Southern buttermilk pie has a sweet and tangy, custard-like filling. Top your slice with a dollop of whipped cream and fresh berries or enjoy it plain!
½cupunsalted buttermelted and slightly cooled (1 stick; 115 grams)
3large eggsat room temperature and lightly beaten
2teaspoonspure vanilla extract
1tablespoonfresh lemon juice(15 ml)
Instructions
To prepare the pie crust: Preheat the oven to 400°F (204°C).
Roll out the pie dough to about 12-inches in diameter. Carefully transfer to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges or tuck it under.
Place the pie plate in the refrigerator and allow the dough to chill for about 15 to 20 minutes while the oven is preheating.
Once the oven is preheated, remove the pie plate from the refrigerator, decorate the edges, and line the dough with parchment paper or foil, making sure to cover the bottom and the sides. Fill with pie weights or beans, making sure to press them up against the sides as well.
Bake with the pie weights for 15 minutes or until the edges of the crust start to lightly brown. If using a store-bought pie crust that's thinner, you may need to reduce the baking time slightly.
Remove from the oven, carefully remove the parchment paper (or foil) and the pie weights. Return to the oven to bake for 5 to 6 more minutes or until the bottom of the crust is set.
Remove from the oven and set aside to cool slightly on a wire rack while you prepare the filling.
To make the filling: Reduce the oven temperature to 350°F (180°C).
In a large mixing bowl, whisk together the sugar, flour, salt, and nutmeg. Then, whisk in the buttermilk, melted butter, eggs, vanilla extract, and lemon juice until just combined and no lumps remain.
Pour the filling into the partially baked pie crust.
Carefully transfer the pie to the oven. If needed, you can place the pie crust on a baking sheet in the oven first, then pour the filling into it. Bake for 40 to 50 minutes or until mostly set in the center.
Remove from the oven and place on a wire rack to cool completely.
Video
Notes
Storage Instructions: Leftover pie may be stored in an airtight container in the fridge for 3 to 4 days.