Buttermilk Pie
Sara
Buttermilk Pie is a tangy, creamy Southern classic that will take you back to grandma's house. It's so easy to throw together and is a real crowd-pleaser.
Prep Time 10 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert
Cuisine American, Southern
1 ½ cups sugar 3 tablespoon all-purpose flour plus more for dusting 3 large eggs 1 cup buttermilk ½ cup butter melted 1 teaspoon lemon zest 1 teaspoon fresh lemon juice 1 teaspoon vanilla extract 1 pinch salt 1 uncooked pie crust
Preheat oven to 350°.
Dust both sides of pie crust with flour. Place in 9-inch pie pan and trim edges.
Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 6 ingredients into flour mixture.
Pour into pie crust.
Bake at 350° for 35 to 55 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.
Store any leftovers in refrigerator.
Butter may cook out from under the edge of the aluminum foil, so be sure to put a pan on a rack underneath the pie to protect your oven.
Pie should be jiggly, but not liquidy when it comes out. It will firm up as it cools.