Buttermilk Pie

Ingredients

For the Pie Crust

• 2 cups all-purpose flour

• 2 sticks frozen butter (16 tablespoons total; adjust to 13 tablespoons if preferred)

• 1 tablespoon sugar

• ¼ teaspoon salt

• ½ cup ice water

For the Buttermilk Filling

• 1 cup granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

• 1 stick butter, melted (½ cup)

• ¼ cup all-purpose flour

• 1 cup buttermilk

Instructions

Part 1: Prepare the Pie Crust

Step 1: Combine the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, and salt. Mix until evenly distributed.

Step 2: Add the Butter

Grate the frozen butter or cut it into small pieces. Add it to the flour mixture and gently work it in with your hands for about 2 minutes, until the mixture resembles coarse crumbs.

Step 3: Add the Ice Water

Gradually add the ice water, gently mixing until the dough comes together. Avoid overworking the dough to keep the crust tender and flaky.

Step 4: Chill the Dough

Shape the dough into a disk, wrap it, and refrigerate for 1 hour.

Step 5: Roll Out the Dough

Lightly flour your work surface and rolling pin. Roll the chilled dough into a circle large enough to fit your pie pan, leaving approximately 2 inches of extra dough around the edges.

Step 6: Transfer to the Pie Pan

Carefully place the dough into the pie pan and gently press it against the bottom and sides. Trim or shape the edges as desired.

Important: Unlike the pumpkin pie recipe, this crust does not need to be blind-baked before adding the filling. The filling and crust will bake together in the oven.

Part 2: Prepare the Buttermilk Filling

Step 1: Mix the Sugar and Flour

In a large mixing bowl, combine the sugar and flour. Whisk them together to help prevent lumps from forming.

Step 2: Add the Eggs and Vanilla

Add the eggs and vanilla extract. Whisk until the mixture is smooth and well combined.

Step 3: Add the Melted Butter

Slowly pour in the melted butter, making sure it has cooled slightly so it does not cook the eggs. Mix thoroughly.

Step 4: Add the Buttermilk

Pour in the buttermilk and whisk until the filling is smooth, creamy, and evenly mixed.

Part 3: Assemble and Bake

Step 1: Fill the Crust

Pour the buttermilk filling into the unbaked pie crust. Spread the filling evenly and gently tap the pan on the counter to release any large air bubbles.

Step 2: Bake the Pie

Preheat the oven to 360°F (182°C). Place the pie in the oven and bake for approximately 25–30 minutes, or until the filling is set around the edges and the center has only a slight wobble.

If the crust begins to brown too quickly, loosely cover the edges with aluminum foil. Depending on your pie pan and oven, the pie may require additional baking time to set completely.

Step 3: Cool the Pie

Remove the pie from the oven and place it on a cooling rack. Allow it to cool completely so the filling can finish setting before slicing.

Step 4: Chill and Serve

For cleaner slices and a firmer texture, refrigerate the cooled pie before serving. Slice and enjoy!

Storage Tips

• Refrigeration: Store the pie covered in the refrigerator for 3–4 days.

• Make ahead: Prepare it a day in advance to allow the filling to set and the flavors to develop.

• Serving suggestion: Enjoy it chilled or slightly cool, on its own or with whipped cream.

Enjoy this simple, homemade buttermilk pie with its sweet vanilla filling and flaky, buttery crust!