BLUEBERRY BUTTERMILK PIE
This Blueberry Buttermilk Pie is truly something special. Direct from Chef Charles Youst of the Classic Cafe in Roanoke, TX, this is a pie that is not difficult to prepare in your own kitchen, and one you and you're loved ones will want time and time again. Be sure to make the Perfect Pie Crust!
Provided by Kris Longwell
Categories Dessert
Time 1h35m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 325°F.
- Lightly spray a 9-inch pie dish with cooking spray. Place the pie dough into the dish and flute edges, if desired. Set aside.
- In a large bowl, mix together the flour and sugar.
- Using a whisk, pour the melted butter into the flour mixture. Mix until totally incorporated.
- Slowly add the eggs in one at a time, allowing each addition to be totally incorporated before adding the next.
- Add the buttermilk and vanilla.
- Whisk until mixed together.
- Pour into pie shell, and then drop fresh (or frozen) blueberries into the custard.
- Bake for 60 minutes, or until golden on top and is set in the middle.
- Let cool before cutting.
- Dust the top of the pie with confectioner's sugar.
Nutrition Facts : Calories 328 kcal, ServingSize 1 serving
BLUEBERRY BUTTERMILK PIE
Blueberry buttermilk pie has a rich and creamy filling studded with juicy blueberries nestled in a flaky crust for a simple to make old-fashioned favorite.
Provided by Amy D
Time 1h15m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 8 Servings
BLUEBERRY BUTTERMILK COFFEECAKE
Simple, delicious coffee cake recipe that my mom made for company. I took the basic recipe and added blueberries.
Provided by BATA
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 76.2 g, Cholesterol 68.2 mg, Fat 15.2 g, Fiber 1.9 g, Protein 7.7 g, SaturatedFat 9.1 g, Sodium 539.7 mg, Sugar 37.9 g
BLUEBERRY-BUTTERMILK CHESS PIE
Parbaking the crust of this blueberry pancake-flavored custard pie ensures the bottom will be crisp when it's done.
Provided by Nicole Rucker
Categories Bon Appétit Summer Pie Blueberry Buttermilk Egg Cornmeal Bake
Yield Serves 10
Number Of Ingredients 11
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.
BLUEBERRY BUTTERMILK PIE
My mother's buttermilk pie is a family favorite. I've added fruit and tweaked it just a bit and now we have another favorite for the table. I have tried fruit other than blueberries - raspberries, strawberries, blackberries - but everyone loves the blueberries best. Using fresh farm eggs with their bright yellow yolks gives the filling a lovely buttery color. Using a whisk for mixing gives the filling a lighter texture.
Provided by kslwoods
Categories Pie
Time 1h5m
Yield 2 pies, 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1187.3, Fat 48.8, SaturatedFat 21.6, Cholesterol 250.3, Sodium 673.3, Carbohydrate 175.4, Fiber 4.1, Sugar 125.7, Protein 16
BLUEBERRY BUTTERMILK PIE
Satisfy your sweet tooth after dinner with a slice of Blueberry Buttermilk Pie. This delectable Blueberry Buttermilk Pie, inspired by the classic Southern dessert, is the perfect treat on a warm summer night.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
BLUEBERRY BUTTERMILK TART
Categories Milk/Cream Blender Food Processor Dairy Dessert Bake Blueberry Gourmet
Number Of Ingredients 20
Steps:
- Make the shell:
- In a bowl stir together the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the yolk mixture, toss the mixture until the liquid is incorporated, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. Roll out the dough 1/8 inch thick on a floured surface, fit it into a 10-inch tart pan with a removable fluted rim, and chill the shell for at least 30 minutes or, covered, overnight. Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 350°F. oven for 25 minutes. Remove the foil and rice carefully, bake the shell for 5 to 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
- Make the filling;
- In a blender or food processor blend together the buttermilk, the yolks, the granulated sugar, the zest, the lemon juice, the butter, the vanilla, the salt, and the flour until the mixture is smooth, spread the blueberries evenly over the bottom of the shell, and pour the buttermilk mixture over them. Bake the tart in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until the filling is just set.
- Let the tart cool completely in the pan on the rack, sprinkle it with the confectioners' sugar, sifted, and serve it at room temperature or chilled with the ice cream.
MARTHA'S BUTTERMILK-BLUEBERRY TART WITH WALNUT CRUST
Tangy buttermilk is the perfect partner for sweet-tart blueberries in this simple make-ahead tart. Martha made this recipe on episode 701 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 5 minutes.
- Heat cream, sugar, and salt in a small saucepan over medium heat, stirring to dissolve sugar and salt. Add gelatin mixture and stir until it has dissolved. Remove from heat; let cool. Stir in buttermilk and lemon juice.
- Remove crust from pan. Spread filling into crust and refrigerate until slightly set, about 15 minutes. Scatter blueberries evenly over top. Refrigerate until filling is firm, about 2 hours (or up to 1 day).
LEMON BLUEBERRY BUTTERMILK PIE
Make and share this Lemon Blueberry Buttermilk Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Position oven rack in the center of oven; preheat oven to 350 degrees; line a cookie sheet with parchment paper or foil.
- In a bowl, whisk the sugar, cornstarch, butter, eggs, vanilla, buttermilk, zest, and lemon zest until smooth.
- Pour mixture into the prebaked pie shell.
- Place the pie plate on the prepared cookie sheet; bake 40 minutes or until the crust is golden brown and the custard is set (may need to cover pie crust edges to prevent overbrowning).
- Remove to a wire rack to cool to room temperature before topping with the blueberries.
- In a small, heavy-bottomed saucepan over medium heat, whisk the apricot preserves and the water together until melted.
- Strain through a fine-meshed strainer into a bowl.
- Add in the blueberries and using a rubber spatula, stir gently to coat.
- Pile the blueberries on top of the cooled pie.
- Serve the pie chilled or at room temperature; keeps lightly wrapped in the refrigerator for up to 2 days.
Nutrition Facts : Calories 424.9, Fat 18.9, SaturatedFat 9.6, Cholesterol 110.5, Sodium 150.6, Carbohydrate 62.3, Fiber 1.6, Sugar 48.2, Protein 4.2
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