Sweet and tangy, this fresh blueberry pie with a buttermilk crust is absolute perfection! Simple ingredients and full of flavor. Brush with an egg wash and sprinke with sugar for a golden brown crust.
If you love blueberries as much as I do you’ll love our blueberry lemon cobbler with a scoop of vanilla ice cream!
If you’ve been here for a minute, you know that I have a weakness for baking, and local U-Pick fruit farms. It gets really bad in the summer with strawberries, blueberries and peaches within a short drive from my home.
Fresh blueberries are so delicious. We picked these berries straight from the bush and baked them into pies two days later. It doesn’t get any fresher than that, and you can taste the difference. You can make this recipe with frozen berries, but fresh is my first choice.
The BEST Blueberry Pie
If you’ve ever had a blueberry pie that you thought lacked flavor or was bland, you need to try this recipe. Fresh blueberries definitely play a role in adding flavor and the lemon juice adds a bit of tang to balance out the sweetness. It’s perfect. If you’d like it on the sweeter side, add an extra 1/4 c. of sugar.
The ingredients are basic. Blueberries, sugar, corn starch, and lemon juice combine to create a delicious filling.
The pie crust is made from flour, salt, shortening, butter, oil, and buttermilk.
Best Pie Crust Recipe
Let’s talk pie crust. This is the only recipe (shared below) for pie crust that I use. You might recognize it from my blackberry pie recipe that always a hit on here during the summer months. It’s flaky and delicious and uses shortening, butter and oil. If you don’t have buttermilk you can easily substitute milk + 1 teaspoon of lemon juice or vinegar.
Lattice pie crust is so pretty, but you can cover it with a regular crust, too!
How To Assemble A Blueberry Pie
Pie crust is delicious and flakey because it is made from butter and shortening that have been cut into the flour.
- Mix flour and salt together then cut in shortening and butter until it resembles pea size crumbs. You can do this with a pastry cutter or two butter knives.
- Stir in oil and buttermilk and mix until soft dough forms.
- Divide dough into 2 sections and wrap one section in plastic wrap and set to the side.
- Roll the other one out and place in a 9-inch pie pan.
- Toss berries in lemon juice, sugar and corn starch.
- Pour into pie pan.
Remember that second pie crust ball that you wrapped up? Go ahead and grab that now.
- Roll it out and cut into 10 strips.
- Place 5 strips across pie as shown above.
- Fold every other strip down.
- Place a 6th strip, going the opposite direction, then fold the bent over strips back into place.
- Now fold over the two strips that didn’t get a turn to fold over last time.
- Place the 7th pie crust strip across, again going the opposite direction, and fold the bent over strips back into place.
You have now weaved two strips of pie crust into the 5 vertical strips.
- Repeat these steps to weave in the remaining 3 strips.
- Cut off excess crust using a sharp knife.
- Set it aside to make pie crust cookies.
- Pinch the crust around the edge to seal.
Ahh, so pretty.
- Now mix 1 egg with 1 tablespoon of water to create an egg wash.
- Brush this over the crust and sprinkle with sugar for an out-of-this-world golden and sweet crust.
- Bake at 425 degrees for 50 minutes.
You may need to tent the top of the pie with foil to prevent it from browning too quickly.
I always place my pie on a foil lined baking sheet to catch any drips.
This pie is delicious served warm or cold. I suggest letting it sit about 2 hours before serving for best results. This allows the sauce to cool slightly and thicken. Perfect for cutting the perfect slice.
Fresh Blueberry Pie With Buttermilk Crust Recipe
Fresh Blueberry Pie Recipe With Buttermilk Crust
Sweet and tangy, this fresh blueberry pie with a buttermilk crust is absolute perfection! Simple ingredients, full of flavor. Brush with an egg wash and sprinke with sugar for a golden brown crust.
- 2 cup flour
- 1 teaspoon salt
- 2/3 cup shortening
- 3 Tbsp. butter
- 2 teaspoons vegetable oil
- 1/3 cup buttermilk (or 1/3 c. milk + 1 teaspoon lemon juice)
- 5 cups blueberries (fresh or frozen)
- 3/4 cup sugar
- 1/4 cup corn starch
- 2 Tbsp lemon juice
- 1 egg
- 1 Tbsp water
Mix flour and salt in a bowl. Cut in shortening using a pastry cutter. Cut in butter.
Add oil and milk and stir until a soft dough forms.
- Cut dough in half. Wrap one half in plastic wrap and set aside.
- Roll the other half and place into a pie pan.
Toss blueberries in lemon juice, sugar and corn starch. Pour into pie crust.
Roll out second pie crust and place on top. If you’d like a lattice top, cut the pie crust into 10 strips. Place 5 strips across the pie. Weave the other 5 strips in the opposite direction to create a lattice. See video for visual.
Cut off excess pie crust using a knife and crimp/pinch the edges.
Cut 3-4 slits in pie crust for venting unless you made a lattice crust. No venting necessary for lattice pie.
Mix egg and water together. Brush over pie crust. Sprinkle top of pie with sugar.
Bake 55 minutes at 425 degrees or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours to allow blueberry filling to thicken.
If you don’t have buttermilk you can substitute milk + 1 teaspoon lemon juice. Just pour the lemon juice into the milk and it will thicken slightly like buttermilk.
If crust begins to brown too quickly, tent with foil while baking.