Buttermilk Pie

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Yield: one 9" pie, 8 to 10 srvings

Recipe photo

This traditional custard-like pie from the South is best served either warm from the oven, or after having been chilled.

Buttermilk Pie

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one 9" pie, 8 to 10 srvings
Published: 12/20/2011

Ingredients

Crust

  • 1 ½ cups King Arthur Unbleached All-Purpose Flour or King Arthur Perfect Pastry Blend
  • 1 tablespoon dried buttermilk powder, optional
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ cup vegetable shortening
  • ¼ cup (4 tablespoons) cold unsalted butter
  • 1 teaspoon white or cider vinegar
  • 3 to 5 tablespoons (1 ½ to 2 ½ ounces) ice water

Filling

Directions

1) To make the crust: Whisk together all of the dry ingredients.

2) Work in the shortening and then the butter until they're well combined with the dry ingredients.

3) Sprinkle the vinegar and 3 tablespoons of the water over the dough, and toss with a fork. Once the dough becomes cohesive stop mixing, only adding water if the dough doesn't easily hold together when squeezed.

4) Flatten the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.

5) Preheat the oven to 325°F and place the oven rack in its lowest position.

6) Roll the dough into a 12" to 13" circle and settle it gently into a 9" pie pan. Flute or crimp the edge of the crust as desired, then place in the refrigerator while you make the filling.

7) To make the filling: Beat the eggs slightly and add the sugar, flour, and salt.

8) Add the melted butter and mix well. Mix in the buttermilk and vanilla extract. Pour the filling into the unbaked crust.

9) Bake the pie for 20 minutes on the bottom rack of the oven, to allow the bottom to brown.

10) Move the pie to the middle of the oven, and continue to bake for another 40 minutes, until the custard is set and a very thin crust has formed on top.

11) Remove the pie from the oven and place on a rack. Serve warm, or cool to room temperature, then cover and refrigerate.

Yield: one 9" pie.

Reviews

1
  • star rating 07/29/2014
  • lluv2bake from KAF Community
  • Pie was Excellent and flavorful. The crust was to die for. So easy to make. Flaky, delicious. Definantly going in my recipie box. Thanks KA. I love your products and recipies!
  • star rating 08/11/2012
  • Lisa561 from KAF Community
  • I must have done something wrong with this recipe. I didn't make the pie crust, used store bought, however, I have never had this problem. The pie came out greasy!!! The butter was oozing to the top of the pie. I have made custard pies with store bought pie crusts, Any idea's why this happened? Would appreciate KA opinion on this Strange. Very very sweet and you could actually see sugar granules like it never dissolved.
    Sorry for the disappointment - here are some tips - Beat the eggs slightly (not until foamy), be sure the butter is melted and still warm to the touch. If the result is grainy the eggs may be overbeaten or your might consider using castor or baker's special fine sugar. If these tips don't help catch the culprit, call our Baker's Hotline at 802-649-3717. Irene @ KAF
  • star rating 02/28/2012
  • megarnold78 from KAF Community
  • The custard is slightly sweet with just the right amount of vanilla. It set perfectly, very creamy and rich. Such simple flavor, very comforting. This will become a staple holiday pie. Bonus--it couldn't be any easier to make!
  • star rating 02/15/2012
  • Jan from Reno NV
  • I loved this pie. I made the crust and pie according to the recipe. The only thing I changed was; I baked in a convection oven (at the same temperature, but about 10 mins. less time. (I live at a high altitude.) I may use the pie crust with other fillings. It was so yummy. The pie was sweet, but the buttermilk added a nice tang.
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