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.
- 1 1/2 cups sugar
- 3 Tbsp all-purpose flour plus more for dusting
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup butter melted
- 1 Tbsp lemon zest
- 1 Tbsp fresh lemon juice
- 1 tsp 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.
- 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.