Creamy Southern Buttermilk Pie (Printer-Friendly)
A creamy, tangy southern custard pie with balanced sweetness and a flaky deep dish crust.
# What You'll Need:
→ Filling
01 -
1 1/3 cups granulated sugar
02 -
2 1/2 tablespoons all-purpose flour
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 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 to the dry mixture; whisk thoroughly until smooth and uniform.
04 -
Pour the prepared filling into the 9-inch deep-dish pie crust placed on a sheet tray to catch any spills.
05 -
Bake in the preheated oven for 55 to 70 minutes until the top is golden brown and the filling is slightly jiggly but set. If browning too quickly, loosely cover with aluminum foil.
06 -
Allow the pie to cool at room temperature for at least 3 hours before serving or refrigerate if preferred chilled.
# Extra Suggestions:
01 -
Use fresh-squeezed lemon juice to maintain flavor integrity. Allow eggs and buttermilk to approach room temperature for better mixing.