Creamy Buttermilk Southern Pie (Printer-Friendly Version)
A smooth, sweet custard pie with a touch of tanginess from buttermilk and a flaky crust.
# Ingredients Needed:
→ Filling
01 -
1 1/3 cups granulated sugar
02 -
2 1/2 tablespoons all-purpose flour
03 -
3/4 cup buttermilk
04 -
1/2 cup (1 stick) salted butter, melted
05 -
3 large eggs
06 -
1 tablespoon fresh squeezed lemon juice
07 -
2 teaspoons vanilla extract
→ Crust
08 -
1 (9-inch) deep dish pie crust
# Step-by-Step Directions:
01 -
Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, stir together granulated sugar and all-purpose flour until evenly blended.
02 -
Add buttermilk, melted salted butter, large eggs, fresh squeezed lemon juice, and vanilla extract to the dry mixture. Whisk thoroughly until smooth and homogenous.
03 -
Pour the prepared filling into the 9-inch deep dish pie crust placed on a sheet tray to catch any drips or spillage.
04 -
Bake for 55 to 70 minutes until the top is golden brown and the filling has puffed but remains slightly jiggly in the center. If browning accelerates excessively, tent the pie with foil.
05 -
Allow the pie to cool at room temperature for a minimum of 3 hours prior to serving. Optionally refrigerate if a chilled pie is preferred.
# Helpful Hints:
01 -
Use fresh squeezed lemon juice exclusively to avoid off flavors. Let buttermilk and eggs come close to room temperature for better incorporation. This pie is best served cold or at room temperature and should be refrigerated after serving.