Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
For the Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter, melted and cooled slightly
- 3 large eggs, beaten
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Zest of one lemon
- Pinch of salt
Instructions:
1. Prepare the Pie Crust: a. In a food processor, combine flour, sugar, and salt. Pulse to mix. b. Add the chilled, cubed butter and pulse until the mixture resembles coarse crumbs. c. Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together. d. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. e. Preheat the oven to 375°F (190°C).
2. Roll out the Pie Crust: a. On a floured surface, roll out the chilled dough into a circle to fit your pie dish. b. Carefully transfer the crust to a 9-inch pie dish, press it into the bottom and up the sides, and trim any excess.
3. Prepare the Filling: a. In a large bowl, whisk together sugar and flour. b. Add melted butter and beaten eggs, mixing well. c. Stir in buttermilk, vanilla extract, lemon juice, lemon zest, and a pinch of salt. Mix until smooth.
4. Bake: a. Pour the filling into the prepared pie crust. b. Bake in the preheated oven for 45-50 minutes or until the center is set and the top is golden brown. c. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
5. Cool and Serve: a. Allow the buttermilk pie to cool completely on a wire rack before slicing. b. Serve at room temperature or chilled, optionally topped with a dollop of whipped cream.
Enjoy your delicious Buttermilk Pie!
