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Blueberry Buttermilk Pie has a smooth, creamy, and oh so sweet filling in a flaky pie crust with fresh, juicy blueberries. . . Ingredients 1 9-inch pie crust, homemade or store-bought ▢3/4 cup blueberries, fresh or frozen and thawed ▢3 large eggs ▢1 cup buttermilk ▢4 tablespoons butter, melted ▢1/2 tablespoon lemon juice ▢1 teaspoon vanilla extract ▢2 cups sugar ▢1/2 cup all-purpose flour ▢1/4 teaspoon salt Instructions Preheat oven to 325 degrees. Scatter blueberries evenly in prepared pie crust. In a large bowl, whisk together eggs, buttermilk, melted butter, lemon juice, and vanilla extract. In a medium bowl, whisk together sugar, flour, and salt to get all clumps out. Add flour mixture to egg mixture and stir until smooth. Pour mixture over blueberries Bake for 50-60 minutes or until golden brown and it just has a little jiggle in the center when you shake it. Cool pie on the counter for 30 minutes and then refrigerate for at least 2 hours before serving.

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