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Wild Blueberry Buttermilk Pie

There’s a hidden trail tucked away in our neighborhood and along the path are several plentiful blueberry bushes. After my husband and I picked a bucket full of blueberries, what better way to enjoy them then a blueberry buttermilk pie? I couldn’t think of one so blueberry buttermilk pie it is! Below is the recipe I used and it was delicious!
Prep time is 15 min.
Cook time is 1 hour.
1 9-inch pie crust, homemade or store-bought
3/4 cup blueberries, fresh or frozen and thawed
3 large eggs
1 cup buttermilk
4 tablespoons butter, melted
1/2 tablespoon lemon juice
1 teaspoon vanilla extract
2 cups sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
Preheat oven to 325 degrees.
Scatter blueberries evenly in prepared pie crust.
In a large bowl, whisk together eggs, buttermilk, melted butter, lemon juice, and vanilla extract.
In a medium bowl, whisk together sugar, flour, and salt to get all clumps out.
Add flour mixture to egg mixture and stir until smooth. Pour mixture over blueberries
Bake for 50-60 minutes or until golden brown and it just has a little jiggle in the center when you shake it.
Cool pie on the counter for 30 minutes and then refrigerate for at least 2 hours before serving.

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