Buttermilk Pie Recipe

Sweet and tangy custard-like filling in southern buttermilk pie. Eat it simple or with whipped cream and fresh berries!

– 1 pie crust (homemade or store bought) – 1 ½ cups granulated sugar (300 grams) – 2 tablespoons all-purpose flour (16 grams) – ¼ teaspoon salt – ¼ teaspoon ground nutmeg – 1 cup buttermilk at room temperature (240 ml) – ½ cup unsalted butter melted and slightly cooled (1 stick; 115 grams)


– 3 large eggs at room temperature and lightly beaten – 2 teaspoons pure vanilla extract – 1 tablespoon fresh lemon juice (15 ml)


Prep pie crust: Preheat oven to 400°F (204°C).The pie dough should be 12 inches. Carefully place into a 9-inch pie plate and trim or tuck extra dough.


While oven warms, refrigerate pie pan and dough 15–20 minutes. Out of the fridge, adorn the pie plate borders and line the bottom and sides with parchment or foil.


Push pie weights or beans against the sides. 15 minutes with pie weights until crust edges are lightly brown. Store-bought thin pie crusts may bake faster.


After baking, carefully remove parchment and pie weights. Return to oven for 5–6 minutes to firm crust bottom. Remove from oven and cool on a wire rack while making filling.


Pour batter into ramekins, filling each about ⅔ full. Each ramekin needs 105g batter. A toothpick inserted into ramekins should come out clean after 23–28 minutes.


Also See: 

Sticky Toffee Pudding Recipe