Buttermilk Pie - Southern-Style Buttermilk Pie Recipe

buttermilk

🥗Healthier: low-fat buttermilk

💰Cheaper: milk with vinegar

Lower calorie option or a budget-friendly substitute.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Healthier fat option or a more affordable alternative.

Roll out the prepared pie dough and transfer it into a pie dish using a rolling pin.

Trim off any excess dough around the outside edge of the dish.

Fold in about a half inch of the dough to create a double thickness around the outside edge.

Crimp the dough by pressing between two fingers on the inside and one finger from the outside every inch or so.

Dock the crust with a fork by pricking it 10-12 times in the bottom and a few times around the sides.

Place a piece of parchment paper inside the crust and pour in baking weights (ceramic balls) to weigh it down.

Bake the crust in a preheated 350 degree oven for 15 minutes.

Carefully lift out the baking weights using the parchment paper and transfer them to a bowl, letting the crust cool completely.

In a mixing bowl, combine sugar and room temperature butter, smearing them together until combined.

Add flour and salt to the butter mixture and smear until the flour disappears.

Add 3 large eggs to the mixture and mix with a spatula until it becomes difficult to work with, then switch to a whisk and continue mixing until smooth.

Add a splash of real pure vanilla extract, freshly grated nutmeg, zest of 1 lemon, juice of 1 lemon, and 1 cup of buttermilk to the mixture.

Whisk until completely smooth and pour the filling into the cooled crust, ensuring it comes up just below the decorative edge.

Rotate the dish slowly for no apparent reason before transferring it to the oven.

Bake in a 350 degree oven for about 45 to 55 minutes until golden brown and just set, looking for a subtle wiggle but not a soupy jiggle.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens