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.
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.
Tips for Perfecting the Recipe
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.
Serving Suggestions
Classic Presentation: A simple dusting of powdered sugar right before serving adds a touch of elegance without overpowering the pie’s natural flavors.
Whipped Cream: A dollop of freshly whipped cream on top of each slice can add a light, creamy texture that complements the custard filling beautifully.
Fresh Berries: The tanginess of fresh berries, such as raspberries, strawberries, or blueberries, pairs wonderfully with the sweetness of the pie. They also add a pop of color to your dessert presentation.
Lemon Zest Garnish: For an extra burst of lemon flavor and a visually appealing garnish, sprinkle a bit of fresh lemon zest over the pie or individual slices before serving.
Ice Cream: Serving a warm slice of buttermilk pie with a scoop of vanilla ice cream is an indulgent option that balances the warmth of the pie with the coolness of the ice cream.
Storage Tips
Refrigeration is Key: Due to its custard base, buttermilk pie should be stored in the refrigerator. Cover the pie with plastic wrap or aluminum foil, or place it in an airtight container to prevent it from absorbing other flavors from the fridge.
Shelf Life: Properly stored, buttermilk pie will keep for 3 to 4 days in the refrigerator. For the best taste and texture, consume it within this timeframe.
Freezing for Later: If you need to store the pie for longer, freezing is an option. Wrap the pie tightly in several layers of plastic wrap and then aluminum foil. Frozen buttermilk pie can last up to 3 months. Thaw overnight in the refrigerator before serving.
Reviving the Crust: If the crust becomes a bit soggy during storage, you can revive it by gently reheating the pie in a 300°F oven for 10-15 minutes or until the crust crisps up.
Frequently Asked Questions
Can I use low-fat buttermilk? While whole buttermilk is recommended for its richness, low-fat buttermilk can be used in a pinch. The pie will still be delicious but may lack some of the creaminess of the full-fat version.
What if I don’t have buttermilk? You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of whole milk and letting it sit for 5-10 minutes until slightly thickened.
Can I make this pie gluten-free? Yes, you can use a gluten-free pie crust and ensure your flour substitute for thickening is gluten-free. The rest of the ingredients are naturally gluten-free.
Why did my pie crack on top? Cracks can occur if the pie is overbaked. Keep an eye on the pie as it bakes and remove it from the oven when the edges are set but the center still jiggles slightly.
Can I add other flavors to my buttermilk pie? Absolutely! While this recipe is for a classic buttermilk pie, feel free to experiment with adding other flavors like coconut, almond extract, or even a swirl of chocolate or caramel sauce.
Buttermilk Pie
INGREDIENTS
- 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
- 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.
