Blueberry Buttermilk Custard Pie – This extra sweet buttermilk pie recipe is full of blueberries and creamy custard. Such an easy dessert!
Southern Blueberry Buttermilk Pie
This pie is very popular in the South. The buttermilk gives the custard a perfectly creamy consistency. There’s quite a bit of sugar in this recipe to offset the tartness of the buttermilk, making the pie extra sweet.
How To Make This Buttermilk Pie Recipe
*Note: The full printable recipe is at the bottom of this post.
- Add sugar to a large mixing bowl.
- Add buttermilk, eggs, melted butter, and vanilla.
- Whisk to combine
- Add flour and salt.
- Whisk until combined.
- Stir in some blueberries.
- Place a pie crust in a 9-inch pie plate.
- Pour the pie filling into the crust.
- Bake.
- Cool and chill.
I like to use fresh blueberries in the Spring and Summer. In the cooler months, I use frozen blueberries that have been thawed.
Try These Other Easy Dessert Recipes
- Banana Pudding Cheesecake Dip
- Samoas Dip
- Fresh Strawberry Pie from Taste of Home
Watch The Step By Step Recipe Video For This Creamy Blueberry Pie In This Post
Buttermilk Blueberry Custard Pie Recipe
Blueberry Buttermilk Custard Pie - This extra sweet buttermilk pie recipe is full of blueberries and creamy custard. Such an easy dessert!
Servings: 8 slices
Calories: 379kcal
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Ingredients
- 1 1/2 cups granulated sugar
- 1 cup buttermilk
- 3 large eggs
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries or frozen blueberries that have been thawed
- 1 9-inch pie crust unbaked
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, add the sugar, buttermilk, eggs, butter, and vanilla. Whisk until well combined.
- Add the flour and salt. Whisk until no dry flour remains.
- Add the blueberries. Gently stir until well incorporated.
- Place the pie crust in a 9-inch pie plate. Pour the pie filling into the pie crust.
- Bake for 50 minutes.
- Cool at room temperature for 1 hour. Then, refrigerate for at least 2 hours before serving.
Nutrition
Serving: 1/8th of the recipe | Calories: 379kcal | Carbohydrates: 61g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 238mg | Potassium: 124mg | Fiber: 2g | Sugar: 42g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg
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Looks delicious
Made this delicious recipe today and it was awesome. Such a great and easy pie recipe. My husband is a big fan so it will definitely be in regular rotation for family gatherings now!
This was positively fabulous! Like a classic chess pie with fresh blueberries. Such a keeper.
Made it for a corona day and it was a hit!
Can you use a sugar and a flour substitute. Im a Disabled Veteran with Diabetes, I also have an Autistic Son who can’t have sugar, but loves Blueberries; and my Wife and 13yo Daughter who somehow know what’s is everything I eat or if I went off script. So I hope this can be adjusted. Thank you for your time and for the story.
Stevia can be used for sure. No clue about flour but you didn’t mention a problem with that so not sure why that substitution.
Google replacing it would be my guess
Had this at Friends giving. It was so good I made two for Thanksgiving, one blueberry and one blackberry!
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
This pie was very easy to put together and tastes delicious even warm. (I couldn’t wait for it to cool down completely!) I used only 1 1/4 cup sugar and it was perfect for me. Also it was too much filling for a store bought pie crust so I baked the leftover in a Pyrex bowl leaving me with the notion that the crust could easily be omitted. Thank you for this delicious recipe!!
I used A deep dish pie plate and the filling amount was perfect. I did Have to bake for an extra 30 minutes though. So good!!
This is great!! Made with some very fresh organic blueberries I picked up on a great sale. I read reviews for this and for another recipe very close to this one. I used the hint here for 1 1/4 cup sugar; I might even cut that back a bit for the next time. I used a hint from the other one 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 was a great addition to the custard. I used a deep dish 9″ with a Pillsbury refrigerated crust which I just dropped into the bottom of the pan and up the sides (about 3/4 of the way), folding it to make it fit. The batter came up to almost the top of the crust with just a little breathing room to get it to the oven without sloshing over–45 mins and it was perfectly done. We managed to wait the first hour for it to set up, but then both dug into it, before we had dinner! Will keep this recipe on repeat.