Buttermilk Pie
Buttermilk Pie is a sweet creamy pie with just a hint of lemon. A great pie for Thanksgiving.
Ingredients
- 9" single crust pie dough
- 1/2 cup butter, melted and slightly cooled
- 1 ¼ cups sugar
- 3 large eggs, room temperature
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- (optional) sweetened whipped cream and berries for topping
Instructions
- Preheat oven to 425° F. On a lightly floured surface, roll dough to fit a 9-inch pie plate. Crimp edge of crust. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
- Place on a baking sheet; bake until edge is light golden brown, 8 minutes. Remove foil and weights; bake until bottom is golden brown, 6 minutes longer. Cool. Reduce oven setting to 350° F.
- In a large bowl, beat butter and sugar until blended. Add eggs, 1 at a time, beating well after each addition. Beat in flour and salt. Gradually stir in buttermilk, lemon juice, lemon zest, and vanilla.
- Pour filling on top. Bake until center is set, 45-55 minutes. Cover top loosely with foil during the last 15 minutes if crust is browning too much.
- Cool completely on a wire rack. Great served chilled with whipped cream and berries. Refrigerate leftovers.