Buttermilk Pie

 

It wasn’t until this year that I discovered both of my sons consider Buttermilk Pie their favorite holiday pie. I always make Pumpkin Pie, Southern Pecan Pie, and Baller Sugar Cookies for us to decorate. Well, no more neglecting the one pie they love the most; they never said a word because they’re sweet like that. My favorite part about making this pie is how simple it is to make. You don’t want a custard pie to have too strong of an egg-y flavor to it, so I think this recipe has a great balance.

 
 
 
 

Crust Elements

2-1/4 CUPS ALL-PURPOSE FLOUR

1 TEASPOON SEA SALT

1 CUP UNSALTED BUTTER, VERY COLD AND GRATED

3-4 TABLESPOONS ICE WATER

Filling Elements

1-1/2 CUPS CANE SUGAR

3 TABLESPOONS ALL-PURPOSE FLOUR

1/2 TEASPOON SEA SALT

3 LARGE EGGS, ROOM TEMPERATURE

1/2 CUP UNSALTED BUTTER, MELTED AND COOLED

1 CUP BUTTERMILK, ROOM TEMPERATURE

1 TABLESPOON VANILLA EXTRACT

1/2 TEASPOON GROUND NUTMEG, OPTIONAL

Directions

  1. In a medium mixing bowl, combine flour and sea salt using a sifter. 

  2. Add the flour mixture to a food processor fit with a blade.

  3. Add cubed butter to the flour mixture, add the lid, and process until mixture is like coarse sand.

  4. Remove the insert at the top and add the ice water, 1 tablespoon at a time, until the dough begins to come together. 

  5. Continue processing for another few seconds until all dough is formed into one mass.

  6. Turn out the dough onto a lightly floured surface and shape into a disk.

  7. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

  8. Preheat the oven to 350°F (176°C). 

  9. Roll out the chilled dough on a lightly floured surface into a 12-inch circle and transfer to a 9-inch pie plate. Trim and crimp the edges as desired.

  10. In a large mixing bowl, whisk together cane sugar, flour, and sea salt.

  11. Add eggs, melted butter, buttermilk, and vanilla extract to the sugar mixture, whisking until smooth and well-combined.

  12. Pour the filling into the prepared pie crust. 

  13. Sprinkle ground nutmeg over the top, if desired.

  14. Bake for 50-60 minutes, or until the filling is set and the top is lightly golden; center should be slightly jiggly.

  15. Remove from the oven and let cool to room temperature before slicing.

 
 

x, Melissa

 
PieMelissa ChildressButtermilk, Custard, VanillaComment