Blueberry Buttermilk Pie
Recipe makes 2 pies
- 3 1/2 cups sugar
- 1 cup flour
- 1 3/4 sticks unsalted butter
- 6 eggs
- 2 cups buttermilk
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries, lightly tossed in about 2 teaspoons of flour (divided use)
- 2 uncooked pie crusts, frozen or homemade (If frozen, allow to thaw before filling.)
Preheat oven to 350 F and place rack in oven in the middle.
In a large mixing bowl, mix together the flour and the sugar. Set aside.
Melt the butter and pour over the flour-sugar mixture. Whisk until totally incorporated.
Add the eggs 1 at a time, allowing each addition to become incorporated before adding the next.
Add the buttermilk and vanilla. Mix again. Set aside until pie shells are prepped.
Sprinkle the bottom of each of the 2 pie-crust shells with 1/4 cup of flour-dusted blueberries.
Evenly distribute the buttermilk filling between the 2 pies. Once filled, take a spoon and push the blueberries back down into the filling.
Put the pies on the middle rack of the oven. Bake for approximately 25 minutes, then rotate the pies. Bake for 10 to 20 more minutes or until the top is golden brown and the pie is set. Remove from the oven and place on a rack to cool. If baking ahead of time, once cooled, refrigerate until ready to serve. You can remove the pie from the refrigerator an hour before serving. Makes 2 pies, 8 servings each.
Note: Substitute other fruit if you like, or leave the fruit out all together.