Southern Buttermilk Pie: Old Fashioned Recipe - Steph’s Stove

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt provides similar tanginess with fewer calories; milk with vinegar is a budget-friendly substitute.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds more nutrients; cake flour can be cheaper and yields a lighter texture.

Preheat the oven to 400°F (204°C).

Dock the pie crust by poking holes in it with a fork.

Place aluminum foil in the pie crust and fill it with black-eyed peas to weigh it down.

Blind bake the crust in the oven for 10 minutes.

In a mixing bowl, whisk together 1 and 1/2 cups granulated sugar and 3 tablespoons all-purpose flour.

Crack 3 large eggs into a separate bowl and whisk them individually before adding to the sugar and flour mixture.

Add 1 cup of cold buttermilk to the mixture and whisk until combined.

Melt 1/2 cup of butter and mix it into the filling until well combined.

Zest one large lemon to get about 1 tablespoon of zest and add it to the mixture.

Juice the lemon to obtain 3 tablespoons of lemon juice and add it to the filling.

Add 1 teaspoon of vanilla extract to the mixture and mix until incorporated.

Remove the pie crust from the oven and take out the aluminum foil and black-eyed peas.

Adjust the oven temperature down to 350°F (175°C).

Pour the filling into the pre-baked pie crust.

Bake the pie for 35 to 40 minutes, checking the crust after 20 minutes and using a pie guard if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens