Blueberry Pie

BlueberryPieThis old-fashioned Blueberry Pie is a crowd-pleasing seasonal treat.

Blueberry Pie
Makes 1 (9-inch) pie
  • ½ (14.1-ounce) package refrigerated piecrust (1 crust)
  • 1⅓ cups fresh blueberries
  • 4 tablespoons unsalted butter, softened
  • ⅔ cup whole buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups sugar
  • ½ cup all-purpose flour
  • ½ teaspoon lemon zest
  • ¼ teaspoon kosher salt
  1. Preheat oven to 350°.
  2. On a lightly floured surface, roll piecrust into a 12-inch circle. Transfer to a 9-inch pie plate; press into bottom and up sides of plate. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  3. Bake for 20 minutes. Remove weights and let cool. Reduce oven temperature to 325°.
  4. Place blueberries in bottom of cooled crust. In a large bowl, whisk together butter, buttermilk, eggs, and vanilla extract. Butter should still be in small chunks.
  5. In a separate bowl, stir together sugar, flour, zest, and salt. Gradually add sugar mixture to buttermilk mixture, stirring to combine. Pour batter over blueberries.
  6. Bake until center is set, approximately 50 minutes. Let cool on a wire rack. Store in the refrigerator for up to 3 days.

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