Thursday, June 30, 2011

Buttermilk Blueberry Pie

This weekend I am going to be heading up to Lake Tahoe to visit my friend Kate and her family. I always love going to Lake Tahoe because Kate and her family are the nicest people, and we always end up doing something fun in the beautiful Tahoe scenery. Last summer we went horseback riding and drove around the lake on a boat, and this past winter we all went skiing in the enourmous and fluffy mounds of snow. This year I don't know what out activities will entail exactly, but I know it will be fun and relaxing and that my friend Sarah will probably make bananas foster like she does on every trip, which is really all any of us needs. But before I headed out on the road, I decided to make a Fourth of July-related recipe to post before I leave, and here it is! I've always liked blueberry pies, (like is an understatement), but have never tried to make one myself until now. Since I am kind of obsessed with blueberries, I decided to make it in a springform cake pan so that I could make it ridiculously deep and fit as many blueberries as humanly possible. I also baked it with a buttermilk custard, which went quite well with the berries. I love cutting fun patterns into the tops of pies, and since it is near the anniversary of the founding of our great nation, I used star cookie cutters to create a nice "spangled banner" design on the top crust. It doesn't really look like the flag, but there are stars on it so it's kinda close. The pie came out looking really lovely, I think I will make all of my pies in cake pans from now on so I can really pack in the filling. I hope you all have a lovely Fourth with your friends and families and eat a ton of good food. I know I will!



4 Cups Flour
1 and 1/3 Cups Butter, cold and hard
2/3 Cup Ice Water
3 Teaspoons Sugar
1 and 1/4 Teaspoons Salt
1/2 Teaspoon Nutmeg


4 Eggs, whisked
3 Egg Yolks, whisked
33 Ounces Bluberries
1 Cup Buttermilk
3/4 Cup Sugar
1/2 Cup Cornstarch
1/2 Cup Flour
2 Tablespoons Lemon Juice
1 Tablespoon Grated Lemon Rind
1 Teaspoon Vanilla Extract
3/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ground Cloves

First, make the crust. In a large bowl mix together all of the dry ingredients. Cut the butter into roughly 1 inch size pieces over the bowl, allowing the butter pieces to fall into the dry ingredients. Pour the cold water into the bowl and mix the dough together with your hands, kneading until everything is completely blended. Wrap the dough in plastic wrap and place it in the refrigerator until you roll it out.

Now begin making the filling. In a large saucepan, heat half of the blueberries over medium heat, breaking them apart with the end of a wooden spoon as they cook. Bring them to a boil and then reduce heat to low and continue simmering until the mixture has thickened, about 20 minutes, stirring every 5 minutes. Remove from heat and allow to cool until warm but not hot.

In a large bowl, mix together all of the dry ingredients. Add the eggs, yolks, and mix until blended. Then add the buttermilk, vanilla, and lemon juice and mix until completely combined. Stir in the grated lemon rind and the fresh and cooked blueberries. Set aside.

Preheat the oven to 350 degrees Fahrenheit. Lightly grease and flour the inside of the cake pan. Take the dough out of the refrigerator and seperate it into two pieces, one that is 2/3rds of the total dough and one that is 1/3 of the total dough. The bigger ball of dough will be the bottom crust and the smaller ball of dough will be the top. Roll out the big ball of dough onto a well-floured surface, keeping it in a nice circular shape. Once it is about 1/4 inch thick, transfer it onto the cake pan and mold it into the sides of the pan, letting the extra crust hang off the sides.

Roll out the small ball of dough, keeping it in a circular shape. Once it is about 1 cm thick, take a star cookie cutter and cut six stars out of the pie, one in the exact center and five around the center star. Pour the filling into the pie and then place the starred crust on top. Use your thumbs to press the edges of the crust together and cut off any excess crust. After the edges of the crusts are secured, lift them up a bit so that they don't hang down over the edge too much, otherwise when the pie is done and you unhinge the cake pan, the crusts will break off when the sides of the pan expand.

