Berry & Buttermilk Pie

On Saturday, after I picked this lovely mountain (aka. 8 pounds) of blueberries at Willow Hill Farm, I had pie on the brain.

I was thinking about a recipe I found on Pinterest a while back for blueberries and cream pie, but I didn’t have anything creamy (sour cream, cream cheese, mascarpone) to make the filling, so I thought about what I did have and searched out this recipe for Blueberry Buttermilk Pie. While the recipe looked intriguing, I could spot a number of problems right away — there weren’t enough berries and there was too much of, well, everything else.

Here’s my version:

Berry & Buttermilk Pie

• 1 prepared pie crust
• 2 cups of berries (I used mostly blueberries and topped with raspberries)
• 2 tablespoons soft margarine
• 1/3 cup buttermilk (I used buttermilk powder and milk)
• 2 eggs
• 1/2 teaspoon vanilla
• 1/4 cup white whole wheat flour
• 1 cup sugar
• pinch salt

1. Preheat the oven to 350F.
2. Par-bake the crust for 10-12 mins (make sure to prick the bottom with a fork 4-6 times first).
3. Pour the berries into the par-baked crust.
4. Whisk together the margarine, buttermilk, eggs and vanilla (until thoroughly mixed).
5. Quickly mix in the flour, sugar and salt. Do not mix for long!
6. Pour the buttermilk custard over the berries.
7. Bake for 60 mins or until top is golden brown and center is set.

Pie will slice better when the custard is cool, but who can wait that long?