Blueberry Buttermilk Pie Recipes

BLUEBERRY BUTTERMILK PIE

Steps:

• Preheat the oven to 350 degrees. In a medium sized mixing bowl, combine the flour, sugar, salt, and cinnamon. Mix the melted butter into the flour mixture. Add the eggs, one at a time and mixing until the eggs are thoroughly incorporated. Mix in the buttermilk and vanilla and set the filling aside.
• Toss the rinsed blueberries or thawed and drained blueberries with 1 Tablespoon of flour and place the blueberries in the pie crust. Discard any remaining flour. Pour the buttermilk filling over the blueberries and gently push any berries that rise to the top back under the surface of the filling.
• Cover the edges of the pie with aluminum foil or with a pie crust shield and place on the middle rack of the oven. Bake at 350 degrees for 45 minutes. After 45 minutes remove the aluminum foil or shield. Continue baking for another 10-15 minutes or until the pie is evenly golden brown across the top and set in the middle.
• Remove to a wire cooling rack and cool completely. Place in the refrigerator until ready to serve.

BLUEBERRY BUTTERMILK PIE

Steps:

• Preheat over to 350'.
• Combine sugar and flour in large mixing bowl, set aside.
• Melt butter or margarine and mix into sugar/flour.
• Add eggs one at a time fully incorporating each one into the mixture.
• Mix in the buttermilk and vanilla, set aside.
• Dust the berries with 1/4 cup flour.
• Sprinkle 1 cup of dusted berries in each pie crust.
• Pour even amounts of the filling over the berries in the pie crusts, The berries will come to the top of the filling. Gently push them down into the filling with a wooden spoon.
• Place each pie on a cookie sheet and put in the oven for 25 minutes. Rotate the pies and bake for another 25 minutes or until the filling is golden brown and set in the center. Remove from oven and cool on rack. The pies may be kept in the refrigerator until serving time. Remove from the refrigerator for an hour before serving.
• You may substitute different fruit or leave fruit out for a traditional buttermilk pie.

BLUEBERRY BUTTERMILK PIE

Steps:

• Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate.
• Beat pudding mixes and milk with whisk 2 min.; spread 1 cup onto bottom of crust. Stir COOL WHIP into remaining pudding; spread over pudding layer in crust.
• Refrigerate 3 hours or until firm. Top with berries just before serving.

LEMON BLUEBERRY BUTTERMILK PIE

Steps:

• Position oven rack in the center of oven; preheat oven to 350 degrees; line a cookie sheet with parchment paper or foil.
• In a bowl, whisk the sugar, cornstarch, butter, eggs, vanilla, buttermilk, zest, and lemon zest until smooth.
• Pour mixture into the prebaked pie shell.
• Place the pie plate on the prepared cookie sheet; bake 40 minutes or until the crust is golden brown and the custard is set (may need to cover pie crust edges to prevent overbrowning).
• Remove to a wire rack to cool to room temperature before topping with the blueberries.
• In a small, heavy-bottomed saucepan over medium heat, whisk the apricot preserves and the water together until melted.
• Strain through a fine-meshed strainer into a bowl.
• Add in the blueberries and using a rubber spatula, stir gently to coat.
• Pile the blueberries on top of the cooled pie.
• Serve the pie chilled or at room temperature; keeps lightly wrapped in the refrigerator for up to 2 days.

BLUEBERRY-BUTTERMILK CHESS PIE

Steps:

• Roll out pie dough on a lightly floured work surface to a 13" round about 1/8" thick. Transfer dough to a 9" pie dish and allow dough to slump down into dish, leaving about 2" overhang. Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish). Chill in freezer until dough is very cold, about 20 minutes.
• Place a rack in middle of oven and preheat to 350°F. Line pie dough with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang, and fill with pie weights or dried beans. Bake until crust is golden around the edge, 20-25 minutes. Remove from oven and lift out parchment and pie weights and bake until surface of crust looks dry and is golden, 10-15 minutes longer. Transfer to a wire rack and let cool.
• Meanwhile, reduce oven temperature to 325°F. Whisk cornmeal, salt, and 1/2 cup flour in a small bowl. Combine sugar, butter, and orange zest in a large bowl and scrape in vanilla seeds; reserve pod for another use. Using an electric mixer on medium speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and occasionally scraping down sides and bottom of bowl. Beat until well blended. Reduce speed to low and add dry ingredients; beat just to combine. With motor running, gradually add buttermilk; beat just to combine (mixture may look broken, which is okay). Using a rubber spatula, gently fold in blueberries. Scrape filling into cooled pie crust just to fill to crust edge (you might have some left over). Bake pie until filling is puffed and golden and center wobbles slightly when jostled, 50-60 minutes. Transfer dish to a wire rack and let pie cool before slicing, at least 2 hours.
• Do Ahead
• Pie can be baked 1 day ahead. Store loosely covered at room temperature.