epicurious5.0
Buttermilk Pie
An old-fashioned Southern dessert, buttermilk pie sports a sweet-tangy custard. This easy recipe comes together in a single mixing bowl.
👥 8 Servings👤 Genevieve Yam📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 350°. If using 1 disk of Our Favorite Pie Dough, roll out on a lightly floured surface to a 14" round. Transfer to a 9"-diameter pie dish, then lift edges and allow dough to slump down into dish. Trim dough, leaving about 1" overhang. Fold overhang under and crimp edges. Prick bottom all over with a fork. Freeze ⏱️ 15 minutes.
2
Line pie dough or one 9"-diameter store-bought pie crust with 2 sheets of parchment paper or aluminum foil, leaving overhang, and fill with pie weights or dried beans. Place pie dish on a rimmed baking sheet and bake crust until dry around the edges, 20–⏱️ 25 minutes for homemade and 15–⏱️ 20 minutes for store-bought. Remove parchment and pie weights. Continue to bake crust until surface looks dry and is golden in spots, 10–⏱️ 15 minutes for homemade and about ⏱️ 5 minutes for store-bought. Transfer pie dish to a wire rack and let crust cool slightly while you make the filling.
3
Whisk 1 cup sugar, 3 Tbsp. all-purpose flour, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl to combine. Add 3 large eggs, room temperature, 1½ cups buttermilk, room temperature, 4 Tbsp. unsalted butter, melted, slightly cooled, 1 Tbsp. finely grated lemon zest, 1 Tbsp. fresh lemon juice, and 1 tsp. vanilla bean paste or 1½ tsp. vanilla extract and mix well.
sugar1 cup. all-purpose flour, plus more for surface3 Tbsplarge eggs, room temperature3½ cups buttermilk, room temperature1. unsalted butter, melted, slightly cooled4 Tbsp. finely grated lemon zest1 Tbsp. fresh lemon juice1 Tbsp. vanilla bean paste or 1½ tsp. vanilla extract1 tsp
4
Pour filling into blind-baked crust and gently tap on counter to evenly distribute. Depending on the height of your crust, you may have some filling left over. Bake pie until crust is golden brown and filling is just set and golden, 60–⏱️ 70 minutes. Turn off oven, prop door open, and let pie sit in oven ⏱️ 15 minutes. Transfer pie to a wire rack and let cool completely. Do ahead: Pie can be baked 3 days ahead. Cover and chill. Bring to room temperature before serving. Editor’s note: This recipe was first printed in September 2022. Head this way for more of our favorite custard and cream pies →
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