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Bud's Round Top Buttermilk Pie - Cooking with Tami
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Bud's Round Top Buttermilk Pie

If you live in Texas, you may have been to Round Top, the giant antiques fair is held here twice a year. If you visit, you have to stop in at Royer's and have a slice of this heavenly buttermilk pie. If you are not lucky enough to live close by, then you are going to have to make this delicacy.
Plan Ahead Note: the pie crust needs to be refrigerated for one hour before rolling. The butter and eggs for the pie batter need to be at room temperature.
Print Recipe
Servings: 12 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon granulated sugar
  • ½ cup cold, unsalted butter cut into small pieces
  • ¼ cup ice water
Pie
  • ½ cup unsalted butter softened to room temperature
  • 3 cups granulated sugar
  • 3 eggs at room temperature
  • ¼ cup all-purpose flour
  • 1 cup buttermilk
  • 1 Tablespoon vanilla extract
  • ¾ teaspoon freshly ground nutmeg

Method
 

Pie Crust
  1. To make the crust: put the flour, salt, and sugar in a food processor. Pulse a few times to mix.
  2. Add the butter pieces and process for about 10 seconds, until the mixture is the consistency of coarse meal.
  3. With the food processor running. slowly add the ice water in a thin stream just until the dough holds together. Do not process the dough for more than half a minute.
  4. Turn the dough out, roll it into a ball, and wrap it securely in plastic wrap. Refrigerate 1 hour before rolling out. Set aside.
Pie
  1. To make the pie: Preheat the oven to 300°.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until fluffy.
  3. Add the eggs and flour and stir on low until well blended.
  4. Add the buttermilk, vanilla, and nutmeg and combine well.
  5. Pour into the unbaked pie shell. Bake for 1 ½-2 hours or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack and refrigerate before serving. 

Notes

Recipe from Sweet on Texas Cookbook