Sweet Blueberry Buttermilk Pies with Chamomile Cream.
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Half Baked Harvest · by Tieghan Gerard★ 4.4 (25)

Sweet Blueberry Buttermilk Pies with Chamomile Cream.

NUTRITION · PER SERVING65M COOK
CAL 45%·PRO 24%
CARBS 85G37% OF CAL
8G FIBER38G OTHER39G TOTAL SUGAR
FAT 59G58% OF CAL
33G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Individual blueberry pies with a buttermilk custard filling and a homemade crust, topped with chamomile cream. A sweet and delicate dessert.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1/3 cup almond flour
  • 1/4 cup coconut sugar or brown sugar*
  • 1 teaspoon kosher salt
  • 2 1/2 cups all-purpose flour (plus more for rolling)
  • 1 cup chilled unsalted butter (cut into pieces, 2 sticks)
  • 1 large egg yolk
  • 1/3 cup cold buttermilk (plus more if needed)
  • 4 cups fresh or frozen blueberries (I used about 4 cups)
  • 1/2 cup coconut or brown sugar*
  • 1/4 cup cornstarch
  • 1 tablespoon vanilla extract + 1 vanilla bean (seeds removed (vanilla bean optional))
  • 4 tablespoons salt butter (softened + cubed)
  • 1 egg (beaten)
  • 1 cup heavy cream
  • 2 tablespoon chamomile tea packs or 1 loose chamomile tea
  • 1 tablespoon honey or powdered sugar
  • 1 teaspoons vanilla bean or 2 pure vanilla extract (seeds only)
PREP
20M
SODIUM
396MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.