Buttermilk Pie
This pie is super easy to make and has a wonderfully creamy texture.
Ingredients
Crust
- 1 ½ cups all-purpose flour
- 1 Tablespoon granulated sugar
- ½ teaspoon salt
- 6 Tablespoons cold butter cubed
- 3 Tablespoons cold shortening cubed
- 4-5 Tablespoons ice water
Pie
- 1 ½ cups granulated sugar
- 3 Tablespoons all-purpose flour
- 3 eggs
- 1 cup buttermilk
- ½ cup butter melted
- 1 Tablespoon lemon zest
- 3 Tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
Crust
- In a food processor combine flour, sugar, and salt. Pulse 3-4 times. Remove weights and parchment paper and bake 8-10 minutes or until lightly browned.
- Add butter and shortening and pulse 8-10 times until mixture resembles coarse meal.
- Drizzle 4 Tablespoons of water over mixture and pulse 4 to 5 times until dough clumps together, adding a teaspoon of water at a time if needed.
- Gently shape the dough into a flat disk. Wrap in plastic wrap and chill 30 minutes.
- Preheat oven to 400°.
- Roll dough into a 12" circle on a floured board. Fit into a 9" pie pan and crimp the edges. Prick the bottom and sides with a fork.
- Line pastry with parchment paper and fill with pie weights or beans. Bake at 400° for 10 minutes.
- Transfer to wire rack and cool completely (about 30 minutes).
Pie
- To make the pie, whisk the remaining sugar and flour together.
- Add eggs, buttermilk, butter, lemon zest, lemon juice, and vanilla.
- Pour into the crust and bake at 350° for 35-45 minutes or until almost set. Transfer to a wire rack and cool for one hour. Refrigerate before serving.
Notes
Recipe from Southern Living Magazine