There is something truly special about a perfectly baked Buttermilk Lemon Custard Pie Recipe that invites you in with its tender flaky crust and luscious, tangy filling. This pie is a wonderful balance of creamy sweetness and bright lemon zest that makes every bite feel like a little celebration for your taste buds. Whether you’re looking for a refreshing dessert for a sunny afternoon or a charming finale to a dinner party, this pie stands out as a personal favorite that’s sure to impress. The Buttermilk Lemon Custard Pie Recipe brings together simple ingredients in a way that feels indulgent without being complicated, making it a treasure to share with friends and family.
Ingredients You’ll Need
Gathering your ingredients is a joy with this recipe because each one plays an essential role in creating that perfectly tender crust and smooth custard filling. The beauty of the Buttermilk Lemon Custard Pie Recipe lies in how the ingredients work together to deliver a rich texture, balanced sweetness, and an irresistible lemon punch.
- All-purpose flour: The foundation for the crust, providing structure and tenderness when combined with cold fats.
- Granulated sugar: Adds sweetness and a slight caramelization during baking.
- Kosher salt: Enhances all flavors without overpowering the pie.
- Unsalted butter (cold and melted): Cold butter creates flakiness in the crust, while melted butter enriches the filling with creaminess.
- Vegetable shortening (cold): Helps make the crust extra tender and flaky by keeping it moist.
- Ice water: Brings the dough together without melting the fats prematurely, ensuring a flaky crust.
- Eggs and egg yolk: Give the custard its silky texture and contribute to the filling’s body and color.
- Buttermilk: Adds tanginess and moisture, making the custard uniquely smooth and flavorful.
- Lemon zest and lemon juice: Provide that fresh citrus brightness that wakes up the custard with every bite.
- Vanilla extract: Infuses the filling with a warm, mellow undertone that rounds out the tartness.
- Ground nutmeg: A pinch adds subtle warmth and depth to the custard.
How to Make Buttermilk Lemon Custard Pie Recipe
Step 1: Prepare the Pie Dough
Start by whisking together flour, sugar, and salt in a large bowl. Then, add the cold butter and shortening, using a pastry cutter or forks to break them down into pea-sized pieces. This step is crucial because those little chunks of cold fat create the flakiness you want in a pie crust. Gradually stir in ice water until the dough just begins to clump together—avoid overworking it to keep the crust tender.
Step 2: Chill the Dough
Once the dough comes together, gently knead it a few times, then form it into a tight disc wrapped in plastic wrap. Refrigeration is key here; chilling for at least an hour allows the fats to solidify, making the dough easier to roll out and preventing shrinking during baking.
Step 3: Blind Bake the Crust
Preheat your oven to 375°F and roll out the chilled dough into a 12-inch circle. Carefully transfer it to your pie plate, trim excess dough, and shape the edges for a neat finish. Don’t forget to poke holes in the crust with a fork to prevent bubbling. Line it with parchment and pie weights, then bake until the edges look dry—this pre-baking keeps the crust crisp once the custard is poured in.
Step 4: Mix the Lemon Custard Filling
Lower the oven to 350°F, then whisk together sugar and melted butter until smooth. Add flour, eggs, and egg yolk for thickening and a rich texture. Stir in buttermilk along with lemon zest and juice, vanilla, nutmeg, and a pinch of salt. The buttermilk’s tang and lemon give the filling its signature bright flavor that characterizes this Buttermilk Lemon Custard Pie Recipe perfectly.
Step 5: Bake the Pie
Pour the luscious filling into your prebaked crust, then bake for 45 to 50 minutes until the center sets like a custard. Keep an eye on the crust; if it starts to brown too quickly, tent it with foil. Patience is your friend here, as letting it cool completely at room temperature is what ensures those clean, perfect slices.
How to Serve Buttermilk Lemon Custard Pie Recipe
Garnishes
A simple dusting of powdered sugar adds just the right touch of sweetness and elegance. If you want to amplify the lemony vibe, fresh lemon zest or thin lemon slices placed artfully on top create a stunning visual. A dollop of whipped cream, perhaps lightly sweetened or flavored with vanilla, complements the tart custard beautifully.
Side Dishes
The bright, tangy qualities of this pie pair wonderfully with fresh berries or a scoop of vanilla ice cream. For a more grown-up touch, a light green salad with a citrus vinaigrette can balance a slice of pie on your dessert menu. Coffee or a light herbal tea are excellent beverage companions that bring harmony to the flavors.
Creative Ways to Present
Try serving the pie in individual mini tart pans for elegant portions at a party. Alternatively, turn leftovers into a deconstructed dessert by crumbling the crust over lemon curd with whipped cream. You can also layer slices between meringue for a delightful textural contrast that’s both surprising and delightful.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, cover your Buttermilk Lemon Custard Pie Recipe tightly with plastic wrap or store in an airtight container. Keep it refrigerated for up to three days to maintain its freshness and texture. The custard firms up nicely in the fridge, making slices easier to serve.
Freezing
While you can freeze the pie, it’s best to freeze the crust separately for optimal texture. Wrap the unbaked crust tightly and freeze for up to a month. Once ready, bake the crust, then prepare the filling fresh. Freezing the entire baked pie often changes the texture of the custard, so proceed with caution.
Reheating
If you prefer your pie slightly warm, reheat it gently in the oven at 300°F for about 10 minutes. Avoid microwaving as it can make the filling watery and the crust soggy. The gentle oven warmth preserves the pie’s delicate custard and flaky exterior just perfectly.
