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
Scale
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.
