Buttermilk Pie Recipe
User Reviews
4.2
Buttermilk Pie Recipe
Description
Buttermilk Pie Recipe combines a homemade pie crust made with flour, sugar, shortening, and butter with a creamy custard filling enriched by buttermilk, eggs, and a small amount of vinegar. The pastry dough is pulsed in a food processor for a tender crumb and chilled before rolling out to maintain its structure. Once lined in a pie plate and chilled, it receives the rich buttermilk custard, which is made by blending sugar, cornstarch, salt, eggs, buttermilk, cream, melted butter, vinegar, and vanilla.
The filling bakes to a smooth and set consistency with subtle tanginess from the buttermilk and vinegar, balanced by vanilla sweetness. The crust edges can be crimped for a uniform finish and the pie is refrigerated post-baking for best texture and flavor. This recipe serves as a classic Southern dessert with a soft, silky interior held in a flaky, buttery crust.
Variations allow substituting the crust with other butter-based recipes or store-bought options, and the vinegar amount can be reduced for milder tang. The pie is recommended to be served with whipped cream, enhancing the creamy texture and offsetting the pie's tang. Leftover pie should be stored covered in the refrigerator and consumed within three days for freshness.
Ingredients
For the Pie Crust:
- 1¼ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 4 tablespoons vegetable shortening cut into small pieces and chilled
- 6 tablespoons butter cut into small pieces and chilled, unsalted
- 3 to 4 tablespoons water ice
- 1 egg lightly beaten, white
For the Filling:
- ¾ cup granulated sugar divided, 2 teaspoons
- 1 tablespoon cornstarch
- ¾ teaspoon salt
- 2 egg
- 5 egg yolk
- 1¾ cups buttermilk
- ¼ cup heavy cream
- 4 tablespoons butter melted, unsalted
- 2 teaspoons white vinegar distilled
- 1½ teaspoons vanilla extract
Instructions
- Make the Pie Crust: Place the flour, sugar, and salt in a food processor and pulse a few times to combine. Add the chilled shortening and pulse until coarsely ground (about 5 to 6 pulses). Add the chilled butter and pulse until mixture resembles coarse crumbs (about 10 pulses). Transfer the mixture to a large bowl. Sprinkle 3 tablespoons ice water over the flour mixture. Using rubber spatula, stir the mixture until dough forms. If dough remains crumbly, add remaining 1 tablespoon water. Form the dough into a 4-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- Let the chilled dough stand at room temperature for 10 minutes. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer the dough to a pie plate and fold any overhanging dough underneath itself so the edge of the dough is flush with the outer edge of the pie plate. Crimp edges as desired. Refrigerate the dough-lined pie plate for 40 minutes, then place in the freezer for 20 minutes. While the crust is in the freezer, adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 375 degrees F.
- Line the chilled pie plate with two pieces of parchment paper, allowing the parchment edges to hang over the edges of the pie crust. Fill the lined pie crust with pie weights, place on a lined baking sheet and bake on the lower-middle oven rack until lightly golden around the edges, 20 to 25 minutes. Remove the parchment and pie weights, rotate the baking sheet and continue to bake until the crust is golden brown, 5 to 7 more minutes. Brush the surface of the hot crust with the egg white and bake for an additional 1 minute.
- Make the Pie Filling: While the crust is baking, prepare the pie filling. In a large bowl, whisk together ¾ cup of the sugar, the cornstarch and salt. Add the eggs and egg yolks and whisk to thoroughly combine. Add the buttermilk, heavy cream, melted butter, white vinegar and vanilla extract, and whisk until completely combined.
- Once the crust is done, reduce the oven temperature to 300 degrees F. If the pie filling has been sitting for a few minutes, give it a short whisk to recombine, then transfer to a 4-cup measuring cup (or other large bowl/cup with a spout). Leaving the pie crust in the oven (just slide the oven rack out a bit), carefully pour the filling into the hot pie shell. Bake for 10 minutes.
- Again, leaving the pie crust in the oven and just sliding the oven rack out, sprinkle the remaining 2 teaspoons of sugar evenly over the top of the pie. Continue to bake until the center jiggles very slightly when the pie is shaken, 30 to 40 minutes. Remove the pie from the oven and increase the oven temperature to 450 degrees F. Once the oven comes to temperature, place the pie on the upper-middle rack and bake until the top is golden brown, 5 to 7 minutes.
- Remove from the oven and place the pie plate on a wire rack and allow to cool for 30 minutes. Transfer the pie to the refrigerator and chill for at least 3 hours before serving.
Notes
- Nutritional values are calculated per serving of this pie recipe.
- The pie crust can be substituted with other homemade or store-bought crusts based on preference.
- Vinegar quantity can be reduced or omitted to lessen the tanginess of the filling.
- Homemade whipped cream is suggested as a topping to complement the pie's texture and flavor.
- Leftover pie should be covered and refrigerated, consuming within three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 216mg | 72% |
| Sodium | 451mg | 19% |
| Potassium | 130mg | 3% |
| Sugar | 23g | 46% |
| Vitamin A | 855IU | 17% |
| Calcium | 93mg | 9% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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