Blueberry Buttermilk Pie

Blueberry Buttermilk Pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Procedure:

Step 2

Preheat the oven to 325°F.

Step 3

Roll out the pie crust dough into a large circle and place it into a 9-inch pie plate, allowing the edges to fall over the sides. Crimp edges as desired.

Step 4

Add blueberries to the unbaked pie crust. Place in the refrigerator while preparing the filling.

Step 5

In a large mixing bowl, use a hand mixer on medium speed to cream butter and sugar. Add eggs, one at a time, making sure they are fully incorporated after each addition.

Step 6

In a separate bowl, whisk together the flour and salt. Add to the egg mixture, using the hand mixer to mix until incorporated.

Step 7

In a third bowl, combine the buttermilk, lemon juice, and vanilla. Slowly pour into the rest of the ingredients, mixing until fully incorporated.

Step 8

Remove the pie crust from the refrigerator. Pour the filling over the blueberries.

Step 9

In a small dish, whisk together the egg and water. Brush the egg wash mixture over the edges of the pie.

Step 10

Bake for 75-85 minutes, or until the center is golden brown. (Cook time may vary depending on your oven.) The filling should be mostly firm, but a little jiggle in the center is okay.*

Step 11

Let the pie rest on the counter for 30 minutes. Then, transfer it to the refrigerator to chill overnight before slicing and serving.

Step 12

Notes

Step 13

*Check the pie at 60 minutes. If the crust is too dark for your tastes, you can place an aluminum foil ring over the crust on the edges.