Buttermilk Pie is a pie found in the South! I was looking for recipes to use up some leftover buttermilk. Decided to google and see if this existed, and well here we are, and it’s DIVINE!!!
The texture of this pie is velvety! The tang is just right. It’s like a cross between a cheesecake and a custard. This one is a must bake!!!
I needed to modify the recipes that I found because they are made for 9 inch pie tins. The ceramic pie pans are generally a little bit larger and deeper.
I used a homemade all butter pie crust. You can use a store bought one if that’s easier for you, but it’s very easy to make and you can make it by hand!
Ingredients:
All butter pie crust
1 1/4 cup a.p. Flour
1/4 tsp salt
1 stick cold butter
1/4 cup ice water
Pie filling
1 cup granulated sugar
4 large eggs
3 Tbsp. flour
1 1/2 cups whole buttermilk, room temperature
Juice of 1/2 a lemon
Zest of 1 lemon
1 tbsp vanilla extract
1/4 tsp of salt
1/8 tsp. freshly grated nutmeg
Powdered sugar, to serve
Directions:
Mix the flour & salt. Cube 1 stick of cold butter. Using your finger tips, massage the butter into the flour mixture. You will eventually end up with the texture of coarse corn meal with slightly bigger walnuts size pieces of floured butter. Add in the ice water to form a dough.
Make that into a disc and place in the fridge for 30 minutes.
Take the filling ingredients out of the fridge to become room temperature.
Roll out the cold dough and prepare your pie dish. Place it in the fridge or freezer. When east par bake it at 425 F with pie weights in it for 15 minutes. Remove the weights and continue to bake till the base is dry; another 10 minutes.
Pour the batter into the pie crust. Bake at 350 F for 45-50 minutes.
Cool at room temperature for an hour & refrigerate. Serve cold.
Dust a little bit of powdered sugar.
Kali Oreksi!
on xenia street 