Buttermilk Pie Recipe

INGREDIENTS

• 1 premade refrigerated pie crust
• 3 large eggs 150 grams
• 1½ cups granulated sugar 300 grams
• ½ cup unsalted butter 113 grams, melted and cooled (1 stick)
• 3 tablespoons all-purpose flour 23 grams
• 1 cup buttermilk 227 grams
• 1 tablespoon lemon juice 14 grams
• 1 teaspoon pure vanilla extract 4 grams
• 1 teaspoon kosher salt 3 grams
• Whipped cream optional

EQUIPMENT

• Kitchen Scale (optional)
• Pie Pan

Instructions

• Preheat oven to 400°F. Place pie crust in a 9-inch pie pan.1 premade refrigerated pie crust
• In a large mixing bowl, whisk together the eggs and sugar until combined.3 large eggs,1½ cups granulated sugar
• Next add in the butter, flour, buttermilk, lemon juice, vanilla, and salt.½ cup unsalted butter,3 tablespoons all-purpose flour,1 cup buttermilk,1 tablespoon lemon juice,1 teaspoon pure vanilla extract,1 teaspoon kosher salt
• Whisk until everything is all combined and smooth.
• Pour the batter into pie crust.
• Place the pie in the oven and bake for 10 minutes.
• After 10 minutes, reduce the heat to 350°F and bake about 40 minutes until golden and the middle is slightly jiggly.
• Let cool on counter completely.
• Refrigerate for at least 4 hours. Serve topped with whipped cream, if desired.Whipped cream

NOTES

• The middle of the buttermilk pie should be slightly jiggly when you remove it from the oven. If it’s runny, continue baking in 5 minute intervals until it reaches the desired consistency.
• For a summery twist, try adding a few tablespoons of crushed pineapple to the batter!
• To avoid burning the pie crust, wrap some aluminum foil around the edges of the crust. That way, the crust will bake all the way through, but not burn.

Storage: Store buttermilk pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.