Blueberry Buttermilk Pie is truly as delicious as it sounds.
We recently dined at one of our favorite restaurants in the Dallas/Fort Worth area called The Classic Cafe at Roanoke and, as always, we were incredibly impressed with the food coming out of very talented kitchen led by Executive Chef Charles Youts.
The Classic Cafe has been open for 25 years, and just keeps getting better and better. Curtis and Chris Wells are brothers, founders and co-owners of the iconic restaurant and make sure guests receive the highest quality experience in ambiance, experience…and especially food and drink.
After a spectacular lunch, Chris suggested we try a dessert item that had returned to the menu after many years. You guessed it…Blueberry Buttermilk Pie.
THIS PIE CAN BE MADE IN YOUR OWN KITCHEN
After one bite, we were hooked. The pie was delicious and though we were stuffed from lunch, we gobbled it up within minutes.
We loved the pie so much that we wondered if Chef Youts would share the recipe with us. Sure enough..he did! And now, we get to share it with you!
Watch us show you how to make this amazing Blueberry Buttermilk Pie!
All the ingredients in this pie work beautifully together.
Now, if you are going to make a pie this wonderful, why not go ahead and make the pie crust from scratch?
It’s easier than you might think! Just follow our recipe for Perfect Pie Crust for a flakey, delicious crust! It can even be made a day (or two) ahead of time!
BLUEBERRIES ARE IDEAL FOR BUTTERMILK FILLING
We love blueberries.
Fresh, vibrant and bursting with flavor.
You could substitute raspberries or blackberries, but we have a special place in our hearts for blueberries. Maybe they remind of us of the gorgeous Texas bluebonnets that inhabit the state during Spring and Summer months.
If you love blueberries as much as we do, you’ll flip for our: Homemade Blueberry Tarts, White Chocolate and Blueberry Muffins and our Lazy Day Blueberry Cobbler!
The custard filling is so silky and creamy.
You can just imagine the taste of this amazing Blueberry Buttermilk Pie as you gently pour it into the pie dough.
This is the good stuff!
Simply drop the blueberries into the custard before baking. If you can’t find fresh, you can certainly substitute frozen. But…try and find fresh!
As the pie bakes, a few of the blueberries will pop open and release their amazing juice.
Did we mention how much we love blueberries?
BAKE THE PIE UNTIL GOLDEN ON TOP
When you place the pie in the oven, the filling will be, obviously, very liquid in nature.
Let the pie bake for 60 minutes, although since some ovens vary, keep an eye on it. It may take a little less, maybe a little more.
You’re going to love the way your kitchen smells as it bakes!
It should get golden brown on top and the center should set. When you remove it from the oven, it may still “jiggle,” but that’s okay, as it cools, it will completely set.
Once cooked, we like to sprinkle some confectioner’s sugar (aka: powdered sugar).
You’ll want the pie to completely cool before serving. Which is torture…but hang in there…good things come to those who wait.
OTHER PIE RECIPES TO TRY
Here are some of our other favorite pies that you’ve got to try:
Southern Chess Pie
S’Mores Pie
Key Lime Pie
Lemon Meringue Pie
Classic Pecan Pie
In the meantime, go and make this amazing Blueberry Buttermilk Pie!
Blueberry Buttermilk Pie
Ingredients
- 1 13-inch pie dough
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 8 tablespoon unsalted butter melted
- 3 large eggs
- 1 cup buttermilk
- ½ teaspoon vanilla extract
- 1 pint blueberries fresh, or frozen
- Confectioners sugar for dusting
Instructions
- Pre-heat oven to 325°F.
- Lightly spray a 9-inch pie dish with cooking spray. Place the pie dough into the dish and flute edges, if desired. Set aside.
- In a large bowl, mix together the flour and sugar.
- Using a whisk, pour the melted butter into the flour mixture. Mix until totally incorporated.
- Slowly add the eggs in one at a time, allowing each addition to be totally incorporated before adding the next.
- Add the buttermilk and vanilla.
- Whisk until mixed together.
- Pour into pie shell, and then drop fresh (or frozen) blueberries into the custard.
- Bake for 60 minutes, or until golden on top and is set in the middle.
- Let cool before cutting.
- Dust the top of the pie with confectioner's sugar.
Patricia Naimola says
Not only was the pie crust incredibly easy to make FROM SCRATCH but the pie was so good! This one is a keeper!
Kris Longwell says
Hi Patricia! Woo hoo! We are so so happy you made the pie (and crust) and had such great success! Isn’t it sooo yummy! Thank you so so much for sharing and for the wonderful review. That means the world to us! Please stay in touch! All the best, Kris & Wesley
Kay Love says
Could I substitute blackberries for blueberries?
Kris Longwell says
Hi Kay! Sure! Blackberries would be delicious! Let us know if you make the pie and how it turns out! Best, Kris & Wesley
Annette says
Could lemon be added to make this a lemon-y blueberry buttermilk pie?
Annette says
Could lemon be added and give this a lemon-y blueberry buttermilk pie??
Kris Longwell says
Sure! Add 1 tsp of lemon zest and 1 tsp of fresh lemon juice to the batter. It will be wonderful! Let us know if you do it and how it turns out!
Mary says
This turned out great! I used the hint from here suggesting 1 tsp lemon zest plus 1 tsp fresh lemon juice. I accidentally used 1 Tbsp lemon juice and will do that again next time; it came through just perfect and was a great addition to the custard. I cut the sugar down to 1 1/4 cups; I might even cut that back 1/4 cup more next time.
Donna Hutchinson says
Have you ever baked this in a toaster oven? It’s still pretty hot here in TN and
I really am trying to NOT use my big oven. Thanks!!
Kris Longwell says
Hi Donna! We haven’t, but it should be just fine! Keep an eye on it as it may cook a little faster than in a standard oven. Keep us posted! Best, Kris & Wesley
Donna Hutchinson says
Okay–awesome!! I’ll let you know how it turns out. Thanks!!! Also–I’m sorry, but I don’t know why my questions get posted twice. Honest I’m not hitting submit twice.
Donna Hutchinson says
Hi guys!! Making this pie again, but of course I have another question–
Have you ever baked this in a toaster oven? It’s still pretty hot here in TN and
I really am trying to NOT use my big oven. Thanks!!
Donna says
Can you use a frozen pie shell? And would it need to be defrosted? Does it or can I use a deep dish shell?
Kris Longwell says
Hi Donna! Yes! You absolutely can use a frozen pie shell. We would recommend letting it thaw first, but that doesn’t take long (about 1 hour). Let us know if you make the pie and how it turns out! Best, Kris & Wesley
Donna Hutchinson says
I did make the pie using a frozen/defrosted crust and it came out fine.Only thing—I think it needs a 10in crust. I used a 9in deep dish, but I couldn’t get that whole pint of blueberries in the pie. It was sloshing over. Either that or I’ll decrease it to say 1/2 pint to allow for more custard. Good stuff though!!
Kris Longwell says
Hi Donna! So sorry you had a little issue with the pie dough, but sounds like you handled it like a pro! We are so happy you liked the pie! That is hands down one of our all-time favorites and we make it all the time, especially in the warm months! Thanks again for sharing and for the GREAT review. That means the world to us! Kris & Wesley
Donna Hutchinson says
One more question–if I switch over to a 10″ crust–would I need to adjust the bake time? Thanks
Donna Hutchinson says
One more question–what would the bake time be for the 10″ crust?
Nicole says
I’ve never had a buttermilk pie before, but had some left over buttermilk to use up and came across your recipe. This recipe is AMAZING! Sweet and flavourful with a hint of tang. I replaced the blueberries with Saskatoon berries and it was the perfect dessert for Sunday night supper. I’ve also been on a “Southern food” kick and this really hit the mark. Thank you!
