Buttermilk Pie Recipe

Sweet and tangy custard-like filling in southern buttermilk pie. Eat it simple or with whipped cream and fresh berries!

– 1 pie crust (homemade or store bought) – 1 ½ cups granulated sugar (300 grams) – 2 tablespoons all-purpose flour (16 grams) – ¼ teaspoon salt – ¼ teaspoon ground nutmeg – 1 cup buttermilk at room temperature (240 ml) – ½ cup unsalted butter melted and slightly cooled (1 stick; 115 grams)

Ingredient

– 3 large eggs at room temperature and lightly beaten – 2 teaspoons pure vanilla extract – 1 tablespoon fresh lemon juice (15 ml)

Direction

Prep pie crust: Preheat oven to 400°F (204°C).The pie dough should be 12 inches. Carefully place into a 9-inch pie plate and trim or tuck extra dough.

1

While oven warms, refrigerate pie pan and dough 15–20 minutes. Out of the fridge, adorn the pie plate borders and line the bottom and sides with parchment or foil.

2

Push pie weights or beans against the sides. 15 minutes with pie weights until crust edges are lightly brown. Store-bought thin pie crusts may bake faster.

3

After baking, carefully remove parchment and pie weights. Return to oven for 5–6 minutes to firm crust bottom. Remove from oven and cool on a wire rack while making filling.

4

Pour batter into ramekins, filling each about ⅔ full. Each ramekin needs 105g batter. A toothpick inserted into ramekins should come out clean after 23–28 minutes.

5

Also See: 

Sticky Toffee Pudding Recipe