A homemade crust full of custard filling and juicy blueberries, this creamy Buttermilk Blueberry Pie could very well be the ultimate summer dessert.
Prep Time:
50m
Bake/Cook Time:
1h – 75m
Yield:
One 9-inch pie
Plan for:
Chill dough for 30 minutes
INGREDIENTS:
- Pie Crust
- 1 stick unsalted butter, very soft
- 2/3 cup Powdered Sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour*
- Filling
- 4 large eggs
- 1 cup Granulated Sugar
- 1 tablespoon flour
- 1 1/2 cups buttermilk
- 2 teaspoons vanilla extract
- 1pint blueberries
- 1/2 cup whipping cream
- 1 tablespoon Granulated Sugar
- 1 teaspoon vanilla extract
METHOD
- For the crust, mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt and vanilla.
- Add flour in one step and on low speed mix until just combined. Do not overmix.
- Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled. Preheat oven to 375°F.
- Meanwhile chill work surface that you will be rolling dough on by placing 1-2 cookie sheets filled with ice cubes on the area. Set aside an 9-inch pie tin.
- Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire pie tin.
- Place dough into place and remove excess.
- Press dough into any cracks or tears.
- Prick bottom and sides with a fork and place in oven and bake for about 13 minutes or until golden and edges are light brown.
- To retain a crispy crust, brush interior of pie crust evenly with egg white and return to oven for 2-3 minutes. Remove from oven and set aside.
- Reset oven temperature to 325°F.
- In a bowl large enough to hold all ingredients, whisk eggs vigorously for 2 minutes. Add sugar and whisk again vigorously. Add flour, buttermilk, and vanilla and whisk to combine.
- Pour mixture into pie crust about 3/4 full.
- Drop blueberries (as many as you desire) into filling. Pour remaining buttermilk filling into pie. (Any leftover filling can be poured into a ramekin or coffee cup and baked separately.)
- Place in oven and bake until pie is set and no longer “trembles” in center when pie is tapped, about 45 minutes.
- After cooling, whip whipping cream, sugar, and vanilla to medium peaks and spoon onto pie.
Facebook Comments
No Comments