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.
Servings: 8
Calories: 464kcal
Ingredients
Crust
- 2 cup flour
- 1 teaspoon salt
- ⅔ cup shortening
- 3 Tbsp. butter
- 2 teaspoons vegetable oil
- ⅓ cup buttermilk or ⅓ c. milk + 1 teaspoon lemon juice
Filling
- 5 cups blueberries fresh or frozen
- ¾ cup sugar
- ¼ cup corn starch
- 2 tablespoon lemon juice
Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- 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.
Video
Notes
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.
Nutrition
Calories: 464kcal
