Lemon Vanilla Buttermilk Pie
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5.0
6 reviews
Excellent
Lemon Vanilla Buttermilk Pie
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Classic Dessert with Tart Lemon Custard, Sweet Vanilla and Tangy Buttermilk. Time-Tested Family Recipe from Site Contributor Kelly Jaggers.
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Ingredients
Crust Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons butter cubed and chilled
- 2-4 tablespoons ice water
Filling Ingredients
- 1 1/2 cups sugar
- 1/3 cup all-purpose flour
- 1/8 teaspoon kosher salt
- 1 1/3 cups buttermilk
- 4 large eggs lightly beaten
- 1/2 cup butter melted and cooled
- 2 teaspoons fresh lemon zest
- 2 teaspoons fresh squeezed lemon juice about ½ lemon
- 1 teaspoon vanilla bean paste, or vanilla extract
Instructions
- Begin by preparing the crust. In a large bowl sift together the flour, sugar, and salt.
- Add the butter and with your fingers rub the fat into the flour until the mixture looks like coarse sand with no large pieces of fat remaining.
- Add 2 tablespoons of water and mix until the dough forms a rough ball. Add more water, one tablespoon at a time, if needed.
- Turn the dough out onto a lightly floured surface and form a disk. Wrap in plastic and chill for at least thirty minutes or up to three days.
- Remove the dough from the refrigerator for ten minutes before rolling out. Roll out on a lightly floured surface to 1/8-inch thick, about a 12-inch circle, turning the dough often to make sure it does not stick. Dust the surface with additional flour if needed.
- Fold the dough in half and place it into a 9-inch pie plate. Unfold and carefully push the dough into the pan. Use kitchen scissors or a paring knife to trim the dough to 1-inch of the pan’s edge. Turn the excess dough under itself around the rim of the pan and crimp the edges of the dough with your fingers or a fork, as desired, and chill for at least 20 minutes before filling and baking.
- Next prepare the filling. Heat the oven to 375°F. In a medium bowl, or in the work bowl of a stand mixer fitted with the paddle attachment, whisk together all of the filling ingredients until smooth, about 1 minute.
- Pour the mixture into the prepared pastry crust and place on a sheet pan.
- Bake in the lower third of the oven for 15 minutes, then reduce the heat to 325°F and bake for an additional 30 to 40 minutes, or until the pie is a rich golden brown on the top, the edges are set, and jiggles slightly in the center when moved. Cool completely to room temperature, then cover the pie loosely with plastic wrap and place in the refrigerator to chill for at least two hours before serving. Serve slightly chilled or at room temperature.
Notes
- You will also need: Mixing bowls, rolling pin, 9 inch pie plate,
Nutrition Information
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Calories
503kcal
(25%)
Carbohydrates
59g
(20%)
Protein
7g
(14%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Cholesterol
158mg
(53%)
Sodium
463mg
(19%)
Potassium
114mg
(3%)
Sugar
40g
(80%)
Vitamin A
910IU
(18%)
Vitamin C
1.2mg
(1%)
Calcium
70mg
(7%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 59g | 20% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 158mg | 53% |
| Sodium | 463mg | 19% |
| Potassium | 114mg | 2% |
| Sugar | 40g | 80% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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