Classic Buttermilk Pie Recipes

CLASSIC BUTTERMILK PIE

Steps:

• In a medium mixing bowl, combine the flour, salt and sugar. Use hands to cut in the butter until the mixture resembles coarse breadcrumbs and no pieces are larger than a pea. Stir in the cold buttermilk until mixture starts to clump together. Use hands to form the dough into a tight ball, pat it into a disk about 1 1/2-inch thick and wrap tightly in plastic wrap. Chill for a least an hour and up to a day.
• Preheat oven to 425 degrees F. On a floured surface, roll pie crust into large circle. Press dough into a pie pan. Line the crust with a sheet of Reynolds Wrap® Aluminum Foil and fill the foil with pie weights or dried rice/beans. Make sure to get the weights into the corners of the pie and press into the bottom and sides. Chill the crust for 15 minutes and then bake for 15 minutes. Remove piecrust from the oven and remove the weights and foil. Reduce the oven to 350 degrees F and let the crust cool while you make the filling.
• Beat egg whites in a stand mixer with whisk attachment until soft peaks form. Set aside. Using the whisk attachment, cream butter and sugar. Add yolks to butter-sugar mixture and combine well. Add the flour, lemon juice, nutmeg and salt to the mixture. Slowly add in buttermilk and mix for 1 minute. Buttermilk will curdle slightly but will smooth out upon baking.
• Gently fold the egg whites into the buttermilk mixture. Pour mixture into the crust. Smooth with spatula and bake for 45-50 minutes or until golden and set in the middle. Cool thoroughly on a rack before serving.

SOUTHERN BUTTERMILK PIE RECIPE

Steps:

• Set the oven rack in the middle and preheat the oven to 350°F (180°C).
• For the pie crust: Lightly flour a work surface and roll the dough out into a round (12-inch diameter). Then, line an ungreased 9-inch pie pan with the dough and trim off the excess crust. Crimp the edges! If you prefer your pie to have a crisp bottom, place a sheet of parchment paper on top and add some dried beans or pie weights onto the bottom. Bake until the crust starts to set, about 15 minutes. Transfer to a wire rack and let it fully cool before filling. But if you don't mind yours having a soft bottom, skip the pre-baking pie shell step.
• Prepare the buttermilk filling: In a large bowl, cream the butter and whisk in the sugar with a hand mixer. Then add eggs, preferably one at a time, while whisking until combined. Add the flour and salt and whisk until combined. Next combine buttermilk, vanilla, nutmeg, lemon juice, and lemon zest, and whisk until homogeneous.
• Bake the pie: Pour the buttermilk mixture into the unbaked pie crust and bake for 55-70 minutes, or until set on top and slightly jiggly (not liquidy) in the middle.
• Let it cool: Transfer the pie plate to a wire rack and allow it to cool completely (about 2 hours). Cover, chill in the fridge, and slice before serving. You can decorate as you prefer. I added some cut-out pie crust leaves on top. Serve it with a cup of coffee, or with a dollop of whipped cream on top and some fresh berries.

CLASSIC BUTTERMILK PIE

Steps:

• Preheat oven to 400 degrees. Prick bottom of pie shell all over with a fork. Line with foil; fill with dried beans or pie weights. Bake until edges are lightly browned, about 25 minutes. Remove the foil and weights, and bake until crust is lightly browned, about 10 minutes more. Let cool completely on a wire rack.
• Reduce oven heat to 350 degrees. In a medium bowl, whisk together buttermilk, butter, egg yolks, and vanilla. In a large bowl, combine sugar, flour, and salt. Whisk into dry ingredients. Pass through a fine sieve into a clean bowl. Whisk in lemon zest.
• Pour mixture into pie shell; bake until center is just set, about 1 hour and 10 minutes. Let cool, and then refrigerate at least 4 hours. Serve cold with berry sauce.