Buttermilk Pie
Buttermilk pie is one of those old fashioned desserts that shows up all across the South and West. It is simple, rich, and made from pantry staples that most cooks already had on hand: butter, sugar, eggs, flour, buttermilk, and just a little flavor from vanilla and lemon zest.
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Buttermilk Pie
The ingredients in buttermilk pie create a filling that bakes into something between a custard and a soft cake. It slices beautifully and holds its shape when it cools. And, it's flat out DELICIOUS.
Start by creaming together softened butter and sugar until it is smooth. Add the eggs one at a time, mixing them in well before adding the next.
In a separate bowl combine the flour, salt, and a little baking powder. This helps give the pie just a bit more structure so it slices nicely once it cools.
Tip: Instead of lemon juice, try using lemon zest. It gives the pie a bright citrus flavor without adding too much tartness to the filling.
Add the dry ingredients to the butter mixture and stir gently to combine. Next add the vanilla and lemon zest. Then slowly whisk in the buttermilk until everything is incorporated.
Do not overmix the batter. Just stir until everything comes together smoothly.
Tip: Use a deep pie plate for this recipe. The filling rises and sets as it bakes, so the extra depth keeps it from overflowing.
Preparing the Pie Crust for Buttermilk Pie
You can absolutely make your own pie crust if you want to go the extra mile. But there is nothing wrong with using a store bought crust when time is short. Our pie crust recipe is at the link below (Sweet Potato Pie).
Lay the crust into a deep pie plate and gently press it into the bottom and sides. Pour the filling into the crust slowly so it spreads evenly.
Because this pie is fairly full, a deep dish pie plate really helps here.
Tip: Stoneware pie plates bake pies beautifully. They distribute heat evenly and help the crust cook through without burning.
Baking the Buttermilk Pie
Before baking, place the filled pie into the freezer for about fifteen to twenty minutes. This helps the crust set and keeps everything nice and stable during baking.
Start baking the pie at a higher temperature for a short time to set the structure. Then lower the heat and continue baking until the filling sets and the top turns golden.
You can bake this pie in the kitchen oven, but you can also cook it in a Dutch oven outside if you like.
A Dutch oven acts like a pie plate when you place the crust directly inside it. It is a great way to make dessert while cooking outdoors.
Tip: Let the pie cool and chill overnight if you can. The texture firms up and the flavors come together even better the next day.
Out on the cattle trail, desserts were not always easy to come by. Fresh fruit was not common, and supplies had to last.
That is why custard style pies became popular. Eggs, milk, sugar, and flour were dependable ingredients that could survive the trip.
When cowboys reached town and saw a pie cooling on a windowsill, you can bet it did not last long.
And after trying this buttermilk pie, you will understand exactly why.
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