Creamy Southern Buttermilk Pie (Printer-Friendly)
A smooth, tangy southern pie featuring creamy custard and hints of lemon and vanilla.
# What You’ll Need:
→ Dry Ingredients
01 -
1 1/3 cups granulated sugar
02 -
2 1/2 tablespoons all-purpose flour
→ Wet Ingredients
03 -
3/4 cup buttermilk
04 -
1/2 cup (1 stick) salted butter, melted
05 -
3 large eggs
06 -
1 tablespoon fresh squeezed lemon juice
07 -
2 teaspoons vanilla extract
→ Crust
08 -
1 (9-inch) deep dish pie crust
# Steps to Follow:
01 -
Set the oven temperature to 350°F (177°C) to prepare for baking.
02 -
In a large mixing bowl, blend together granulated sugar and all-purpose flour until evenly combined.
03 -
Add buttermilk, melted salted butter, eggs, fresh lemon juice, and vanilla extract into the sugar and flour mixture. Whisk thoroughly until smooth and homogeneous.
04 -
Pour the filling mixture into the 9-inch deep dish pie crust set on a sheet tray to catch any overflow during baking.
05 -
Bake in preheated oven for 55 to 70 minutes until the top is golden brown and the filling is set but slightly jiggly in the center. If browning too quickly, cover loosely with foil.
06 -
Allow to cool at room temperature for at least 3 hours before serving. Optional to chill in the refrigerator and garnish with powdered sugar or whipped cream.
# Helpful Hints:
01 -
Ensure eggs and buttermilk are close to room temperature for best incorporation and texture.
02 -
Using fresh squeezed lemon juice enhances flavor and prevents off-tastes.
03 -
If baking causes excessive browning, tent with foil to protect the surface.