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Old Fashioned Buttermilk Pie

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There’s something special about pulling a warm pie from the oven, its golden edges glistening as the steam curls into the air. One bite of old-fashioned buttermilk pie, and you’re instantly transported to cozy kitchens, faded aprons, and heartfelt conversations over dessert. No fancy gadgets required—just a few simple ingredients and a little patience, and you’ll have a custardy treat that’s both nostalgic and downright comforting.

Why You’ll Love It

  • Silky-smooth custard that practically melts on your tongue.
  • Minimal pantry ingredients—most are kitchen staples.
  • A gentle tang from buttermilk keeps sweetness in check.
  • Flaky crust that stays crisp, even under a wet filling.
  • Effortless enough for beginners, yet impressive for guests.
  • Easy to jazz up with spices, citrus zest, or chocolate chips.
  • Perfect for holiday gatherings, potlucks, or unexpected drop-ins.
  • Lasts for days in the fridge or freezer—snacking satisfaction secured.

Timing and Servings

Makes: 8 generous slices
Prep Time: 15 minutes
Bake Time: 45–50 minutes
Cool/Chill Time: 1–2 hours (for neat slices)
Total Time: about 2 hours

Ingredients

Old-Fashioned Buttermilk Pie

  • 1½ cups granulated sugar (regular or turbinado for a hint of caramel flavor)
  • ¼ cup unsalted butter, melted and slightly cooled (Land O’Lakes or similar)
  • 3 large eggs, room temperature (helps achieve a silky texture)
  • 1 tbsp all-purpose flour (King Arthur or a 1:1 gluten-free blend)
  • 1 cup full-fat buttermilk (shake well to blend)
  • 1 tsp pure vanilla extract (avoid imitation for best depth)
  • 1 unbaked 9-inch pie crust, chilled (homemade or store-bought)

Tip: Let the eggs and buttermilk sit at room temperature for about 30 minutes. This prevents the filling from curdling when mixed.

Directions

  1. Preheat your oven to 350°F (175°C) and position a rack in the center for even baking.
  2. In a mixing bowl, whisk the melted butter into the sugar until you see a sandy, pale mixture—this breaks down sugar lumps faster.
  3. Beat the eggs lightly in a separate bowl, then add them one at a time to the sugar-butter blend, stirring gently after each addition to keep the custard smooth.
  4. Sift the flour over the batter and fold it in with a silicone spatula. No streaks should remain—it keeps the filling lump-free.
  5. Pour in the buttermilk while whisking slowly from the center outward, creating little ribbons of air for a lighter bite. Stir in the vanilla last.
  6. Transfer the filling into the chilled crust. Give the pie a gentle tap on the countertop to release air bubbles—think of it as settling the custard before it bakes.
  7. Bake for 45–50 minutes, turning the pie halfway if your oven has hot spots. The edges should look set, and the center will jiggle just a bit when nudged.
  8. Cool on a wire rack for one hour. If you can wait, pop it into the fridge for another hour—clean slices are totally worth it. Otherwise, serve warm with a dollop of whipped cream.

Variations

  • Lemon Zest Lift: Stir in 1 tsp lemon zest for a bright, citrusy note.
  • Spiced Comfort: Add ½ tsp cinnamon or freshly grated nutmeg to the batter.
  • Chocolate Chip Twist: Fold in ¼ cup mini chocolate chips before baking.
  • Bourbon Raisin: Soak ¼ cup raisins in bourbon for 15 minutes, drain, then mix in.
  • Coconut-Lime Fusion: Swap half the buttermilk for coconut milk and add 1 tsp lime zest.
  • Vegan Version: Use dairy-free buttermilk and vegan butter in place of the originals.

Storage & Reheating Tips

Fridge: Cover loosely with plastic wrap or an airtight lid. Keeps for up to four days—though it rarely lasts that long. Crust might soften a bit over time.

Freezer: Wrap individual slices in foil or store in an airtight container for up to one month. Thaw overnight in the fridge for best texture.

Reheat: Warm a slice at 300°F for 5–7 minutes to bring back crispness, or zap in 10-second microwave bursts if you’re in a hurry.

Make-Ahead: Mix the filling and refrigerate for a few hours, then pour into the crust and bake when guests arrive.

FAQs

  • Can I use low-fat buttermilk? Yes, but the pie won’t be as rich; a tablespoon of heavy cream helps mimic full-fat texture.
  • Why did my pie crack? Overbaking or chilling too quickly can cause cracks; remove when the center still wiggles and let it cool gradually.
  • Is blind-baking the crust necessary? It’s optional—bake the empty crust for 10 minutes at 350°F, then fill and finish baking to avoid a soggy bottom.
  • How do I fix a runny filling? Check your flour measurement and sift it in thoroughly; bake a few extra minutes at a lower temp if needed.
  • Can I make it gluten-free? Absolutely—use a certified gluten-free crust and a 1:1 flour blend with xanthan gum.
  • Why did the center sink? That usually means underbaking or too much liquid; aim for a slight wobble and don’t open the oven door early.
  • Can I add fresh fruit? Berries or thin apple slices work, but drain any excess moisture so the filling stays firm.
  • How do I keep crust edges from browning too fast? Shield the edges with foil or a pie shield after 20 minutes of baking.

Conclusion

Old-fashioned buttermilk pie is proof that simple ingredients can create something truly memorable—a flaky shell holding a sweet-tangy custard that feels like home. Give it a try, and let each forkful whisk you back to warm kitchens and happy chatter. If you bake one, come back and share your favorite twist!

Old-Fashioned Buttermilk Pie

A comforting and nostalgic pie with a dreamy custard-like texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 2 minutes
Servings 8 slices

Ingredients
  

granulated sugar

unsalted butter, melted and slightly cooled

large eggs, room temperature

all-purpose flour

full-fat buttermilk

pure vanilla extract

unbaked 9-inch pie crust

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