southern buttermilk pie

<span style="font-style: italic">Southern buttermilk pie is smooth, rich, and sweet. It's a delicious holiday dessert that's a little different from your traditional holiday or thanksgiving pies. (nut-free)</span>

Easy Southern Buttermilk Pie

pie crust

butter,

sugar

tbsp all-purpose flour (or white whole wheat flour)

eggs

buttermilk

tsp vanilla extract

tsp salt

Roll out pie crust and press into a pie dish.

In a large bowl, whisk together butter, sugar and flour until smooth. Add remaining ingredients and whisk until smooth. Pour filling into pie crust.

Bake pie 55-60 minutes, or until center is set. If the top starts to get too brown, cover it lightly with foil.

Remove from oven and cool completely before serving.

You&#039;ll love this old-fashioned buttermilk pie recipe -- a classic Southern dessert with a flaky, buttery pastry crust and a creamy, tangy, lemon custard filling!

Old Fashioned Lemon Buttermilk Pie

¼ cups (150 grams) all-purpose flour

(1 stick) cold salted butter, cut into ½-inch cubes

ice water, plus more as needed

eggs, lightly beaten

all-purpose flour

(1 stick) salted butter, melted and slightly cooled

lemon zest

lemon juice

vanilla extract

Optional garnish: whipped cream, fresh berries, fresh mint

Place the flour in a large bowl. Add the cold, cubed butter, tossing the cubes through the flour until each piece is well coated. Use your fingers or a pastry cutter to cut the butter into the flour just until the pieces of butter are about the size of peas.

Make a well in the center of the flour mixture. Add the ice water; use your hands or a fork to toss the flour mixture with the water until the dough comes together. Do not knead. Add more water, 1 tablespoon at a time, until the dough is properly hydrated (it shouldn’t be sticky, but it should hold together and you shouldn’t see any dry pockets of flour).

Press the dough into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for about 1 hour, or up to 2 days. You can also freeze the disc of pie dough for up to 3 months.

MAKE THE CRUST:

If the pie dough is really cold and firm, let it rest on the counter for about 10 minutes before rolling.

On a floured work surface, roll out the disc of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle that measures 12 inches in diameter. Carefully transfer the dough to a 9-inch pie plate. Tuck the excess dough under the edges, then use a fork or your fingers to crimp or flute. Cover with plastic wrap and place the crust back in the refrigerator to chill while you preheat the oven and make the filling.

ROLL OUT THE PIE CRUST:

Preheat the oven to 350° F.

In a large bowl, combine eggs, sugar, flour and butter. Mix well. Add the buttermilk, lemon zest, lemon juice and vanilla extract.

Pour the filling into the pie crust.

MAKE THE FILLING:

Bake in the 350° F oven for about 45 minutes, or until mostly set – there will still be a little bit of jiggle in the center when you shake the pie. Allow the pie to cool completely before slicing (it will continue to set as it cools). If the pie is still a bit too soft after cooling, chill it in the refrigerator for a few hours to firm it up.

Garnish with whipped cream, fresh berries or mint, if desired.

BAKE THE PIE:

An old-fashioned southern buttermilk pie recipe made with buttermilk, butter, eggs, sugar, and flour. This rich custard pie is surprisingly light in texture and tastes phenomenal!

Old Fashioned Buttermilk Pie Recipe

pie crust (homemade, refrigerated,

buttermilk (whole

unsalted butter (melted, one stick)

lemon juice (freshly squeezed)

salt

nutmeg

Preheat your oven to 350°F. Prepare your homemade or refrigerated pie crust by rolling it out into a pie plate and finishing the edges or set your frozen pie crust on the counter while you make the filling.

In a medium mixing bowl, whisk together the buttermilk, eggs, melted butter, vanilla, and lemon juice.

In a separate large mixing bowl, whisk together the flour, sugar, salt, and nutmeg. Pour the buttermilk mixture into the bowl with the flour mixture and whisk until thoroughly combined.

Pour the filling into the prepared pie crust and bake uncovered for 55 to 65 minutes, or until the center is set and a golden brown crackly crust forms on top.

Allow the pie to cool completely, top with fresh whipped cream, and enjoy!

If you’re in the mood for a classic Southern dessert, look no further than this Southern buttermilk pie recipe. This old-fashioned favorite is made with simple ingredients and comes together quickly for a delicious end to your meal.

Southern Buttermilk Pie

Prepared pie crust (deep dish style)

c Buttermilk

½ c Butter (softened)

tbsp All purpose flour

Sugar

tsp Vanilla extract

eggs (Large)

Heat the oven to 350 degrees.

Place the sugar and butter into a mixing bowl, and blend until smooth.

Add the eggs to the mixing bowl, and beat until well combined.

Mix in the flour, buttermilk, salt, vanilla and nutmeg. Blend until smooth and creamy.

Pour the mixture into the pie crust, and bake for 50-60 minutes, or until firm and cooked through.

Cool to room temperature before serving.

You can cover the edges of the crust with aluminum foil if they are browning too much.

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Easy Southern Buttermilk Pie

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Top 4 southern buttermilk pie recipes from across the web

The most viewed southern buttermilk pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Southern Buttermilk Pie

Old Fashioned Lemon Buttermilk Pie

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The most viewed southern buttermilk pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine