Buttermilk Pie
User Reviews
5
Buttermilk Pie
Description
The Buttermilk Pie recipe features a creamy custard filling beginning with softened butter and sugar beaten together, then flour, salt, and eggs incorporated for structure. The addition of buttermilk, lemon juice, and vanilla provides the characteristic tangy and fragrant components that distinguish this pie. The mixture, which may look slightly curdled before baking, is poured into a deep 9-inch pastry crust and baked at 350°F until the top is lightly browned and the filling mostly set.
Flavor-wise, the pie balances sweetness with the mild tang of buttermilk and subtle notes from lemon and vanilla, presenting a smooth texture that is rich but not heavy. The flour acts as a thickener to hold the custard together once baked. Cooling on a rack allows the filling to finish setting for ideal sliceability.
Serving the pie at room temperature is recommended, and it can be enhanced with toppings like whipped cream, fresh berries, or a sprinkle of spices such as nutmeg or cinnamon. The recipe suggests storing leftover pie in the refrigerator wrapped tightly for 2-3 days or freezing for up to 2 months to preserve freshness. If crust edges brown too rapidly, foil shields them during baking.
While fresh lemon juice is preferred, bottled juice may be used without much difference in flavor. The recipe suggests when fresh buttermilk is unavailable, a substitute can be used, maintaining the pie’s characteristic profile.
Ingredients
- 1 (9-inch) pastry crust
- ½ cup butter softened
- 1¼ cup sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 3 large egg
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Beat butter and sugar in a large mixing bowl till creamy.
- Add flour, salt, and eggs. Beat until smooth. Add buttermilk, lemon juice, and vanilla and blend well. (Mixture may appear curdled.)
- Pour filling into a 9-inch pie crust. We like to use a deep dish.
- Place the pie pan on a cookie sheet and place it in an oven that has been preheated to 350°F. Bake for 50-55 minutes or till lightly browned on top and mostly set.
- Place the pie on a cooling rack to cool. Serve at room temperature, and refrigerate any leftovers.
Notes
- Store leftover pie wrapped tightly in the refrigerator for 2 to 3 days or freeze for up to 2 months.
- Serve the pie at room temperature or gently reheat slices in the microwave if preferred warm.
- To prevent crust edges from over-browning, shield them loosely with aluminum foil during baking.
- If you don’t have fresh lemons, bottled lemon juice can be used with little impact on taste.
- Use real buttermilk for the best flavor, though a substitute can work if necessary.
- Consider topping with whipped cream, fresh berries, or a light dusting of nutmeg or cinnamon for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 112mg | 37% |
| Sodium | 236mg | 10% |
| Potassium | 69mg | 1% |
| Sugar | 32g | 64% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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