Italian Cake's


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: 
Bake/Cook Time: 
1h – 75m
One 9-inch pie
Plan for: 

Chill dough for 30 minutes 


  • 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



  • 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.  



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