Buttermilk Pie
Bake a classic Southern buttermilk pie with a flaky crust and a silky custard filling. Cultured buttermilk and vanilla balance sweet notes with a gentle, refreshing tang.
Equipment
- Large Mixing Bowl
- 9-inch deep dish pie plate
- Rimmed baking sheet
- Cooling Rack
Ingredients
- 1 (9-inch) pastry crust
- ½ cup butter (softened)
- 1¼ cup sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Beat the softened butter with the sugar in a large mixing bowl until the mixture looks pale and creamy. It should lose the look of dry sugar and become smooth, which gives the custard a lighter texture.
- Mix in the flour, salt, and eggs until fully combined, then blend in the buttermilk, lemon juice, and vanilla. The batter may look slightly separated from the buttermilk’s acidity, but it should still pour easily and bake into a smooth custard.
- Pour the filling into the 9-inch pastry crust, using a deep-dish crust when available. Leave the crust undisturbed so the liquid filling stays centered and the pastry edge remains neat.
- Set the pie plate on a rimmed baking sheet and bake at 350°F for 50 to 55 minutes. The top should be lightly browned, the outer custard should look firm, and a small area in the center should wobble gently when the pan is tapped.
- Move the pie to a cooling rack and let it cool before serving or chilling. The center will continue to settle as the pie cools, creating cleaner slices and a tender custard texture.
Notes
Ingredient handling: Bring butter, eggs, and buttermilk to room temperature before mixing to ensure the custard blends smoothly and sets evenly.
Doneness cue: Check for a gentle wobble in the center about the size of a quarter. The edges should look set while only the small middle area trembles.
Crust shielding: Check around 30 minutes. If the pastry rim browns too quickly, cover it loosely with foil strips to prevent burning while the center finishes.
Storage: Store cooled pie covered in the refrigerator at 33°F to 40°F. For the neatest slices, chill thoroughly and slice with a warm knife wiped clean between cuts.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.