Old Fashioned Buttermilk Pie
This custardy dessert features a flaky crust and a silky-smooth, sweet-tangy filling that practically melts on your tongue. Made with simple pantry staples, it bakes up with golden edges and a delicate custard center.
Ingredients
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and position a rack in the center for even baking.
- In a mixing bowl, whisk the melted butter into the sugar until you see a sandy, pale mixture to break down sugar lumps faster.
- 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.
- Sift the flour over the batter and fold it in with a silicone spatula until no streaks remain.
- Pour in the buttermilk while whisking slowly from the center outward to create ribbons of air, then stir in the vanilla last.
- Transfer the filling into the chilled crust and give the pie a gentle tap on the countertop to release air bubbles.
- Bake for 45–50 minutes, turning halfway if your oven has hot spots, until the edges are set and the center jiggles just slightly.
- Cool on a wire rack for one hour, then optionally refrigerate for another hour for clean slices, or serve warm with a dollop of whipped cream.
Notes
Let eggs and buttermilk sit at room temperature for about 30 minutes to prevent curdling. Cover loosely with plastic wrap and store in the fridge for up to four days, or freeze slices for up to one month.
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