Buttermilk Pie: A Classic Southern Dessert

For the Pie Crust (or use store-bought):

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 3–4 tablespoons ice water

For the Filling:

• 1 ½ cups granulated sugar
• 3 tablespoons all-purpose flour
• ½ teaspoon salt
• 3 large eggs, room temperature
• 1 cup buttermilk
• ½ cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice or zest (optional)
• A pinch of nutmeg (optional)

Step-by-Step Instructions

1. Prepare the Pie Crust

1. In a mixing bowl, whisk together flour and salt.
2. Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Refrigerate while preparing the filling.

2. Make the Filling

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the sugar, flour, and salt.
3. Add the eggs and beat until smooth.
4. Gradually stir in the buttermilk, melted butter, vanilla extract, and lemon juice or zest if using. Mix until fully combined.

3. Assemble the Pie

1. Pour the filling into the prepared pie crust.
2. Sprinkle a pinch of nutmeg over the top for added flavor if desired.

4. Bake the Pie

1. Place the pie on the middle rack of the oven.
2. Bake for 50–60 minutes, or until the filling is set and the top is golden brown. A slight jiggle in the center is fine; it will firm up as the pie cools.
3. If the crust browns too quickly, cover the edges with foil or a pie shield.

5. Cool and Serve

1. Allow the pie to cool completely on a wire rack before slicing.
2. Serve at room temperature or chilled, plain or with a dollop of whipped cream.

Tips for Perfect Buttermilk Pie

1. Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for a smoother filling.
2. Prevent a Soggy Crust: Partially blind-bake the crust before adding the filling if desired.
3. Flavor Variations: Add a touch of cinnamon, almond extract, or orange zest for a unique twist.

Storage

• Refrigerator: Store leftover pie in an airtight container or covered with plastic wrap for up to 4 days.
• Freezer: Freeze the pie for up to 2 months. Thaw in the refrigerator before serving.

Conclusion
Buttermilk pie is a testament to the beauty of simple, classic recipes. Its rich, custardy filling paired with a tender crust makes it a dessert that’s both nostalgic and satisfying. Whether you’re sharing it at a family gathering or enjoying a slice with your afternoon coffee, this pie is sure to become a beloved staple in your baking repertoire.