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.

• Ready In: 1 hr 5 mins
• Serves: 6-8
• Yields: 2 pies

Ingredients

• 3 1⁄2 cups sugar
• 1  cup flour
• 3⁄4 cup butter or 3⁄4 cup margarine
• 6  eggs
• 2  cups buttermilk
• 1  teaspoon vanilla
• 2  cups blueberries, tossed with
• 1⁄4 cup flour (divided use)
• 2  uncooked  pie crusts (allow them to thaw before filling if using frozen)

Directions

1. Preheat over to 350'.
2. Combine sugar and flour in large mixing bowl, set aside.
3. Melt butter or margarine and mix into sugar/flour.
4. Add eggs one at a time fully incorporating each one into the mixture.
5. Mix in the buttermilk and vanilla, set aside.
6. Dust the berries with 1/4 cup flour.
7. Sprinkle 1 cup of dusted berries in each pie crust.
8. 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.
9. 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.
10. You may substitute different fruit or leave fruit out for a traditional buttermilk pie.