Berry Buttermilk Pie Recipes

BLUEBERRY BUTTERMILK PIE

Steps:

• Preheat the oven to 350 degrees. In a medium sized mixing bowl, combine the flour, sugar, salt, and cinnamon. Mix the melted butter into the flour mixture. Add the eggs, one at a time and mixing until the eggs are thoroughly incorporated. Mix in the buttermilk and vanilla and set the filling aside.
• Toss the rinsed blueberries or thawed and drained blueberries with 1 Tablespoon of flour and place the blueberries in the pie crust. Discard any remaining flour. Pour the buttermilk filling over the blueberries and gently push any berries that rise to the top back under the surface of the filling.
• Cover the edges of the pie with aluminum foil or with a pie crust shield and place on the middle rack of the oven. Bake at 350 degrees for 45 minutes. After 45 minutes remove the aluminum foil or shield. Continue baking for another 10-15 minutes or until the pie is evenly golden brown across the top and set in the middle.
• Remove to a wire cooling rack and cool completely. Place in the refrigerator until ready to serve.

BLUEBERRY BUTTERMILK PIE

Steps:

• Preheat over to 350'.
• Combine sugar and flour in large mixing bowl, set aside.
• Melt butter or margarine and mix into sugar/flour.
• Add eggs one at a time fully incorporating each one into the mixture.
• Mix in the buttermilk and vanilla, set aside.
• Dust the berries with 1/4 cup flour.
• Sprinkle 1 cup of dusted berries in each pie crust.
• Pour even amounts of the filling over the berries in the pie crusts, The berries will come to the top of the filling. Gently push them down into the filling with a wooden spoon.
• Place each pie on a cookie sheet and put in the oven for 25 minutes. Rotate the pies and bake for another 25 minutes or until the filling is golden brown and set in the center. Remove from oven and cool on rack. The pies may be kept in the refrigerator until serving time. Remove from the refrigerator for an hour before serving.
• You may substitute different fruit or leave fruit out for a traditional buttermilk pie.

BERRY BUTTERMILK PIE

Steps:

• Preheat the oven to 400ºF.
• Cream the butter and sugar until light and fluffy, then add the eggs one at a time and beat until well-blended.
• Add the buttermilk, vanilla and lemon zest. Mix well, pour into the pastry shell and bake for 5 minutes.
• Reduce the heat to 350ºF and bake for an additional 40 minutes or until the custard sets.
• Cool on a wire rack and chill before serving.
• Serving: In a blender or food processor, puree the berries with the confectioners' sugar, top each pie slice with the berry sauce and one whole strawberry.

BERRY BERRY COOL PIE

Steps:

• MIX together sweetened condensed milk and lemon juice in large bowl until blended. Stir in berries. Fold in whipped topping. Spoon into crust.
• FREEZE 5 hours or until set. Let stand 30 to 40 minutes before serving. Garnish as desired.

BLUEBERRY BUTTERMILK PIE

Steps:

• Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate.
• Beat pudding mixes and milk with whisk 2 min.; spread 1 cup onto bottom of crust. Stir COOL WHIP into remaining pudding; spread over pudding layer in crust.
• Refrigerate 3 hours or until firm. Top with berries just before serving.

MY GRANDMOTHER'S BEST BERRY PIE

Steps:

• To Make Crust: Blend the flour and the butter or margarine thoroughly. Add baking powder, vanilla, sugar, and egg; mix thoroughly. Let the dough rest for about 25 minutes.
• Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan. There will be dough left over for the top of the pie. Take a fork, and make holes with it here and there along the bottom of the pie dough. Let the pie dough rest again for another 25 minutes.
• Put the berries inside the pie dish, and then spread the remaining crumb dough over it.
• Bake at 400 degrees F ( 205 degrees C) for 25 to 30 minutes.

BERRY BUTTERMILK CAKE

Steps:

• Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.
• Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.

BUTTERY BERRY PIE

Steps:

• To make the pie dough, put 2 cups of the flour in the freezer for 15 minutes. Add the butter, toss well and put back in the freezer for another 15 minutes.
• Dump the flour and butter mixture onto a work surface and, using a rolling pin, mush them together quickly. Sweep in the stray piles of flour and bits of butter and continue rolling. This is a messy procedure as the mixture sticks to everything. Use your hands to remove pieces stuck to the work surface and gently roll them back into the flour and butter.
• Combine the sour cream and the salt in a large bowl. Add the dough and, using a rubber spatula, mix to combine as well as possible. Use your hands to bring it together to form 2 rounds.
• Sprinkle the work surface with the remaining flour and roll out 1 piece of dough. Fold it onto itself and roll again. Do this 3 times to each piece of dough, then pat each into a flat round and refrigerate for 30 minutes.
• To make the filling, preheat the oven to 425 degrees. Combine the sugar and tapioca and toss them with the berries, lemon juice and salt.
• Dust the work surface with the graham-cracker crumbs and roll out 1 round of dough on top of the crumbs, turning once to dust each side. Line a 9-inch pan with the dough. Pour in the berries. Roll out the other round on the remaining crumbs, cut decorative steam vents near the center and lay it loosely over the mounded fruit. Crimp the edges together firmly and flute.
• Combine the egg and cream. Brush the crust with the mixture, sprinkle with sugar and bake for 20 minutes. Lower the temperature to 350 degrees and bake for 30 to 40 more minutes, or until the fruit is bubbling.

BLUEBERRY BUTTERMILK COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
• In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.
• In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
• Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

BLUEBERRY-BUTTERMILK CHESS PIE

Steps:

• Roll out pie dough on a lightly floured work surface to a 13" round about 1/8" thick. Transfer dough to a 9" pie dish and allow dough to slump down into dish, leaving about 2" overhang. Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish). Chill in freezer until dough is very cold, about 20 minutes.
• Place a rack in middle of oven and preheat to 350°F. Line pie dough with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang, and fill with pie weights or dried beans. Bake until crust is golden around the edge, 20-25 minutes. Remove from oven and lift out parchment and pie weights and bake until surface of crust looks dry and is golden, 10-15 minutes longer. Transfer to a wire rack and let cool.
• Meanwhile, reduce oven temperature to 325°F. Whisk cornmeal, salt, and 1/2 cup flour in a small bowl. Combine sugar, butter, and orange zest in a large bowl and scrape in vanilla seeds; reserve pod for another use. Using an electric mixer on medium speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and occasionally scraping down sides and bottom of bowl. Beat until well blended. Reduce speed to low and add dry ingredients; beat just to combine. With motor running, gradually add buttermilk; beat just to combine (mixture may look broken, which is okay). Using a rubber spatula, gently fold in blueberries. Scrape filling into cooled pie crust just to fill to crust edge (you might have some left over). Bake pie until filling is puffed and golden and center wobbles slightly when jostled, 50-60 minutes. Transfer dish to a wire rack and let pie cool before slicing, at least 2 hours.
• Do Ahead
• Pie can be baked 1 day ahead. Store loosely covered at room temperature.