This Buttermilk Pie classic Southern dessert is truly a treat for the taste buds. The recipe calls for simple ingredients that you probably already have in your kitchen. The creamy, custardy filling made with buttermilk is perfect for those who enjoy a hint of tanginess. And the best part? The golden, flaky crust that encases this delectable pie.
Trust me, one slice won’t be enough! So, let’s dive right into this delicious recipe and satisfy our sweet tooth together.
Understand Your Ingredients: The key to a perfect buttermilk pie lies in the quality and temperature of your ingredients. Use room temperature eggs and buttermilk to ensure a smooth, uniform custard. Fresh lemon juice and zest can significantly enhance the flavor, so don’t skip them!
Pie Crust Perfection: Whether you’re making your crust from scratch or using a store-bought one, ensure it’s perfectly par-baked. This means it should be partially cooked and slightly golden before you add the filling. This step prevents the crust from becoming soggy.
Mixing Matters: When combining your ingredients, start by whisking the melted butter and sugar together until well combined. Adding the eggs one at a time and then the flour ensures each component is fully integrated before introducing the next. This method prevents lumps and ensures a smooth filling.
Oven Watch: Oven temperatures can vary, so it’s crucial to know your oven. Use an oven thermometer to ensure the accuracy of the temperature. The pie should be baked until the edges are set but the center slightly jiggles. Overbaking can lead to a cracked surface and underbaking to a runny filling.
Cooling Time: Allowing the pie to cool completely at room temperature is vital for it to set properly. Rushing this process can result in a pie that’s difficult to slice neatly.
Ingredients Needed for This Recipe
1 pie crust (perfect or all-butter)
1/2 cup salted butter, melted and cooled slightly
1 1/2 cup granulated sugar
3 large eggs + 1 yolk
3 tablespoons flour
3/4 cup whole buttermilk, room temperature
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
1 teaspoon vanilla extract
Pinch of kosher salt
1/8 teaspoon freshly grated nutmeg, optional
Powdered sugar, to serve, optional
Instructions for Making Buttermilk Pie
Preheat the oven to 375°F.
Roll out the pie crust and transfer it to a 9-inch pie plate. Tuck the edges under and crimp as desired. Freeze for 20 minutes.
Prick the bottom of the crust all over with a fork. Line with parchment paper and fill with pie weights. Place on a rimmed baking sheet and bake until the edges are dry, about 10-12 minutes. Remove the paper with weights and bake for another 3-5 minutes until the edges start to turn light brown. Let cool slightly and reduce the oven temperature to 350°F.
In a medium bowl, whisk the melted butter and sugar together. Add the eggs, then flour. Mix in the buttermilk, lemon juice, lemon zest, vanilla, and pinch of salt.
Pour the filling into the crust and bake until set, about 45-50 minutes. If necessary, tent the pie with foil towards the end of baking. Let the pie cool completely, about 2 hours, before slicing. Sprinkle with powdered sugar if desired.