Blueberry Buttermilk Pie? Yes, Please!
It is so hot in North Carolina this weekend….we are at the very start of a wicked heat wave and this girl is not a fan. My best friend Watson and her girls – Gretchen and Blair – came over for a pool day yesterday and it was perfect. Gretchen is finally not scared to swim and hang out beyond the steps of the pool. Those kids seriously bring so much joy to my life. And that Watson isn’t so bad either.
Today, I’d planned to stay inside all day in an attempt to keep from melting away. That plan did not include turning on my oven and baking a pie, but alas, I rarely stick to a no-cook rule. I’ve been wanting to try a buttermilk pie for a while (sound gross? I promise, it’s not) and I just happened to have some tasty blueberries on hand that would be a perfect foil to this super sweet custard-y pie.
Before giving you the recipe, let me talk to you about buttermilk. I’m so weird, because I freaking love it. My grandpa used to pour some in a cup, sprinkle in some salt and pepper and drink it straight. What? I’m not ashamed to admit I’ve been known to do the same. Don’t judge me! So, if you’re going to bake something with buttermilk (or drink it), be sure you use quality stuff. I personally love this one because it has butter flakes. Trust me, I am a connoisseur.
On to the recipe:
- 1 to 1.5 cups blueberries
- Pie shell (you can make your own or just use the Pillsbury kind from the refrigerated section)
- 4 tbsp. butter, softened
- 1/2 cup buttermilk
- 1 tsp. vanilla
- 3 large eggs
- 1/2 cup flour
- 1/8 tsp. salt
- 1.5 to 2 cups sugar (depending on how sweet you want it – I used 2 cups)
- Mix together the butter, vanilla, buttermilk, eggs in a mixer at medium speed for about 30 seconds or until the butter is diced up.
- Stir together the dry ingredients
- Pour dry ingredients in the wet ingredients and mix again for about 45 seconds, just until the dry ingredients are incorporated.
- Pour blueberries into pie shell and then the custard on top (it’ll look something like this)
5. Bake at 350 for 50-60 minutes, depending on your oven. Let cool and enjoy alone or with whipped cream or vanilla ice cream if you’re feeling indulgent.