Place the pie in the oven and bake for 45 minutes to an hour, or until the pie is golden brown. If the crust begins to brown too quickly, remove the pie from the oven momentarily, put tin foil over the edges of the crust, and place the pie back in the oven until it is done cooking. Allow the pie to cool for at least an hour, or until it reaches room temperature. Then remove the sides of the springform cake pan and serve.


  1. I can personally vouch that this pie was DELICIOUS.

  2. Hahaha, thanks Claire!! There will be many more treats to come for the page lounge, and I am looking forward to trying some of those cookies of yours :-)

  3. That is one gorgeous pie! And the pictures are fantastic. Enjoy your weekend!

  4. I love Lake Tahoe! And HOLY MOLY that pie! I'm so making it for the 4th. Thanks for the inspiration!

  5. So pretty and beautiful looking pie..

  6. Just discovered your blog -- your photos are gorgeous and I love this deep deep dish pie =D

  7. What a fantastic idea to make this pie in a springform pan!! Love the look; so creative! Have fun at the lake!

  8. Wow that is one GORGEOUS cake! I love the star patterns on it :)

  9. I love love love how deep this pie is! Genius idea with using the springform pan =)

  10. A pie is definitely best in a springform pan - I TOTALLY agree. Lovely pictures! I want a slice of that pie!!!

  11. So very pretty! The springform pan is a stroke of genius! So many blueberries!!! Have fun this weeked :)

  12. That is such a gorgeous pie! I love the deep-dish style with the springform pan. Lovely photos as always. Have fun this weekend! Lake Tahoe must be gorgeous this time of year.

  13. What an amazing pie! Your photos are absolutely beautiful. Great tip about the springform pan :)


  14. Wow! That is one beautiful blueberry pie!

  15. Oh wow. This pie looks stunning and delicious to boot! I might have to give this a shot this weekend, as we love, love blueberries in our little household!

    Also, I am completely impressed with the way you worked the dough in the springform pan. I used mine for the first time earlier this week and majorly, majorly struggled with getting the dough to make it all the way up the sides of the pan!

  16. Gorgeous pie! What a great idea to bake it in a cake pan. It looks absolutely delicious.

    Have a wonderful July 4th!

  17. I am, all at once, dumbfounded and thoroughly impressed. WHY HAVE WE ALL NOT BEEN MAKING PIES IN SPRINGFORM PANS BEFORE NOW?! I have SO many blueberries, and I can only fit a certain amount into anything I bake... so why not bake it so I can fit more?! DUH. It looks gorgeous! That crust looks amazing, and I love your cutouts. Beautiful, really :)

  18. What a lovely idea! I've never tried pie in a springform pan. More room for the good stuff inside, it looks like you made this with whole wheat flour? YUM!

  19. Wow. Like seriously, my jaw dropped, kinda wow. There have been a crazy amount of blueberry pie recipes around recently but yours is by FAR the most gorgeous, fruit filled, absolutely beaauuttiful recipe and post if seen. I have no idea why i havnt added nutmeg to pastry before...what a simple but awesome idea! This is just perfect, i hope to try out components of this lovely recipe myself (if only i had a springform pan...sniff..)

  20. Absolutely adore this deep rustic looking pie. And your generosity with the blueberries! So luscious! Will be back for more!

  21. This is the MOST beautiful pie I have ever seen!!
    New to your blog and in love with your photos!!! I am a fan :)

  22. Really, really amazing! And you think raspberries could be substituted as well? Not familiar with the custard filling but looking forward to giving it a try!

    1. I think raspberries could definitely be substituted. They are a bit more fragile than blueberries so they won't hold their original shape when you bake them as well as blueberries, but I'm sure they would taste just as delicious with the buttermilk custard :)

  23. Just amazing! The look, and i can only imagine the taste :)

  24. I made this pie last night and it turned out so well! I'd never tried a pie in a springform pan before, or a pie with this kind of filling, so I was a little nervous that everything would fall apart. But it all came together pretty easily, and the taste is fantastic. My husband declared it my best pie yet--high praise from a major pie fan. Thanks so much for sharing this recipe!

  25. Lovely lovely pictures =D make me drool

  26. Pie looks wonderful on photo! Very good recipe.

  27. What size cake pan are you using?

  28. This is one of the most beautiful pie I've ever seen!!