This pie is a guaranteed winner. With pie season coming up (Thanksgiving is really all about the pies, is it not?) I thought I would share my Buttermilk Pie that goes great with the standbys like pumpkin and pecan. I say "my" but this recipe is really a classic. It has a kind of vintage vibe to it – like something your Grandma would have baked. This pie works in any season, by the way, not just the Fall.
This pie won't win any beauty pageants but it makes up for it in taste. It develops this lovely sugary crust on the top and is a creamy custard on the inside.
I'm also going to share a tip with you that has saved me from pouring gallons of buttermilk down the drain over the years. You know when a recipe calls for 1/4 cup of buttermilk but the store only sells it in quarts? Drives me nuts. Dry buttermilk is what you want. It is sold in the baking aisle (look on the top or bottom shelf) or you can order it online. I store it in the fridge and it keeps for a really long time. You generally add with the dry ingredients and add the equivalent amount of water to the wet ingredients but for this pie you mix it together before hand and add it.
Buttermilk Pie
Preheat oven to 350° F
- 9" pie crust (recipe of your choice or pre-made – we aren't here to judge)
- 4 eggs
- 1/2 cup butter softened
- 1 1/3 cup buttermilk (or 5 1/4 Tbsp. Dry Buttermilk mixed with 1 1/3 cups water)
- 2 cups sugar
- 4 Tbsp. flour
- 1 1/2 tsp. vanilla
- 1 Tbsp. lemon juice
- 1/8 tsp. grated nutmeg
Beat the eggs well, add butter, sugar and flour. Mix until smooth. Add the buttermilk, vanilla, nutmeg and lemon juice and mix well. Pour into the unbaked pie shell. Bake for 60 minutes (check at 50 minutes and every five minutes thereafter until a knife inserted comes out clean).
Let chill in the refrigerator for at least two hours before serving.
I hope you'll try it – if you do let me know what you think.
