There’s something magical about a classic custard pie. This Blueberry Buttermilk Pie is the perfect harmony of rich, tangy, and sweet, all nestled in a buttery crust. What I adore most is how the fresh blueberries float to the surface as it bakes, transforming into gorgeous, jammy jewels bursting with flavor. This recipe is generous enough for a deep-dish pie, creating a truly satisfying slice. Like a classic cheesecake, it might develop a few cracks on top as it cools—don’t worry! I think it only enhances its rustic, homemade charm. It’s a simple, elegant dessert that feels both nostalgic and special.
Ingredients
• 1 pre-baked 9- or 10-inch Sweet Piecrust
• 1 cup buttermilk
• 1 cup heavy cream or half-and-half
• 4 large eggs
• 2 large egg yolks
• 1/2 cup granulated sugar
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
Instructions
1. Prepare the Crust: Pre-bake your pie crust according to its recipe directions. Once baked, reduce the oven temperature to 350°F (175°C) and let the crust cool slightly on a wire rack.
2. Warm the Dairy: In a small saucepan, gently heat the buttermilk and cream over medium-low heat until it is steaming but not boiling.
3. Mix the Base: In a separate large bowl, whisk together the 4 whole eggs, 2 egg yolks, sugar, salt, and vanilla extract until smooth and combined.
4. Temper the Eggs: While whisking continuously, slowly and gradually pour the hot buttermilk mixture into the egg mixture. This tempering process prevents the eggs from scrambling.
5. Assemble the Pie: Pour the custard filling into the slightly cooled, pre-baked pie crust. Evenly scatter the fresh blueberries over the top; they will float as it bakes.
6. Bake the Custard: Carefully place the pie in the preheated oven. Bake for 35 to 45 minutes, or until the edges are set but the center still has a slight jiggle. The pie will continue to set as it cools.
7. Cool and Chill: Remove the pie from the oven and let it cool completely to room temperature on a wire rack. Once cooled, cover and transfer to the refrigerator to chill for at least 2 hours before serving.
Nutritional Information
• Serving Size: 1 slice
• Calories: Enter value
• Sugar: Enter value
• Sodium: Enter value
• Fat: Enter value
• Carbohydrates: Enter value
• Protein: Enter value
Pro Tips
• For a taller, more impressive pie, use a deep-dish pie plate.
• Don’t overbake! The pie is ready when the center still jiggles slightly. It will firm up perfectly as it cools.
• Embrace the cracks! A few cracks on the surface are a classic sign of a homemade custard pie and add to its rustic charm.
• Swap the crust! Try a whole wheat or oat-based pie crust for a heartier, nuttier flavor profile.
