Ingredients
The following ingredients have 4 Servings
- 1 unbaked (9-inch) pie crust, (store-bought or homemade)
- 1 cup (148 g) fresh blueberries
- ¼ cup (½ stick / 57 g) unsalted butter, (room temperature)
- 2 cups (400 g) granulated sugar
- 3 large eggs, (room temperature)
- ½ cup (62.5 g) all-purpose flour
- ¼ teaspoon kosher salt
- 1 cup (245 g) buttermilk, (room temperature)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 large egg, (room temperature)
- 1 tablespoon water
Instruction
- Preheat the oven to 325°F.
- Roll out the pie crust dough into a large circle and place it into a 9-inch pie plate, allowing the edges to fall over the sides. Crimp edges as desired.
- Add blueberries to the unbaked pie crust. Place in the refrigerator while preparing the filling.
- In a large mixing bowl, use a hand mixer on medium speed to cream butter and sugar. Add eggs, one at a time, making sure they are fully incorporated after each addition.
- In a separate bowl, whisk together the flour and salt. Add to the egg mixture, using the hand mixer to mix until incorporated.
- In a third bowl, combine the buttermilk, lemon juice, and vanilla. Slowly pour into the rest of the ingredients, mixing until fully incorporated.
- Remove the pie crust from the refrigerator. Pour the filling over the blueberries.
- In a small dish, whisk together the egg and water. Brush the egg wash mixture over the edges of the pie.
- Bake for 75-85 minutes, or until the center is golden brown. (Cook time may vary depending on your oven.) The filling should be mostly firm, but a little jiggle in the center is okay.*
- Let the pie rest on the counter for 30 minutes. Then, transfer it to the refrigerator to chill overnight before slicing and serving.
