weekend (with a store bought shell….my hubby is not a huge sweets fan but he went back for thirds on this pie!!! It was SO good that he asked me to make it again this weekend. I did a homemade crust this time and it was off the charts! This will be in my permanent rotation. It was so easy and so delish! I’m going to experiment with some other fruits and maybe some coconut. Thanks for the recipe 🙂
I just made this pie today, I followed your instructions, measured everything and used a 9” frozen Pillsbury deep dish crust that I thawed at room temperature. (I am homemade pie crust challenged..lol..) after poring the filling over the 1 cup of fresh blueberries, I had approx 1 1/2 cup liquid left over. I was afraid to add more and maybe over run my piecrust. What happened? I will try to upload pics on Instagram, can’t seem to do it here! Thanks, can’t wait for it to chill and set, it looks delicious.
Thank you for the fantastic pie recipe, it turned out delicious!
Can we use frozen blueberries?
Thanks
This is what I wrote in the blog post:
“Blueberries: Fresh blueberries work best, but you could get away with using frozen berries. If the blueberries are frozen, let them thaw to room temperature first. If you don’t have blueberries on hand, try the pie with raspberries, blackberries, or other kinds of berries.”