Decadent Buttermilk Pie
A classic buttermilk pie with a flaky crust and a creamy, tangy filling. Perfect for any occasion.
Equipment Needed
- Mixing Bowls
- Oven
- Pie plate
- Rolling Pin
- Whisk
Ingredients
- 2.00 tablespoonsAll-purpose flour(For dusting the surface)
- 1.00 diskFlaky pie crust(Use store-bought for convenience)
- 8.00 tablespoonsSalted butter(Melted)
- 1.25 cupsGranulated sugar(Sweetens the filling)
- 2.00 eggsLarge eggs(Room temperature)
- 3.00 yolksLarge egg yolks(Room temperature)
- 1.00 cupButtermilk(Room temperature)
- 1.00 teaspoonLemon zest(Adds brightness)
- 2.00 teaspoonsLemon juice(Freshly squeezed)
- 2.00 teaspoonsVanilla extract(Pure vanilla)
- 1.00 pinchKosher salt(Diamond Crystal recommended)
Instructions
Preheat oven to 375°F (190°C). Roll out pie crust on a lightly floured surface. Transfer to a 9-inch pie plate. Trim and crimp edges. Freeze for 15 minutes.
Estimated time: 20 minutes
Line crust with parchment paper and pie weights. Bake for 20-25 minutes until golden brown. Remove weights and parchment.
Estimated time: 25 minutes
Reduce oven temperature to 350°F (175°C). Whisk together butter, sugar, eggs, yolks, flour, buttermilk, lemon zest, lemon juice, vanilla, and salt until smooth.
Estimated time: 10 minutes
Pour filling into the prepared crust. Bake for 40-50 minutes, or until set and golden brown. Tent with foil if edges brown too quickly.
Estimated time: 50 minutes
Let cool completely before serving. Store leftovers in the refrigerator for up to 3 days.
Estimated time: 30 minutes
Serve warm or at room temperature. Enjoy!
Estimated time: 5 minutes
Garnish with fresh berries or whipped cream for an extra touch of elegance.
Estimated time: 5 minutes
Cut into wedges and serve with a scoop of vanilla ice cream.
Estimated time: 5 minutes
Pair with a glass of chilled milk or a cup of coffee.
Estimated time: 5 minutes
Perfect for a cozy fall evening or a special occasion.
Estimated time: 5 minutes