Kris Longwell says
Hi Nicole!! Woo hoo!! Isn’t it a wonderful pie? We are so thrilled you made it and enjoyed it so much! And Saskatoon berries sound incredible!! Thank you so much for letting us know!!! Please stay in touch! Best, Kris & Wesley
Trish says
Guys!!! Y’all are now my go to website for seeking new recipes because of this pie right here. I’ve been making my Great Grandmomma’s buttermilk pie for over 35 years now and it is the most asked for pie I make. Our recipes for the pie itself have very small differences but adding those blueberries took a great southern comfort to AMAZING!!! My Sissy, who has never been a fan of buttermilk pie, crazy right? I know, had a piece yesterday and sounded like Wesley on the video lol, then snuck another piece late last night. That right there is huge raves. Thank you guys for the great recipes and the even greater instructional videos. I truly enjoy each second of watching them and share them repeatedly with all my friends and family. Y’all stay safe. Love from Kentucky.
Kris Longwell says
Trish! We wish we could reach through our computer and give you a good ole Southern hug!! We are THRILLED you loved the blueberry buttermilk pie and we hope your great grandmomma would be proud! Thank you SO MUCH for letting us know and for the wonderful review! That so means the world to us! Please stay in touch!!! All the very best, Kris & Wesley
Teagan says
I’ve made this pie for thanksgiving and Christmas the last couple of years, everybody LOVES it! I was wondering if it was freezable? Because of covid this year I won’t be able to see my dad soon and it’s his favorite, was hoping I could make a couple extra to freeze for him.
Kris Longwell says
HI Teagan!
Please forgive the late reply here!! We are THRILLED to hear that you are having such amazing success with the Blueberry Buttermilk Pie! You can freeze the pie, no problem. Sometimes, dishes that contain any kind of cream will lose a little of the luxurious creamy taste after it’s frozen. But, it’s really not bad at all, and we’ve frozen this pie before and still absolutely loved it once it completely thawed and reached room temperature. Hope this helps and with with the very best for you and your family! Happy New Year!! Kris & Wesley
Rachael says
So you don’t need to pre-bake your pie dough? Your raw dough and filling all go in together?
Kris Longwell says
Hi Rachel, we got this recipe from an executive chef in Dallas, and he didn’t blind bake the dough. So, we didn’t either. Turns out perfectly every time!
Jean says
Do frozen blueberries need to be defrosted before adding to custard?
Kris Longwell says
Hi Jean! No, you don’t need to defrost the blueberries. They will still cook perfectly. Let us know how it turns out!!
angiesrecipes says
This looks incredibly delicious! Wish I could have a slice for my breakfast :-))
krislongwell says
Ha!!! It really is incredibly delicious!! And not hard at all to make!! Go for it, then you can have a slice whenever you feel like it!! 🙂 Best, Kris & Wesley
carol says
This pie was “to die for”, I made it and 7 different people tried it and it got rave revues!!
Its definately a make again recipe.
The only adjustment I would make is that it only required 50 minutes in my oven (which is spot on), so definately keep an eye on it after the 50 minutes
krislongwell says
Hi Carol!! That is so awesome!! Good point about the cook time…it really does vary from oven to oven…so your advice to keep an on it is good! We find 60 to 65 minutes works for us. But we are so thrilled you and others enjoyed it! And THANK YOU for letting us know. That means the world to us!! All the best, Kris & Wesley
Nancy says
Hi. If you make this the day before, should you keep it refrigerated overnight and then bring it to room temperature before serving? Also, I have a two hour car ride on Easter Sunday. Will it be okay without being refrigerated during the car ride or should I pick another dessert and make this yummy looking pie another time? Thank you.
krislongwell says
Hi Nancy! You can certainly make this the day before, we usually do. Cover in plastic wrap and then refrigerate overnight. It will be just fine in the 2 hour car ride. Everything is fully cooked, so it will nicely come to room temp during that time and during dinner. This really is the perfect pie for Easter and spring. We are bringing two to our families’ Easter feast! Let us know how it turns out and what everyone thinks!! Thanks much!
Paula McMahan says
What flour?
krislongwell says
Recipe was updated: 1/4 cup flour. 🙂