FAQs
Can I use a store-bought pie crust for this recipe?
Absolutely! While homemade crust offers that unbeatable flaky texture, a high-quality store-bought crust can work well, especially if you’re short on time. Just blind bake it as directed for best results.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5-10 minutes. This homemade substitute mimics the tang and acidity necessary for the perfect custard.
How can I tell when the custard is fully baked?
The pie is done when the center is mostly set but still slightly jiggly when you gently shake the pan. It will continue to firm up as it cools, so avoid overbaking to keep it creamy and luscious.
Why does the crust need to be blind baked?
Blind baking prevents the crust from becoming soggy by baking it ahead of adding the custard filling. This ensures a crisp, golden crust that holds up beautifully to the moist filling.
Can I make this pie ahead of time for a gathering?
Definitely! Prepare the crust and filling a day ahead. Bake the pie the day of your event to serve it fresh, or bake it fully and chill overnight—both options yield a delicious result and save you time on the big day.
Final Thoughts
I truly hope you give this Buttermilk Lemon Custard Pie Recipe a try because it’s a slice of sunshine wrapped in a flaky crust. There’s an undeniable charm in how its creamy texture and zesty lemon notes come together to create something both nostalgic and fresh. Whether you’re baking for yourself, your family, or a crowd, this pie is sure to become a cherished go-to in your recipe collection. Happy baking and even happier eating!
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Buttermilk Lemon Custard Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This classic Buttermilk Pie features a tender, flaky crust filled with a rich, tangy custard made from buttermilk, eggs, and a hint of lemon. Sweet and slightly nutmeg-spiced, this Southern favorite bakes to golden perfection and is a delightful dessert for any occasion.
Ingredients
For the Pie Crust:
- 1¼ cups all-purpose flour (150 grams)
- 1 teaspoon granulated sugar (4 grams)
- ½ teaspoon kosher salt
- ¼ cup unsalted butter, cold and cut into small cubes (57 grams, ½ stick)
- ¼ cup vegetable shortening, cold and cut into cubes (46 grams, ¼ stick)
- ¼ cup ice water (57 grams)
For the Pie Filling:
- 1½ cups granulated sugar (300 grams)
- ½ cup unsalted butter, melted (113 grams, 1 stick)
- 3 tablespoons all-purpose flour (23 grams)
- 3 large eggs, room temperature (150 grams)
- 1 large egg yolk, room temperature (14 grams)
- 1 cup buttermilk, room temperature (227 grams)
- 1 teaspoon lemon zest (2 grams)
- 1 tablespoon lemon juice (14 grams, from ½ lemon)
- 1 teaspoon pure vanilla extract (4 grams)
- Pinch ground nutmeg
- Pinch kosher salt
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt until evenly combined, forming the base for the pie crust.
- Cut in Fats: Add the cold cubed butter and vegetable shortening to the dry mixture. Using a pastry cutter or two forks, work the fats into the flour until the mixture resembles pea-sized pieces or smaller.
- Add Ice Water: Stir in 2 tablespoons of ice water, then gradually add the remaining tablespoons one at a time, just until the dough becomes crumbly but starts to hold together.
- Knead Dough: Gently knead the dough a few times with your hands to bring it together into a cohesive mass.
- Chill Dough: Transfer the dough onto plastic wrap, form into a disc, wrap tightly, and refrigerate for at least 1 hour to chill and firm up.
- Preheat Oven: Set the oven temperature to 375°F (190°C) to prepare for baking the crust.
- Roll Out Dough: On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it carefully to a pie plate, trim excess dough, and shape the edges by folding under and pinching them decoratively.
- Dock Crust: Poke small holes throughout the bottom and sides of the crust to prevent bubbling during baking.
- Blind Bake: Line the pie crust with parchment paper and fill with pie weights. Bake for 10-12 minutes, or until the edges look dry and set.
- Cool Crust: Remove the crust from the oven and let it cool for 10 minutes. Carefully remove the pie weights and parchment paper and let the crust continue cooling while preparing the filling.
- Lower Oven Temperature: Reduce the oven temperature to 350°F (175°C) for baking the filled pie.
- Combine Sugar and Butter: In a large bowl, whisk together the granulated sugar and melted butter until fully blended.
- Add Dry Ingredients and Eggs: Whisk in the flour, followed by the whole eggs and egg yolk until smooth and combined.
- Incorporate Buttermilk and Flavorings: Add buttermilk, lemon zest, lemon juice, vanilla extract, nutmeg, and salt. Whisk until everything is well mixed and the filling is smooth.
- Fill Pie Crust: Pour this custard filling evenly into the prepared pie crust.
- Bake Pie: Bake for 45-50 minutes, or until the center is set and slightly jiggly but not liquid. If the top browns too quickly, tent with foil to prevent overbrowning.
- Cool and Serve: Allow the pie to cool completely at room temperature before slicing to ensure the filling is fully set.
Notes
- Ensure all cold ingredients for the crust remain chilled to achieve a flaky texture.
- Room temperature eggs and buttermilk help the filling blend smoothly and bake evenly.
- Blind baking the crust prevents a soggy bottom by partially cooking the dough before adding the wet filling.
- You can substitute lemon zest and juice with orange zest and juice for a slightly different citrus flavor.
- Store leftovers in the refrigerator and consume within 3 days for best freshness.
